Summer Savory Tarts - In Person

When: 
Wednesday, September 7, 2022 6:00pm to 9:30pm
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Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$120.00
Member Price: 
$110.00
4 slots 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.

Summer is the time to celebrate the amazing rainbow of bountiful food we have available, and nothing celebrates this explosion of color and flavor better than beautifully crafted tarts! Savory tarts in this case, piled high with Instagrammable food and laid out for an amazing display just before we all sit down together and feast!  Three different doughs, three wildly different toppings will not only craft an excellent meal, but leave you confident in your ability to create crowd-pleasing dishes for every picnic and dinner party you attend afterwards!

 

MENU

Fig, Caramelized Onion, and Blue Cheese Puff Pastry Tart

Smoked Trout, Creme Fraiche, Fennel, and Phyllo Tart

Grilled Peach, Prosciutto, and Arugula Tart with Balsamic Syrup

 

This menu contains the following common allergens: dairy, fish, 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. 

 

Photo by Michele Blackwell on Unsplash