Short and Sweet: Flame On!

Monday, April 29, 2019 6:30pm to 8:30pm
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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 a family-style dinner served with wine and beer. This class can accommodate up to 16 students.

Not every eager home cook can afford a whole evening to an in-depth cooking class at our 18th Street Classroom. To help those cooks out, our "Short and Sweet" series asks only two hours from your busy lives to learn something new and have a delicious meal. You'll get to enjoy all the perks of being in our space: meeting new people, learning from our teachers, and walking away with recipes that can inspire future meals.

Come let Chef Mike light up your culinary dreams. Trim your eyebrows before class, because we will be lighting food on fire! The perfect dishes for a celebration, and a great way to turn around another boring day at work.  We will be making a classic dinner entrée from the bygone times of tableside masters, and a Hungarian classic dessert. Get those cameras ready, this will be a night of drama and deliciousness!


Steak Diane: Flambéed steak, mushroom cream sauce, smashed fingerling potatoes and asparagus

Gundel Pancakes: Crêpes stuffed with creamed walnut raisin filling, covered in rich chocolate and lit with rum


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.