Jordan's Kitchen Cooking Class: FARM TO TABLE

June 1, 2014

5:00 pm - 9:00 pm


  • Nectarine salad with toasted hazelnuts, goat cheese and mint
  • Wild shrimp and corn risotto with baby basil and chili oil
  • Sonoma county duck with wilted greens and cherry mostarda
  • Blueberry and brioche bread pudding

We’re delighted that “Farm to Table” has become so trendy nation wide the past five years. But it’s a bit misleading isn’t it? I mean; did fruits and vegetables ever come from anywhere besides a farm…Anyway, where are you going to get better, fresher ingredients then your local farmer’s market? We hit a minimum of five a week to source most of what we need. I like to joke that instead of my job title being chef, it should be market shopper. That’s how much time I spend at markets. Needless to say, this menu will feature some of the best products available to us this time of year from some of our favorite farms. Lots of fruit like nectarines, cherries and blueberries should be going off. And the start of corn season too.

Cooking Class



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