Jordan's Kitchen Cooking Class: FALL FAVORITES

November 13, 2015

5:30 pm - 9:30 pm


  • Scallop crudo with assorted citrus, tarragon, fennel and chili
  • Fuyu persimmon salad with endive, pomegranate, shaved Parmesan, wild arugula and toasted walnut
  • Moroccan spiced chicken with Fregola, dates, pine nuts and olives
  • Warm cardamom and date cake with sweet pear and ginger “chutney”

As I write this menu, I’m still really enjoying tomatoes and figs (it’s the first of September after all) but I know that by the time November rolls around I will be so excited to cook with falls bounty. Who doesn’t love sweet, spicy and crunchy persimmons and slightly tart pomegranates? The scallop crudo dish is going to blow your mind with it’s rich textures and flavors. And the layers of North African spices in this braised chicken dish paired with Sardinian pasta in a date, pine nut and olive sauce are amazing. The cardamom cake for dessert will become a staple on your holiday menu for years to come.

Cooking Class



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