Jordan's Kitchen Cooking Class: SUMMER SUPPER III

July 25, 2015

5:00 pm - 9:00 pm


  • Dirty Girl Farms strawberry salad with goat cheese mousse, wild arugula and aged Balsamic
  • Haricot vert with toasted pine nuts, blistered cherry tomatoes, lemon and mixed herbs
  • Whole cooked boneless pork loin with roasted potatoes and grilled peach salsa
  • Chocolate covered figs

I literally wait all year long to be able to make jars of this grilled peach salsa, it’s the most incredible condiment with pork, beef and even chicken. But my favorite pairing is with this Berkshire pork loin slow cooked to perfection with an aromatic herb crust. While I enjoy green beans, the thin ultra crisp french haricot vert are something to really get excited about. Paired with toasted nuts, mixd herbs and sweet and tart roasted cherry tomatoes this is a dish you will want to make all summer long. Every summer we have at least one person in class that’s never had a fig. Though the texture can take someone a minute to get used to, I know these chocolate covered ones stuffed with toasted almonds will blow your mind.

Cooking Class



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