Jordan's Kitchen Cooking Class: CHEF’S FAVORITES


  • Strawberry gazpacho with aged Balsamico
  • Panzanella with Persian cucumbers, tomatoes, peas and shaved Parmesan
  • Fennel and brown sugar crusted pork tenderloin with wilted spinach and cherry mostarda
  • Banana, lemon and maple syrup souffle

This class will feature four of my favorite dishes to cook and serve this time of year. I get so excited when cherries are in season, we use them as many ways as possible. We’ll pickle them, puree them, use them in desserts like clafoutis and in this class we’ll make an incredible fruit mustard, a perfect match for pork as well as duck. After this class you’ll want to make large batches of it for your larder. The strawberry gazpacho is what you’d get if you crossed a classic heirloom tomato gazpacho with a savory strawberry smoothie, perfect to serve on a warm day when entertaining. It’s original and delicious! Panzanella is a rustic torn bread salad. If you use a great country loaf and grill it you can achieve some great flavors and textures. Mixed with seasonal spring and early summer vegetables, lots of fresh herbs, cheese and a red wine vinaigrette this is one of my favorite dishes ever. You can serve it with a simple roasted chicken (think Zuni Cafe) or on it’s own as a second course. For dessert, we’ll teach you how to make a perfect souffle. There’s no need to be intimidated, once you understand the basic techniques you’ll be good to go.

Cooking Class



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