- This event has passed.
18 Reasons: How to Cook: Basic Techniques for Vegans and Vegetarians (Two Day Workshop)
August 13, 2019 @ 6:00 pm - 9:30 pm
One event on August 13, 2019 at 6:00 pm
A two-day series of hands-on cooking classes, each night culminating in a family-style dinner served with wine and beer. One ticket admits the same student to all two nights: Tuesday August 6, 2019 from 6-9:30 pm and Tuesday August 13, 2019 from 6-9:30 pm. The class is limited to 12 students.
Do you know someone who does not know how to cook? Are you that person yourself? Fear not! In this new series of classes aimed at the beginner vegan cook, Chef Mike will teach you the basics of the animal-free kitchen. We will learn, we will laugh, and we will eat really well. In the end, students will walk out of class with a solid grounding in the basics of the vegan kitchen. Both these consecutive Tuesdays must be taken as a whole – in for a penny, in for a pound.
On day one we will learn how to use a chef knife. We will master the basics of a vinaigrette, and we will roast and glaze mushrooms in tasty flavors. We will cut yuba tofu skin into noodles and heat them in a tasty glaze to serve with the salad. And of course we will learn how to fry food in order to get those insanely addictive shallot rings, the perfect garnish for many future recipes!
Day two is about main meal techniques. We will move around the kitchen and learn to sauté and char, roast and stew. We will learn to cook beans in a pressure cooker, build umami with glutamate rich ingredients, and approach the flavors of cheese from a dairy-free angle. We will learn to build complete proteins and source even more from delicious grains. And, of course, we will end the night with a decadent dessert. By the end of the course you will have been exposed to a host of recipes. Far more importantly, you will know the techniques. This series will prep you for a life of good food and wonderful aromas coming from the kitchen, and the joy of sharing good food with friends and loved ones.
Vegan Knife Skills Salad
Glazed Roasted Mushrooms
Ginger-tossed Yuba Noodles
Pasta with Nutritional Yeast Pesto
Black Bean, Amaranth, and Rice Stuffed Poblano with Sweet Corn Sauce
Indian-spiced Quinoa Casserole
Chocolate Coconut Mousse with Dried Fig and Walnut Crumble
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.