Short and Sweet: Meatball Subs and Chocolate Milkshakes
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.
At 18 Reasons, we love really extraordinary food. We love dishes authentically prepared from around the world, and we excel at traveling the globe with food while stuck at home sheltering in place. But sometimes it is just Tuesday and you are hungry. Welcome to this elbows on the table Short and Sweet class. A couple of meatball subs, and a way too rich and creamy Triple Chocolate Milkshake for dessert. And these are versatile dishes as well: there will be leftover tomato sauce and yummy meatballs, so tomorrow’s dinner is just a bunch of boiled noodles away! Oh, and there will be plenty of chocolate fudge sauce left as well….
MENU
Meatball Submarine Sandwich
Triple Chocolate Milkshake
Equipment and Shopping List for the class please click here
This menu contains the following common allergens: dairy, eggs and wheat. If you have allergies or dietary restrictions please e-mail us at info@18reasons.org before purchasing a ticket.
Photo by Sarah Gualtieri on Unsplash
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
