This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
Winter means more than just carrots in the produce stand. There is a whole world of delicious options. Come and spend an evening with 18 Reasons exploring the amazing world of overlooked vegetables. We will make a stunning pear and parsnip soup, garnished with an explosion of parsnip chips. Then a trip to the land of the forgotten allium, with braised leeks and a warm vinaigrette. Brussels sprouts will round out the evening, with a warm salad of pan roasted sprouts and radishes.
Roasted Parsnip and Pear Soup, Parsnip Chips
Braised Whole Leeks in Warm Mustard Vinaigrette
Maple Glazed Pan Roasted Brussels Sprouts, Radishes, and Walnuts
Equipment and Ingredient List for the class can be found here
This menu contains the following common allergens: dairy, tree nuts. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail email@example.com 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)