Jordan's Kitchen Cooking Class: FALL FEAST

November 2, 2014

5:00 pm - 9:00 pm


  • Red Kuri squash soup with brown butter, vadouvan and yogurt
  • Fuyu persimmon salad with toasted walnuts, endive and goat cheese
  • Harissa and garlic rubbed flat iron steak with rainbow carrots, oregano and toasted cumin vinaigrette
  • Apple and pear bread pudding with salted caramel sauce

With our Indian summer here in the Bay Area it often doesn’t start to feel like fall until Halloween. So for our first classes of November, Fall Feast will showcase such great ingredients like persimmon, Red Kuri squashes, rainbow carrots, apples, pears and more. As the days get shorter and cooler, it becomes more appealing to cook at home and get cozy in our kitchens. This is a perfect menu that you can cook all winter long.

Cooking Class



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