Exceptional Essentials: Savory Stone Fruit

Friday, August 6, 2021 6:00pm to 8:00pm
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Zoom Meeting Online PST
San Francisco, CA 94110
United States
Member Price: 
5 slots available


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

My favorite part of Summer may very well be the bounty of stonefruits.  Juicy, sweet, and deeply satisfying.  Come join 18 Reasons in celebrating this year’s harvest.  We will pickle some sweet dark cherries as the perfect spark for a salad of crispy duck breast and salty Feta cheese.  Then we will raid the entire produce department for stonefruit of may colors and textures, light them up with the heat of a Habanero or two, and top tostadas of pork carnitas and avocado with the rainbow salsa!



Pickled Cherry, Crispy Skin Duck, and Feta Salad

Quick Pork Carnitas and Avocado Tostadas with Stonefruit Habanero Salsa


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

Photo by atheer alghamdi on Unsplash