All About Eggs - In Person
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. See our registration policies here and our rules for in-person events here.
Eggs may be the perfect food. But yes, they are tricky little buggers. They break, they burn, they overcook, they can be rubbery, watery, green: a host of readily apparent flaws are only too obvious. So come to 18 Reasons and take a tour through egg cookery. Together we will make a host of eggs perform amazing tricks, and craft a springtime meal beyond belief. We will master hard boiled eggs, and craft a platter of guacamole deviled eggs with spicy chili ring garnish. Then a perfect Spring salad Lyonnaise, poached eggs and hearty lettuce with garlic croutons and optional lardons of bacon in a walnut dressing. Mushroom pasta carbonara will stand in for our entree, as we craft an egg-bound black pepper pasta dish for everyone to enjoy. And then a sabayon, the perfect light egg foam dessert wrapped around Spring stonefruit with some crunchy perfect cookies on the side. A tour de force of eggs and a Springtime meal to bolster a year’s worth of home cooking with solid techniques and confidence.
MENU
Deviled Eggs with Guacamole and Pickled Chili
Salad Lyonnaisse with Soft Poached Egg, Garlic Crouton, Optional Bacon, and Walnut Vinaigrette
Black Pepper Mushroom Pasta "Carbonara" with creamy Egg and Pecorino Romano Sauce
Late-Harvest Sabayon with Stonefruit and Cookies
This menu contains the following common allergens: wheat, dairy.eggs, and tree nuts 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.
