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 at least 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.
It’s a bird, it’s a plane, no, it’s . . . Community Dinner? Since San Francisco continues to shelter in place and we can’t gather in person, we’ve transformed our 80-plates monthly dining event, Community Dinner, to a cooking class in your kitchen. We will make many meals and feed lots of people - we are looking at upwards of 150 meals in one night with your help! Community Dinner will take place on your block, in your apartment building, and amongst those you love.
During class, Chef Mike will guide you to a hearty, seasonal feast. You'll cook a batch for 8 servings. Keep a few portions to feed your home, and bring carefully chilled care packages to friends, colleagues, and neighbors. In addition, you may drop off cooked food with one of our Cooking Matters host site partners, a family shelter in the Mission, on the day after the class. We will provide students drop-off information after registration. 18 Reasons will also send you a note to include in the care package for any recipient, so they know the ingredients and safe reheating instructions.
In this class, you will learn techniques for bean cookery and how to deal with prepping intimidating (but yummy) artichokes. All made better by the side dish: delicious cornbread slathered in sweet and spicy butter. The entire menu can be made in versions free of common allergens; it is easily changed to be vegan, gluten-free, and/or dairy-free. Bonus: leftovers will be even tastier the next day!
Chicken, White Bean, and Artichoke Stew
Honey Chipotle Butter
Before you sign up for the class, please check the equipment and shopping list located here.
This menu contains the following common allergens: dairy and wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail email@example.com 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.
ABOUT COMMUNITY DINNER
When we return to our Classroom on 18th Street in San Francisco, our Community Dinners will be held once a month, usually on the final Wednesday of the month. In this long-standing tradition, we invite 80 friends, new and old, in two seatings of 40 each, to share a table and a delicious meal. Each month is something different. We look forward to returning to these in-person dinners when it is prudent to do so. In the meantime, this class is our attempt to capture the heart and joy of those Community Dinners.
This page is for the first class from 5:30-7:30 pm. We are offering a second, identical class from 8-10 pm, for folks who like to cook later, click here.