Fish Butchery and Cookery

Thursday, January 11, 2024 6:00pm to 10:00pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 


A hands-on in-person cooking class culminating in a dinner served with wine and beer. Chef knives will be provided to students for in-class use. This class is limited to 12 students. Review our registration and cancellation policies here.


Breaking down and cooking a whole fish is sure to level-up your kitchen skills. Join Chef Gracie Schatz to strengthen your seafood knowledge! Students will become confident and adept at butchering a fish and utilizing every single part to create a delicious menu. Students will learn three fish cooking techniques (poaching, searing, and roasting) plus sanitary fish handling practices. This is the perfect class for the adventurous, fish-loving amateur cook.



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

Trout Collars with Harissa Honey Glaze  

Pan-Seared Trout Fillet with Caper and Preserved Lemon Aioli 

Poached Trout with Leek and Bay Leaf Fumet 

Root Vegetable Puree with Cream and 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 before purchasing a ticket.

Let’s Cook Together!



Gracie Schatz has been in the food industry for over fifteen years. In her career, Gracie has worked in a variety of places: as a baker and private chef in Eugene, OR, farming and cooking in Italy, raising pigs in the Sierra Foothills, butchering at the Fatted Calf in San Francisco, managing Avedano’s in Bernal Heights, cooking at Bay Area restaurants Molina and Cala and her own pop-up restaurant, Bread and Bones Supper. In Eugene, she started her own food justice nonprofit, Marigold Cooking Collective. After working with 18 Reasons as a guest instructor for the past 7 years, Gracie has decided to move from Eugene to San Francisco and join us as our head Chef. Her dream is to never stop learning about delicious food, to never stop exploring the many nuanced ways that food brings us joy, connection to culture, identity, seasons and community. 18 Reasons feels like the perfect place to explore this dream and she is so excited to be here!