The Confident Cook: Salads - 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: Salads will give you three knock-your-socks off delicious options to keep in your back pocket. Feel confident preparing the elements that will set your salads apart: homemade croutons, poached eggs, and herbed goat cheese - oh my.  

First we will learn to make a classic Caesar salad, with or without anchovies, and find out why that is such a key point.  As an essential element to this salad we will make our own cold emulsion (non-foodnerds call it a mayonnaise!) and the amazing warm croutons that set this dish apart from the cellophane wrapped knock-offs lined up at the market.  

Next we move on to an updated French classic.  Lyonnaise, the whole meal salad, as we learn to poach an egg perfectly every time.  Shiitake mushrooms will be transformed into faux bacon, so smokey and rich you will never know the difference.  Finally we will glisten some bitter pale  green frisée lettuce with a Sherry vinaigrette, and arrange all the components together for a simple weeknight meal.

Finally we will end our class with a rainbow of roasted beets, which are a technique in and of themselves.  Add some arugula for bite and color, and a creamy goat cheese in several incarnations.  Out come our knives for more technique work to finish our composed salad, as we cut away all the less desirable elements of an orange and are left with only “supremes” of perfect citrus.

MENU

Caesar Salad, Garlic Mayonnaise Dressing, Warm Croutons

Salad Lyonnaise: Frisee Lettuce, Poached Egg, ShiitakeBacon

Tian of Beets, Goats Cheese, Arugula, Citrus, and Pistachio Salad 

This menu contains the following common allergens: (allergen), (allergen), and (allergen). 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.