Jordan's Kitchen Cooking Class: FARM TO TABLE (SUMMER)

June 22, 2018

6:00 pm - 10:00 pm


  • Baby kale, avocado and sugar snap pea with crispy quinoa, black sesame and creamy soy ginger sauce
  • Grilled Brentwood sweet corn with Cotija cheese, lime, chipotle and sea salt
  • Whole roasted Berkshire boneless pork loin with blistered Shishito peppers and shaved summer squash with goat cheese, chives and panko
  • O’Henry poached peach in Riesling wine with Indian spices, warm blueberries and crumbled Amaretti cookies

Join us this Friday for our summer “Farm to Table” class. Nothing can be better then peaches, corn, peppers and summer squashes. Wait until you try this baby kale, avocado and sugar snap peas first course with soy ginger dressing. You’ll be preparing and eating this dish for the rest of the summer. With the arrival of the first Brentwood corn, we get excited. It’s so good charred over the grill with these sweet, salty, sour and smoky flavors to explode in your mouth. You will love working with larger cuts of meat, learning how to truss and perfectly roast a whole pork loin is key. Paired with peppers and summer squashes with goat cheese mousse, it’s a perfect summer dinner with a few bottles of rose. Our poached peach with Indian spices is my go to summer dessert. It can be made in advance and simply served all summer long.

Cooking Class


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