Jordan's Kitchen Cooking Class: EATALY

January 29, 2016

5:30 pm - 9:30 pm


  • Arancini with saffron, Fior di latte, and oregano
  • Wild mustard rapini with garlic, red chile flakes, Pecorino and grilled bread
  • Slow cooked pork shoulder with fennel and brown sugar, fennel puree, arugula and lemon
  • Dried fig, hazelnut and orange biscotti with star anise

Another class favorite, Eataly is back for the first time in 2016. This menu will cover four rustic dishes from different parts of Italy that you will reproduce at home for years to come. Italian food is home cooking at it’s most accessible driven by great ingredients and sound technique. When we do arancini in class, people get excited! There aren’t many things that are more delicious then fried risotto with melted mozzarella cheese in the middle. Next up is a great way to prepare and serve these Knoll Farms mustard greens. They are so flavorful and eating bitter leafy greens is extremely healthy for you. Our main course will be a whole eight pound pork shoulder dry rubbed over night with freshly ground fennel seeds, black peppercorns and brown sugar slow cooked until meltingly tender. For dessert is our version of biscotti. But not the kind that’s so hard, it cuts the roof of your mouth when you eat it… I’m not so into that.

Cooking Class



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