Community Dinner: Vegetarian Thai Curry (Second Seating)

Come join us for a hearty bowl of Fall on 18th Street! We are serving a vibrant green curry, spiked with a little heat and an array of exotic aromatics, wrapped in the warmth and subtle sweetness of an array of winter squashes. A scoop of perfumed rice finishes the meal. This is one of the dishes planned for Real Vegetarian Food: Fall, a season-centric class series by Chef Mike Weller. We'll keep this community dinner on the mild side to accommodate more folks to our tables, but come to the class and learn how to make it to your chili-loving heart's desire.

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.