Flatbreads and Dips: Spring

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

Fresh warm flatbread is the perfect vessel for scooping up delicious seasonal dips and perfect food for picnicking during these brisk and sunny days of Spring.

Gracie has perfected her pita recipe and is excited to share it with you, alongside some very exciting spring dips! Fava bean hummus is vibrantly green and shouts, "Springtime!" from the roof tops. A simple homemade Greek yogurt cheese, labneh, is given a seasonal flair with the addition of spring onions and herbs. Skordalia, a Greek dip made with potatoes, almonds, and garlic is made creamier and more delightful with the addition of buttery little new potatoes and green garlic. 

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Homemade Pita Bread 

Spring Peas and Fava Bean Hummus

Labneh with Spring Herbs

New Potato and Green Garlic Skordalia

Equipment and Ingredient List for this class can be found here.

This menu contains the following common allergens: Dairy, Wheat. 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}