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.
So we are all doing more planning nowadays. That once a week foraging trip to the market, mask on, 6 feet of distance safety, that trip has to do. So Chef Mike and 18 Reasons are here to set you up for tasty success: one plan, one trip, and an abundance of meals for the upcoming days. We will start with a spatchcocked chicken, roasted in the oven and served with a quick classic jus and a bright bowl of couscous. From there, some roasted meat gets shredded and some bones made into broth for a delicious Chicken Pot Pie with Biscuit Topping. You know that bag of unspecified organs they always put in the cavity of the chicken? We are going to use those bits to make a yummy New Orleans style dirty rice. All of these recipes will be done together online in the class. And then your packet will also include a quick recipe to turn leftover chicken meat into a vinaigrette-based chicken salad to go on avocado toast; a sweet and spicy BBQ sauce turns your cooked chicken into BBQ Chicken Biscuit Sliders. And that Pot Pie filling is just a splash of chicken stock away from being a pasta dish. Finally, by juggling components around a bit, you will also have recipes for Biscuits and Chicken Gravy, and an entrée salad of Couscous with Chicken. All of this complete with a grocery list already typed out and arranged for your next foraging outing to the store!
Spatchcocked Chicken, Jus; Couscous
Chicken Pot Pie with Biscuit Crust
Dirty Rice with Chicken Offal
Additional Recipes in the Packet:
Chicken Salad with Vinaigrette on Avocado Toast
BBQ Pulled Chicken Sliders on Biscuits
Chicken a la King Pasta
Additional Meals Described as Concepts:
Couscous and Chicken Salad
Biscuits and Chicken Gravy
Equipment and Shopping List for the class please click here
This menu contains the following common allergens: dairy and wheat. If you have allergies or dietary restrictions please e-mail us at firstname.lastname@example.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.