Fish Cookery: A Seafood Primer - 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. Review our registration and cancellation policies here. Masks are recommended, and proof of full vaccination is required upon entry.

Perhaps you decided to eat more seafood this year—delicious and tasty, and good for you too. Great!  But how to deal with all those choices at the fish counter? Come spend a Sunday afternoon with 18 Reasons and we will tour you through four different techniques for seafood cookery.  We will fry off some delicious prawns—these will not even make it to dinner, we will snack on them straight from the fryer. We will learn to make crispy skinned fish in a sauté pan, and serve the delightful morsels on a winter slaw salad as an appetizer. Craft time: we will fold envelopes of parchment paper around aromatics and a small piece of local sole fillet, and steam them off in a pillow of perfumed air.  Finally, we will go “Old School” and poach a piece of local halibut, then reduce the poaching liquid down to a classic French butter sauce.

Our class assistants will whip up some herbed rice pilaf to alongside all the seafood. Do not worry, you will get that recipe as well. A magical night of tasty tidbits, and you are set for a year of seafood cookery in your own kitchen.

MENU

Batter-fried Prawns, Homemade Chipotle Aioli Dipping Sauce

Crispy Skin Sea Bass Appetizer Salad, Orange Fennel Slaw

Ginger-Soy Steamed Local Sole “En Papillote”

Poached California Halibut with Classic Beurre Blanc

Served with Herbed Rice Pilaf (recipe only)

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

^{Photo by micheile dot com on Unsplash}