Short and Sweet: Roast Chicken - In Person

Tuesday, June 20, 2023 6:30pm to 8:30pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 


A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. Masks are recommended.


Short and Sweet: kitchen skills and a great meal, all in weeknight time! We will start our two hour party with a chicken butchery technique: spatchcocking, as we remove the backbones from a bunch of chickens and set them to roast in the oven. Later we’ll paint them with a honey and miso glaze, so the skin gets all crackly and yum. Then we’ll whip up a bunch of San Francisco’s own garlic noodles to serve under our chicken - the garlic, oyster sauce, and fish sauce giving a punch of umami to complement the honey miso of our chicken. For dessert, make a crunchy batch of stovetop sesame brittle that will harden in no time. Chef Mike will even throw in an additional recipe for when you spatchcock your own chicken at home - as a built-in way to enjoy your leftover chicken!



Spatchcocked Roast Chicken, Honey Miso Glaze

Garlic Noodles

Sesame Seed Brittle

(1980’s California “Chinese” Chicken Salad - recipe only)


This menu contains the following common allergens: soy, dairy,fish, shellfish. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail 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