TOMATO Fest!

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

Admit it: asparagus season had not even passed, and you started buying tomatoes as soon as they hit the shelves. Too early. Our favorite fruit-and-vegetable just keeps getting better as the summer moves along, and they reach their peak right about now. Come join Chef Mike as we celebrate the perfume, the colors, the many shapes and flavors of the beautiful tomato. Cook all you can get your hands on – squash season is coming soon!

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Tomato and Pesto Crostata – open faced broiled tomato pie with basil

One Pan Chicken Thighs with Tomatoes and Chanterelles – a lighter, brighter, fresher version of Cacciatore.  Beautiful late season tomatoes and early season chanterelles, a perfect marriage in the perfect time

Pan Tomate – the classic Spanish appetizer of juicy ripe tomato smashed all over lightly garlicky toast

Poblano Bisque with Tomato Sorbet – a happy excuse to Instagram: bright green pureed chili soup, with crema and a soothing scoop of frozen tomato sorbet

Local Snapper “Aqua Pazza”  – fish filet poached in a “Crazy Water” broth of tomatoes and herbs

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.