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18 Reasons: San Diego Weekend
July 5, 2018 @ 6:00 pm - 9:30 pm
A hands-on, collaborative cooking class culminating in a family-style dinner served with wine and beer.
Come take an imaginary getaway to our sunny neighbor to the south: the beaches and perfect weather of San Diego! We may have to wear a few more layers of clothes and turn up the heater in the summer to mimic the environment, but the food of San Diego is attainable here in the Bay, and just as fun-filled and bright. We will cook many favorites from Chef Mike’s long lost college days, from the extravagance of Just-Got-My-Student-Loan Scallops to the hearty fare of weekend parties, plus the ultimate Make-The-World-Better-Again hangover breakfast of champions, chilaquiles!
Seared Scallops with Avocado and Crema
Carnitas Sliders on Chicharones with 5-Chili Salsa
Corn and Poblano Chowder
Mexican Chocolate Mousse with Kahlua Cream
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.