Eastern European Pop-Up Dinner with Chef Gracie

This is a seated dinner. Price of dinner includes one paired beverage (alcoholic or N/A). Additional beverages will be available at the event. Review our reservation and cancellation policies here.

Chef Gracie Schatz has been hosting pop-ups in the Bay since she was a wee cook in her early twenties. She loves the format of the pop-up dinner as it allows chefs to explore culinary visions in a creative, novel and experimental way - all while providing a truly unique and memorable experience for diners. 

This dinner is an homage to her Eastern European ancestors who immigrated to the United States in the early 1900s in search of safety. They brought with them their traditional foods and techniques, and adapted to the resources and ingredients available to them here in the states. This dinner is a celebration of what it means to be a part of the Jewish diaspora living here in the ingredient rich Bay Area. Gracie blends her heritage, culinary background, and passion for seasonal, locally sourced ingredients in this one-of-a-kind feast! 

MENU: 

Sour Cherry Spritz

Langosh - Fried Potato Sourdough Bread with Powdered Green Garlic

Marinated Oyster Mushrooms  
Adjika Butter 
Pickled Spring Vegetables 

Red Beet and Farmers Cheese Pelemeni with Garlic Dill Golden Beet Broth, Smetana and Fried Shallots 

Pastrami Smoked Salmon Salad with Radish, Cucumber, Spring Onions, Buttermilk Chive Dressing

Slow Roasted Leg of Lamb OR Morel Mushrooms with Fermented Green Garlic, Caper and Dill Sauce 

Salt and Vinegar New Potatoes with Fresh Peas, Pea Shoots and Tarragon Aioli 

Apricot Rugelach Sundae with Homemade Lemon Blossom Ice Cream

*Vegetarians welcome!

This menu contains the following common allergens: Tree Nuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to attend, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Eat 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!