Spring into Summer: A Vegetarian Feast

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.

This class pays homage to the female chefs that Gracie has admired throughout her career in the Bay Area. Women like Alice Waters, Melissa Perello, and Judy Rogers have blazed the trail for powerful, simple, seasonal cooking that focuses on finding and honoring the finest ingredients. 

Gracie is carrying their tradition forward by curating menus just like this - an epic spring to summer multi-course feast, featuring our favorite ingredients (fresh basil! apricots!). With the help of our friends at Birite Market, who sell the very best local produce we could dream of, Chef Gracie will be guiding you in creating an epic feast to honor this transitory season. 

MENU:

Little Gem Salad, Favas, Strawberry, Chevre and Tarragon Preserved Lemon Dressing

New Potato and Zucchini Puree - Zucchini Ribbons, Creme Fraiche, Fried Basil Leaves 

Fresh Fettuccine with Morels, Peas and Mint  

Cherry Apricot Shortcakes with Elderflower Chantilly Cream 

Menu subject to change based on seasonal availability

This menu contains the following common allergens: 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!