Short and Sweet: New Summer Food - 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.

“Summertime, and the living is easy…” but still the difficult question remains: “What is for dinner tonight?” 

Come down to 18 Reasons for a couple of hours on a Tuesday night, and we will learn a bunch of new approaches to food. Starting with a perfect cold melon soup, finished last minute with a dash of sparkling wine, and sparked with a brilliant pile of summer vegetable pickles. Then a wonderful entree, celebrating the best of the season: good old fashioned ratatouille, done as a traybake of roasted vegetables and piled in a rainbow of colors and flavors on a swoosh of whipped feta cheese. For dessert, we look to our family at Bi-RIte Creamery for their amazing vanilla ice cream, on top of which we will pile rosemary-perfumed roasted peaches and fragrant toasted almonds.

MENU

Cold Melon Soup with Sparkling Wine and Summer Vegetable Pickles

Traybake Ratatouille of Eggplant, Tomatoes, and Peppers on Whipped Feta

Roasted Rosemary Peaches with Almonds on Bi-Rite Creamery Vanilla Ice Cream

This menu contains the following common allergens: tree nuts, 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. 

^{Photo by Brigitte Tohm on Unsplash}