Exceptional Essentials: Eggs 2
This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
The return of the perfect food! Come join 18 Reasons as we do even more things with the incredible, edible, versatile, and not-so-fragile egg! We are going to do shirred eggs this time, the perfect fuzzy-edges way to make a Sunday breakfast. Crack an egg into a ramekin with some mushrooms and asparagus, call it “en cocotte” if you need to impress! Next, a wobbly tender savory flan, sweet and richly flavored with roasted garlic. Served as an appetizer with a handful of charred toasts to spread it on. Then a twist on a classic, with the single best picnic item ever created - changed up to reflect our modern approach. We are going to make Scotch eggs, but wrap our oozy yolk eggs with the best possible chorizo, deep fry them and serve them on bright and spicy salsa verde! A treat indeed, one for tonight, and the Scotch juevos and salsa verde are set up to cook tomorrow!
MENU
Shirred Eggs with Mushrooms and Asparagus
Roasted Garlic Flan with Char Grilled Toasts
Scotch Eggs with Chorizo and Salsa Verde
Equipment and Ingredient List for this class linked here - please check before signing up for class.
This menu contains the following common allergens: eggs, dairy, wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket
If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.
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. (empty line return)
