A hands-on cooking class culminating in dinner served with wine and beer.
It is October! The air has a bit of a chill, and so does the beer: it is time to celebrate big bold German flavors, and wash them down with excellent beer. We have an umlaut-fest of excellent recipes to cook up, followed by an Oktoberfest feast at 18 Reasons. Join us for hearty fare and versatile recipes that will get you through the winter and will even give you flavorful options during other seasons. Come celebrate German cuisine on 18th Street!
Baeckeoffe – an Alsatian treat of many kinds of meat and potatoes, baked in a sealed pot
Jägerschnitzel – breaded pork cutlets served “Hunters’ style” with a creamy mushroom sauce
Spätzle – Germany’s wonderful and versatile tender noodles
Semmelknōdel – giant fluffy bread dumplings
Rotkohl – sweet and sour red cabbage
Karrotensalat – carrot salad
Apfel Kuchen – warm sour cream and apple cake/tart
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.