A hands-on class culminating in dinner served with wine and beer.
Seek refuge from the spooky Halloween Night and huddle around the warmth of a shared dinner table with four fabulous pumpkin recipes, all vegetarian friendly. Save your pumpkin pie cravings for the coffee shop and Thanksgiving – this night is dedicated to the autumn squash’s savory side, with flavors from around the world. Come wrap yourself in a pumpkin food hug!
Curried Pumpkin Bisque with Spicy Chips
Pumpkin, Farro, and Tuscan Kale Salad with Pomegranate and Feta
Creamy Pumpkin Fettuccine with Pumpkin Seed, Gruyere, and Sage Crumble
Whole Roast Pumpkin Stuffed with Herbed Rice, Saffron Butter, and Dried Barberries (with optional lamb)
*The menu is designed to be vegetarian, though we can have one of the stuffed pumpkins have lamb added, for the omnivore students. If you'll be dining on lamb, please let us know at firstname.lastname@example.org
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.