Jordan's Kitchen Cooking Class: GO FISH

March 3, 2017

6:00 pm - 10:00 pm


  • Hamachi crudo with grapes, Red Fresno chile, lime and micro cilantro
  • Seared sea scallops with sweet fennel puree, crispy fried shallots and chervil
  • Warm mussel salad with winter citrus, radicchio, mint, Thai basil and orange-shallot vinaigrette
  • Anson Mills polenta with wild shrimp, garlic, Parmesan and chili oil

Go Fish is back! Our annual four course fish only menu that everyone loves. Fish seems to be the most challenging protein to cook with for home cooks so this is a great class to come and hone your skills. We get some AMAZING fish! The first course is a crudo of sustainably farmed Hamachi from Japan. Hamachi is a luxurious fish in the Amberjack family and goes nicely with sweet grapes, spicy chiles and aromatic limes. The next course is one of my all time favorite winter dishes at Jordan’s Kitchen. The pairing of a perfectly cooked scallop with the creamy fennel and the fried shallot is awesome. More cold water seafood is up next with this winter salad of warm mussels, citrus and chicories to include radicchio, frisee, endive and more. Our last course will be a four hour creamy polenta with wild shrimp and Parmiggiano Reggiano. It’s a play on “Shrimp and grits.”

Cooking Class



No spaces available