Instant Pot and Pressure Cooker Basics

When: 
Tuesday, February 4, 2020 6:00pm to 9:30pm
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Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$105.00
Member Price: 
$95.00
1 slot available

SOLD OUT

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 our busy schedules.

Take the cassoulet, for instance, a traditional French dish known for the amount of time to prep the meal (as well as its incredible flavor). With this gadget, you don't need days. And the British staple, steak and guinness pie, becomes a weeknight option with a pressure cooker on your counter. Speaking of which, you should eat your vegetables, and the Instant Pot makes steaming any seasonal vegetable a quick, no-nonsense task. You will also use the pressure cooker to make bread, a perfect complement to the meal.

Both Instant Pot and a standard pressure cooker will be used in class, so in case you are shopping for one of these gadgets, this class can be an aid to the process.

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Steak and Guinness Pie

Quick Cassoulet:  white beans, duck stock, duck confit and sausages

Steamed vegetables in ginger lemon butter

Weeknight Instant Pot bread

 

This menu contains the following common allergens: dairy, wheat, and eggs. If you have allergies or dietary restrictions please e-mail us at info@18reasons.org before purchasing a ticket.

 

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 courtesy of Instant Pot website)

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