Exceptional Essentials: Strawberries

When: 
Monday, May 24, 2021 6:00pm to 8:00pm
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Where: 
Zoom Meeting Online PST
San Francisco, CA 94110
United States
Price: 
$50.00
Member Price: 
$40.00
8 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.

Granted, it is hard to beat a bowl of strawberries and cream.  But these little red flavor bombs are much more versatile than just that.  Come to 18 Reasons as we take strawberries for a savory turn!  First, we will lightly pickle slices of berries, and use them to brighten an appetizer of seared scallops, pea shoots, and puffed wild rice.  Then we will use a host of strawberries to make a perfect bed for some balsamic glazed quail skewers by dicing the strawberries into a delicate, fruity risotto.  And – not covered in the class -  you can, of course, finish off your meal with those classic berries and cream for dessert…

 

MENU

Pickled Strawberry, Puffed Wild Rice, Pea Shoot, and Seared Scallop Salad

Strawberry Risotto with Balsamic Glazed Quail

 

Equipment and Ingredient List for this class can be found here; please review before buying a ticket.

This menu contains the following common allergens: 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.

Photo by Irene Kredenets on Unsplash