Summer Solstice: A Seasonal Vegetarian Feast

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. 

Summer is officially upon us! Tomatoes are ripening, cherries and apricots grace the farmers market with their intoxicating juiciness, peppers and corn are on the horizon. As we bid farewell to rainy days, peas and green garlic and welcome in this next season of warmth and abundance, it seems only fitting to mark the occasion with a decadent feast! 

Chef Gracie relishes these seasonal check points as a time to take pause and observe the way the produce, the light and the energy of the people around her shifts. If you’re looking for a similar pause in your busy world and a way to touch base with your community and some gorgeous local ingredients, come on in and join us! 

During this class students will learn to make fresh pasta, they will whip up a shockingly easy and flavorful ice cream, get their hands on fresh elderflower blossoms, and let good, well sourced, simple ingredients shine! It’s the longest day of the year so let’s soak it up and bask in its light and abundance. 

MENU

Elderflower Apricot Spritz with Sparkling Wine (N/A option available!)

Stone Fruit Salad with Sambal Shallot Dressing, Cilantro and Lime 

Seared and Raw Zucchini with Tarragon Salsa Verde, Feta, Pine Nuts and Crispy Bread Crumbs

Fresh Pappardelle with Cherry Tomatoes and Basil Parmesan Creme Fraiche 

Rose Geranium Ice Cream with Sour Cherry Granita 

*This menu is subject to change based on seasonal availability of ingredients

This menu contains the following common allergens: Nuts, Wheat, and Dairy but we can accommodate any dietary restrictions except for severe tree nut allergies. 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!