Food Preservation 101
A hands-on in-person cooking class culminating in a dinner served with wine and beer. Chef knives will be provided to students for in-class use. This class is limited to 14 students. Review our registration and cancellation policies here.
Have you ever wondered if you could preserve some of Summer’s bounty for later in the year? Well, Chef Gracie is here to tell you that you CAN! Join us in a crash course into food preservation. Students will learn how to ferment their own sauerkraut, make quick pickles (easy!), and get a foundational understanding of how to can their own jams and pickled vegetables.
In San Francisco in October the markets are filled with the last of the season’s tomatoes, peppers, cucumbers, berries and stone fruits. This marvelous time of year also allows us access to the very first autumnal ingredients. So, let’s create a time capsule of this beautiful time of year. Food preservation is a skill that has been passed down through generations out of necessity so come help us keep this age-old art form alive and well. Students will go home with jam, pickles and kraut and enjoy a bountiful lunch of fermented and preserved foods!
MENU:
To Take Home:
Canned Peach Berry Jam
Quick and Crunchy Dill Pickled Cucumbers and Onions
Fennel and Cabbage Kraut with Caraway
For Lunch:
Fresh Grape and Rosemary Focaccia
An Array of Quick and Fermented Pickles, Fig Fennel Seed Jam, Cheeses and Cured Meats
End of Summer Salad—Mushrooms a la Grecque, Ricotta Salata, Arugula
*Menu subject to change based on seasonal availability
This menu contains the following common allergens: Dairy, Wheat, Tree Nuts. 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!
