A hands-on cooking class culminating in a family-style dinner served with wine and beer. Humming of Queen and David Bowie's "Under Pressure" optional and welcome.
Pressure cookers are an incredible tool for building flavor in the kitchen – no longer the scary ceiling painting geysers of the past, they are a reliable way to cook efficiently and celebrate food with respect even with our busy schedules. We will use pressure cookers to ease our way through the traditional Friday Turkey Soup in one quarter of the time but with double the results. Then we will use the Instant Pot to whip out a drop-dead impressive seafood risotto, made in under an hour counting the time for picking up the highlights of Bi-RIte’s fish display. Go all the way Old School this Christmas with an actual Christmas Pud, and allow Chef Mike his favorite baking pun with a dessert bread from Southern Germany. Finally, and just for you, for those lost days between the parties and the work events, teambuildings and tree lightings: a casual, filling and delicious bowl of bacon, lentils and cider done in less time than it takes to shut down the laptop and slip into PJs.
Next Day Turkey Soup with Stuffing-based Bread Dumplings in an Hour
Extravagant Seafood Risotto - 1 Hour Dinner Party
Traditional Xmas Pudding
Made it Through Weekday Lentils, Bacon and Cider
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.