Stealing from the Pastry Chefs: Dessert Techniques in the Savory Kitchen - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. See our registration policies here and our rules for in-person events here.

Truth be told, Pastry Chefs rule.  Every one I have ever met has ridiculous knife skills and can cook hot line food very well, thank you. Plus, they can measure things accurately! So, toques off to my brothers and sisters in the precise and immaculate side of the kitchen, but now we will steal from them for class tonight. We will make a cobbler, but not some fragile peachy dish: ours will be covered in herb biscuits over a hearty chicken, mushroom, and bacon stew. Same idea, different technique: we will make a crisp, but not some silly apple thing: ours will be spiced and shatter-crisp sheets of phyllo over a savory chickpea, pumpkin, and mustard greens stew. While these two savory stars bake, we will whip up a delicious salad of fennel, citrus, and radishes to serve alongside.

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Chicken, Bacon, and Mushroom Cobbler with Herb Biscuit Crust

Harissa Pumpkin, Mustard, and Chickpea Crisp with Spiced Phyllo Crust

Fennel, Citrus, and Radish Salad

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