This is a live, hands-on cooking class held online via Zoom. Guest list is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote Event Lead who will facilitate conversation during class and ensure all students are attended to.
Whatever version your week has become, Friday marks the end of the standard week of work. Come celebrate the beginning of the weekend with Chef Mike of 18 Reasons!
Have a Beer with Chef Mike is an hour-long chat—a chance for you to ask a chef with decades of experience in the food industry any food question you have. For example:
What to do with odds and ends in your pantry or fridge?
Wonder why Vindaloo is traditionally made with pork?
Want to bake bread, but the stores are all out of yeast?
Updated 4/8/20: This is a live, hands-on cooking class held online via Zoom. Guest list is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote Event Lead who will facilitate conversation during class and ensure all students are attended to. We encourage students to have the ingredients and equipment set up before the class begins. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes.
A hands-on class culminating in a dinner with wine and beer. Chef knives will be provided to students for in-class use. This class is limited to 12 students.
A hands-on class culminating in a dinner with wine and beer. Chef knives will be provided to students for in-class use. This class is limited to 12 students.
A hands-on class culminating in a dinner with wine and beer. Chef knives will be provided to students for in-class use. This class is limited to 12 students.
A hands-on cooking class culminating in a family-style dinner served with wine and beer.
A hands-on class culminating in a dinner with wine and beer. Chef knives will be provided to students for in-class use. This class is limited to 12 students.
A three-day series of hands-on cooking classes, each night culminating in a family-style dinner served with wine and beer. One ticket admits the same student to all three nights: March 23, March 30, April 6. The class is limited to 12 students.
