Date Night, Done Right: San Francisco - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are recommended.

Got a date night coming up? How about another important occasion: birthday, anniversary? The 53rd day with the same roomates? Whatever the event, come to 18 Reasons and celebrate the occaision and our city’s unparalleled culinary heritage. We will start with the best crab in the world, our precious Dungeness, starring in the classic starter salad.  Then out to the Sunset for the Asian-fusion All-Star garlic noodles, paired with a pan-seared steak. But wait, there is more San Francisco to fit on the plate: our very own vibrant Green Goddess dressing, punchy with herbs and garlic, poured as a steak sauce on the side. Finally out too the Buena Vista for the dessert inspiration: an Irish coffee inspired pudding in a glass, topped with Irish whiskey whipped cream.

MENU

Crab Louie Salad

Garlic Noodles, Pan Seared Steak with Green Goddess Sauce

Irish Coffee “Pudding”: Chocolate Coffee Mousse,  Irish Whiskey Whipped Cream

This menu contains the following common allergens: soy, egg, dairy, fish, wheat, shellfish. 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 Joonyeop Baek on Unsplash}