New Year's Sunday Brunch

When: 
Sunday, January 10, 2021 10:00am to 12:00pm
Add to Calendar
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.

Pulling into our first real weekend of 2021, are you looking for a bit of a reward?  Something vaguely healthy – at least close enough to build the case.  Something surely decadent, as well.  Worth waking up for.  Still living on the echoes of the last month’s celebrations?  Let’s kick it up a bit, make a brunch cocktail.  Double salmon cakes, easy poached eggs, a wash of creamy spinach, German apple pancakes…see you there!

 

MENU

Double Salmon Cakes with Poached Eggs

Creamed Spinach

German Apple Pancake

Gordon’s Breakfast Cocktail – from the Milk and Honey Bar

 

Equipment and Ingredient List for this class can be found here

This menu contains the following common allergens: fish, eggs, dairy, wheat. 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 sheri silver on Unsplash