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18 Reasons: Lobster Butchery and Cookery
July 31, 2020 @ 5:30 pm - 8:00 pm
Where: 3674 18th St. San Francisco, CA 94110 United States Price: $75.00 Member Price: $65.00 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. Summer vacation is hard to define in the midst of a pandemic. If you’re looking for an idea that keeps you home, but feels luxurious and fun, consider Lobsterfest at 18 Reasons! Chef Mike will guide you in procuring a 2# lobster (or one for everyone you are feeding), which you will respectfully dispatch and steam until just partially cooked. Every scrap will be used, every feeler, every leg and you will make a meal for Friday AND Saturday night. During class, we will make stock and butter with the lobster shells. We will make a delicious serving of coconut, corn, and lobster soup, wrapped lovingly around a bowl of noodles. We will also set up a lobster for you to broil on Saturday night, covered in harissa orange butter and stuffed with couscous. If you want more than 2 meals of lobster, sign up for an additional class on Sunday 8/1, Lobster Brunch, to continue your staycation in style. MENU Lobster Stock and Lobster Butter Coconut Lobster Noodles Stuffed Lobster with Orange Harissa Butter – You will build during class and hold for Saturday’s dinner, that you will cook on your own. Recipe for Black Olive Mint Couscous for Saturday’s dinner, that you will cook on your own. This will not be demonstrated on 7/31. Equipment and Shopping List for the class please see here soon. This menu contains the following common allergens: dairy, wheat, soy, shellfish. If you have allergies or dietary restrictions please e-mail us at firstname.lastname@example.org 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.