Exceptional Essentials: Cheeseburger

When: 
Friday, November 13, 2020 6:00pm to 8:00pm
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Where: 
Zoom Meeting Online PST
San Francisco, CA 94110
United States
Price: 
$50.00
Member Price: 
$40.00
No 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.

Friday the 13th….no matter how your luck has run in the past, this time around this will be a day of good fortune, because we will wrap it up with a monument to umami in the form of a two-handed bacon cheeseburger, slathered in mushroom mayo and topped with creamy cheese.  Some science and some culinary tricks thrown in to help us overcome any superstitions, and a load of yummy steak fries to fill up the corners of our tummies and send us well-fed into the weekend!

 

MENU

Umami Mommy – Bacon Cheese Burger with Mushroom Mayonnaise

Homemade Parmesan Buns

Steak Fries

 

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

This menu contains the following common allergens: wheat, soy, dairy  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 Jakub Kapusnak on Unsplash