Beyond Jack O'Lanterns: Savory Pumpkin Cooking

Saturday, October 31, 2020 4:00pm to 6:15pm
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Zoom Meeting Online PST
San Francisco, CA 94110
United States
Member Price: 
8 slots available

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

Wondering how to spend this year’s version of Halloween?  Figure out a costume you can cook in, and join 18 Reasons online for a Halloween pumpkin and Autumn squash class.  We will take a delicious red kuri squash and roast it down into a creamy, spicy soup, garnished with deep fried squash chips.  Then we will make a creamy, cheesy pumpkin fettuccine.  Finally, you pick the style of stuffing you want: mushrooms, lamb, or beef.  We will fold in rice and aromatics and then use the mix to stuff a Delicata squash, prepped to bake off tomorrow or the next day for a post-holiday meal.


Spicy Pumpkin Bisque with Winter Squash Chips

Creamy Pumpkin Fettuccine

Stuffed Delicata Squash


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

This menu contains the following common allergens: eggs, dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail 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 Aaron Burden on Unsplash