Summer Sunday Brunch

When: 
Sunday, July 11, 2021 10:00am to 12:00pm
Add to Calendar
Where: 
Zoom Meeting Online PST
San Francisco, CA 94110
United States
Price: 
$50.00
Member Price: 
$40.00
9 slots available

SOLD OUT

This is a live, interactive, hands-on cooking class held online via Zoom. See our registration policies here

Summertime, and the living is easy! Ease into a summer Sunday brunch with 18 Reasons, and let Chef Mike cap off your weekend in style.  We will start with the ultimate evolution of boring old avocado toast: a smoked salmon and avocado eggs Benedict, topped with perfectly poached eggs robed in delicious rich golden Hollandaise.  Alongside, a grouping of delicate baked mashed potato and chive puffs, cheesy and light.  And a Spiked Sparkling Peach Lemonade to wash it all down!

 

MENU

Smoked Salmon Avocado Eggs Benedict

Baked Potato Chive Cheese Puffs

Spiked Sparkling Peach Lemonade

 

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

This menu contains the following common allergens: eggs, wheat, dairy, fish. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let's Cook Together!

 


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 John Baker on Unsplash