Community Dinner: Coulibiac of Salmon

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

Need an all-in-one dish, something delicious and delectable.  A new skill for the culinary year, a dish to freeze for later or pull out once we can once again gather?  Time to visit Russia, and their entry into the European food competitions.  Historically behind their neighbors in royal cuisine, Russia leapt back into the running with dishes like a Coulibiac of Salmon – this show-stopping pastry wrapped meal of mushrooms, rice, eggs and salmon, served with an herb-spiked butter sauce.  Get your phone ready to Instagram – this is one impressive meal.  The shopping list will include grocery amounts for a dish to serve 4, but feel free to reach out to Chef Mike, as this dish scales from an individual serving up to a whole side of salmon!

MENU

Coulibiac of Salmon

Asparagus

Beurre Blanc

Equipment and Ingredient List for this class  linked here - please check befroe buying a ticket for the class

This menu contains the following common allergens: eggs, dairy, wheat, fish.  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. (empty line return)

^{Photo by Oxana Kolodina on Unsplash}