ONLINE Class: Instant Pot Bean Cookery - Cancelled

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 online, and never worry about soaking beans a day ahead again!  The magic of the Instant Pot makes beans an everyday possibility and a last-minute rescue.  We will get a big vegetarian pot of white beans going, with a healthy hit of tomatoes and handfuls of greens cooked down into a stew.  While the stew cooks, we will dress up some black beans, ready for anything from a side dish, to a nacho garnish, to a complete and delicious meal with a side of rice and a salad.  Finally, we will return to the Instant Pot for a quick lentil dish, sparked with the joy of apple cider and a warm food hug of a hearty bowl of yummy lentils.

MENU

White Bean, Tomato, and Greens Stew

Dressed Up Black Beans

Made it Through Weekday Lentils and Cider

This menu contains the following common allergens: dairy. Let us know if you're allergic to anything by sending us a note at info@18reasons.org before purchasing a ticket.

Before you sign up for the class, be sure to check the equipment and shopping lists. Click here.

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.

_{Photo credit: Instant Pot}