Jordan's Kitchen Cooking Class: Sunday Suppers Returns


  • Buttermilk biscuits with tomato jam and prosciutto cotto
  • Grilled Monterey Bay squid with Fingerling potatoes, arugula and salsa verde
  • Bucatini with corn, cherry tomatoes and marcona almond pesto
  • Medjool date and almond cake with plum compote

Don’t fear the squid- Local, sustainable and incredibly delicious it’s a knock out dish. This pesto is a wonderful riff on the classic with rich Marcona almonds instead of pine nuts. Oh yeah, and there’s no basil in this version. And wait ’til you taste this date cake, you’ll be making this often.

Cooking Class



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