One Perfect Meal - 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.

Every once in a while everyone needs to have one reliable meal they can make with confidence. Maybe for a first date, maybe for a 30 year anniversary, maybe for your best friend's birthday, maybe to meet your future in-laws…maybe because your week has not gone well.  The point is, what will you make? Come to 18 Reasons and we will give you the One Perfect Meal you will be able to reproduce anytime it is needed. 

We will start with an ultimate Caesar salad – warm croutons right out of the oven, homemade creamy dressing, crunchy and flavorful romaine. Then a main course of New York steak, butter basted and garlic kissed, served up alongside the most decadent mashed potatoes Chef Mike knows how to make. A side of seasonal asparagus and the over-the-top glory of a golden and herb enriched Béarnaise sauce. As a final touch, a dessert of glorious strawberry shortcakes, overstuffed with ruby fruit and pillows of vanilla-sparked whipped cream.

MENU

Caesar Salad

Butter-basted New York Steak, Rich Mashed Potatoes

Asparagus, Béarnaise Sauce

Strawberry Shortcakes

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

^{Photo by Justus Menke on Unsplash}