Cioppino: Introduction to Shellfish with a San Francisco Classic
This is a live, interactive, hands-on cooking class held online via Zoom. See our registration policies here.
Cioppino is a uniquely San Franciscan dish created by Italian immigrants on the what in the 1800s. Typically made with whatever fish was left at the end of the day, this dish boasts a richly flavorful tomato, fennel and wine broth that 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. Use the last of your summer tomatoes to make this comforting and delicious dish. All you need is a big hunk of crispy garlic bread and a crisp glass of white wine to turn Cioppino into an unforgettable evening of deliciousness!
MENU
Cioppino with Fresh Fish and Shellfish
Mama's Crispy Garlic Bread
Equipment and Ingredient List for this class can be found here; please review before buying a ticket.
This menu contains the following common allergens: Fish, Shellfish, 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.
Let’s Cook Together!
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
