Updated 4/15/20: This is a live, hands-on cooking class held online via Zoom. Guest list is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote Event Lead who will facilitate conversation during class and ensure all students are attended to. We encourage students to have all the ingredients and equipment set up before the class begins to prepare for cooking during the class. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes.
All around us Spring is exploding in its vibrant greens. Nothing like the season of rebirth to help kick those Sheltering in Place blues. Join us online for a Zoom meeting you can stay awake through, and stock up on some delicious food for your pantry. We will make an amazing risotto of whatever Spring vegetables you can get your hands on – do not forget the possibility of foraging on your daily exercise walk. Then a dramatic and delicious pale green asparagus souffle, complete with a hidden egg or two buried in the center. Finally we will put together a casserole, because you will need dinner. later in the week as well. Potatoes, morels if you can find them, and yummy chicken thighs with a delicious hint of herbs and greens, made up to the point where it goes into the oven and then saved to cook when the mood strikes later in the week. Three great reasons to embrace the rebirth of the world! Spring is here again! And, what the heck, actual rabbits might return to San Francisco...
Asparagus and Goats’ Cheese Souffle with Hidden Eggs
Spring Green Vegetable Risotto
Chicken, Mushroom (Morel?!), and Potato Casserole
This menu contains the following common allergens: eggs, dairy, and wheat. If you have allergies or dietary restrictions that will keep you from cooking along, please e-mail us at firstname.lastname@example.org before purchasing a ticket.
Equipment and Shopping List for the class found here - check before signing up for the class!
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.