Exceptional Essentials: Puddings Savory and Sweet

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

So, pudding.  Wobbly and sweet – sometimes, yes.  We will teach you to make a delicious buttermilk vanilla panna cotta in class, for you to have tomorrow or later in the week with some delicious strawberries.  But then we will stretch our definitions a bit.  How about a yummy bright green leek flan, with optional crispy prosciutto chips and shatter-thin Parmesan crostini to eat it with?  Finally, we make light-as-air popovers, the classic Yorkshire puddings, and stuff them with asparagus, caramelized onions, and some shiitake mushroom “bacon” for an easy and impressive dinner!

MENU

Vanilla-Buttermilk Panna Cotta with Pistachio Praline and Strawberries – for tomorrow!

Leek Flan with Parmesan Crostini and (optional) Prosciutto Chips

Yorkshire Puddings Filled with Asparagus, Caramelized Onions, and Shiitake “Bacon”

Equipment and Ingredient List for this class linked here - please check before purchasing a ticket

This menu contains the following common allergens: wheat, egg, dairy, tree nuts. 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)

^{Photo by Adél Grőber on Unsplash}