Meet Mike! An 18th Hour Evening

When: 
Friday, March 10, 2017 6:00pm to 8:30pm
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Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$0.00
Unlimited slots available

A new member has joined our family at 18 Reasons! Come fill our 18th St Classroom to welcome our new Chef and Culinary Instructor, Mike Weller! We will have wine by the glass for sale, as well as a small bites menu, featuring Mike's culinary prowess. During the event, Mike will be available to meet and talk to you all in our dining room. (For those of you who miss our 18th Hour wine bar, this is your chance to relive those days!)

MENU:

Steak crostini with balsamic onion and dried cherry chutney

Tostada Gravlax: tequila, chile, lime-cured salmon on a corn tortilla, topped with cabbage, radish, crema, cilantro

Mike's Favorite Soup: white gazpacho with almond, grape, cucumber, extra virgin olive oil, croutons

Bountiful Salad of Early Spring Love: mixed chicories, walnut, wine poached pears, blue cheese

Other small bites include nuts, Tartine bread and Vella butter, cheese and charcuterie. Menu to range $3-18.

Various wines and beer for sale by the glass and bottle.

Registration is optional for this event! Feel free to just drop in anytime.

 

 

Born in the Haight Ashbury neighborhood of San Francisco, Mike Weller grew up in suburbs of San Jose, where he discovered cooking as his first profession and lifetime passion. After wandering through typical teenage jobs at pizza joints and ice cream parlors, Mike’s first “restaurant” job was with Sambo’s Coffee Shops, slinging hash and cooking eggs for the bar rush and Sunday breakfast crowds.  He moved on to help open several restaurants, attend the California Culinary Academy, and study under European chefs with Michelin backgrounds. Later, Mike served as an executive chef for catering companies, wineries and country clubs.  When his son was born, Mike transitioned his career into teaching, returning to the CCA where he eventually became the Executive Chef and Director of Academics.  Having taught for Le Cordon Bleu North America in both online and brick and mortar schools, Mike is thrilled to return to teaching in a neighborhood-based community.  When he is not teaching he tends to his backyard garden, helps his wife to can and preserve food, and loves to cook for his friends and family.