Exceptional Essentials: Salmon

Tuesday, August 18, 2020 6:00pm to 7:30pm
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Zoom Meeting Online PST
San Francisco, CA 94110
United States
Member Price: 
3 slots available


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.

Celebrate the Summer!  One quick dinner, one pot, one pan, simple shopping!  We will roast a piece of lovely salmon in a screaming hot oven.  What the heck, the oven is on, we will roast some delicious potatoes at the same time.  Oh, and summer means fennel, so we will roast off fennel bulbs and cherry tomatoes with the potatoes and the salmon.  A quick dressing of lemon and olive oil, and voila!  Delicious dinner on a weeknight.


Fennel-crusted Crispy Skin Salmon

Roasted Baby Potatoes, Fennel Bulb, and Cherry Tomatoes

Garlic Lemon Citronette Dressing

Equipment and Shopping List for the class please see here

This menu contains the following common allergens: fish. 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.