Jordan's Kitchen Cooking Class: FALL FEAST


  • Cauliflower soup with Dungeness crab meat, toasted cumin seed and chives
  • Roasted three beet salad with fromage blanc, pistachios and orange shallot vinaigrette
  • Citrus crusted Yellowfin tuna with fennel two ways
  • Warm date and cardamom cake with caramelized apples

Even though you never thought that you could tire of eating a perfect peach or fig when fall finally does arrive it’s exciting. As a chef, I’m ready for new and exciting flavors from our local farms. As the days get shorter we opt for deeper, richer flavors on our menus. This four course autumn dinner will be incredible. Each dish you’ll keep for a lifetime coming back to them over and over again every fall and winter. You’ll want to sign up for the quality of the tuna alone.

Cooking Class



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