How to Cook: Basic Techniques - In Person
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. See our registration policies here and our rules for in-person events here.
Time to rescue resolutions: let’s learn to cook! A quick class at 18 Reasons will equip you to handle yourself in the kitchen, with some recipes designed to impress and some recipes designed to feed you well when you come home tired and hungry on a weekday. We will begin with the basics of green vegetable cookery, made excellent and elegant with a fancy French sauce called a Beurre Monte. Then on to a comfort food classic: German schnitzel, teaching pan frying, and a light and colorful salad with a citronette dressing alongside. We will braise some lamb shanks and serve with an Orange and Mint Gremolata, just to learn the braising technique. And finally we poach some local seafood, then reduce the poaching liquid into yet another classic French sauce. An evening well spent, designed to give you a bit of swagger the next time you enter the kitchen!
MENU
Sauteed Green Beans with Beurre Monte
Pan Fried Pork Schnitzel, Chicory Salad, Lemon Citronette
Braised Lamb Shanks with Orange Mint Gremolata
Poached Local Cod with Basil Butter Sauce
This menu contains the following common allergens: fish, dairy, eggs, 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.
Let’s Cook Together!
Born in the Haight Ashbury neighborhood of San Francisco, Mike Weller grew up in the 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.
