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18 Reasons: Winter Comfort Food: Savory Pies
January 12 @ 6:00 pm - 8:00 pm
Where: Zoom Meeting Online PST San Francisco, CA 94110 United States Price: $45.00 Member Price: $35.00 This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage. Hello, Winter. As Winter as we get in California. It certainly gets dark early every day. And those summer tank tops are moved to the back of the closet. Time for warm sweaters, maybe a knit cap. And food to feed your soul. Big hearty steak and stout stew, covered in golden brown mounds of creamy mashed potatoes. Some peas and bacon on the side, because gosh we still need veggies. But we can make sure even the veggies are kissed with some bacon…. MENU Steak and Guinness Cottage Pie English Peas, Bacon, and Onions Equipment and Ingredient List for this class will be linked here soon. This menu contains the following common allergens: dairy, eggs. 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. If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations. 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.