Jordan's Kitchen Cooking Class: FARM TO TABLE

October 17, 2015

5:00 pm - 9:00 pm


  • Kale caesar salad with lemon, mustard, anchovy and Parmesan
  • Grilled Monterey Bay squid with roasted potatoes, Brokaw avocados and salsa verde
  • Tri Tip steak with blistered shishito peppers, cucumbers and Early Girl tomatoes
  • Frog Hollow Farm pears poached in white wine, rosemary and vanilla

To me, Farm to Table just means using great local ingredients. I’m not sure how or why you would opt to cook any other way…
Though it’s so popular that it’s practically bar food in San Francisco, the truth is that kale salads when done right really are delicious. This version is great with a classic Caesar dressing. Local squid is one of my favorite ingredients, get ready to clean, grill and eat pounds and pounds of it! I love the end of summer combo of local tomatoes, cucumbers and peppers and they go the best with a perfectly cooked steak. For dessert, we’ll poach pears in a wonderfully aromatic liquid and reduce it further to a sauce. Frog Hollow fruit is quite possibly the best around.

Cooking Class



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