Loves hands-on explorations of new techniques and recipes. 

Mastering Sauces


A hands-on cooking class culminating in dinner served with wine and beer.

Rip out the elements of fine dining and take them to your home kitchen! Mike Weller, 18 Reasons Chef and Culinary Instructor, will equip you with the techniques and recipes for sauces that elevate the simplest meal from boring to incredible. Mike began his culinary journey learning these sauces, which form the base of French cuisine. After perfecting the traditional applications, Mike decided to have fun and will give you the tools to play in your kitchen.


Classic Diner Food


A hands on cooking class culminating in dinner served with wine and beer.

Diner food is timeless; it withstands trends and fads and is part of the American landscape. It is comfort food for those on the road, for anytime of the day and night. Mike Weller got his start in kitchen working at Sambo's Coffee Shop and worked 10 years in various diners in the South Bay. Join Mike to celebrate and create these classic dishes to share with fellow neighbors at our dinner table.


Real Vegetarian Food


A hands-on cooking class culminating in dinner served with wine and beer.

Mike Weller is here to share delicious, mouth-watering recipes that just happen to be vegetarian. No fake meat, nor trying to adapt recipes that traditionally use meat. Here are four dishes that celebrate what plants provide, with flavors inspired from cuisines around the world. Whether you're a Meatless Monday, occasional vegetarian, or a die-hard vegetarian with years of meat-free experiences in your life, you're going to enjoy cooking and eating these dishes.


Tasting Seminar: The Japanese Pantry


Have you ever wondered about the history of shoyu or why soba made from 100% buckwheat is hard to find? Or are you excited about the wonders of yuzu and black sesame paste?  This class will feature a tasting and lesson on these and other beautiful pantry staples from Japan. The class will be led by Bi-Rite’s culinary team and Japanese ingredient suppliers: Haru Nakayama from Japan Gold USA and Mariko Grady from Aedan Foods.

MENU (prepared by Bi-Rite)

Chinese Techniques with Tofu


A hands-on cooking class, culminating in dinner served with wine and beer.

Tofu is not solely relegated to vegetarian meals, despite how it is cooked and displayed in Western dining.  Linda Tay Esposito will teach you how tofu is used in a range of Chinese dishes. Typically cooked with seafood and meat, tofu adds texture, flavor, and contrast to any dish. You'll learn how to make silken tofu from scratch and practice a number of cooking techniques: steamed, deep frying, smoked, stir-frying, scrambling to achieve a variety of textures with tofu.




A hands-on cooking class culminating in a meal served with wine and beer.

Ahhh, bagels. A staple of the breakfast table, bagels also incite discussions on who makes the best ones. Learn how to make your own fresh bagels with Jennifer Altman: how to make the dough, form it into bagels, boil them, bake them, and eat them! Jennifer will also share some recipes behind a variety of delectable schmears.


Three styles of bagels: Montreal-style, cinnamon-raisin, 100% whole grain bagels


Perfect Peruvian Ceviche


Learn the secrets to preparing the perfect Peruvian ceviche in this hands-on class lead by our resident Peruvian chef Nico. In addition to the classic ceviche, you will also prepare a Japanese-Peruvian tiradito Nikkei, and learn how to use leche de tigre to spice up any ceviche. After the class, we will sit down for lunch to enjoy a traditional Peruvian mussel soup, served with bread, beer, and wine.



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