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18 Reasons: Harvest Weekend in Napa
September 18, 2020 @ 6:00 pm - 8:00 pm
Where: Zoom Meeting Online PST San Francisco, CA 94110 United States Price: $70.00 Member Price: $60.00 This is a live, interactive, hands-on cooking class held online via Zoom. It is harvest time in Napa Valley. In addition to the world’s best grapes, there is a world class, multi-cultural food scene on display. With sheltering in place, a road trip is challenging, so stop by your local wine shop and pick up some good bottles, then spend an evening cooking up these delicious small bites. Give yourself a “locals only” heavy pour and taste some end of summer love! MENU Chicken Liver Parfait, Cabernet Gelee, Roasted Grape and Shallot Compote Fig, Arugula, and Blue Cheese Black Pepper Tart Seared Scallops, Chorizo, Corn Soup Equipment and Ingredient List for the class found here soon- check before signing up for the class. This menu contains the following common allergens: wheat, dairy, eggs, shellfish. 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.