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18 Reasons: Hors D’oeuvres Party
May 17 @ 6:00 pm - 9:30 pm
A hands-on, collaborative cooking class served with wine and beer.
If you didn’t know, the best position to park yourself at a party is right outside the kitchen, so you can have first grabs at every tray of hors d’oeurves! Indeed, there is an art to these little gems. Chef Mike will take you through a few of his favorites, from the joy of smoked chicken wings to the extravagance of black truffle pasta. Perfectly balanced bites elevate any gathering, so these will be useful additions to your repertoire.
To get us in the celebration mood, we’ll serve your creations with some bubbly!
Black Truffle Angels
Smoked Trout Deviled Eggs
Steak and Cherry Crostini with Horseradish
Smoked Chicken Wings with Soy Honey Glaze
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. 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 tends to his backyard garden, helps his wife to can and preserve food, and loves to cook for his friends and family.