NOLA Brunch - Online

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

Brunch may be the ultimate indulgence.  Sleep in a little, comfort food and good drinks, elegance with no need for fancy clothes or stuffy etiquette.  The only thing better than brunch? Brunch in New Orleans, with some jazz or zydeco on a morning breeze and the smell of Creole food in the air.  Let 18 Reasons save y0u the cost of the plane ticket as Chef Mike leads you through a Zoom class of Big Easy Brunch classics.  We will start with Eggs Sardou, the dish every eggs benedict wishes it could be: softly poached eggs, robed in Hollandaise, perched on creamed spinach-stuffed artichokes with crispy breaded asparagus.  While we are at it, some additional asparagus fries to dip in the leftover Hollandaise. Serve these up with a golden side of Brabant Potatoes, perfect cubes of roasted potatoes tossed in butter, garlic, and herbs.  And alongside this amazing plate, the ultimate New Orleans brunch drink: a towering monument of flavor and chemistry, the Ramos Gin Fizz.  Start your weekend off with good times, and let it roll!

MENU

Eggs Sardou

Brabant Potatoes

Asparagus Fries

Ramos Gin Fizz

Equipment and Ingredient List for the class found here; check before buying a ticket.

This menu contains the following common allergens: wheat, eggs, 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! 

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 Dannie Sorum on Unsplash}