Tinned Fish Fantasy

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. 

Tinned fish, what’s it all about?? It’s been trending lately and you’re either on board or confused about why people are making such a fuss. Chef Gracie is a die-hard tinned fish enthusiast inviting both the enthusiasts and the curious to partake in this class. 

Students will learn how to select good tinned fish, how the right tinned fish can enhance any meal, and why this humble pantry item is getting so much attention. Class will start with a tasting of some of Gracie’s favorite tinned fish and then we’ll all cook together to transform them into a memorable meal paired with natural wines!

MENU: 
Tinned Fish Tasting with Fresh Josey Baker Bread, Pickles, Radishes, Butter, Olives and Cheese 
Boquerones Crostini - Mascarpone, Garlic, Basil
Special Caesar - Little Gems, Lemon Caper Mackerel, Avocado, Dill, Breadcrumbs 
Pasta Con Le Sarde - Bucatini, anchovies, sardines, golden raisins, fennel, shallot, breadcrumbs 

This menu contains the following common allergens: Fish, Shellfish, Wheat, 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!