NOLA Weeknight Dinner
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.
Even on a weeknight there is time for a quick trip to New Orleans. Pop on a Zydeco channel, put some rice in the rice cooker, and join 18 Reasons chef Mike on a quick and celebratory respite from the week. We will take mirlitons (chayote) or even large zucchinis and stuff them with macque choux – the Cajun roasted creamed corn. Top it with garlicky bread crumbs and bake until golden. While the squash bakes, you'll make the quickest of the roux dishes: yummy “smothered” shrimp to serve on our rice. And, perfect for your reward, we will drop in the ultimate expression of NOLA love: beignets with an embarrassment of powdered sugar. Save your fryer oil – we have classes later this week to use it again - check out 7/3's Fish and Chips and 7/8's Fried Chicken.
MENU
Macque Choux Stuffed Mirlitons
Shrimp Etoufée
Beignets
Prep, Equipment and Shopping List for the class please click here! We'll ask you to cook some rice before class.
This menu contains the following common allergens: dairy, wheat, shellfish. 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. Mike also returned to school for training in his new field, earning a Master’s Degree in Education. 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 reaps the benefits of his backyard garden, kept in perfect order by his Master Gardener wife.
