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18 Reasons: Exceptional Essentials: Potatoes
October 19 @ 6:00 pm - 7:30 pm
Zoom Meeting Online PST
San Francisco, CA 94110
This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
Learn a new take on an old friend: the potato. We will make an ultimate potato dish for dinner: Pommes Dauphine, the Potato Dish for the Heir to the Throne! Mashed potatoes that are mixed with pate au choux dough and cheese, then deep fried into the ultimate cheesy potato puff. And then an Irish traditional potato cake, Boxty, served hot off the grill with some smoked salmon and a runny poached egg.
These are no small potatoes!
Pommes Dauphine – the Potatoes of the Heir to the Throne – on Melted Leek Fondue
Boxty Cakes with Poached Egg and Smoked Salmon
Equipment and Ingredient List for this class will be linked here soon.
The menu contains the following common allergens: dairy, eggs, fish, and wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail email@example.com 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.