Simply Summer: Stone Fruit
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.
Stone fruit! One of the great joys of California summers is biting into a perfectly ripe nectarine, and feeling the rush of sweet tangy juice. These fruits are magnificent on their own but our Chef Gracie wants to help you take them to the next level by creating dishes that utilize their texture, taste and beauty to elevate other humble ingredients.
Students will learn to sear nectarines, caramelizing their natural sugars and imbuing a light smokiness - then toss them into a beautiful, herb forward salad. A tangy, spicy peach barbeque sauce perfectly complements a rack of dry rubbed pork ribs. And for dessert, a stunning plum almond cake with an incredibly unique cream. Heard of noyaux? They’re the kernels found within the pits of stonefruit, which have an almond-like fragrance. We’ll crack open our nectarine pits, and unlock the secrets of this special ingredient!
MENU:
Seared Nectarine and Burrata Panzanella - Preserved Lemon and Shallot Vinaigrette, Mint, Fennel, Mustard Greens
Crispy Dry Rubbed Pork Ribs with Peach Chili Barbeque Sauce
Fregola and Apricot Tabouleh, Pickled Dried Cherries, Parsley, Meyer Lemon
Plum Almond Cake with Noyaux Cream
*Menu subject to change based on seasonal availability
This menu contains the following common allergens: Gluten and 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!
