Cioppino: Introduction to Shellfish with a San Francisco Classic

Friday, January 15, 2021 6:00pm to 8:00pm
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Zoom Meeting Online PST
San Francisco, CA 94110
United States
Member Price: 
No slots available


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

Cioppino is a uniquely San Franciscan dish created by Italian immigrants on the wharf in the 1800s. Typically made with whatever fish was left at the end of the day, this tomato and white wine broth lets the seafood shine!

Besides being a local dish with history, cioppino is a great opportunity for home cooks to gain confidence in choosing, cleaning, and cooking shellfish. Easy to make, comforting and delicious, all you need is a big hunk of crispy garlic bread to mop of the juices and you'll be feeling pretty pleased with yourself! 



Cioppino with a variety of fish and shellfish

Garlic Bread


Equipment and Ingredient List for this class can be found here; please review before purchasing a ticket.

This menu contains the following common allergens: Fish, Shellfish. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail 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 credit: Gracie Schatz