Fish Butchery and Cookery - In Person

When: 
Friday, June 3, 2022 6:00pm to 10:00pm
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Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$130.00
Member Price: 
$120.00
6 slots available

SOLD OUT

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. See our registration policies here and our rules for in-person events here.

Do you love fish but feel intimidated to cook it? Do you seek to level up your butchery skills? In this class, you will learn to break down a whole trout and to cook it in a multitude of ways, wasting nothing! We will make crispy trout belly salad with peppers, herbs, poached trout in cherry tomatoes with white wine and garlic, crispy trout collars with a fish sauce tamarind glaze and more! This is the perfect class for the adventurous, fish-loving amateur cook.

 

MENU

Crispy Trout Belly Salad with Roasted Peppers, Arugula, Feta and Mint 

Trout Collars with Fish Sauce Tamarind Glaze 

Pan-Seared Trout Fillet with Salsa Verde 

Poached Trout in Harissa Broth with Cherry Tomatoes and White Wine 

Wild Rice Salad with Fennel and Preserved Lemon

 

This menu contains the following common allergens: Fish, Dairy. 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! 

 

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 Gracie Schatz