Jordan's Kitchen Cooking Class: JORDAN’S KITCHEN FAVORITES

July 6, 2018

6:00 pm - 10:00 pm


  • Wild King salmon tartare with Persian cucumber, whipped creme fraiche, baby dill and Dijon
  • “Ceviche verde” with mixed local seafood, tomatillo and avocado, tostada and micro cilantro
  • Grilled steak with corn puree, haricot vert with toasted pine nuts, basil and chili oil
  • Mixed berries with toasted almond, brown sugar and cinnamon crumbs and Tahitian vanilla cream

We try to have a Jordan’s Kitchen Favorites class each quarter. The menu always represents some of Chef Jordan’s favorite dishes to cook and to eat that season. In the summer, it’s nearly impossible to choose just four dishes but here is why we’ve chosen these for your class. First, our local King salmon is special. Though the sheer volume is dwindling, the quality is incredible. It’s a local ingredient we should really savor. Preparing it raw is a great way to showcase it’s pure flavor, color and texture. Next is perhaps my favorite dish, a Mexican style ceviche verde with wild shrimp, Monterey squid and mussels. This fresh green sauce is a game changer, you will find ways to use it on everything. It wouldn’t be summer without grilling grass fed steaks and pairing them with Brentwood corn and Dirty Girl Farms french green beans. And we have to finish this menu off with as many local, organic berries as possible. Raspberries, blackberries, blue berries and strawberries make up this rustic, old but new crumble.

Cooking Class



No spaces available