Fish Cookery - A Seafood Primer - In Person

When: 
Friday, January 28, 2022 6:00pm to 10:00pm
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Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$130.00
Member Price: 
$120.00
No slots available

SOLD OUT

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.

If you're intimidated by the choices at the fish counter, this class is for you!  Spend a Friday evening with 18 Reasons Chef Mike Weller and we will tour you through four different techniques for seafood cookery. First, we will fry off some delicious prawns. To be honest, these will not even make it to dinner; we will snack on them straight from the fryer. Next, we will learn to make crispy skinned fish in a saute pan, and serve the delightful morsels on a winter slaw salad as an appetizer.  How about some craft time? We will fold envelopes of parchment paper around aromatics and a small piece of local sole fillet, and steam them off in a pillow of perfumed air. Finally, we will go “old school” and poach a piece of local halibut and reduce the poaching liquid down to a classic French butter sauce.  Our amazing volunteers will craft some herbed rice pilaf for the meal - you will get that recipe too. A magical night of tasty tidbits, and you are set for a year of seafood cookery in your own kitchen. 

 

MENU

Batter-fried Prawns, Homemade Chipotle Aioli Dipping Sauce

Crispy Skin Sea Bass Appetizer Salad, Orange Fennel Slaw

Ginger-Soy Steamed Local Sole “En Papillote”

Poached California Halibut with Classic Beurre Blanc

Herbed Rice Pilaf - Recipe only

 

This menu contains the following common allergens: Wheat, Dairy, Fish, Shellfish, soy. 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 the 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 Jonathan Noack on Unsplash