Jordan's Kitchen Cooking Class: COOKING WITH JORDAN

January 11, 2015

5:00 pm - 9:00 pm


  • Little Gem lettuces, grapefruit, avocado and crab with Harissa spiced pumpkin seeds
  • Wild shrimp with roasted red pepper, almond, garlic and Pimenton (Romesco sauce)
  • Creamy Anson Mills polenta with slow cooked pork shoulder, fennel and Parmigiano
  • Poached pears with rosemary, vanilla bean, lemon peel and white wine

A delicious winter menu for our first classes of 2015. With ingredients like local Dungeness crab meat, pink grapefruits and avocado this salad is bright, refreshing and reminds me how amazing food can be in Northern California in the winter time. No reason to move to the east coast any time soon… Next is my favorite shrimp dish cooked with a smoky and sweet Spanish style Romesco sauce. Once you learn how to make my version of this sauce, it will become one of your new go to dishes too. For the main course, we’ll learn how to properly prepare polenta. It’s time consuming but well worth it. The pork takes hours to cook anyway so what’s the rush? Pears are perfectly poached in white wine infused with rosemary and vanilla for dessert.

Cooking Class



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