Summer Smoke - 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.
Smoked food, without the truck-towed rig. Smoke, San Francisco style. Suitable for apartment kitchens, albeit with the windows wide open. We will start with some beautiful trout, just kissed with the smoke and then folded into butter and dill for an amazing spread. Then we will smoke duck breast, and serve them as the star of a salad of grilled bitter greens, stone fruit, and feta cheese. We will then use the last of our smoke on some traditional queso queso, to make a dip so sexy it begs for each and every chip we dip.
MENU
Home Smoked Trout Rillettes
Smoked Duck Breast Salad; Charred Nectarine, Grilled Radicchio, Feta Cheese Salad
Smoked Cheese Queso Dip
This menu contains the following common allergens: dairy, wheat, fish. 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.
