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18 Reasons: Fried Chicken with Honey and Hot Sauce Butter
July 8, 2020 @ 5:30 pm - 7:30 pm
Where: Zoom Meeting Online PST San Francisco, CA 94110 United States Price: $55.00 Member Price: $45.00 This is a live, hands-on cooking class held online via Zoom. This is an interactive experience; if online learning is new to you, please read this guide on How to Take an Online Class at 18 Reasons. Registered students should take at least 30 min before class begins to do the following: download and set up Zoom, test audio and video, wash and prep ingredients, and bring out equipment in the kitchen, per the list linked below. 18 Reasons staff will e-mail registrants one message containing class recipes and a Zoom meeting link; check your junk/spam/event folder in case you do not see the e-mail. Search for any email from 18 Reasons, looking for a subject line containing the full title of the class. There are 100 spots to get fried chicken pulled out from under heat lamps, but this class will teach you to do it for yourself, in your very own kitchen. Chef Mike will walk you through the whole process, and throw in some crunchy quick-pickled vegetables while the bird cooks. To quench your thirst between bites of picy-sweet sticky fried chicken and forkfuls of pickles, we will concoct a grown-up lemonade of strawberries, prosecco, and vodka. What a perfect evening! MENU Honey Stung Fried Chicken Vegetable Pickles Strawberry Limoncello Prosecco Lemonade Slushie Equipment, Prep, and Shopping List for the class please click here This menu contains the following common allergens: dairy, eggs, wheat. If you have allergies or dietary restrictions please e-mail us at email@example.com 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.