Vegetarian Date Night
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.
Grab your food-loving loved one and join Chef Gracie for an evening of vegetarian decadence! Together with your partner, you’ll prepare a seasonal feast packed with fantastic winter produce: delicata squash, pomegranate, chicory, fennel, wild mushroom, and persimmon!
Grow your connection as you learn new skills together, and you’ll be amazed by what you create. From a mouth-watering brown butter vinaigrette to a silky, savory risotto, Chef Gracie will teach you tricks and techniques to impress. Sit down to your multi-course meal, raise your glass, and toast to the secret ingredient - love!
Join Chef Gracie for an evening of vegetarian decadence, jam packed with simple and effective tricks and techniques that can help you elevate any meal. You’ll learn to make a brown butter vinaigrette, a silky, savory risotto, a simple and adaptable game changing sauce, an appetizing appetizer and a delectable, easy dessert to showcase the sweet fruits of the season. Grab your food loving loved one and join us for a night of produce worship!
MENU
Winter Crostini: Fresh chevre, roasted delicata squash, pomegranate, mint and balsamic reduction
Chicory Salad: Aged gouda, apple, candied pecan, fennel and brown butter date vinaigrette
Wild Mushroom Risotto: Whipped parmesan, black pepper and thyme creme fraiche
Whipped Spiced Ricotta Mousse: Poached seasonal fruit, persimmon and pomegranate molasses
This menu contains the following common allergens: Nuts, Dairy, Gluten. 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!
Gracie Schatz has been in the food industry for over fifteen years. In her career, Gracie has worked in a variety of places: as a baker and private chef in Eugene, OR, farming and cooking in Italy, raising pigs in the Sierra Foothills, butchering at the Fatted Calf in San Francisco, managing Avedano’s in Bernal Heights, cooking at Bay Area restaurants Molina and Cala and her own pop-up restaurant, Bread and Bones Supper. In Eugene, she started her own food justice nonprofit, Marigold Cooking Collective. After working with 18 Reasons as a guest instructor for the past 7 years, Gracie has decided to move from Eugene to San Francisco and join us as our head Chef. Her dream is to never stop learning about delicious food, to never stop exploring the many nuanced ways that food brings us joy, connection to culture, identity, seasons and community. 18 Reasons feels like the perfect place to explore this dream and she is so excited to be here!
