Jordan's Kitchen Cooking Class: SUMMER SUPPER

June 25, 2016

5:00 pm - 9:00 pm


  • Wild King Salmon tartare with Persian cucumber, baby radishes and coriander-dill yogurt
  • Frog Hollow Farms nectarines with shaved summer squashes, goat cheese, Marcona almond and mint “crumble”
  • Grilled Bill Niman Ranch lamb with sweet corn and blistered Shishito peppers
  • Warm cardamom and date cake with plum and star anise compote

As I write this class menu, we are still in the heart of spring and even though asparagus is ending, the peas, fava beans, artichokes and cherries are incredible right now. But by the time this class rolls around, summers bounty will be going off and we will be feasting on corn, salmon, summer squash, stone fruit and peppers. These (along with tomatoes that will peak a bit later) are what every home cook looks forward to and are a joy to cook with. These dishes are bursting with vibrant flavors and I can’t think of a better summer menu to cook with all of you.

Cooking Class



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