Valentine's Day Brunch

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

Waking up on St. Valentine’s Day, the pressure is on.  Especially if you are sheltering, you need to make the day special, memorable, and worthy of their love.  Our suggestion is to start things off right, with a light, romantic, and seriously delicious brunch for two!  We will take whisper-thin slices of amazing prosciutto and wrap them into crispy cups, filled with a creamy crab and gently baked egg filling.  Perfect first of the season asparagus, with a soft caress of lighter-than-air lemon sabayon.  And, to finish off the brunch and lead into the remainder of the day, our very own Love Potion #18, twice as good as tired old #9.  Give your partner 18 Reasons to see you at your best!

MENU

Prosciutto Crab Egg Cups

Asparagus, Lemon Sabayon

Love Potion #18 Cocktail

Equipment and Ingredient List for this class will be linked here - please check before buying a ticket

This menu contains the following common allergens: dairy, eggs, shellfish. 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 Nick Fewings on Unsplash}