Real Vegetarian Food: Winter

When: 
Tuesday, January 23, 2018 6:00pm to 9:30pm
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Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$75.00
Member Price: 
$65.00
8 slots available

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

Chef 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 Winter, where vegetables are hoarded treasures, hidden away in secret. Though these recipes highlight the stars of Winter, they will serve as templates for other vegetables year-round.

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Chipotle Sweet Potato Tacos, Mustard Greens, Crema
Root Vegetables in Puff Pastry
Farro Filled Cabbage Rolls in Smokey Tomato Sauce
Ginger Mushroom Potstickers with Sambal Spiked Dipping Sauce

 

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.

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