Date Night, Done Right: Vegetarian

This is a live, interactive, hands-on cooking class held online via Zoom.

It's a tale as old as time: you really like someone and want to cook something impressive, but you're busy, nervous, and clueless. To top it off, this is the big one: a date on a weeknight, with no time to fuss about in the kitchen all day, and no excuses if it crashes and burns. 

Chef Mike Weller to the rescue! In this class, you'll create a three-course vegetarian feast, impressive enough for the occasion and reminiscent of the restaurant meals this date might have been scheduled for in other times.

No need for a partner in this class: keep your new skills as a surprise or find your true love with these meals in your pocket. Learn a classy menu you can cook at home to make that special someone swoon (and possibly profess their undying love!).

MENU

Twice-Baked Goat Cheese Souffle on Modern Green Goddess Dressing

Roasted Tomato Soup with Toybox Tomato Tower

Mille Feuille of Za’atar Spiced Phyllo, Smokey Eggplant, Golden Hummus, and Fattoush

Equipment and Ingredient List for the class found here - check before signing up for the class. 

This menu contains the following common allergens: soy, wheat, eggs, 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.

If you’re new to 18 Reasons online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.

Born in the Haight Ashbury neighborhood of San Francisco, Mike Weller grew up in 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 Jametlene Reskp on Unsplash}