Seafood 101 - Three Day Series
This is the place to sign up for all three days of this hands-on in-person cooking class series. Each day will culminate in a dinner served with wine and beer. The three dates of this workshop are: Wednesdays January 22nd, January 29th, and February 5th from 6:00 pm-9:30pm. This class is limited to 12 students. Review our registration and cancellation policies here.
It’s time to demystify the fish. It’s time to shuck the oyster, pick the crab, and gain the confidence to cook delicious fresh seafood at home with ease and grace. Let Chef Gracie be your captain on a three-day, immersive, nautical culinary journey!
During this three-week series students will learn to butcher a whole fish and cook up every single part, they will learn how to prepare a simple weeknight fish filet, make a myriad of delectable sauces, learn the ins and outs of how to choose and prepare all of the delights the ocean provides us with. If you’ve been feeling nervous or hesitant to cook seafood at home, this series is for you. Take a deep dive into the sea with us.
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Week One: Trout: Butchery and Beyond!
Smoked Trout Belly Salad with Chicories, Croutons, Dill, Creamy Meyer Lemon Dressing
Trout Collars with Harissa Honey Glaze
Pan-Seared Trout Fillet with Caper Tarragon Salsa Verde
Poached Trout with Leek and Bay Leaf Fumet
Creamy Polenta with Caramelized Shallot and Fennel Seed
Week Two: Shellfish Season!
Crostini with Garlicky Marinated Mussels, Fennel, Dill and Crème Fraîche
Simple and Perfect Shrimp Cocktail with Homemade Cocktail Sauce
Citrus Salad with Meyer Lemon Marinated Crab, Pickled Shallot, Mint and Fresno Chili
Bourride—Seafood Stew with Clams, Mussels, Crab Broth, and Saffron Aioli with Homemade Seafood Stock
Week Three: Tutto Mare - a Celebration of the Ocean
Seasonal Salad with Boquerones, Herbs, and Soft Boiled Eggs
Ahi Crudo with Blood Orange, Avocado, Scallion and Calabrian Chili
Calamari with Deep Fried Lemon and Malt Vinegar Aioli
Whole Roasted Sea Bass with Fennel, Orange and Beurre Blanc
Seafood Risotto with Squid Ink and Scallops
This menu contains the following common allergens: Fish, Shellfish, Eggs, 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!
