Fish Butchery and South East Asian 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. 

Chefs Gracie Schatz and Linda Esposito absolutely love to collaborate with each other and have been joining forces to teach classes that share their diverse skill sets and techniques with students. In this much anticipated class, they will work together to teach students to butcher and prepare whole fish! Chef Gracie will lead students through the process of butchering the whole fish - some fish will be prepared to be roasted whole and some will be broken down into parts, with no scrap or bone left unused. When the butchery is complete, Chef Linda will take the reins and lead students through six different Malaysian fish cooking techniques. 

If you love fish and are looking to understand it and expand your repertoire of delectable fish recipes, you will love this class. If you’re hoping to level up your butchery skills and feel more confident purchasing and working with whole fish, you’ll love this class. If you’re excited for a deep dive into Malaysian cuisine and ready to travel with your tastebuds, you’ll love this class. Honestly, we just think you’re gonna love this class. 

MENU: 

Ikan Bakar Sumbat Sambal - Sambal Belachan Stuffed Whole Roasted Fish 

Ikan Kukus Sambal Assam - Fish Steamed with Tamarind Sambal 

Solok Lada - Fish Paste Stuffed Jalapenos  

Hinava - Raw Fish with Birds Eye Chili and Lime 

Fish Broth with Tomatoes and Mustard 

Stir Fried Asian Greens 

Linda’s Perfect Rice 

This menu contains the following common allergens: Fish, Shellfish. 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!

Linda Tay Esposito is a teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. For the last two decades, Linda has shared her passion and knowledge of East and Southeast Asian cuisines by teaching at many notable cooking schools in the Bay Area. An all around food professional, Linda works on placemaking projects by building equitable food systems through the intersectional lens of food, sustainability and equity. She led the development of La Cocina’s municipal marketplace as well as the food program at the Presidio Tunnel Tops. She currently works on ground floor activation initiatives at several affordable housing projects in San Francisco. Linda's specialties include Malaysian cuisine, Chinese cuisine, and various Southeast Asian cuisines. She teaches both public and private cooking classes and hosts pop-up dinners at 18 Reasons.

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!