A hands-on, collaborative cooking class culminating in a family-style dinner served with wine and beer.
Are you a heat-freak, chile head, pepper munchin’ endorphin addict? Join Mike Weller for this hands-on cooking class inspired by the history of chile peppers around the world. The tale will follow the chiles from their New World homeland, around the globe to all the places the Portuguese traders brought them (with an assist from native birds!). We will not intentionally hurt anyone with the meal, but some forehead sweats and minor muscle twitches are pretty much guaranteed!
Piri Piri Sauce
West African Peanut Stew (Vegetarian)
Bi-Rite Creamery Ice Cream to soothe the burn!
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.