Jordan's Kitchen Cooking Class: FARM TO TABLE


  • Chilled asparagus soup with tarragon, feta and lemon oil
  • Grilled asparagus salad with perfect six minute egg, dill and Dijon mustard vinaigrette
  • Harissa and chive potato cake with morel mushrooms, asparagus tips and braised fennel
  • Extra Virgin Olive Oil cake with strawberry and rhubarb coulis

If you keep up with our local food and restaurant scene then you know that chef’s all over the Bay Area look to farmers markets and seasonal vegetables as their main inspiration. Spring has always been a special time of the year for produce, isn’t everyone sick of squashes and Brussels sprouts by now? At the markets asparagus is a true symbol that spring has arrived. It pairs beautifully with so many other flavors like eggs, herbs, lemon, potatoes, cheeses and mushrooms just to name a few. All of our vegetables are always sourced by local and organic farms and we are really grateful for these relationships. Come learn to work with some of our favorites in this seasonal hands-on cooking class.

Cooking Class


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