Funky Pumpkins - 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.

Welcome to the wide world of Autumn Squash!  No cans of pumpkin puree will be opened for this class – we are going to take some funky looking pumpkins to make into a feast!  We will start with a deeply satisfying Curried Turban Squash Soup with Crispy Pumpkin Chips and Optional Prawns.  Then on to a salad of Red Kuri, Farro, Romanesco, and Pomegranate, as a wildly colorful and healthy way to usher in the Fall.  Finally we will cap off our evening with some very large Blue Hubbards, stuffed with rice, optional lamb, herbs, dried fruits and saffron butter and carved at the table into giant wedges of aromatic entrée portions.  We intend for dinner to be a hearty 3-Course meal at a shared community table.  Folks will dish their own bowls of soup, take a salad portion from a small group project and plate it themselves, and then share in several large pumpkins cut into serving wedges at the shared table.

MENU

Curried Turban Squash Soup with Pumpkin Chips and Optional Prawns

Red Kuri Squash, Farro, Feta, Romanesco, and Pomegranate Salad

Whole Roasted Blue Hubbard Pumpkins with Aromatic Herbs, Rice, Dried Fruit, Saffron Butter and Optional Lamb – Carved Tableside

This menu contains the following common allergens: wheat, 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.

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 Blair Fraser on Unsplash}