Jordan's Kitchen Cooking Class: SUMMER SUPPER

August 23, 2019

6:00 pm - 10:00 pm


  • Wild King salmon tartare with Persian cucumber, whipped creme fraiche, baby dill and Dijon
  • Heirloom tomato “carpaccio” with tomato water, garden of baby herbs and basil oil
  • Grilled steak with corn puree, blistered shishito peppers and roasted summer squashes
  • O’Henry peaches poached in Riesling with Indian spices, olive oil cake crumbs and vanilla cream

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 summer dish, showcasing the best heirloom tomatoes sliced thinly into a carpaccio and dressed in it’s own juices (tomato water) with more varieties of basil then you ever knew existed. And it wouldn’t be summer without grilling grass fed steaks and pairing them with sweet Brentwood corn, peppers and squash. This perfect summer menu will finish off with a dessert of a perfect peach, delicately poached in an aromatic broth of Riesling wine and Indian spices topped with cream and olive oil crumbs.

Cooking Class



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