A hands-on class culminating in a dinner served with wine and beer.
The vegan life offers many advantages, but in the kitchen, it can come with its share of challenges. This class is not about fooling your friends with strange tofu sculptures mimicking other styles of food, or a lab kit of unusual ingredients designed to trick the eye or palate into thinking of meat or eggs. This hands-on cooking class is about cooking and eating delicious dishes that happen to be vegan. Whether your New Year’s resolution is to go vegan full- or part-time, or you have friends who make this choice and you want to cook for them, come to 18 Reasons and celebrate cooking hearty, tasty food to share.
Fava Bean Falafels with Pita, Tahini, Zhoug, and Cucumbers
Potato Chickpea Curry with Basmati Rice
Black Bean Quinoa Chili with Avocado “Cream”
Roasted Cauliflower Steaks with Salsa Verde
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.