Jordan's Kitchen Cooking Class: SUNDAY SUPPERS

June 15, 2014

5:00 pm - 9:00 pm


  • Eggplant and roasted garlic puree with wild arugula and grilled bread
  • Warm spinach salad with corn, Shitake mushrooms and bacon vinaigrette
  • Slow cooked whole pork loin with grilled peach salsa
  • Lemon poppyseed cake with strawberries, simple syrup, and lemon whipped cream

Sunday suppers is back. We try to do one per season, they are always a great family style feast. This menu features loads of summer ingredients that should just start popping like peaches, eggplants, corn and more. It’s a good menu for pork lovers too as the wilted spinach salad is dressed with a bacon shallot vinaigrette. I love the combo of mushrooms, corn and bacon together. The pork we use is a heritage breed sourced locally from Marin Sun Farms. We’ll coat the loin in a paste made of herbs, olive oil and Dijon mustard and cook it at a very low temperature so it stays moist and just slightly pink. With the grilled, smoky peach salsa it’s awesome together. Come join our table for a fun Sunday evening with great food and wine.

Cooking Class



No spaces available