This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
TGIF! You have made it to the weekend, and you are hungry. Not only will you make tonight's dinner, but you'll also do a favor to your future self and make a dinner for tomorrow. First, you'll make tasty dinner frittata, filled with seasonal vegetables and a brilliant Autumn salad on the side. Then, before you shut the kitchen down for the evening, we will put together a delicious strata of wild mushrooms and sourdough croutons – pop this into the fridge instead of the oven, and you are set for another meal over the weekend. Maybe Saturday dinner, maybe Sunday brunch? Whenever you serve it, pat yourself on the back for setting yourself up for success this weekend!
Broccoli Rabe, Potato, and Caramelized Onion Frittata
Farro Salad: Pumpkin, Kale, Feta, and Pomegranate
Wild Mushroom Strata for the Weekend
Equipment and Ingredient List for this class please click here.
This menu contains the following common allergens: eggs, dairy, 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.