CHEF JORDAN’S FAVORITES

This awesome menu will feature so many of our favorite spring ingredients before we start being tempted by early summer produce. We’ll be enjoying amazing peas from Half Moon Bay, spring garlic from the Capay Valley, fava beans and their leaves from Lodi, gorgeous baby artichokes from Bolinas, sweet Persian cucumbers, cherries, blueberries and more. Just writing this menu now makes me better able to handle this insanely cold and rainy winter. We will work with beautiful scallops and whole ducks as our proteins, learning to cook scallops delicately to perfection while butchering and preparing different parts of the duck. The compliments of flavors and freshness in this class menu screams of spring in California.