Short and Sweet: Dumpling and Chicken Soup - In Person

When: 
Monday, January 31, 2022 6:30pm to 8:30pm
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Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$70.00
Member Price: 
$60.00
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 12 students. See our registration policies here and our rules for in-person events here.

Hello, do you have a moment for a huge food hug? Come to 18 Reasons and wrap yourself in the warmth of a big bowl of double chicken soup. Start your week off well with a short two hour class, based around the deep traditional healing of homemade chicken broth. Add in some hand-folded three cheese dumplings and a pile of flavorful and healthy winter vegetables: squash, mushrooms, and kale. Finish it off with hand made dunkin’ biscuits, light and flaky.  We hope you will leave this short and sweet class with a rack of new cooking skills and the warm confidence of chicken soup.

 

MENU

Double Chicken Broth

Hand-folded Three Cheese Dumplings

Squash, Mushrooms, and Kale

Herbed Dunkin’ Biscuits

 

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 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 Stacey Doyle on Unsplash