Short and Sweet: Mardi Gras Party - 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. Review our registration and cancellation policies here. Proof of full vaccination is required at the door. Masks are recommended.

So, let the good times roll! But it is Tuesday, and you are stuck in the middle of your work week.  What to do? Head on down to the 18th Street Kitchen for a Short and Sweet class.  Two hours filled with culinary techniques and coming together around the dinner table together.  We will make a big batch of smothered shrimp, Shrimp Etoufée, to celebrate around.  We will get our wonderful volunteers to whip a batch of rice, and then come together to create some green onion cornbread for dipping.  We will wrap up our Fat Tuesday party with gouts of flame, with celebratory Bananas Foster and Bi-Rite Creamery Ice Cream!

MENU

Shrimp Etoufée with Rice

Green Onion Cornbread

Bananas Foster with Bi-Rite Creamery Vanilla Ice Cream

This menu contains the following common allergens: shellfish, 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 Hush Naidoo Jade Photography on Unsplash