Teens Take On Fall Series
Welcome to our Fall teen program, Teens Take on Fall! Each Thursday in October will have a teens only class that travels through the best flavors of the season. Participation in one session will include an invitation to participate in our Halloween brunch bash on October 31! If you sign up for all four sessions, your ticket price includes the option to pick up a thoughtfully packaged pantry kit with all the non-perishable ingredients needed to participate in each class, or a 10% refund on your ticket purchase! Email us at firstname.lastname@example.org to confirm your purchase and pantry box or discount.
**When registering a student, please use an email that is frequently checked to ensure that your teen receives all the materials for class**
Teens Take On Fall: Maple
This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
Welcome to 18 Reasons’ Teen Fall Classes - savory edition! Today we do a simple sheet pan dinner – pork roast with maple mustard glaze, roasted sweet potatoes and brussels sprouts, and apple pan gravy. Plus a vegetarian alternative – we will swap out the pork roast for a whole Italian eggplant, split and stuffed with caramelized onions and roasted peppers.
Maple Mustard Glazed Pork Roast OR Maple Glazed Stuffed Eggplant
Roasted Sweet Potatoes and Brussels Sprouts
Apple Pan Gravy
Equipment and Ingredient List for this class here.
This menu contains the following common allergens: None If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail email@example.com 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.