Mastering Classic Sauces - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Proof of full vaccination is required at the door. Masks are recommended.

Steal the foundations of fine dining and take them to your home kitchen! Chef Mike will equip you with the techniques and recipes for sauces that elevate the simplest meal from boring to incredible. Mike began his culinary journey learning these sauces, which form the base of French cuisine. After perfecting the traditional applications, Mike decided to have fun and will give you the tools to play in your own kitchen.

MENU:

Béchamel Sauce – Turned Into Sauce Mornay  and made into a contemporary Cauliflower Gratin

Hollandaise Sauce – Turned into Sauce Paloise and served over Seasonal Vegetables

Velouté Sauce – Made with Mushrooms and turned into an earthy Mushroom Soup

Sauce Tomat — Monter au Beurre and tossed with spaghetti for a great simple pasta dish

Espagnole Sauce —Turned into Marchand de Vin Sauce and served with Butter-Basted Steak

This menu contains the following common allergens: tree nuts, eggs, dairy, 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 Yulia Khlebnikova on Unsplash}