This is a live, interactive, hands-on cooking class held online via Zoom.
It is harvest season in Napa Valley, the time when all the accumulated love of the Summer comes to fruition in the Harvest. It's cooler at night and dinner is now often a meal held after sundown. Cooler weather brings a need for hard-working folks of the field to gather for a celebratory feast.
In 2020, that need to gather and refuel extends to folks in all lines of work. Find the people you shelter with, and feed your people! You will make an achiote-rubbed chicken, spatchcocked and roasted over poblano chilies, potatoes, and onions, where all the juices mingle and help with the cooking. Then a quick jus, or light sauce, lit with the spice and spark of the Yucatan. Whole roasted corn joins on the side. To fully celebrate the Harvest, a yeasted flatbread studded with grapes and drizzled with honey.
Thank the Farmers, and celebrate the Harvest with your own team, whomever they may be.
Achiote-Rubbed Spatchcocked Chicken cooked over Potatoes, Poblanos, and Onions
“Pilbil” Spiced Jus
Roasted Whole Corn
Grape and Honey Flatbread
Equipment and Ingredient List for the class found here soon - check before signing up for the class.
This menu contains the following common allergens: wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail firstname.lastname@example.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 Angela, artist and volunteer at 18 Reasons!