Jordan's Kitchen Cooking Class: SUNDAY SUPPERS

March 23, 2014

5:00 pm - 9:00 pm


  • Bruschetta with poached baby artichokes and olive tapenade
  • Seared sea scallops with fava bean puree, lemon and mint
  • Slow cooked duck with Umbrian lentils and Dijon mustard vinaigrette
  • Olive oil cake with Swanton strawberry coulis

Always a hit, Sunday Suppers is back! Come cook, sip wine and dine with us for this four course feast. For the first course we’ll work with some beautiful Iacopi Farms baby artichokes which we’ll learn how to clean and poach in an aromatic court bouillon and serve on crostini with a quick olive tapenade. Next we’ll pan sear some beautiful scallops and serve them with a bright and creamy young fava bean puree, this dish is killer. For the main course we’ll work with two proteins, fresh duck meat and another legume, Umbrian lentils. And my favorite spring dessert is olive oil cake with slow cooked organic strawberries. A great menu and a great way to finish off the weekend.

Cooking Class



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