A hands-on course culminating in dinner served with wine and beer.
People around the world celebrate duck as an autumn dish, but in the City by the Bay we are in the middle of our secret summer. This class combines the luscious goodness of duck with the celebratory flavors of a Californian summer. Come to class and revel in a magical combination available only to San Franciscans. Also, this is a great time to learn how to butcher a whole duck, as every two students will work together to break down a bird.
Duck, Fig, and Arugula Tart with Goat Cheese and Caramelized Onions
Duck Confit Tacos with Mango Habenero Salsa
Light Broth of Heirloom Tomatoes and Duck with Parisienne Gnocchi
Cured Duck Breast “Prosciutto” : served with Garlic Flan, Chutney, and Toasts (students take home half a breast each to finish the cure!)
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.