Jordan's Kitchen Cooking Class: FALL FEAST

November 9, 2018

6:00 pm - 10:00 pm


  • Viking Village scallop crudo with citrus supremes, micro basil, chili sauce and lime oil
  • Fuyu persimmon salad with endives, pomegranate, toasted hazelnut, goat cheese and lemon thyme vinaigrette
  • Wild mushroom risotto with Italian Porcini broth, hedgehogs, crispy Maitake “chips” and shaved Parmesan
  • Meyer lemon sabayon with candied orange peel and lavender sugar

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 up some awesome dishes in this class. Wait until you slice and eat a raw scallop from Viking Village, they’re sublime with a combination of citrus and chili. The persimmon salad is literally my favorite dish this time of year, this is the dish you will come back to every year for the rest of your life. So it’s like an investment for your future, LOL. Learn how to make a world class wild mushrooms risotto and all of the tricks to maximizing the texture and flavor of the rice. We’ll use at least four different mushrooms in this dish and some house made black truffle butter as well. For dessert a sweet and sour Meyer lemon sabayon is light, refreshing and delicious.

Cooking Class



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