Exceptional Essentials: Squid

When: 
Monday, May 17, 2021 6:00pm to 8:00pm
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Where: 
ZOOM video livestream PST
San Francisco, CA 94110
United States
Price: 
$50.00
Member Price: 
$40.00
9 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.

Come join Chef Mike at 18 Reasons for a quick trip with some delicious squid!  Tasty and economical, we will cook it many different ways.  First of all, a long-simmered stew, full of chorizo, tomatoes, white beans, squid and fennel.  Then a quick sauté turned into a salad, garnished with some shallow-fried tentacles and a harissa-based dipping sauce.  Hot and cold, quick and slow – we are going on a journey with this tasty morsel.  Come aboard!

 

MENU

Squid, Chorizo, White Bean Stew

Charmoula-dressed Squid Salad, Deep Fried Tentacles

Harissa Mayo

 

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

This menu contains the following common allergens: shellfish, 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.