Date Night Done RIght: Spring
This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
What can you say for a certainty in these topsy-turvy times? Here’s a thing: giving another person food is a profound and touching gift. Here’s another: date nights are already fraught with stress and the potential to go awry. Why not let 18 Reasons steer you through the pitfalls and set you up for a wonderful, loving, gift of a meal, to share with a deserving person of your choice? We will grill up your choice of wonderful Spring lamb chops or hearty beef, drizzled with the fresh excitement of chimichurri sauce. Deeply rich and wonderful fondant potatoes alongside, and buttery spears of asparagus. Just to add a bit of zing, we are pouring an Old Pepper cocktail, whiskey and lemon and hot sauce to add a little spice to the evening.
MENU
Pan-Seared Lamb Chops/Steaks, Chimichurri Sauce
Buttered Asparagus, Fondant Potatoes
Old Pepper Cocktail
Equipment and Ingredient List for this class will be linked here soon.
This menu contains the following common allergens: 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.
If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.
Born in the Haight Ashbury neighborhood of San Francisco, Mike Weller grew up in 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. (empty line return)
Photo by Taylor Wright on Unsplash
