A hands-on cooking class culminating in dinner served with wine and beer.
Goa, an Indian state on the Indian Ocean, boasts a cuisine shaped by the coastline, its ports, and its colonial history. In the years Mike Weller taught food history at Le Cordon Bleu online, Goa was a frequent location that appeared in a number of trade routes and migrations. Goan cuisine is a fascinating reflection of this rich, multifaceted history.
Coconut Seafood Curry
Parsi Fried Chicken - habanero, garlic, ginger, and cilantro rubbed chicken, breaded and fried
Varan Bhaat - lentils with curry leaves
Bebinca - a multilayered dessert with flour, ghee, and coconut milk
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.