Jordan's Kitchen Cooking Class: FARM TO TABLE

October 11, 2019

6:00 pm - 10:00 pm


  • Shaved apple and Gem lettuce salad with avocado, hazelnuts, tarragon and coriander yogurt dressing
  • Tartine of slow roasted Early Girl tomatoes with garlic and thyme, aged Parmigiano and chili oil
  • Boneless center cut Berkshire pork loin with Dijon and herb crust, sweet and sour green apple and onion puree, end of the season frying peppers
  • Dark chocolate brownie cake with chocolate, almond and sea salt brittle and salted caramel sauce

So many varieties of apples from sweet to tart, crunchy to floral will be peaking in Northern California so our first course will feature an fresh and addictive apple salad with Star Route Farms Gem lettuces and a beautiful coriander yogurt dressing. Tomatoes are still in their prime this time of year and Dirty Girl Farms early girls are the best! We’ll learn how to slow cook them to concentrate their flavor and create a dish that is absolutely bursting with umami flavors. As we head into cooler months it’s nice to begin to work with larger cuts of meat as we move from summer grilling to roasting and braising. This whole boneless Berkshire pork loin is a show stopper! With plenty of fruit and acidity permeating this menu, we will do a killer chocolate brownie cake for dessert. This class is one of our favorite fall menus.

Cooking Class



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