St. Patrick's Day Feast - In Person
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. See our registration policies here and our rules for in-person events here.
St. Patricks Day without the watery beer dyed green with food coloring, and without Leprechauns? Sign me up! Come down to 18 Reasons and share a hearty meal of some deeply traditional dishes, and some modern innovations built around cultural icons. We will begin with an Onion soup beyond the dreams of any goopy version you have made before. Ours will be thick and strengthened by a backbone of Guinness, with sharp Irish Cheddar croutons floating on top. Then soda bread, completed with the rituals Chef Mike’s mother taught him in the kitchen. Boxty as a main dish, complete with a traditional song, smothered in cabbage and sausage gravy. And then Chocolate and Guinness Mousse for dessert. You will head home warm, comforted, and heartful.
MENU
Guinness and Onion Soup with Irish Cheddar Croutons
Traditional Soda Bread
Boxty with Sausage and Cabbage Gravy
Guinness and Chocolate Mousse
This menu contains the following common allergens: wheat, 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.
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.
