Exceptional Essentials: Asparagus

Tuesday, March 30, 2021 6:00pm to 8:00pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 
No slots available


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

The first and deepest joy of Spring: long tender shoots of delicious asparagus, crowned in glory and reaching for the sun, brought to our Winter-starved tables with blessings of green!  Come join Chef Mike at 18 Reasons as we celebrate the longed-for shoot, with dishes simple and impressive.  We will make a celebratory risotto of asparagus and spring peas, verdant and alive with the flavors of spring, and celebrate the explosion of flavor and arrival that is asparagus with a goats’ cheese and asparagus souffle.  Have your camera in one hand, your fork in the other.  We are here to celebrate the Spring!



Asparagus and Spring Pea Risotto

Asparagus and Goats Cheese Souffle


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

This menu contains the following common allergens: 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)