Short and Sweet: Trip to New Orleans - In Person

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.

New Orleans in the time of Mardi Gras is one of Mike's favorite places. That being said, it is Monday, kind of a lean Monday at that, and there is a whole week of work to be done after today. What to do? Head on down to 18 Reasons for a 2 hour getaway. Crank up the Zydeco and learn to cook some New Orleans classics, like hush puppies and BBQ shrimp that have nothing to do with a grill or smoker. Our amazing volunteers will whip up some rice to serve under the shrimp sauce. To finish we will tuck into a portion of light, delicious bread pudding, with a happy dollop of Sazerac hard sauce!

NOTE: A similar class, with an actual Sazerac cocktail, is available on Tues 3/1 as an online Zoom class (click here)!

MENU

Hush Puppies

BBQ Shrimp

Rice 

Bread Pudding with Sazerac Hard Sauce

This menu contains the following common allergens: wheat, dairy, shellfish. 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 Hush Naidoo Jade Photography on Unsplash}