Fish Fingers and Fruit Crisp: Family Cooking

This is a live, hands-on cooking class held online via Zoom. Class is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote 18 Reasons staffer who will facilitate conversation during class and ensure all students are attended to. 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.

Registered students should take 30 min before class begins to do the following: download and set up Zoom, test audio and video, wash and prep ingredients, and bring out equipment in the kitchen, per the list linked below. 18 Reasons staff will e-mail registrants one message containing class recipes and a Zoom meeting link; check your junk/spam/event folder in case you do not see the e-mail. Search for any email from 18 Reasons, looking for a subject line containing the full title of the class.

Bring the whole gang into the kitchen for a fun night of cooking and learning together. Fish sticks from the freezer get a huge upgrade to fish fingers, baked crispy golden brown in the oven and served with a sweet tartar sauce.  Take out your frustrations by smashing some potatoes to serve alongside caramelized carrots, and wrap the meal up with a yummy crisp of whatever fruit was still on the shelves during your last foraging trip to the market.  And if there is some ice cream rattling around In the back of your freezer, what could be better over the top of your fruit crisp?

MENU

Fish Fingers with Sweet Tartar Sauce

Smashed Potatoes and Roasted Carrots

Fruit Crisp

For Equipment List and Shopping List, please click here.

This menu contains the following common allergens: dairy,, fish, eggs and wheat. 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 by Tanaphong Toochinda on Unsplash}