Short and Sweet: Spring Soups

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 transform your dinners. Change from nuking that deli container from the soup counter into producing a gourmet meal fit for entertaining. Two hours will be more than enough time as we craft soup in three formats: a celebration of spring in a glass, with a puree of perfect produce topped with a cappuccino foam of morel mushrooms; a hearty composed salad of grilled salmon and potatoes, enriched with a tableside pour of ginger dashi broth; and finish with a sparkling pink celebration of strawberries and champagne, fit for a grand occasion any day of the week!

MENU:

Hors d'oeuvre “Shots” of Asparagus, Spring Pea, and Green Garlic Soup with Morel Cream

Salmon, Potato, and Bok Choy Soup with Tableside Ginger Dashi

Sparkling Wine and Strawberry Dessert Soup with Bi-RIte Creamery's Vanilla Ice Cream, Balsamic Reduction and Stained Glass Basil

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.