The Confident Cook: Mixed Meats - 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: Mixed Meats because sometimes it’s hard to choose. Sometimes you have a little bit of something left, and need to add a little more to make a meal.  This class is based on refusing to choose, and having it all!

We will start by whipping up a pot of jambalaya full of chicken, sausage, and shrimp.  We will learn the secrets of what Paul Prudhomme called “bottom of the pan” flavor, discuss Cajun versus Creole cooking, and end up with a steaming pot of delicious, seasoned rice and flavorful bites of all three meats.

Secondly we will learn some stress-relieving butchery techniques, as we pound a chickenbreast flat into a quick-cooking “paillard”. Once we pan fry the chicken to perfection, we’ll use it as a plate to support a salad of canned beans, marinated vegetables, shrimp and sausage meats. With a punchy vinaigrette that doubles as the sauce for the chicken, this is a gorgeous meal of huge flavors…and we are calling it a salad, so it has to be healthy!

MENU

Sausage, Chicken, and Shrimp Jambalaya

Chicken Paillard, White Bean, Marinated Vegetable, Sausage and Shrimp Salad

This menu contains the following common allergens: shellfish, soy, 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.