Weeknight Chicken Dinner

When: 
Tuesday, June 8, 2021 6:00pm to 8:00pm
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Where: 
Zoom Meeting Online PDT
San Francisco, CA 94110
United States
Price: 
$50.00
Member Price: 
$40.00
8 slots available

SOLD OUT

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

Winner, winner, oh no not chicken dinner again…Time to shake things up with two brand-new chicken dishes, guaranteed to brighten your week and change your weekday dinner routine.  We will crust some chicken breasts with a fantastic collection of nuts and seeds, and serve it up with smokey eggplant puree and a rainbow of pickled summer vegetables.  For our second shake-up we will bring in a deeply rich and flavorful stew of chicken thighs and seasonal apricots, served over a mint-sparkled vegetable couscous.  Two new dishes and two new reasons to celebrate a chicken in every pot!

 

MENU

Dukkah-Crusted Chicken Breasts, Smokey Eggplant Puree, Summer Vegetable Pickles

Apricot and Pistachio Chicken Stew, Minted Vegetable Couscous

 

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

This menu contains the following common allergens: wheat, tree nuts. 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)