Fish Butchery and Cookery

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here.

Breaking down and cooking a whole fish is sure to level-up your kitchen skills. Join Chef Gracie Schatz to strengthen your seafood knowledge! Students will become confident and adept at butchering a fish and utilizing every single part to create a delicious menu. Students will learn four fish cooking techniques (smoking, poaching, searing, and frying) plus sanitary fish handling practices. This is the perfect class for the adventurous, fish-loving amateur cook.

MENU

Crostini with Smoked Trout Mousse, Avocado, Capers, Lemon and Everything Bagel Spice 

Beer Battered Trout with Malt Vinegar Aioli 

Poached Trout in Trout Harissa Tomato Broth with Cherry Tomatoes, Thyme and Wine 

Pan Seared Trout Salad with Fresh Summer Greens, Cucumbers, Herbs and Creamy Tarragon Preserved Lemon Dressing 

Orzo with Herbs and Olives 

*Menu may change based on seasonal availability. 

This menu contains the following common allergens: Fish, 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!