Saint Patrick's Day Feast

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

Let’s celebrate the deep historic connection between Ireland and the  United States with a hearty bowl of Irish Stew, rich with chunks of fall-apart tender lamb and luscious vegetables.  Something to put it on, and more to celebrate: Colcannon, the fabulous mash of potatoes and greens, enriched with too much butter in honor of the Saint and maybe even sparked with a smidge of crispy bacon.  A loaf of the most amazing daily bread found anywhere on our human planet: Irish Soda Bread, leavened with chemistry and magic.  And not a single half-drop of stupid food coloring anywhere near our Guinness Stout!

MENU

Irish Stew

Colcannon

Irish Soda Bread

Guinness Stout

Equipment and Ingredient List for this class will be linked here - please check before signing up for class

This menu contains the following common allergens:dairy and 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 K. Mitch Hodge on Unsplash}