- This event has passed.
18 Reasons: Exceptional Essentials: Pork Tenderloin
August 12, 2020 @ 6:00 pm - 7:30 pm
Where: Zoom Meeting Online PST San Francisco, CA 94110 United States Price: $50.00 Member Price: $40.00 This is a live, interactive, hands-on cooking class held online via Zoom. 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. Weeknights. You worked all day, but dinner is coming. No way you are up for a big old multi-step project, but you need nourishing. Let 18 Reasons solve all your problems. No difficult shopping, no big problems. Grab a pork tenderloin and some bacon, and imagine that glorious roast whole pig known as porchetta. We will merge the techniques and the flavor, and roll cut, herb stuff, and wrap the tenderloin in bacon for dinner. Mascarpone enriched polenta as a bed for our yummy pork, and garlicky broccoli rabe alongside to cut all the richness. And there you have it – weeknight dinner worth bragging on! MENU Herb and Lemon Rubbed Bacon-Wrapped Pork Tenderloin; Caramelized Lemons Creamy Mascarpone Polenta Garlicky Broccoli Rabe Equipment and Shopping List for the class please see here soon. This menu contains the following common allergens: daiy. If you have allergies or dietary restrictions please e-mail us at firstname.lastname@example.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.