Pacific Northwest Fish and Chips

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. 

I am not a food snob. I can get behind a bowl of oven fries with a smile! But every once in awhile, it is important to embrace the real thing. On a Friday when you might have the day off from work, 18 Reasons brings you the actual French fry: tender, fluffy, crispy, salty explosions of joy!  Or maybe we should call them “chips,” since we will also beer-batter yummy fish. When made from scratch, tartar sauce is quite amazing and keeps you off the storebought kind. We'll finish the meal with a refreshing salad of powerful lettuces to balance out the fried unctuousness with an edge of bitter. 

One last note: you can save the oil when we are done – next week we are teaching fried chicken!

MENU

IPA Beer-Battered Salmon 

Twice Fried French Fries

Tartar Sauce

Chicory Salad

Prep, Equipment and Shopping List for the class please click here.

This menu contains the following common allergens: dairy, eggs, wheat, fish. 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.

^{Photo by Christoffer Engström on Unsplash}