Jordan's Kitchen Cooking Class: CHEF’S FAVORITES

November 1, 2019

6:00 pm - 10:00 pm


  • Slow cured pork belly with Asian pear and cucumber salad, fried peanut, chili and hoisin glaze
  • Wild seafood tostada with fresh tomatillo salsa verde, avocado, edible flowers and micro cilantro
  • Moroccan spiced chicken with toasted Fregola in a date, preserved lemon and Castelvetrano olive sauce
  • Shaved apple, pear and brioche bread pudding with vanilla bean custard and salted caramel sauce

It’s time for another Chef’s Favorites class, our last one of the year. In this class we will guide you through the entire process from start to finish of all four of my favorite dishes. From prepping, cooking, plating and of course eating. These dishes you learn will instantly become some of your favorites to cook at home as well not to mention how many guests you will impress over the years. Most people love to eat pork belly in a restaurant but aren’t sure how to prepare it at home. It’s a bit time consuming but well worth the effort; let me show you how it’s done. The pairing of Snake River Farms pork with sweet Asian pears, tart lime and crunchy peanuts is killer. Our version of this seafood tostada will take you immediately to Mexico, home of some of the best flavors on earth. Our fresh tomatillo sauce is a game changer with anything from incredible seafood to something as simple as tortilla chips. The seafood that we get is to die for though. This Moroccan chicken using a custom spice blend from North Africa is flavorful and tender beyond belief with some amazing sweet, sour and salty flavors going on that are folded into the Fregola (Sardinian pasta). Come learn how to make your own preserved lemons in this class too. This fall and winter classic for dessert will be your new go to in the kitchen once you see how it’s done.

Cooking Class



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