Asparagus Feast With Chef Mike - 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. Masks are recommended.

At 18 Reasons, we love our seasonal vegetables!  That being said, we are about done with parsnips this year.  The days are warmer and getting longer, and our thoughts turn to the amazing green of asparagus spears!  We will start our celebration with a creamy, dairy-free soup, vibrant green with crunchy croutons! Then a side dish of asparagus and their Spring dance partner, morel mushrooms.  On to oozy-crunchy croquettes of ham and asparagus, and a side dish salad of everything we can do with one vegetable.  To wrap up we will finish with a platter of asparagus fries, hot out of the oven with an herby crene fraiche dipping sauce!

MENU

Asparagus Soup with Prosciutto (optional garnish) Garlic Croutons

Asparagus, Morel Mushroom, and Lemon Sabayon Gratin

Asparagus and Ham (optional) Croquettes

Salad of Fresh, Blanched, Pickled Asparagus with Asparagus Cream

Asparagus Fries with Tarragon Creme Fraiche Dipping Sauce

This menu contains the following common allergens: dairy, egg, 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 Art Rachen on Unsplash}