Exceptional Essentials: Whole Fish

When: 
Monday, November 16, 2020 6:00pm to 7:30pm
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Where: 
Zoom Meeting Online PST
San Francisco, CA 94110
United States
Price: 
$50.00
Member Price: 
$40.00
3 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.

Sometimes you just need to be impressive.  Some days may be reheat the cold pasta from yesterday, but other days….This is a 90 minutes exercise in impressive, fun, and tasty food.  As a side benefit, it takes very little more effort than nuking old spaghetti does.  We are going to build a salt oven around a whole fish, and bake it in a hot oven.  Then take the fish to the table and crack off the crust, revealing the amazing, tasty fish buried inside, trapped with all the yummy juices and aromas.  Dig in!

 

MENU

Salt Crusted Whole Fish

Fennel Orange Stuffing

Saffron Rice Pilaf

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

This menu contains the following common allergens: 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. 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 Jason Tuinstra on Unsplash