Short and Sweet: Steamed Clams in Tomato Chili Broth
This is a live, hands-on cooking class held online via Zoom. This is an interactive experience; if online learning is new to you, please read this guide on How to Take an Online Class at 18 Reasons.
Registered students should take at least 30 min before class begins to do the following: download and set up Zoom, test audio and video, wash and prep ingredients, and bring out equipment in the kitchen, per the list linked below. 18 Reasons staff will e-mail registrants one message containing class recipes and a Zoom meeting link; check your junk/spam/event folder in case you do not see the e-mail. Search for any email from 18 Reasons, looking for a subject line containing the full title of the class.
Feeling torn? Tired from the daily grind, but in need of a culinary pick-me-up, and life boost by way of dinner? Come join Chef Mike at 18 Reasons online and celebrate a summer evening with some exciting, impressive, and (shh! Don’t tell anyone!) really easy food. Steamed clams in a broth of fresh colorful tomatoes and a rainbow of chilies just spicy enough to make you smile, with loads of garlic thrown just to wake up the clams. Then a pancake of green onions and herbs to tear into pieces and dunk in your delicious broth. What a great summer meal with 18 Reasons!
MENU
Steamed Clams with Tomato and Chili Broth
Green Onion Herb Pancakes
Equipment and Shopping List for the class please see here soon.
This menu contains the following common allergens: shellfish, dairy, wheat. If you have allergies or dietary restrictions please e-mail us at info@18reasons.org before purchasing a ticket.
Photo by Matt Artz on Unsplash
Born in the Haight Ashbury neighborhood of San Francisco, Mike Weller grew up in 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 Mastergardener wife.
