ONLINE Class: One Pot Meals
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 all the ingredients and equipment set up before the class begins to prepare for cooking during the class. 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.
Come join Chef Mike as he turns Sunday dinner into a weekday classic! Two hours online – (Yes, this is a fun application of those Zoom meetings that now fill your life!) will be more than enough time as we craft delicious one pot meals – one vegetarian and one chock-full of meats. As a bonus for these challenging times, both of these meals have limited and flexible shopping; one pot dinners also cut way down on the dishes to be done afterwards. A double win for potwashers, cooks, and especially the diners. An added bonus is that Chef Mike will be there, every step of the way, working with you on your individual dish in your own kitchen! One quick online class and you not only have two new classics for your weekly dinner rotations, you will also share in a wonderful meal with your community: online at 18th Reasons!
MENU:
Shakshouka – Eggs poached in a spicy Middle Eastern Tomato Stew
Jambalaya of What You Have – traditional Creole dish with deeply cooked down flavors and rice
This menu contains the following common allergens: dairy, eggs, and wheat. If you have allergies or dietary restrictions please e-mail us at info@18reasons.org before purchasing a ticket.
Equipment and Shopping List for the class found here - check before signing up for the class!
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. 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
