Jordan's Kitchen Cooking Class: FALL FLAVORS

November 10, 2013

5:00 pm - 9:00 pm


  • Fuyu persimmon salad with toasted walnuts, endives and shallot thyme vinaigrette
  • Wild mushroom risotto with shaved Parmigiano, roasted Maitake and truffle oil
  • Pan seared duck breast with sunchoke puree and herb marinated rainbow carrots
  • Profiteroles with coffee ice cream and chocolate sauce

This class falls on my birthday so I’ve chose some of my favorite foods for this one. Let’s call it a chef’s favorites, come celebrate with us! Love persimmons with their maple spice flavor and crisp, snappy texture. And I get really excited once the wild mushrooms start popping again. Chanterelles and Porcini are my favorites. This mushroom rizo is made with an earthy mushroom stock as the base to really build rich and layered mushroom flavors. A well cooked piece of duck is always a treat with it’s rare and succulent meat and crispy skin. And for dessert, pate a choux with coffee and chocolate.

Cooking Class



No spaces available