Short and Sweet: Tomato

When: 
Monday, September 9, 2019 6:30pm to 8:30pm
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Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$55.00
Member Price: 
$45.00
4 slots available

SOLD OUT

A fast-paced, hands-on cooking class for 16 guests culminating in a family-style dinner served with a glass of wine or beer. 

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.

Join Chef Mike as he takes you headfirst through the joys of summer: those drippingly succulent gems known as heirloom tomatoes, done up for an elegant dinner or hangin’ loose at a picnic in the form of tarts - free-form crusts of love that are the perfect setting for the brilliant flavors and colors of tomatoes. Two tarts: a free-form puff pastry crostada brimming with North African flavors, and a wondrous Southern US meets Southern Italy mash-up from the very mashed mind of Chef Mike. Either tart is great hot right out of the oven or cold the next day: just dont wait until November to make them because we will be moving onto pumpkins by then!

MENU

Crostada of Roasted Eggplant, Morroccan Flavored Tomato Jam, and Harissa Aioli

Tomato Polenta Pie with Gorgonzola Corn Crumble Topping

 

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 by Rezel Apacionado on Unsplash

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