Spring Pierogi

When: 
Tuesday, April 20, 2021 6:00pm to 8:00pm
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Where: 
Zoom Meeting Online PDT
San Francisco, CA 94110
United States
Price: 
$50.00
Member Price: 
$40.00
No slots available

SOLD OUT

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

Pierogi are a Central and Eastern European dumpling and a comfort food well suited to the fall season, however, due to the love for this dumpling, Gracie is taking the pierogies through a spring-inspired makeover. She will teach you how to make the dough and the filling technique, which will be timeless skills to have. In addition, she will teach you one sweet and one savory filling inspired by the flavors of springtime. Boiled and fried in butter, what's not to like?! These little pockets of joy are deeply satisfying, easy to make, and freeze incredibly well! 

 

MENU

Spring Pea, Green Garlic, and Farmer's Cheese Pierogi

Sour Cherry Pierogi with Sour Cream and Basil

 

Equipment and Ingredient List for this class - please clidk here.

This menu contains the following common allergens: Dairy, Egg, 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