Jordan's Kitchen Cooking Class: CELEBRATE CITRUS

March 9, 2014

5:00 pm - 9:00 pm


  • Crab, avocado and kumquat salad with toasted pumpkin seeds
  • Meyer lemon and ricotta ravioli with thyme, butter pan sauce
  • Carnitas: slow cooked pork shoulder with orange, cinnamon and oregano
  • Lemon and lavender tart with lemon sabayon

It’s California so we use a lot of citrus, especially since most other fruit is not very abundant during the winter months. Along with salt, acid is our go to for properly seasoning and balancing our dishes. This menu highlights some of the many great citrus we use regularly and all four of these dishes are fantastic. I’m excited just typing this…but alas, it’s still a few months away.

Cooking Class



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