Jordan's Kitchen Cooking Class: SATURDAY SUPPER

March 19, 2016

5:00 pm - 9:00 pm


  • Smashed avocado, lump crabmeat, mixed herb salad and grilled bread
  • Baby artichokes with asparagus tips, arugula, lemon and mint
  • Lamb meatballs with pepper cress and coriander yogurt
  • Poached pear in white wine and rosemary with cornmeal crumble and banana walnut cream

Now that we’re closed on Sunday’s, I decided to bring back our Sunday Suppers class tradition on Saturday a few times a year. This class is so much fun and will hit some seasonal highlights of winter and early spring produce. There’s some great ingredient combinations in all of these dishes, this class will really help you begin to understand how to pair things together when creating a successful dish. Crab, avocado and citrus is so Northern California. Artichokes and asparagus feel like spring. Maybe some morels will pop up by then? Doubtful, but if so we will certainly work them into this dish. I love lamb with yogurt and a variety of spices to include coriander, cinnamon, cumin and more. And pears with rosemary, toasted cornmeal and walnuts is a great match.

Cooking Class



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