How to Cook: Grill, Pan Fry, Smoke

When: 
Thursday, January 4, 2018 6:00pm to 9:30pm
Add to Calendar
Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$85.00
Member Price: 
$75.00
10 slots available

A hands-on cooking class culminating in dinner served with wine and beer.
Do you love food, but feel lost in a kitchen? Perhaps you are a beginner with some cooking knowledge, but feel intimidated when a recipe gives you a direction and you're not sure you're doing it correctly?

In this class, a new component of a three-part "How to Cook" series, Chef Mike will teach you three basic cooking techniques you can use in every season with a variety of foods. Cooking is not hard to do and Chef Mike will guide you through it, while making it fun and delicious. In this course, we will learn to grill, pan fry and smoke food, and prove that we have learned it well by sitting down to dinner at the end of the lesson!

MENU
Chicken Parmesan with Endive, Radicchio, and Fennel Salad
Sole Dore with Lemon Caper Sauce
Escalivada: Grilled Vegetables in Sherry Vinaigrette
Grilled Pineapple with Toasted Coconut and Green Tea Ice Cream
Tea Smoked Chicken Wings
Smoked Trout and Crème Fraiche Canapés

 

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.