Jordan's Kitchen Cooking Class: SUMMER SUPPER 2.0

July 21, 2017

6:00 pm - 10:00 pm


  • Wild King Salmon tartare with cucumber “chips,” Black salt and coriander-dill yogurt sauce
  • Watermelon salad with piment d’ Espelette, Marcona almonds, black olive, feta cheese, mint and tomato-lime vinaigrette
  • Whole roasted boneless pork loin with grilled peach salsa and blistered Shishito peppers
  • Cardamom, almond and date cake with Santa Rosa plum compote and cardamom cream

This menu is summer at it’s finest. The first course will feature a raw fish preparation using our incredible California wild king salmon. Next is one of my favorite dishes. A sweet, salty and savory salad pairing huge chunks of cured seedless watermelon with rich Marcona almonds, briny olives and a rich but tangy vinaigrette of heirloom tomatoes and lime juice. For the main course we will truss, marinade and slow cook a whole Berkshire pork loin to pair with a smoky grilled peach salsa and fried Japanese peppers. Everyone loves Shishitos! And for dessert this date cake with cardamom and served with a sauce of slow cooked plums is awesome. This class is 4courses and lasts 4 hours.

Cooking Class



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