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18 Reasons: Exceptional Essentials: Roast Chicken – Online
January 4, 2022 @ 6:00 pm - 8:00 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. See our registration policies here.
New Year. Thank goodness! But some old challenges persist: tired of take-out, hungry, and no time for complicated shopping or cooking? Join 18 Reasons online and let Mike show you how to roast a whole chicken. We will roast the bird on a pile of juicy tender leeks, and crisp up a rainbow of cute potatoes in the chicken fat that renders in the cooking. Maybe most importantly, as we begin cooking for more than just ourselves, Chef Mike will show you how to properly carve the bird when it is done, ready for the delicious pan gravy we make from the drippings!
MENU
Honey and Caramelized Lemon Roast Chicken
Braised Split Leeks
Schmaltz Crisped Fingerling Potatoes
Pan Gravy
Equipment and Ingredient List for this class will be linked here soon.
This menu contains the following common allergens: optional wheat). 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!
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 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.