Vegetarian Mediterranean

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. See our registration policies here and our rules for in-person events here.

Our head chef, Gracie, began her cooking career at a tiny bistro in Novato, California called the Garden. This restaurant was near and dear to her family and they ate there at least once a week. Hilda Hatar was the head chef, she had moved to the United States from Jordan and brought with her vibrant culinary traditions and an incredible passion for beautiful food. Under her tutelage, Gracie learned to choose the very best ingredients and whip them into memorable meals with the simple addition of the right amount of olive oil, lemon, garlic and fresh herbs. This class is an homage to Hilda and to the beautiful flavors and techniques that she learned from her. If you love dips, flatbreads, and fresh vegetables, this class is for you! 

MENU

Homemade Pita with Zaatar

Baba Ganoush 

Muhammara—Roasted Peppers with Pomegranate Molasses

Yogurt Harissa Sauce 

Crispy Falafel 

Strawberry Feta Salad with Fresh Basil and Pickled Fennel 

Seared Zucchini and Fried Haloumi with Zhoug 

Tahini Whipped Cream Parfait Layered with Sweet Dukkha, Stone Fruit and Pomegranate Molasses  

*Menu subject to change based on seasonal availability

This menu contains the following common allergens: Dairy, Wheat. 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 13 years. She began her career as a baker and private chef in Eugene, Oregon. She moved to Italy to learn about farming pigs, making cheese, tending bees, and Tuscan cooking. After tasting Italian prosciutto, she became a pork fanatic which led to her to the Fatted Calf in San Francisco and eventually managed Avedano's in Bernal Heights. Her desire to partake in the full cycle of meat consumption lead her to the Sierra Foothills where she raised, slaughtered, and cured her own heritage pigs. She returned to the Bay Area to cook at Molina and Cala restaurants where she became an adept fish butcher and learned to cook in a wood-fired oven. All the while Gracie and her business partner, Alana Eckhart have run a successful pop-up restaurant, Bread and Bones Supper. Today, Gracie lives in Eugene, Oregon where she has started Heart of Willamette Cooking School, inspired by her time teaching at 18 Reasons.