Exceptional Essentials: Vegetables

When: 
Monday, September 28, 2020 6:00pm to 7:30pm
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Where: 
Zoom Meeting Online PDT
San Francisco, CA 94110
United States
Price: 
$50.00
Member Price: 
$40.00
1 slot available

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

Eat your veggies! But are you tired of just grabbing a head of broccoli and boiling it to death night after night?  Does your vegetable game need an upgrade?  Looking for some techniques to branch out in the produce aisle, and make better than basic vegetable dishes?  Come spend 90 minutes with Chef Mike at 18 Reasons.  Easy shopping transformed by refined techniques into delicious and colorful food.  No mere side dishes here: in the end we will combine our vegetables into a delicious vegan meal!

MENU

Steamed and Pureed Orange Chipotle Carrot Soup

Roasted Summer Squash and Tomatoes

Blanched and Stir-Fried Garlic Broccoli

Raw Cauliflower Couscous

 

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

This menu contains the following common allergens: 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.