The Confident Cook: Grains - 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.

Take your culinary skills to the next level with our new fundamentals series, The Confident Cook. It’s a Pick-Your-Own-Adventure, where you decide which classes are most beneficial to you as a home cook. We guarantee that taking at least six classes will build your kitchen skills, broaden your repertoire, and give you the confidence to tackle any 18 Reasons class on the calendar.  That’s why we’re offering you a deal - add six or more Confident Cook classes to your cart to take 15% off your total order! Cook along with Chef Mike and add a swagger to your seasoning, a cool hand to your chef’s knife, and a flair to your plated presentations. 

The Confident Cook: Grains teaches an array of preparation techniques, based around the wildly popular world of grains. We will whip up two complete meals in a bowl, so you will leave happy and full of warmth and new knowledge!

First we’ll go back to the early days - the way-early days, when humans first began to stop hunting and gathering, and settled down to farm.  We’ll craft a hearty bowl of farro, full of the earthy meatiness of wild mushrooms. We will discuss dried vs. fresh mushrooms, and cook up a saute pan full of them.  Add in the year-long availability of butternut squash, and deal with prepping this amazingly bright but awkward squash.  Our bowl of ancient goodness will finish off with the bite of mustard greens, while we learn to prep these nutrition-bombs and add their flavor to perk up all of our cooking.

For our second dish, we will dive into the world of spice.  We will bloom some garlic, ginger, and curry powder, igniting their flavors as we saute them in oil.  While the aromas rise, we will delve into spices and what makes them so valuable in our cooking.  Then on to the star of our second dish, quinoa as we cook it up lump free and tender.  Add in the vegetable-meatiness of chickpeas - we will even discuss aquafaba and its culinary and cocktail uses as we pop the cans - and finish off with not-slimy eggplant and the sweet/sour pairing of dried fruit and creme fraiche.  Throw in a side discussion of crafting creme fraiche at home, just to save on your culinary dollars, and our brief tour of the completely vegetarian wonderland of grains will come to an end.

MENU

Farro with Wild Mushrooms, Butternut Squash, and Mustard Greens

Curried Quinoa Bowl with Spicy Chickpeas, Eggplant, Raisins, and Creme Fraiche

This menu contains the following common allergens: wheat, 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.