The Delights of Brown Butter - Online

Wednesday, November 10, 2021 6:00pm to 8:00pm
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Zoom Meeting Online PST
San Francisco, CA 94110
United States
Member Price: 
4 slots available


This is a live, interactive, hands-on cooking class held online via Zoom. See our registration policies here

Butter is one of the greatest tools in our kitchen arsenal, with brown butter as its sexy, nutty, mind-blowing alter ego. Brown butter is called noisette in French, meaning hazelnut, because of the incredible aroma it emanates. With Gracie's guidance over Zoom, you will perfect your ability brown butter efficiently and effectively and use brown butter in three distinctly different and delicious ways. 

Let's fill our home kitchens with this intoxicating smell and create a whole menu that will envelop you in a warm hug! 



Chicory and Apple Salad with Brown Butter Date Vinaigrette

Fettuccine with Winter Squash, Brown Butter, Fried Sage and Hazelnuts

Brown Butter Chocolate Chip Cookies


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

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 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 by Dan Dennis on Unsplash