Citrus Season

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. 

We consider ourselves incredibly lucky to live in the Bay Area - a veritable citrus mecca! Each globe of gorgeous citrus fruit is like encapsulated sunshine. Filled with vitamins, sweetness, acidity and depth, this short and sweet class will seek to help these fruits shine in both savory and sweet dishes. Students will learn to make a citrus curd, reduce citrus juice into a glaze for roasted chicken thighs and learn the art of the supreme - a game changing technique for cutting citrus. Let’s keep it zesty and explore all that these glorious fruits bring to the table! 

MENU 

Spritz - Sparkling Wine, Kumquat Ginger Simple Syrup and Fresh Squeezed Juice

Supremed Citrus Salad - Grapefruit, Cara Cara Orange, Kumquat, Shaved Fennel, Chicories, Mint, Charred Lemon and Calabrian Chili Dressing 

Crispy Braised Chicken Thighs with Seared Orange, Olives and White Wine 

Slow Roasted Carrots with Lime Honey Glaze, Almonds, Yogurt and Cilantro

Preserved Meyer Lemon Rice with Golden Raisins and Saffron 

Blood Orange Curd Tart with Rosemary Shortbread Crust and Zesty Chantilly Cream 

This menu contains the following common allergens: Eggs, 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!