Lamb Celebration

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.

Tired of turkey? Bummed with beef? Longing for lamb??? This is the class for you! Our head chef and butcher, Gracie, loves lamb and wants to show many different ways to prepare it to perfection. Whether you want to go slow and low and braise lamb shanks until they’re falling off the bone or eat it raw in a beautiful tartar studded with capers and pepperoncini, she’s here to show you the way! 

In this class students will learn to cook four different cuts of lamb using four  different techniques. Participants will discover ideal flavor combinations and complimentary side dishes for lamb, followed by a luxurious lamb feast!

MENU 

Lamb Leg Tartare with Capers, Pickled Shallot, Castelvetrano Olive and Olio Nuovo

Seared Lamb Chops with Salsa Verde 

Slow Roasted, Feta Brined Leg of Lamb Stuffed with Herbed Anchovy Garlic Butter 

Braised Lamb Shanks with Dried Apricots, Harissa and Shallots 

Tabouleh with Fresh Mint, Parsley and Pomegranates 

Chicory Salad with Fennel and Delicata Squash, Sherry Vinaigrette 

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