Post-Election Cocktails and Snacks Demo

When: 
Wednesday, November 4, 2020 6:30pm to 8:00pm
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Where: 
Zoom Meeting Online PST
San Francisco, CA 94110
United States
Price: 
$15.00
Member Price: 
$15.00
16 slots available

SOLD OUT

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

To be honest, we do not know what this evening will bring.  It is the day after the election.  But at 18 Reasons we do know how best to spend an evening.  Come join us for food, and drink, and community.  Chef Mike will help you make some cocktails – designed to celebrate victories and take the sting from defeats.  Then settle in with your cocktails as Mike demonstrates how to make some snacks representing the entirety of our country: Cubano Sliders on Hawaiian Bread, and Carne Asada Nachos with Wisconsin Cheddar Cheese.  You will receive complete recipes for all dishes in the class, but the second half where the appetizers are made is designed as a lower energy relaxed demo.  Feel free to craft these dishes at your leisure!

 

MENU

Champagne Cocktail

Whiskey Sour

Mudslide

Cubano Sliders on Hawaiian Bread

Carne Asada Nachos with Wisconsin Cheddar Cheese

 

Equipment and Ingredient List for the class found here; check before buying a ticket.

This menu contains the following common allergens: dairy, eggs.  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. One day before this 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 Kevin Kelly on Unsplash