Real Vegetarian Food: Fall

When: 
Monday, October 30, 2017 6:00pm to 9:00pm
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Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$75.00
Member Price: 
$65.00
No slots available

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A hands-on cooking class culminating in a family-style dinner served with wine and beer.

Mike Weller is here to share delicious, mouth-watering recipes that just happen to be vegetarian. No fake meat, nor trying to adapt recipes that traditionally use meat. Here are four dishes that celebrate what plants provide, with flavors inspired from cuisines around the world. Whether you're a Meatless Monday, occasional vegetarian, or a die-hard vegetarian with years of meat-free experiences in your life, you're going to enjoy cooking and eating these dishes. This edition of "Real Vegetarian Food" celebrates the produce of Fall, where the last of Summer’s heat shines through the first kiss of Winter. Though these recipes highlight the stars of Fall, they will serve as templates for other vegetables year-round.

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Thai Green Curry with Winter Squashes
Butternut Squash Gnocchi in Brown Butter Sage Sauce
Pappardelle with Wild Mushrooms and Mascarpone
Tart of Miso and Honey Glazed Turnips and Their Greens

 

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.

(photo courtesy of Flickr.com)

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