Short and Sweet: Summer Clambake - In Person

When: 
Wednesday, August 31, 2022 6:30pm to 8:30pm
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Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$70.00
Member Price: 
$60.00
6 slots available

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.

 

Come join 18 Reasons for a midweek recharge of your dog-days batteries.  The summer is glorious with its bounty of food, but the week is long.  Drop by 18 Reasons and learn some culinary techniques and hacks, then laugh and share a meal of perfect summer food  All said and done in two fabulous hours! Dinner will center around a steaming bowl of clams, smoked sausage, and shrimp, steamed together with beautiful little potatoes and bright jewels of brilliant corn. But how to get that amazing broth to your mouth?Returned from the ‘80s when it was born, Killer bread is the ultimate cheesy garlic bread, perfect for dunking.   And to finish off the feast, a light bright cup of refreshing lemon mousse.  

 

MENU

Clambake: Steamed Pot of Clams, Shrimp, Mussles, Potatoes, Corn, and Smoked Sausage

“Killer Bread” - the ultimate cheesy garlic bread for dipping

Lemon Mousse

 

This menu contains the following common allergens: eggs, dairy, shellfish, and wheat. 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 Eiliv-Sonas Aceron on Unsplash