This is a live, hands-on cooking class held online via Zoom. This is an interactive experience; if online learning is new to you, please read this guide on How to Take an Online Class at 18 Reasons.
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.
What do you miss most about Friday night outings? The noise, hunting for stool at the bar, elbowing your way through the crowds for a bartender's attention, or the large chunk missing on your debit card? Of course not. You miss celebrating the end of a hard week with tasty bar bites and sipping on classic drinks! 18 Reasons has that covered for you. Punch up your favorite Spotify playlist and get into the kitchen with your laptop and chef's knife, it is time to kick off a weekend! We will make some extraordinary deviled guac and prawn eggs, crunchy cheese pastries filled with mushrooms and goat cheese, prawns with a mango dipping sauce, and hot, sweet and sticky chicken wings.
Grab a stack of napkins, because we will also be mixing up some cocktails: a refreshing Negroni Sbagliato Spritz, a colorful Paloma, and a classic Manhattan. Pick your drink, assemble a greedy plate of appetizers, and tuck into an indulgent night in!
Deviled Eggs with Guacamole and Shrimp
Parmesan Gougeres stuffed with Mushrooms and Goat's Cheese
Smoky Maple Chipotle Wings
Poached Prawns with Mango Coconut Dipping Sauce
Equipment and Ingredient List for the class found here - check before signing up for the class.
This menu contains the following common allergens: dairy, shellfish, and wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail 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.