Exceptional Essentials: Weeknight Fish

This is a live, interactive, hands-on cooking class held online via Zoom. See our registration policies here. 

Welcome to the online version of this class on Weeknight Fish.  We are going to take a thick steak of white fish fillet – halibut is perfect, but we can suggest lots of alternatives – and wrap it in prosciutto.  Seared and baked in the oven, ready to go!  Served over a combination of a vegetable dish and a sauce: End of Summer Corn and Chili Chowder.  With a side dish of Charred Tomato, Onion, and Cucumber Salad, with a cool swoop of yogurt underneath to catch all the yummy juices.  And, because this is the online version of the class, we will end class and begin the meal with a fantastic Conquistador cocktail – rum and tequila, with plenty of lime for balance and the kick of orange bitters!

NOTE: we are also offering this menu – minus the cocktail – on October 18th in person at our 18 Reasons classroom in the Mission District of San Francisco.

MENU

Prosciutto Wrapped Halibut, End of Summer Corn and Chili Chowder

Charred Tomato, Onion, and Cucumber Salad with Yogurt Mint Dressing

Conquistador Cocktail

Equipment and Ingredient List for this class linked here -please check before purchasing a ticket

This menu contains the following common allergens: fish, optional 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.

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 Andre Ouellet on Unsplash}