Jordan's Kitchen Cooking Class: CHEF’S WINTER FAVORITES


  • Crispy potato cakes, smoked wild salmon, chives and creme fraiche
  • Roasted butternut squash risotto with Pecorino Romano and fried sage leaves
  • Grilled lemon and rosemary pork chops with Brussels sprouts, preserved lemon, chili and mint
  • Chocolate and brioche bread pudding with vanilla bean custard

In our Chef’s Winter Favorites cooking class the menu will focus on some great seasonal dishes. I want to eat food that is hearty and filling this time of year in San Francisco (it can be so cold and wet). The first course will be a passed appetizer which is perfect for entertaining. It takes the classic pairing of salmon, potato and chives and elevates it to something special. Next we’ll learn how to make an epic risotto with a vegetable based broth, squash two ways and fried sage leaves. For the main course we’ll marinate center cut bone in Kurobuta pork chops in lemon zest, rosemary, garlic and olive oil and grill them perfectly. We’ll serve this with Iacopi Farms Brussels sprouts with a funky blend of preserved lemon, chili, walnuts and mint. These are awesome! For dessert, we’ll learn how to make chocolate bread pudding. This is one of my favorite desserts.

Cooking Class



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