The Lighter Side of German 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.

German food is more than pig knuckles and huge steins of beer.  Come to 18 Reasons and celebrate the Spring with some light and delicious dishes full of the best of the season. We will begin with a gorgeous white asparagus soup, garnished with a green asparagus and speck salad. Then on to celebrate Spring with that most delicious seasonal mushrooms, the morel, worked into a Hunters Sauce for our light and golden brown schnitzel. Some lightly pickled cabbage and very fluffy bread dumplings will fill our entree plate, and we will wrap the entire meal up with my Mom's apple kuchen.  

MENU

White Asparagus Soup with Green Asparagus and Speck Salad

Jaegerschnitzel with Morel Mushroom Sauce

Pickled Red Cabbage and Bread Dumplings

My Mom’s Apple Kuchen

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