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1. #CULINARY FUNDAMENTALS DAY 9 HOW TO#
2. #CULINARY FUNDAMENTALS DAY 9 REGISTRATION#
3. #CULINARY FUNDAMENTALS DAY 9 SERIES#

Later, Mike served as an executive chef for catering companies, wineries and country clubs. He moved on to help open several restaurants, attend the California Culinary Academy, and study under European chefs with Michelin backgrounds. 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. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail before purchasing a ticket.īorn 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. This menu contains the following common allergens: wheat, dairy, soy, shellfish, optional tree nuts. *dishes may change due to seasonal availability Stew: Chicken and White Bean Chili with Tomatillosīattering and Frying: Crispy Fried Shrimpĭay 3 is Tuesday, August 16th, 2022 from 6-9:30 pmīasic Eggs: Soft Scramble with Fines Herbs Sauté with Pan Sauce: Pork Medallions in Apple Mustard Pan Sauce Roasting: Miso Honey Glazed Spatchcocked Roasted Chickenĭay 2 is Tuesday August 9th, 2022 from 6-9:30 pm

Knife Skills: Beautifully Cut Cabbage Salad

#CULINARY FUNDAMENTALS DAY 9 SERIES#

This one series will prep you for a life of good food and wonderful aromas coming from the kitchen, and the joy of sharing good food with friends and loved ones.ĭay 1 is Tuesday, August 2nd, 2022 from 6-9:30 pm Far more importantly, you will know the techniques behind them. Some solid grounding in egg cookery – its not just for breakfast anymore! Finally, because just like a solid pair of tennis shoes or a little black dress, everyone needs a dessert up their sleeve, we will make chocolate pudding – why not? And a perfect warm dessert you can use with whatever fruit looks best at Bi-Rite Market.īy the end of the third night, you will have been exposed to a host of recipe.

Basic baking techniques will be taught, then a white sauce will be turned into country gravy. We will make a 10-minute tomato sauce, properly cook dry pasta, and finish it in the pan.

#CULINARY FUNDAMENTALS DAY 9 HOW TO#

We will learn batter frying and how to blanch and steam.ĭay three covers an assortment of skills to round out your culinary toolkit. We will move around the kitchen and learn to sauté and make a pan sauce. And of course we will learn how to fry food in order to get those insanely addictive shallot rings, the perfect garnish for many future recipes!ĭay two is about techniques. We will master the basics of a vinaigrette, and we will roast a whole chicken safely and deliciously. On day one we will learn how to use a chef knife.

These three consecutive Wednesdays must be taken as a whole – in for a penny, in for a pound. In the end, students will walk out of class with a solid grounding in the basics. We will learn, we will laugh, and we will eat really well.

#CULINARY FUNDAMENTALS DAY 9 REGISTRATION#

See our registration policies here and our rules for in-person events here.ĭo you know someone who does not know how to cook? Are you that person yourself? Fear not! In this new series of classes aimed at the beginner cook, Chef Mike will teach you the basics of the kitchen. One ticket admits the same student to all three nights: Tuesdays August 2, 9, and 16, 2022. A three-day series of hands-on cooking classes, each night culminating in a family-style dinner served with wine and beer.