Exceptional Essentials: Whole Fish
This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
Time for a light and delicious meal – healthy as can be, and restorative to boot? Come to 18 Reasons and learn some new skills as we filet a striped bass, then use the carcass to make a deeply flavored fish fumet as the base for our meal. We will poach the filets in the fumet, then add in a Spring bounty of vegetables for the broth. And, just to fill in the nooks and crannies of the meal, a host of tiny dill spaetzle dumplings to finish our perfect bowl of Spring!
MENU
Poached Striped Bass
Homemade Fish Broth, Spring Vegetables
Dill Spaetzle
Equipment and Ingredient List for this class click here - please check befroe purchasing ticket for the class
This menu contains the following common allergens: eggs, fish, wheat. If you have allergies or dietary restrictions that concern your ability to cook a long, 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.
