Short and Sweet: Weeknight Fish - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 10 students. See our registration policies here and our rules for in-person events here.

This is our in-person version of this class on Weeknight Fish.  We are going to take a thick steak of beautiful halibut and wrap it in prosciutto.  Seared and baked in the oven, ready to go!  Served over a combination of a vegetable dish and a sauce: End of Summer Corn and Chili Chowder.  With a side dish of Charred Tomato, Onion, and Cucumber Salad, with a cool swoop of yogurt underneath to catch all the yummy juices.  Each person will make and serve their own halibut on their own plate, with corn chowder created in small groups.  The Charred Tomato salad will be plated on a platter, again created in groups of 3-4.  We will take our plates to a communal table and lift glasses together, eating and chatting about food and cooking, practicing those rusty social skills and celebrating a meal in our community.

NOTE: we are also offering this menu – with the addition of a cocktail – as an online Zoom class the next night, October 19th from 6-8pm PDT.

MENU

Prosciutto Wrapped Halibut, End of Summer Corn and Chili Chowder

Charred Tomato, Onion, and Cucumber Salad with Yogurt Mint Dressing

This menu contains the following common allergens: fish, optional 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.

Let’s Cook Together! 

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 Andre Ouellet on Unsplash}