This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
We love the Instant Pot. Sometimes you just need some slow-cooked goodness but you only have an hour. Not a problem! You know what is even faster than making dinner with a pressure cooker? Making two dinners at the same time, with one safely tucked away for later. That is the plan for tonight’s class. We will start by braising beef short ribs, sparked with an herby horseradish garnish and served on a pillowy bed of creamy polenta. And we will take the leftover sauce and tender short ribs and crumble them into a rich tomato sauce, toss in some ziti and build a cheesy rich casserole for later in the week. All in under two hours of cooking!
Braised Beef Short Ribs, Rosemary Mushroom Sauce, Horseradish Gremolata
Mascarpone Polenta, Watercress Salad
Beefy Tomato Baked Ziti for Later in the Week
Equipment and Ingredient List for this class click here - please check befrfoe buying a ticket.
This menu contains the following common allergens: wheat, dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail firstname.lastname@example.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)