Jordan's Kitchen Cooking Class: SUMMER SUPPER

June 8, 2018

6:00 pm - 10:00 pm


  • Baby kale, avocado and sugar snap pea with crispy quinoa, black sesame and creamy soy ginger sauce
  • Grilled Brentwood sweet corn with Cotija cheese, lime, chipotle and sea salt
  • Whole roasted Berkshire boneless pork loin with blistered Shishito peppers and shaved summer squash with goat cheese, chives and panko
  • O’Henry poached peach in Riesling wine with Indian spices, warm blueberries and crumbled Amaretti cookies

Nothing says summer time like peaches, corn, peppers and summer squashes. This four course menu has it all! Wait until you try this baby kale, avocado and sugar snap peas first course. You’ll become obsessed with this dish for the rest of the summer. Once the first Brentwood corn arrives around Memorial Day Weekend, it’s a certainty that we will cook with it every single day. It’s so good charred over the grill with these sweet, salty, sour and smoky flavors to explode in your mouth. I love working with larger cuts of meat in the summertime since it makes entertaining so easy. If ten or more people are coming by for dinner, knowing how to perfectly cook a whole pork loin is indispensable. Paired with peppers and summer squashes, it’s a perfect summer dinner with some bottle of rose. And this poached peach is my go to summer dessert. Can be made in advance and simply served with a scoop of vanilla ice cream all summer long.

Cooking Class


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