The Confident Cook: Spring Vegetables - 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: Spring Vegetables is a garden tour through the explosion of green that is the long-awaited Spring produce season!  We will explore four exciting side dishes, and acquire a bevy of culinary skills while enjoying the verdancy.

We will begin with the thistle: how to deal with a spiny artichoke?  We will steam ours to soften it, and then finish in a hot oven so the olive oil/bread crumb/Parmigiano cheese gets all hot and gooey.  With a homemade garlic mayo dipping sauce (aioli) alongside!

Then off to ever-popular asparagus!  We will make little asparagus cakes, bound in a light batter and pan fried, with creme fraiche to dip them in. Plus we will explore the home chemistry of making your own creme fraiche on the kitchen counter!

Next in line is the alien-pod-like fava bean.  Once we have learned to shuck, blanch, peel, and cook favas, we will puree ours into a bright green creamy spread and top a grilled piece of toast with the spread, some mint, and some Pecorino cheese, for the best appetizer ever.

Finally, and not to be forgotten next to its bright green brothers, Spring is the time for new potatoes.  We will gently cook ours and make them into a delicious new potato salad, with freshly shucked peas and a bit of mustard to warm the dressing through.  Then we will brighten the whole thing with a touch of finely chopped dill, and our tour will be complete.

MENU

Stuffed Artichokes with Garlic Lemon Breadcrumbs

Asparagus Fritters with Creme Fraiche

Fava Bean, Pecorino, and Mint Bruschetta

Warm New Potato Salad with Dill, Mustard, and Peas

This menu contains the following common allergens: dairy, egg. 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.