Jordan's Kitchen Cooking Class: FARM TO TABLE

April 22, 2016

5:30 pm - 9:30 pm


  • Zuckerman Farms asparagus with sieved egg, fried Panko, edible flowers and “green goddess”
  • Spring vegetable risotto with asparagus tips, young peas, aged Parmesan and house made chili oil
  • Clams with green garlic, white wine, miso butter and grilled bread
  • Lemon sabayon with Swanton strawberries, candied hazelnuts and lavender flowers

We try to host one Farm To Table class each season to showcase our exquisite produce. With peas, asparagus, green garlic, strawberries, fava beans and more there’s a lot to get excited about in the spring. I love how meaty Zuckerman Farms jumbo asparagus is, it could easily be a meal on its own. We love making risotto and in the spring, the rice dish is practically green from folding in a bright pea puree to provide incredible texture. Choosing seafood for the third course keeps it light and the flavors are fresh and briny with lots of umamai from the miso butter. One of my absolute favorite desserts is this lemon sabayon, it’s refreshingly tart after a life time of desserts that are frequently way too sweet.

Cooking Class



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