This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
After spending 10 years as a vegetarian, Gracie Schatz experienced some severe health issues that required her to start incorporating meat into her diet. She decided that if she was going to eat meat, she would do it ethically, waste nothing, and work hard to honor the life of the animal by cooking it as perfectly as possible. She eventually became a butcher and went on to manage Avedano's Butcher Shop in Bernal Heights. She is here to guide you in your meat cooking journey. This is the second class in a three part series. Each class focuses on a different meat cooking technique and will give you the skill set to approach any cut of meat and be able to cook it to optimally showcase its flavor and texture.
*Note: You do not have to take all three "Meat 101" classes listed in Jan-Feb 2021. They are sold separately and can be enjoyed as individual classes.
Roasted Leg of Lamb with Salsa Verde
Mashed Winter Squash with Thyme and Shallots
Arugula Salad with Olives and Manchego
Equipment and Ingredient List for the class found here; check before buying a ticket.
This menu contains the following common allergens: Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail email@example.com 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