Short and Sweet: Green Garlic!
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.
Green garlic is the harbinger of Spring! It is a delightful ingredient that is unfamiliar to many home cooks. Allow us to give you an in depth introduction to this versatile, hyper seasonal, hyper local and epically delicious ingredient! Students will make fresh ricotta gnocchi with lemon zest and green garlic and a green garlic green goddess vinaigrette on a crisp spring salad! Join Chef Gracie in doing what she loves best - worshipping and honoring ingredients!
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White Bean and Green Garlic Hummus
Spring Salad with Little Gems, Snap Peas, Radish, Croutons and Green Garlic Goddess Dressing
Green Garlic Ricotta Gnocchi In Green Garlic Pesto
This menu contains the following common allergens: Gluten and Dairy. 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!
