This is a live, hands-on cooking class held online via Zoom. This is an interactive experience; if online learning is new to you, please read this guide on How to Take an Online Class at 18 Reasons.
Registered students should take at least 30 min before class begins to do the following: download and set up Zoom, test audio and video, wash and prep ingredients, and bring out equipment in the kitchen, per the list linked below. 18 Reasons staff will e-mail registrants one message containing class recipes and a Zoom meeting link; check your junk/spam/event folder in case you do not see the e-mail. Search for any email from 18 Reasons, looking for a subject line containing the full title of the class.
Three years ago, we said best wishes to one of our instructors, Gracie, as she headed from the Bay Area to Eugene, Oregon. Gracie was astounded by vibrant ingredients of the Pacific Northwest, including blueberries, hazelnuts, salmon, pinot noir, wild mushrooms. She is eager to bring the flavors of her new home to your table.
Morel Mushroom and Green Garlic Crostini
Salad with Blueberries, Fresh Herbs, Toasted Hazelnuts and Chevre
Chinook Salmon en Papillote with Pinot Noir Beurre Rouge
Equipment and Ingredient List for the class can be found here - please review before signing up.
This menu contains the following common allergens: Fish, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail email@example.com before purchasing a ticket.
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 credit: Gracie Schatz