Mardi Gras Dinner - Online

Tuesday, March 1, 2022 6:00pm to 8:00pm
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Zoom Meeting Online PST
San Francisco, CA 94110
United States
Member Price: 


This is a live, interactive, hands-on cooking class held online via Zoom. See our registration policies here

It is Fat Tuesday, time to let the good times roll!  Crank up the Zydeco and join Chef Mike as he teaches you to make some classic New Orleans fare. We will make a Quick and Dirty RIce, and then BBQ Shrimp in the uniquely NOLA way, involving absolutely no smoke, no grill, but tons of flavor and a healthy chunk of butter! Bread pudding for dessert, and finally the beauty and elegance of a Sazerac cocktail.

Note: We are offering a similar class on Mon 2/28, in-person in our classroom on 18th Street in San Francisco (click here).



Quick and Dirty Rice

BBQ Shrimp

Bread Pudding with Hard Sauce

Sazerac Cocktails



Equipment and Ingredient List for this class linked here.

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 before purchasing a ticket.

Let’s Cook Together! 


If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.


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 Julio Rionaldo on Unsplash