Jordan's Kitchen Cooking Class: SATURDAY SUPPERS


  • Wild Salmon tartare with tarragon, shaved radish and creme fraiche
  • Strawberry, basil and arugula salad with goat cheese, black sesame and raspberry-shallot vinaigrette
  • Slow cooked spring lamb with baby artichokes, Parmesan and toasted breadcrumbs
  • Profiteroles with coffee ice cream and chocolate sauce

Here’s another great spring menu with some of my favorite ingredients to work with. The salmon tartare is perfect for entertaining, you can serve this as a passed appetizer on a crostini when your guests arrive or plated for a exciting amuse bouche. The flavors are clean and really focused showing off our beautiful local salmon. I’m a big fan of incorporating seasonal fruit into salads, we actually served this salad at my wedding with a black pepper vinaigrette. It’s fantastic so I’m bringing it back. This time of year we get some great lamb from nearby Sonoma and we’ll slow cook a whole leg that’s been marinating for about 48 hours. It’s perfect with this baby artichoke salad that’s been poached in a court bouillon. And profiteroles for dessert, yum! I remember eating these every day in Paris last time I visited, couldn’t get enough…

Cooking Class



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