Community Dinner: Chili and Cornbread

When: 
Wednesday, October 28, 2020 6:00pm to 8:00pm
Add to Calendar
Where: 
Zoom Meeting Online PST
United States
Price: 
$45.00
Member Price: 
$35.00

This class is cancelled as of 10/24.

 

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

Join us for our monthly tradition, Community Dinner, for October. New and old kitchen approaches will come together, as Chef Mike leads you through an Instant Pot version of traditional Texas In-Law Chili: no rice, no beans, no tomatoes.  Then we look back old school and we make a great cast iron pan of somewhat sweet cornbread, perfect for dunking into some hot chili, or wiping up the last bits of beef from the bottom of the bowl!

MENU

Texas Chili: No Beans, No Tomatoes, All the Beef - in the Instant Pot

Sweet Cornbread in Cast Iron

 

Equipment and Ingredient List for this class will be linked here soon.

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

 

Photo by sheri silver on Unsplash