Cocktails with Mike: Coaching You to Thanksgiving Success

When: 
Friday, November 20, 2020 5:30pm to 6:30pm
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Where: 
Zoom Meeting Online PST
San Francisco, CA 94110
United States
Price: 
$5.00
Member Price: 
$5.00
11 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.

Once a year, the expectation is that people will produce a multiple course feast centered on a whole roast bird, weighed down by unrealistic expectations and romantic memories.  18 Reasons is here to offer two concrete gestures of help: we will teach you to make a festive and potent cocktail for the occasion and the aftermath, and our own Chef Mike to answer all your culinary questions a week ahead of the event and offer sound advice…including stocking up for more than one round of the cocktail!

 

MENU

Cranberry Mule

For the equipment and Ingredient List for this class, click here.

This menu contains the following common allergens: none.  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 Joanna Kosinska on Unsplash