A hands-on cooking class culminating in a family-style dinner served with wine and beer.
Join Chef Mike as he takes you through the joys of buttermilk fried chicken, that perfect dish served hot from the pan for dinner, or cold from the picnic basket the next day. And, because chicken is a bird enjoyed around the world, we will also dip it in the style of Goa, from the west coast of India: spicy and crunchy all at once. Add in a pair of quick side dishes and our two-hour class will be full!
Buttermilk Fried Chicken
Goan Parsi Style Fried Chicken
Yogurt Apple Coleslaw
German Potato Salad with Bacon
This menu contains the following common allergens: wheat, dairy. If you have allergies or dietary restrictions please e-mail us at firstname.lastname@example.org before purchasing a ticket.
ABOUT SHORT AND SWEET
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. We do our best to offer 2-3 Short and Sweets each quarter. If you have any suggested topics, let us know!
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.