Exceptional Essentials: Chicken Breasts

When: 
Monday, September 14, 2020 6:00pm to 7:30pm
Add to Calendar
Where: 
Zoom Meeting Online PDT
San Francisco, CA 94110
United States
Price: 
$50.00
Member Price: 
$40.00
8 slots available

SOLD OUT

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

Yawn…it's boneless, skinless chicken breasts in the fridge again. What to do? 

Give 18 Reasons Chef Mike a quick 90-minute class, with simple shopping, and put two plates of awesome food out for dinner, that is what to do!  Chicken paillards are the stars of tonight: crispy, crunchy sheets of chicken, topped with a bacon, potato and tomato salad. Quick, easy, filling and impressive enough to boost your social media game to the next level!

MENU

Paillard of Chicken

Warm Potato, Tomato, and Bacon Salad

Herb Pan Jus

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

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