Sauces: Modern and Classic

When: 
Friday, January 8, 2021 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.

Time for some sauces!  Let’s do an old one, pulled from the hallowed halls of French cuisine: a gastrique of Sherry vinegar and blood oranges, paired with a roast chicken thigh stuffed with yummy onions and bright, healthy kale.  For something a bit more modern, we will take a classic Indian baji and fill it with a host of seasonal root vegetables, fried to a spiky ball of deliciousness and served next to a kicky and soothing green chutney. 

 

MENU

Chicken Thighs Stuffed with Caramelized Onions and Kale

Sherry Vinegar and Blood Orange Gastrique

Onion and Root Vegetable Bhajis

Green Chutney

 

Equipment and Ingredient List for this class can be found here

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. 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. (empty line return)

Photo by Irina on Unsplash