Short and Sweet: Tomato Polenta PIe
This is a live, hands-on cooking class held online via Zoom. This is an interactive experience; if online learning is new to you, please read this guide on How to Take an Online Class at 18 Reasons.
Registered students should take at least 30 min before class begins to do the following: download and set up Zoom, test audio and video, wash and prep ingredients, and bring out equipment in the kitchen, per the list linked below. 18 Reasons staff will e-mail registrants one message containing class recipes and a Zoom meeting link; check your junk/spam/event folder in case you do not see the e-mail. Search for any email from 18 Reasons, looking for a subject line containing the full title of the class.
Celebrate the beginning of summer with this vegetarian (and easily vegan) meal centered on the bounty of the season! We will take rich corn polenta and form it into a pie crust, then fill the pie with a rainbow of summer tomatoes. We'll top our pie with a crumble of love: fresh corn and delicious gorgonzola dolce, to melt lovingly into the tomatoes beneath. While the pie bakes, we will whip up a zucchini and mint salad, and dig into a summer-centric meal that will taste even better the next day!
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Tomato Polenta Pie with Gorgonzola Corn Crumble Topping
Zucchini and Mint Salad
Equipment and Shopping List for the class please click here. Video guide to making the polenta here and a photo of the polenta tart begun here.
This menu contains the following common allergens:wheat, eggs and dairy. If you have allergies or dietary restrictions please e-mail us at info@18reasons.org before purchasing a ticket.
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.
