Jordan's Kitchen Cooking Class: FALL FEAST

November 3, 2017

6:00 pm - 10:00 pm


  • Snake River Farms pork belly with Asian pear salad, lime, fried peanuts, cilantro and hoisin
  • Fuyu persimmon salad with endives, pomegranate, walnuts, goat cheese and lemon thyme vinaigrette
  • Wild mushroom risotto with Porcini broth, hedgehogs, crispy Maitake, Parmesan and truffle oil
  • Apple, pear and brioche bread pudding with vanilla bean custard and salted caramel sauce

This will be our last fall class before our annual Thanksgiving Training Camp so now’s the time to sign up. We’ll be cooking some awesome food in this class. Most people love to eat pork belly in a restaurant but haven’t a clue how to prepare it at home. It’s a bit time consuming but honestly it’s super easy once you learn how to do it. The pairing of fatty pork with sweet Asian pears, tart lime and crunchy peanuts is truly special. That and the Fuyu salad are literally two of our best dishes in my opinion, period! The persimmon salad is one of the only dishes I can eat every day and never get sick of. A winter risotto with wild mushrooms is divine. We’ll use at least four different mushrooms in this dish and some house made black truffle butter. And our brioche bread pudding is for dessert with a salted caramel sauce you can eat by the spoon.

Cooking Class



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