Jordan's Kitchen Cooking Class: END OF SUMMER SUPPER

September 8, 2017

6:00 pm - 10:00 pm


  • Heirloom tomato “carpaccio” with Parmesan curls, black olive and herb salad, Olio Nuovo
  • Assorted figs with goat cheese mousse, Little Gems, hazelnuts, purple basil, raspberry and black pepper vinaigrette
  • Seared sea scallops with corn two ways, cherry tomato jam and chive flowers
  • Chocolate covered figs with stuffed almonds, sea salt and chili

Even though summer is technically coming to an end, this is when our local Bay Area products are at their best. At the top of this list for many is our heirloom tomatoes which I can’t eat enough of this time of year. Bright red and thinly sliced with a razor sharp knife to look identical to raw beef carpaccio, this impeccably garnished tomato dish is incredible. This is also peak time for fresh figs and I know we will be going through cases of Black Missions, Brown Turkeys, Kadotas and more each week. They’re so good we’ll use them in two courses, our salad and our dessert. Sure hope you love figs as much as we do. The main course will feature jumbo sea scallops which we will learn how to cook to perfection and I’m sure we’ll use some extras for a sashimi treat… This dish pairs the scallops with summer corn and tomatoes, both cooked a few different ways to create a unique and technical dish. I hope you can join us, the chocolate stuffed figs alone are worth it. this class is 4 courses and lasts 4 hours.

Cooking Class



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