NOLA Sunday Escape

When: 
Sunday, September 13, 2020 10:00am to 12:00pm
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Where: 
Zoom Meeting Online PDT
San Francisco, CA 94110
United States
Price: 
$60.00
Member Price: 
$50.00
4 slots available

SOLD OUT

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

Sunday morning and you can feel the week of work pressing down on you.  Time to end this right now!  The weekend is two full days, and no one schedules anything important for a Monday morning – lets get away this Sunday.  Come hang out with 18 Reasons and Chef Mike.  We will whip up a chicken and sausage jambalaya to sit on the stove all afternoon, perfect for a bowl, then a half bowl, then a spoonful all evening.  And mirlitons stuffed with shrimp to have, whenever you want something alongside your bowl.  Most importantly a Quarantine Hurricane, with all the joy and attitude relaxers of the original, and none of the difficult ingredients to find.  Make up a couple and settle in to a Sunday fully enjoyed.  I guarenteeee!

MENU

Chicken and Sausage Jambalaya

Shrimp Stuffed Mirlitons

Quarantine Hurricanes

 

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

This menu contains the following common allergens: shellfish, wheat.  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 Nathan Bingle on Unsplash