Short and Sweet: Steak Flambe (First Seating)

This is a live, hands-on cooking class held online via Zoom. This is an interactive experience; if online learning is new to you, please read this guide on How to Take an Online Class at 18 Reasons.

Registered students should take at least 30 min before class begins to do the following: download and set up Zoom, test audio and video, wash and prep ingredients, and bring out equipment in the kitchen, per the list linked below. 18 Reasons staff will e-mail registrants one message containing class recipes and a Zoom meeting link; check your junk/spam/event folder in case you do not see the e-mail. Search for any email from 18 Reasons, looking for a subject line containing the full title of the class. 

What to have for dinner? This question involves so much more when we are sheltering. Let Chef Mike supply you with a great answer that's easy on shopping, quick to prepare, over-the-top impressive, and plate-cleaning delicious. Spend an hour in an interactive Zoom class and walk away with Steak Flambe Dinner, complete with some delicious potatoes and broccoli that roasts while the steak is being cooked. Truly dinner in under an hour! Plus, you get a free show, as we invite some spilled brandy and lean away from the whoosh of the flames!

MENU

Steak Flambe with Mushroom Pan Sauce

Caramelized Broccoli and Lemon Salad

Roast Fingerling Potatoes

Equipment and Ingredient List for the class found here - check before signing up for the class. 

This menu contains the following common allergens: dairy.  If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

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 by Charlie Solorzano on Unsplash}