Exceptional Essentials: Meatloaf

This is a live, interactive, hands-on cooking class held online via Zoom. If you’re new to 18 Reasons online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.

Sometimes it just comes down to needing something for dinner.  No fancy ingredients, no Googling what an ingredient is.  Just dinner.  But you deserve great food, especially if you are the one doing the work.  Let Chef Mike at 18 Reasons help you out.  Meatloaf, but the best meatloaf, filled with the flavors of classic Boeuf bourguignon.  A red wine reduction sauce with pearl onions and mushrooms for the gravy.  And mashed potatoes, but the ultimate mashed potatoes, buttery and smooth restaurant style indulgence.  And yummy charred broccoli with caramelized lemon.  Weeknight meals you can brag on during your next Zoom call.

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Meatloaf Bourguignon style stuffed with bacon, onions, and carrots

Red wine reduction sauce with pearl onions and sautéed mushrooms

Pommes puree - ultimate mashed potatoes

Charred Lemon Broccoli

Equipment and Shopping List for the class please see here

This menu contains the following common allergens: soy, eggs, dairy, wheat. 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.