Community Dinner: Shrimp Boil
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.
Join 18 Reasons for our reimagined Community Dinner in this online class! In the Community Dinner spirit of feeding many, we're aiming to teach you a recipe that easily scales up, great for 1 person eating alone or 25 people in a socially distant, responsible setting. Powerfully spiced shell-on prawns; sweet summer corn; hunks of lemon, mushrooms, garlic, and onions; chunks of smoked sausage and flavor-soaked potatoes: all spilling out onto a table covered in newspaper and napkins. Grab a chair, set your elbows firmly on the table, and proceed to lose yourself in the food.
For one additional layer of New Orleans-inspired joy, a lagniappe if you will: Sazeracs, done by the glass or by the pitcher for a crowd. Let the good times roll!
MENU
Shrimp Boil
Sazeracs
Equipment and Shopping List for the class please click here
This menu contains the following common allergens: shellfish. 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. Mike also returned to school for training in his new field, earning a Master’s Degree in Education. 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 reaps the benefits of his backyard garden, kept in perfect order by his Master Gardener wife.
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.
