Purim Baking: Sweet and Savory - Online

When: 
Sunday, March 13, 2022 10:00am to 12:30pm
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Where: 
Zoom Meeting Online PDT
San Francisco, CA 94110
United States
Price: 
$50.00
Member Price: 
$40.00
4 slots available

SOLD OUT

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

The Jewish celebration of Purim would not be complete without Hamantaschen, triangular shaped cookies filled with tangy apricot jam or black poppy seed paste. These sweet cookies represent the hat of the evil Haman. Don't know much about Haman? Don't worry, we won't just be baking in this class, we'll be telling the Purim story, a story of advocating for the freedom and equal treatment of all people! Alongside this iconic Purim pastry, you'll also bake savory knish, filled with potato and leeks!

We encourage students to dress up in costume, another custom of the Purim holiday, as we bake together!

 

MENU

Poppy Seed Hamantaschen

Apricot Hamantaschen 

Potato and Caramelized Leek Knish

 

Equipment and Ingredient List for this class can be found here.

This menu contains the following common allergens: Egg, 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 by Anton on Unsplash