Jewish Comfort Food

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

Who couldn't use a little Jewish comfort food these days? Join Gracie Schatz in making some of her very favorite family recipes, all of which are used to nourish the body and calm the spirit. The top item of the menu is, of course, matzo ball soup, which is a classic. Also known as Jewish Penicillin, this soup is made of rich chicken broth with floating balls of goodness garnished with fresh dill.  Next, we have the potato knish, where a creamy, herbed potato filling is encased in a flaky pastry. Gracie is proud to teach you a recipe she learned from her uncle, who owns The Stage Deli in Detroit. Lastly, you'll make a salad inspired by another icon: an everything bagel with the works. This salad is topped with smoked lox, crispy fried capers and delicious variety of seeds and spices. Wrap yourself in a food hug in our last class of 2020!

MENU

Matzo Ball Soup

Potato Knish

Everything Bagel Salad 

*vegetarian substitutions for the menu are included

Equipment and Ingredient List for the class found here; check before buying a ticket.

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

Gracie Schatz has been in the food industry for 13 years. She began her career as a baker and private chef in Eugene, Oregon. She moved to Italy to learn about farming pigs, making cheese, tending bees, and Tuscan cooking. After tasting Italian prosciutto, she became a pork fanatic which led to her to the Fatted Calf in San Francisco and eventually managed Avedano's in Bernal Heights. Her desire to partake in the full cycle of meat consumption lead her to the Sierra Foothills where she raised, slaughtered, and cured her own heritage pigs. She returned to the Bay Area to cook at Molina and Cala restaurants where she became an adept fish butcher and learned to cook in a wood-fired oven. All the while Gracie and her business partner, Alana Eckhart have run a successful pop-up restaurant, Bread and Bones Supper. Today, Gracie lives in Eugene, Oregon where she has started Heart of Willamette Cooking School, inspired by her time teaching at 18 Reasons. 

_{Photo credit: Gracie Schatz}