Sauces and Sauté Primer

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

Feeling shy around your stove top? Join Chef Gracie for an evening of pan-centric wonder! Learn to sear, poach, toast and flambé! This is a foundational course that will help you feel more confident and empowered to take ordinary ingredients and transform them into an extraordinary meal using only your pan, your range… and maybe a little bit of butter. 

MENU

Slow Poached Leeks in Reduced Stock and White Wine Sauce 

Cast Iron Pork Chops with Apple and Mustard Seed Pan Sauce 

Endive Salad with a Seared Citrus Vinaigrette, Pan Toasted Dukkha  

Bananas Foster with Vanilla Ice Cream
 

This menu contains the following common allergens: Nuts, 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 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!