Community Dinner: A Weeknight in New Orleans

When: 
Wednesday, May 26, 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
11 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.

Ready for a quick trip to New Orleans on a weeknight?  Come celebrate the wonders of Community Dinner in the Big Easy, with crispy, creamy balls of crawdad and rice, dipped into and dressed up with the NOLA version of Remoulade.  Then, just to make your whole home smell like love, a pot full of Chicken and Sausage Gumbo, burbling and steaming on the stove, getting better with every minute it simmers.  And if you want to give it another 20 minutes to burble, we will teach you to craft a Sazerac cocktail, and the time will just slip away…..

 

MENU

Crispy Crayfish Balls with Remoulade

Chicken and Sausage Gumbo

Sazerac

 

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

This menu contains the following common allergens: eggs, wheat, dairy, 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. (empty line return)

Photo by Helle Gade on Unsplash