A hands-on, collaborative cooking class culminating in a family-style dinner served with wine and beer.
Admit it: Sakai was always your favorite old-school Iron Chef, with his bemused smile and awesome plates. The merging of French and Japanese culinary traditions deeply influenced the food of both countries, as they began an unlikely and powerful romance in the 60’s. Chef Mike will take his deep love of both traditions into the kitchen to cook these dishes which borrow from both cultures in ingredients, techniques, and presentations. Along the way we will taste some very yummy food!
Tataki of Beef, Parmesan Sesame Tuile, Microgreens, Ponzu Dressing
Wild Mushroom and Truffle Chawanmushi
Wakame, Carrot and Cucumber Salad
Seared Sea Bass, Ginger Chard, Yuzu Beurre Blanc
Black Sesame Ice Cream with Grilled Castella Cake
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.