Creative Cooking for One, Vegetarian Edition

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. 

Tired of the same old meals? Looking for a few tips and tricks for elevating the cooking that you do for you? This class is aimed at the simple meals that make day to day life just a little tastier. In this class you’ll learn to master an aioli, to poach and soft boil eggs, to pickle shallots and turn them into an everyday staple vinaigrette. We’ll talk about the power of having a few key pantry items that will allow you to turn your leftovers into inspiring and quickly made meals. 

Join Chef Gracie to add these quick and delicious meals to your repertoire!

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Blistered Pepper and Parmesan Focaccia with Caramelized Shallots and Thyme 

"Throw it Together" Salad - Pickled Shallot Vinaigrette, Soft Boiled Eggs, Olives, Herbs 

Peak Summer Tomato Soup with Creme Fraiche and Basil 

Shakshuka with Jimmy Nardello Peppers, Feta and Scallions 

Braised White Beans with White Wine and Salsa Verde and Garlic Bread Crumbs 

The Easiest Tastiest Roasted Veggies - Garlic Spice Oil, Basil Aioli 

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