Mastering Sauces

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

Rip out the elements of fine dining and take them to your home kitchen! Chef Mike will equip you with the techniques and recipes for sauces that elevate the simplest meal from boring to incredible. Mike began his culinary journey learning these sauces, which form the base of French cuisine. After perfecting the traditional applications, Mike decided to have fun and will give you the tools to play in your kitchen.

MENU:

Bechamel Sauce – Turned Into Sauce Mornay: Cauliflower Mac and Cheese

Hollandaise Sauce – Turned into Sauce Paloise and served over Seasonal Vegetables

Velouté Sauce – Turned into Sauce Bercy and served with Poached Local Fish

Sauce Tomat — Monter au Beurre with Pasta

Espagnole Sauce —Turned into Marchand de Vin and served with Pan Fried Steaks

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.