No need to grieve as the last of the corn and tomatoes vanish from produce shelves. Fall brings its own bounty and the Jordan’s Kitchen cooking classes in SF takes full advantage of it. On November 3 they’re teaching you how to make a wild mushroom risotto with Porcini broth, Fuyu Persimmon salad with endives and pomegranate, pork belly with Asian pear, lime and fried peanuts, and an apple, pear and brioche bread pudding. 6-10pm. $165.

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