A Celebration of Salmon: Butchery, Smoking, and Cooking

A hands-on cooking class culminating in a family-style dinner served with wine.

The glories of summer plus health benefits galore: come to our classroom to learn a potful of salmon secrets! Chef Mike will demo the butchering of a whole salmon and use every bit. Smoking, grill, fritter frying, mousses – we will do as many tasty things as we can to this versatile fish. Then dinner, with a seasonal salad and hunks of delicious San Francisco bread to round out the meal.

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Head to Tail Salmon Broth with Udon Noodles and Salmon Mousse Balls

Corn and Salmon Fritters with Punchy Dill Sauce

Smoked Salmon Canapes with Crème Fraiche

Northwest Fish and Chips: IPA Beer Battered Salmon with Chips

Crispy Skin Salmon Fillet with Spicy Zucchini and Pepper Relish

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.  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 tends to his backyard garden, helps his wife to can and preserve food, and loves to cook for his friends and family.

_{Image by Robert-Owen-Wahl from Pixabay}