Valentine's Day Feast - 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. Proof of full vaccination is required at the door. Masks are recommended.
Well, it is time for THAT holiday again this year. Either you have a partner and the pressure is on to come up with some perfect way to spend the evening, or you don't have a partner and would like to have a great evening out on your own. Either way, 18 Reasons has the perfect centerpiece for your evening. Come, let's cook together!
We will make a decadent twice-baked souffle of oozy Camembert, and contrast it with ribbons of crisp pear and brilliant radicchio. Then on to the entree: glorious quail stuffed with dried cherries and herbs, wrapped up like presents in bacon. These little packages will be served with mashed potatoes enriched with mascarpone, early season asparagus, and a lovely pan sauce. Then we will brew our own grenadine, and use the pomegranate syrup to make ruby red mimosas with sparkling wine. Even better, every student will take home a small jar of grenadine, to continue the magic of the night into the year!
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Twice Baked Camembert Souffles with Pear and Radicchio Salad
Cherry and Herb Stuffed Quail, Mascarpone Mashed Potatoes
Early Season Asparagus, Rich Pan Sauce
Pomegranate Mimosa with Homemade Grenadine
This menu contains the following common allergens: eggs, 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.
