Short and Sweet: Sexy Salads
A hands-on cooking class culminating in a family-style dinner served with wine and beer.
Not every eager home cook can devote a whole evening to an in-depth cooking class at our 18th Street Classroom. To help those cooks out, our "Short and Sweet" series asks only two hours from your busy lives to learn something new and have a delicious meal. You'll get to enjoy all the perks of being in our space: meeting new people, learning from our teachers, and walking away with recipes that can inspire future meals.
Join Gracie Schatz to learn two restaurant-quality, impressive salads. Gracie will share tips on how to make all salads delicious, so you can improve your technique at home. She'll send you home with some of her favorite salad dressing recipes, too! This class is for anyone who has fallen into a mixed baby greens or massaged kale "salad rut," or for those wanting to show friends and family that salads can be heavy-hitters on a tablespread.
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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.
