18 Reasons: The Confident Cook: Rice – In Person

Price:
$155.00
Member Price:
$145.00

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are recommended.

Take your culinary skills to the next level with our new fundamentals series, The Confident Cook. It’s a Pick-Your-Own-Adventure, where you decide which classes are most beneficial to you as a home cook. We guarantee that taking at least six classes will build your kitchen skills, broaden your repertoire, and give you the confidence to tackle any 18 Reasons class on the calendar. That’s why we’re offering you a deal – add six or more Confident Cook classes to your cart to take 15% off your total order! Cook along with Chef Mike and add a swagger to your seasoning, a cool hand to your chef’s knife, and a flair to your plated presentations.

The Confident Cook: Rice cornerstone of so many cuisines, we finally reach our destination of a class dedicated to this simple grain. Three meals, or side dishes, the last one technically a grass but who am I to quibble?

We will begin by cleaning out the fridge. Fried rice is a dish built around using what you have, and we will learn a technique built around a very open template. These ingredients first, then these other types of things, finished with these garnishes. In class we will apply the template to a variety of situations, with different example fridges.

Then we will move on to Italy and learn the technique for making risotto. Out of pretty much anything. We will master the technique, and then apply it to what looks best at Bi-Rite Market that day.

Finally, we will end our tour with wild rice. We will talk about what it is, where it is found, and most importantly how to cook it. Then we will craft it into a speckled salad, with kale and sweet potatoes thrown in for their own culinary techniques!

MENU

Stir-fried Rice of What is in the Fridge, Steamed Bok Choy

Risotto of Seasonal Vegetables

Wild Rice, Sweet Potato, and Kale Salad

This menu contains the following common allergens: dairy, soy, egg. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.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.