Modern Jewish Cuisine

A hands-on cooking class culminating in dinner served with wine and beer.

Traditional Jewish foods are made with humble ingredients; they are comforting and classic. Gracie Schatz is a Jewish chef born and raised in the Bay Area who hopes to inspire a new wave of Jewish cooking with this class. Utilizing classic Jewish flavors, seasonal local ingredients, and the vast cultural influences present in the Bay Area, Gracie created a delicious menu for everyone to enjoy, even if you didn't have a Bubbe to call your own.

MENU

Rye and Caraway “Dosa” with Whitefish Salad, Pickled Beet
Haroset Soup: Caramelized Fennel and Apple Puree, Spiced Walnut Dukkah
“Everything Bagel” Salad with Fresh Lox, Capers, Little Gem, Crispy Shallot, Seeds, Spring Onion, Heirloom Tomato
“Pastrami” Hanger Steak with Horseradish Mustard Sauce, Sauerkraut Latkes, Wild Mustard Greens
Not your Bubbe's Rugelach with TCHO Chocolate, Hazelnuts, Candy Cap Powder, Mascarpone

Gracie Schatz has been in the food industry for 10 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 is eager to share her knowledge and passion with others and help connect aspiring cooks with the freshest ingredients and learn how simple good food can be. 

(photo courtesy of Gracie Schatz)