Short and Sweet: Cioppino

When: 
Monday, January 15, 2024 6:30pm to 8:30pm
Add to Calendar
Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$95.00
Member Price: 
$85.00

SOLD OUT

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.

 

Cioppino is a uniquely San Franciscan dish created by Italian immigrants 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. The versatility of this dish is perfect for mixing and matching the seafood of your choice, and it comes together quickly on a weeknight. Pair cioppino with a big hunk of crispy garlic bread and a crisp glass of white wine and you’ll be well on your way to an unforgettable evening!

 

MENU

Cioppino with Fresh Fish and Shellfish (mussels, clams, shrimp, snapper) 

Mama's Crispy Garlic Bread

 

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!

 

 

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!