Chicken Butchery and Cookery - 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.
We may not answer what came first, the chicken or the egg, but we will answer a lot of your chicken related questions! Students will work in pairs to butcher a whole chicken. With Chef Mike's guidance, you'll learn how to look for signs of freshness as well as proper handling and sanitation practices. After butchering whole chickens, students will use various cooking techniques in the kitchen, and how to apply them to the different cuts of meat. You'll celebrate your triumph with a dinner together at our table!
MENU
Chicken Liver Pate Crostini, Dried Cherries and Pickled Onion Chutney
(we will enjoy this to begin class, and you will get the recipe!)
Chicken Wings:
Mango Habanero
Garlic Parmesan
Tarragon Chicken Salad, Grapes, Pecans with Crispy Skin Crumble
1980’s California “Chinese” Chicken Salad
Fried Chicken Thighs and Drums
This menu contains the following common allergens: soy, tree nuts, wheat, eggs, dairy. 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.
