Backyard Grill

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

Summer dinners are the best!  Come celebrate the joys of a backyard grill, live from Chef Mike’s deck up in Napa.  No need for a backyard of fruit trees and chickens – these dishes can all be made with a grill pan under an oven hood.  But Mike will cook it old-school, for as long as the light holds out, prepping a beautiful peach salad with burrata, and overstuffing grilled potatoes with all the classic condiments.  Then on to the star of the evening, a big hunk of grilled steak, smothered in a compound butter of charred chiles, onions, and garlic.  We will wrap up the night with a toast – choose your favorite beverage – in honor of the glories of Summer, and the advantages of teaching online!

MENU

Grilled Peach, Basil, and Burrata Salad

Flame-kissed Overstuffed Baked Potatoes

“BBQ” Steak with Charred Chili, Onion, and Garlic Butter

Equipment and Ingredient List for this class linked here - please check befroe purchasing tickets for the class.

This menu contains the following common allergens: dairy. 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.