Cooking with Honey: Beyond Dessert - Cancelled

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

Honey: the perfect food, pure and unassailable to spoilage.  Healthy, even medicinal, and a rare gift from the precious bees, and yet a far too often overlooked ingredient in savory food.  Join Chef Mike and tour a world of complex sweet funkiness and the sensual, sticky warmth of honey as an ingredient served long before dessert!

MENU:

Red Chile and Honey Lamb Stew

Mead Mussels

Sticky Pork Belly on Herb and Cucumber Salad

Honey Stung Spicy Fried Chicken Wings

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.

_{(Photo courtesy of Pixabay)}