Nasturtiums: Cooking with Wild Spring Greens - 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.
Spring is here, and all over the City gardens, parks, and vacant lots are exploding with the colors of Nasturtiums. This All-Star of the urban foraging scene has a wonderful peppery flavor, and the leaves and the blossoms are both highly edible. Come to 18 Reasons and learn to use this seasonal “free” produce. We will begin with a peppery and bright green soup of the leaves, with hand-made shrimp dumplings for a sexy garnish. Then on to fresh pasta, inlaid with the rainbow colors of the blossoms, in a quick pasta dish with peas, pine nuts, and goats cheese. To finish we will grill some Spring lamb chops and garnish them, hot off the grill pan, with a fat dollop of nasturtium compound butter. A seasonal bounty, a rainbow of colors, flower power in action!
MENU
Shrimp Dumplings in Nasturtium Greens Soup
Nasturtium Blossom Fettuccine, Goats Cheese, Pine Nuts, Peas, Nasturtium Leaves
Seared Spring Lamb Loin Chops with Nasturtium Butter
This menu contains the following common allergens: dairy, wheat, soy, 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.
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.
