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18 Reasons: Exceptional Essentials: Eggs
May 3 @ 6:00 pm - 8:00 pm
Price: $50.00 Member Price: $40.00 This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage. Eggs are one of the world’s most perfect foods. Simple, nutritious, and tasty. Inexpensive and easy to find, even in 2021. But they can be a little, well, ordinary. Give Chef Mike and 18 Reasons two hours of your evening, and we will teach you two new ways to look at our old friend. First, an over-the-top elegant take on brunch or a light dinner: we will stuff a homemade crepe with a goats cheese and asparagus souffle, served over a sauce of buttery leeks.. And then, for something comforting, we will make a perfect egg salad and use it to top a toasty slice of artisanal bread, then let it rain crunchy bacon and chives over the top! MENU Dill Crepes with Goats Cheese and Asparagus Souffle on Buttery Leek Sauce Egg Salad Tartine, Crusty Sourdough Bread, Crumbled Bacon and Chives Equipment and Ingredient List for this class click here – please check before purchasing a ticket for the class This menu contains the following common allergens: eggs, dairy, wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail firstname.lastname@example.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.