Fish Cookery: Deeper Waters - In Person

Wednesday, March 8, 2023 6:00pm to 9:30pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 



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.


More fish cookery!  This time around we will try some fancier techniques, nothing too hard but no-doubt show-stoppers on the table!  We will start with some pate à choux dough, piped out into adorable little mouthfuls and filled with dill and smoked salmon salad.  Then on to local sole, stuffed with Dungenese crab and steamed, served with a funky asparagus-miso sauce.  To finish we will make a broth of mussels, fennel, and sweet cherry tomatoes and use that soup to hold a porcini-crusted ivory white California halibut filet.  Three courses of joy, and good for you too!



Monterey Jack Gougeres with Smoked Salmon and Dill

Crab-Stuffed Local Sole on Asparagus-Miso Sauce

Porcini Crusted Halibut in Rich Mussel, Fennel, and Tomato Broth



This menu contains the following common allergens: fish, shellfish, dairy, egg, soy, and wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail 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 Anastasiia Rusaeva on Unsplash