Autumn in the Pacific Northwest

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

The best of the season in the Pacific Northwest are highlighted in this menu from Gracie. Though you may not be able to forage for your own mushrooms or stop by an orchard during a drive through Oregon, you can bring the crispness and joy of the fall season into your home with this menu.

MENU

Wild Mushroom Risotto 

Chicory Salad with Pear, Hazelnuts, Chevre and Brown Butter Date Vinaigrette

Poached Quince with Ricotta Cardamom Mousse 

Equipment and Ingredient List for the class found here; check before buying a ticket.

This menu contains the following common allergens: Dairy, Tree Nuts. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.

Gracie Schatz has been in the food industry for 13 years. She began her career as a baker and private chef in Eugene, Oregon. She moved to Italy to learn about farming pigs, making cheese, tending bees, and Tuscan cooking. After tasting Italian prosciutto, she became a pork fanatic which led to her to the Fatted Calf in San Francisco and eventually managed Avedano's in Bernal Heights. Her desire to partake in the full cycle of meat consumption lead her to the Sierra Foothills where she raised, slaughtered, and cured her own heritage pigs. She returned to the Bay Area to cook at Molina and Cala restaurants where she became an adept fish butcher and learned to cook in a wood-fired oven. All the while Gracie and her business partner, Alana Eckhart have run a successful pop-up restaurant, Bread and Bones Supper. Today, Gracie lives in Eugene, Oregon where she has started Heart of Willamette Cooking School, inspired by her time teaching at 18 Reasons. 

_{Photo by margot pandone on Unsplash}