Promoted from sous chef to executive chef in 2007. Constant gardener, Paco Jet devotee and lover of dehydrated fruits, vegetables and herbs. Guilty pleasure: making sea salt in Hawaii.
by Todd on April 25, 2013 in Featured, From the Kitchen
Homemade infused olive oil is one of my favorite gifts for dinner parties, Mother’s Day or “just because.” Learn how to infuse your own oils at home with this video. Using these tips and techniques, you’ll learn how to make infused olive oil with Asian flavors and grapeseed oil with citrus. Both are perfect for vinaigrette dressing [...]
by Todd on January 23, 2013 in Featured, From the Kitchen, News
Each winter, we spend an afternoon tasting through an array of artisanal cheeses from California and beyond, with the goal of selecting new cheeses to serve to our guests. (A tough part of the job, I know.) We open various vintages of Jordan Cabernet Sauvignon and see how different types of cheeses—triple cremes, hard cow’s [...]
by Todd on June 27, 2012 in Featured, From the Kitchen
One of my favorite meals to cook for backyard parties during summer is a slow-roasted pork shoulder crusted in homemade dry rub. While you’re outside enjoying the weather with friends and family, your meal can be slowly cooking in the oven all day long–and ready to be served when you get home. In this video, I [...]
by Todd on June 18, 2012 in Featured, From the Kitchen
When entertaining at home, one of my favorite appetizers to serve at dinner parties is aged goat cheese marinated with Jordan Extra Virgin Olive Oil, seasonal citrus, spices and fresh herbs. This recipe is easy to make and has a very elegant presentation; it can be made a day in advance to save time, and [...]
by Todd on March 12, 2012 in From the Kitchen
Inspired by my wife’s Greek family heritage, this Roasted Leg of Lamb recipe makes for a fun, festive main course at a winter dinner party, with its warm spices and rich flavors. The sumac dry rub–product of tinkering with my newest kitchen gadget, a dehydrator–is easy to prepare in advance and brings an exotic touch to [...]
by Todd on September 23, 2011 in From the Kitchen
In the Jordan kitchen, we always welcome the fall harvest season with our first basket of mission and kadota figs from the estate garden. One of our most-popular harvest lunch staples, Jordan’s Garden Fig Salad with Mixed Greens, Grilled Corn and Haricots Verts is our featured Chardonnay recipe for the 2011 fall season. It’s highlighted on the culinary [...]
by Todd on July 27, 2011 in From the Kitchen
The cheese course is a staple on the Jordan table, both for our daily tours and tastings and guest meals. As a prelude to our next Viewers’ Choice Contest video on cheese and wine pairing at Jordan, we’re offering advice on cheese and wine service in this week’s video. From serving cheese at the right temperature and selecting cheeses to cutting techniques and accoutrements [...]
by Todd on May 20, 2011 in From the Land, News
The cool growing season in 2010 allowed us to produce what I believe is our best vintage of olive oil to date. In this 2010 Jordan Estate Extra Virgin Olive Oil tasting note video, I discuss the weather, fruit ripening and making of our latest vintage, as well as the award-winning oil’s flavors, texture and myriad uses in the kitchen. Released officially [...]
by Todd on March 27, 2011 in From the Kitchen
The harbinger of spring on the Jordan Estate is the blossoming of our fruit trees. Our apple tree and fava bean blossoms inspired this light, healthy salad recipe to celebrate the new season. If you don’t have access to blossoms, other edible flowers may be substituted. Pairs beautifully with Jordan Chardonnay. Fava and Blossom Salad with Late Winter Citrus [...]
by Todd on September 17, 2010 in From the Kitchen
Every chef has his toys. In this video, I recommend four of my favorite kitchen gadgets. They’re invaluable to anyone who enjoys cooking and also make great gift ideas for home cooks and chefs alike. Kuhn Rikon Original Swiss Peeler — I’ve used many peelers over the years, and this is the best one on [...]
