Short and Sweet: French and American Omelets

A hands-on cooking class for 16 students culminating in a family-style dinner served with wine and beer.

Not every eager home cook can devote 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.

Sometimes you just need a plate of perfect food.  No time for a trip to the store, no chance to hit up Netflix for inspiration. Sometimes on a random Tuesday night, or slightly groggy Sunday morning, the craving is for a dish that satisfies. Something to warm you and fill up the little spaces in the corners of your soul. Enter the omelet! We offer two styles, the classic rolled French dish seasoned with amazing herbs and barely golden and just set, and the King of the 24/7 Diner: a half moon of tender mushrooms stuffed to the gills with oozy goats’ cheese.  A seasonal salad and hunk of great bread will round out our meal.

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Perfect French Fines Herbes Omelet 

Wild Mushroom and Goat Cheese American Diner Omelet

Seasonal salad, great bread and butter

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.