Simply Summer: Steak

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. 

Steaks - they come in so many shapes and sizes and everyone has an opinion about how to cook them, rest them and slice them. After years of working in butcher shops, raising and processing her own livestock and fervently eating steak at the best restaurants around, our Chef Gracie is excited to share her hot take on steak. 

Students will learn the difference between a Ribeye, New York, Tenderloin, Bavette, Hanger and Skirt. They will learn how to source great steak and cook it to their liking, make three different versatile sauces to pair with their steaks and even make a dish of thinly sliced raw steak that Chef Gracie fell in love with while living in Italy. We’ll discuss dry aging, the benefit of seasoning ahead of time and so much more. So, if you’re a steak enthusiast looking to expand your skills and understanding of this deeply satisfying ingredient, come on in - the steaks are high! 
 

MENU

Summer Steak Carpaccio: Thinly Sliced Steak, Parmesan, Lemon, Black Pepper, Arugula 

Thai Steak Salad: Dry Aged Ribeye, Heirloom Tomato, Cucumber, Fried Shallot, Mint, Lime Juice Fish Sauce Vinaigrette 

Charred Hanger Steak with Horseradish Black Pepper Creme Fraiche 

Seared Beef Tenderloin with Garlic Porcini Butter 

Griddled Bavette with Chimichurri

Crispy New Potatoes Finished in Steak Fat 
 

This menu contains the following common allergens: Dairy, Fish (Both easily avoided). 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!