Tantalizing Turkey
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.
Turkey is a tricky beast! Most cooks wring their hands as Thanksgiving approaches, hoping and praying for a better outcome than last year, when the meat was dry and/or undercooked, or guests were left waiting for hours for a lackluster slice of sad turkey. It must be stopped! Our head chef and butcher, Gracie, is here to tell you there is a better way! Are you looking for a new, exciting way to cook your turkey this year, deepen your understanding of this fickle bird and feel confident in cutting up and preparing it in a fashion that you can be proud of? This is the class for you!
In this class students will learn to butcher a whole turkey, they will learn the difference between wet brining and dry brining, they will roast, braise, sear, and smoke their way to delicious turkey dishes! So whether you’re a turkey lover who believes in the potential of this delicious bird, or a turkey skeptic who’s never had a bite of turkey they enjoyed, we’re here to take you on a delicious turkey journey. We’ll also throw in a little gravy making magic while we’re at it!
MENU
Slow Roasted Dry Brined Turkey Breast with Herbed Garlic Butter and Leek Rosemary Gravy
Hickory Smoked, Wet Brined Turkey Breast
Braised Turkey Thighs with Wine, Olives and Sun Dried Tomatoes
Turkey Leg Carnitas with Grape Salsa
Crispy Roasted Turkey Wings with Chili Cranberry Glaze
Mashed Potatoes and Seasonal Salad with Persimmon, Pomegranate and Fennel
This menu contains the following common allergens: Tree Nuts, 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.
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!
