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.
Chef Mike spent most of his 20’s in San Diego. Great years, great memories. He brings these times to the present with a class based on his memories, San Diego’s flair for seafood dishes, and restaurant experiences at some of San Diego’s best seafood houses from back in the day. Share in some great summertime food, and this time around you need not worry about having too much fun and failing out of college!
We will start with tequila. Just saying. A tequila-tinged ceviche of fish, topping elote-flavored corn fritters. Then a flashback to family meal at the restaurants, with grilled fish tacos in a quick and smoky salsa and cooling guacamole. Then we will prep a meal to serve in a couple of days – imagine a big spicy tomato slushie, icy and bright, chilling down hunks of shrimp and seafood in a semi-frozen cocktail. And, of course, Micheladas to wash everything down!
Elote-style Grilled Corn Fritters with Tequila Cured Ceviche
Herb-Marinated Grilled Fish Tacos with Guacamole and Tomato Chipotle Salsa
Tomato Slushie Semi-Frozen Seafood Cocktail - prepped in class and finished the next day
Equipment and Shopping List for the class please see here soon.
This menu contains the following common allergens: wheat, fish. If you have allergies or dietary restrictions please e-mail us at 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. 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.