Jordan's Kitchen Cooking Class: CAL-MED CUISINE

October 5, 2014

5:00 pm - 9:00 pm


  • Gazpacho with Early Girl tomatoes, cucumber, sweet peppers and sherry vinegar
  • Caramelized apples, Manchego, hazelnut and frisee with lemon-thyme vinaigrette
  • Chicken with olives, rainbow carrots, preserved lemon, dates and pine nuts
  • Chocolate mousse with raw chocolate and sea salt

This class is heavily influenced by Spain, France, Italy and Morocco with pristine California ingredients. It’s a seamless transition from summer to fall starting with a “summery” tomato gazpacho. Right now our tomatoes are at their peak so there’s no better time to make a classic gazpacho. The second course pairs apples prepared two ways, caramelized in brown butter and shaved raw on a mandolin with Spanish Manchego, toasted hazelnuts and frisee. A really bright acidic vinaigrette perfectly balances the sweet, buttery apples. Next is a cooler weather chicken dish, one of my favorites. The chicken is seared with rich spices including cinnamon, cumin, chili and ginger and pan roasted with white wine, olives, preserved lemon and rainbow carrots. It will be served with Fregola (the Sardinian pasta that many know as Israeli couscous) that’s been cooked with dates, pine nuts and chili. A chocolate mousse with raw chocolate and sea salt is a great dessert. Sweet, salty and bitter.

Cooking Class



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