New Orleans Party Night - 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.

Come down to our magical classroom in the Mission, walk through the doors, and find yourself in Louisiana for the night! We will craft a multi course feast of party food, while the Zydeco plays and the good times roll.  To begin: a place of crab-stuffed prawns, bathed in a Crystal hot sauce spiked butter sauce.  Then on to a hearty bowl of chicken and sausage jambalaya, spicy and garlicky and comforting.  On the side, mirlitons (chayote) stuffed with shrimp and spiced ham and baked golden brown.  As a final NOLA touch, we will bake a golden brown bread pudding for dessert: white chocolate, pecans, and a bourbon-scented flaming banana caramel sauce poured over the top.  All that remains of your perfect evening is an Uber ride to your Bay Area home, with the flavors of New Orleans and the Zydeco music still ringing in your ears! 

MENU

Crab Stuffed Prawns with Crystal Beurre Blanc

Chicken and Sausage Jambalaya

Shrimp and Tasso Stuffed Mirlitons

White Chocolate Pecan Bread Pudding with Bananas Foster Sauce

This menu contains the following common allergens: wheat, dairy, egg, tree nuts, fish, shellfish.  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 Amanda Lim on Unsplash}