How to Cook: Braise, Poach, Fry

Thursday, March 1, 2018 6:00pm to 9:30pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 
No 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 of a three-part 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 braise, poach, and fry food, and prove that we have learned it well by sitting down to dinner at the end of the lesson! 

Other cooking techniques are explored in other parts of the How to Cook series. Keep an eye out for them on our calendar by subscribing to our newsletter.


Perfect Poached Salmon in Aromatic Broth
Braised Chicken Thighs with Apricots and Pistachio Dukkah
Poached End of Season Stonefruit with Poaching Syrup and Yogurt
Tempura Vegetables and Prawns
Beignets with Too Much Powdered Sugar

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.