Passover Seder with the Schatz Family

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

Passover is one of the most important Jewish holidays, where each part of the meal carries a piece of the passover story. Join the Schatz family in celebrating this holiday in style!

What can you expect? A puppet show about the plagues, a lot of laughter, some singing, an exciting activity involving leeks and a delicious multi course feast! This class welcomes all people, whether you are Jewish and missing your tradition, or curious about Jewish culture and food!

MENU

Homemade Matzo with Benny 

Asapargus and Fresh Herbs Salad with Pinenuts and Chèvre with Gracie

Haroset with Dad 

Mom's Famous Slow Cooked Brisket

*Please note that the brisket will continue to cook after class has ended, as the cooking time is longer than our class.

Equipment and Ingredient List for this class is available here (click to view).

This menu contains the following common allergens: Egg, Tree Nuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org 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}