Progressive Chef’s Dinner: Cooking With Kurobuta Pork

From Santa Clara to Salt Lake City and back, join Chefs Jackie, Casey and Debbie as they tag team-teach this exclusive class from their respective cooking schools. In partnership with the Utah Pork Producers Association, we will guide you through an elegant four-course dinner for two utilizing delicious Kurobuta Pork.

*A complimentary gift will be provided by the Utah Pork Producers Association.

Bacon-Wrapped Blue Cheese Dates
Spring Salad with Crushed Chicharrones (Chef Prepared)
Kurobuta Pistachio-Crusted Pork Chops with Sautéed Spiralized Veggies
Candied Pancetta Chocolate Pie

Each seat purchased includes a chef-prepared kit with all the ingredients you will need to create your recipes. Each kit contains ingredients for two servings of each recipe. Additional seats may be purchased for additional servings.

  • Kit Pickup: Please pick up your ingredient kit at the Santa Clara cooking school on Thursday, March 25th from 1 p.m. to 5 p.m.
    The address is: 3250 Pioneer Parkway, Santa Clara UT 84765

Click here for the equipment list and preparation instructions for this class. Please gather equipment and complete necessary preparations before the start of class.

Each class is a password-protected Zoom session. You can download Zoom at
You’ll receive an email with a session ID and password prior to your class.

Please list any dietary restrictions in the comment section.

To receive a refund or credit, cancellations must be submitted no less than 48 hours before the class begins. Please contact the school at or 435.773.6205 with any questions.

Pork for this class is provided by funding from the Utah Pork Producers. Learn more at

March 26 @ 6:00 pm
6:00 pm — 7:30 pm (1h 30′)

Santa Clara

Chef Casey Bowthorpe, Chef Debbie Iverson, Chef Jackie Dodart

Price: $50

0 seats available

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