One Perfect Meal: Summer Seafood - 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.

Every once in a while everyone needs to have one reliable meal they can make with confidence. Maybe for a first date, maybe for a 30 year anniversary, maybe for your best friend's birthday, maybe to meet your future in-laws…maybe because your week has not gone well.  The point is, what will you make? Next in a series of answers from 18 Reasons is our special Summer Seafood answer to this question,

We will start with a California twist on the timeless appetizer: decadent Shrimp Cocktail, with a ring of roasted shrimp perched around an ancho-chili spiked dipping sauce.  As an entree we brew a broth of shellfish, make it memorable with a swirl of harissa, and poach perfect halibut until just done.  Into the broth we will add clams and mussels and chunks of summer squash and corn, just to round out the meal.  Finally, for dessert we will make fools…Raspberry Fools, whipped cream, cookies, and raspberries layered into wine glasses for a gorgeously fool-proof fool of a dessert to end our ode to Summer Seafood!  

MENU

California Shrimp Cocktail

Halibut Steak Poached in Shellfish Harissa  Broth, Mussels and Clams;

Summer Corn and Squash

Raspberry Fool

This menu contains the following common allergens: wheat,shellfish, fish, 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.

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 Menú Acapulco on Unsplash}