Saturday Summer School Fundamentals: Stew

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. 

Before we closed our classroom doors, one of our most popular offerings was our 3-day Boot Camp, covering all the fundamentals of cooking techniques. Now that we've transitioned to online classes, we are offering these same fundamentals in bite-sized classes on Saturday afternoons. Sign up for the techniques that intimidate you, and you'll greatly improve your confidence in the kitchen, with Chef Mike coaching you! 

This time around we will practice the soul-filling comfort of stewing or braising meat, with a traditional spring time stew of tender lamb chocked full of baby spring time vegetables. While the stew bubbles away and fills the house with its amazing aromas, we will whip up a batch of creamy polenta to pile onto our plates, with the stew served over the top once it is done simmering!

• How to braise/stew
• Vegetable Cookery
• Creamy Polenta

MENU

Spring Lamb Stew with Baby Vegetables

Creamy Polenta

Equipment and Shopping List for the class please click here.

This menu contains the following common allergens: dairy and wheat. If you have allergies or dietary restrictions please e-mail us at 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 Naitian（Tony） Wang on Unsplash}