Weeknight Cocktails and Snacks

When: 
Wednesday, September 9, 2020 6:00pm to 7:30pm
Add to Calendar
Where: 
Zoom Meeting Online PDT
San Francisco, CA 94110
United States
Price: 
$35.00
Member Price: 
$25.00
No slots available

SOLD OUT

This is a live, interactive, hands-on cooking class held online via Zoom.

So a little weeknight Scooby snack at the bar was never a bad thing.  Heck, it helped us get through the work-week.  No need to give up any source of joy – come join 18 Reasons for a pair of yummy appetizers and a couple of great drinks.  Chipotle Maple Chicken Wings and yummy Spicy Prawn Cups will be our savory reward for spending 90 minutes with Chef Mike.  Top those off with a classic Manhattan and an exciting Tequila Matador.  And remember: you will save the Uber fare back from the bar, and can sleep in an extra bunch of minutes before “commuting” to your computer tomorrow morning!

MENU

Chipotle Maple Chicken Wings

Spicy Prawn Cups

Manhattans

Tequila Matador

 

Equipment and Ingredient List for the class found here- check before signing up for the class. 

This menu contains the following common wheat, shellfish,nut/seed, soy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.


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.


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.

Photo by Cody Chan on Unsplash