Jordan's Kitchen Cooking Class: FARM TO TABLE: LET’S GRILL

July 12, 2019

6:00 pm - 10:00 pm


  • Pan con tomate: grilled bread with dry farmed Early Girl tomatoes, garlic and Maldon sea salt
  • Grilled Brentwood sweet corn with Cotija cheese, shaved radish and radish sprouts, lime and smoky chipotle butter
  • Grilled steaks with harissa-dill paste, blistered Shishito peppers and cherry tomato jam
  • O’Henry peach poached in Riesling wine with Indian spices, crumbled Amaretti cookies and vanilla bean ice cream

Nothing says summer time like grilling. And nothing says summer like peaches, corn, peppers, tomatoes and summer squashes. This four course menu has it all! Wait until you try this version of the classic Pan con Tomate. You’ll become obsessed with this dish all summer long. Once the first Brentwood corn arrives around Memorial Day Weekend, it’s a certainty that we will cook with it every single day. It’s so good charred over the grill with these sweet, salty, sour and smoky flavors to explode in your mouth. I love grilling steaks in the summertime, it’s delicious and can be done with minimal advanced preparation. It’s an essential know how for any home cook. Paired with Shishito peppers and this sweet and sour cherry tomato jam , it’s a perfect summer dinner with some bottle of wine. This poached peach is one of my go to summer desserts. It can be made in advance and simply served with a scoop of vanilla ice cream all summer long. This summer grilling class is a favorite!

Cooking Class



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