Despite the fact that we live in a foodie city, we occasionally crave something other than the usual restaurant scene. We had heard wonderful things from friends about the cooking classes at Jordan’s Kitchen, so we were thrilled to use a birthday gift from Brad’s parents to sign up for a class called Eataly. We selected this class as we’d learn to prepare food we’re likely to actually try making at home once it’s over – approachable, with descriptions that made us drool.
SF truly spoils us by offering activities for any occasion, and Jordan’s Kitchen is a spot not to be missed.
Date Night at Jordan’s Kitchen
“I cook with wine, sometimes I even add it to the food” by W.C Fields.
At the beginning of the class, you will already smell the sweet aroma of cake in the oven, and you will notice bottles of wine on the table. You can grab a bottle of your choice ($25 per bottle, no matter what) and pour yourself a glass. What does this do? It gets you to relax and talk to your neighbors in preparation for a great night of cooking. In other cooking classes that we have attended, you can’t touch the wine until you are about to eat (end of class) – no bueno.
At Jordan’s Kitchen, you take breaks to enjoy the food you’ve made as you go while sitting down with your classmates. This makes the whole class that much more fun – meeting people and breaking bread. Food and wine bring people together – this basic rule is what Jordan’s Kitchen respects.
Jordan explained that even when using simple ingredients it comes down to the correct seasoning. While making the vinaigrette, there was an emphasis on this easy and delicious tricolor salad.
Just like mama would make? Well, we didn’t just make the meatballs but also this amazing sauce. I can’t wait to remake this dish at home!
Handmade lemon, ricotta ravioli – this was a crowd pleaser and so much fun to make!
Remember when you were in school and there was always that teacher that everyone wanted? Well, that is Jordan – extremely charismatic, clear in his instructions , happy to replay each step if requested, and of course a very talented chef. I walked out of the class with new friends, recipes to try at home, and new skills I am eager to test out in my own kitchen.
Not pictured: Olive Oil Cake with Rhubarb and Strawberry Compote – we ate it too fast. Sorry!
Are you ready for a manicured date night of cooking?
