Short and Sweet: Po Boys and Beignets - In Person

When: 
Monday, May 9, 2022 6:30pm to 8:30pm
Add to Calendar
Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$70.00
Member Price: 
$60.00
1 slot available

SOLD OUT

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.

 

Welcome to 18 Reasons for a quick adventure on a Monday night! We will make elbows on the table two handed sandwiches - shrimp and oyster po boys, in fact, overstuffed with briny love.  And then dig in to that quintessential NOLA sweet the beignet, offered up in its classic form topped with mountains of powdered sugar and also stuffed with raspberries or chocolate.  After this quick two hour adventure we will set you on the road to the remainder of your week, happily full of new culinary tricks, a great meal, and the joy of shared adventures at the dinner table!

 

MENU

Shrimp and Oyster Po Boys

Horseradish Remoulade Sauce

Beignets: Classic, Raspberry, and Chocolate

 

This menu contains the following common allergens: shellfish, wheat, eggs. 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.