Summer School Saturdays Fundamentals: Steam

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. 

The lightest and in some ways the healthiest cooking method, steaming is perfect for the season!  We will take delicious mussels and wrap them in a parchment paper pouch, touched with sake and aromatics and brought as an inflated pillow of yum to the table to be served.  Then we will dress ordinary steamed vegetables in a bold miso glaze dressing to serve alongside.  And steaming applies to rice as well, so we will have a bowl of delicious rice alongside.  A perfect lunch for an early summer Saturday!

• Shellfish handling and cookery
• Steaming
• Miso vinaigrette
• Steamed rice

MENU

Mussels “En Papillote” Steamed in Sake in a Parchment Bag

Steamed Spring Vegetables with Miso Vinaigrette

Perfectly Steamed Rice

Equipment and Shopping List for the class please click here

This menu contains the following common allergens: dairy, shellfish and soy. 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.

^{Photo by Luke Besley on Unsplash}