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18 Reasons: Short and Sweet: Valentine’s Day – In Person
February 14, 2022 @ 6:30 pm - 8:30 pm
3674 18th St.
San Francisco, CA 94110
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. See our registration policies here and our rules for in-person events here.
Well, it is time for THAT holiday again this year. Either you have a partner and the pressure is on to come up with some perfect way to spend the evening, or you don’t have a partner and would like to have a great evening out on your own. Either way, 18 Reasons has the perfect centerpiece for your evening. Spend two quick hours with us, laughing and socializing while we learn some solid culinary skills and craft a wonderful dinner of a red beet tarte tatin and blood orange salad. Then a rosewater and strawberry parfait to finish off this part of your evening. You should be happy and well-fortified with an impressive vegetarian meal at the start of your week.
Red Beet Tarte Tatin with Arugula, Blood Orange, and Goats Cheese Salad
Rose and Triple Strawberry Parfait with Shaved Chocolate
This menu contains the following common allergens: wheat, dairy. 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.
Let’s Cook Together!
Born in the Haight Ashbury neighborhood of San Francisco, Mike Weller grew up in the 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.