Jordan's Kitchen Cooking Class: ALMOST SPRING…

March 1, 2014

5:00 pm - 9:00 pm


  • Fresh farm egg with tarragon, capers, shaved radish and grilled bread
  • Risotto with first of the season asparagus, shaved Parmigiano and chili oil
  • Seared polenta cakes with mixed mushroom ragu, garlic and chives
  • Nana’s famous banana bread with toasted walnuts and chocolate chips

This menu straddles the line between winter and spring. Usually by now the first asparagus is going off and it is so exciting to cook with the new ingredient. This light spring risotto will feature the asparagus a few different ways. We’ll prepare the polenta cakes riffing on sea scallops, searing both sides to caramelize them and really elevating the presentation of the dish. This dessert is one of my most comforting food memories, the recipe comes from my nana. This menu is a perfect class for vegetarians and meat eaters alike.

Cooking Class



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