Raw Seafood 101

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

Crudo, Ceviche, Tartare, Poke… Some of the very best, most luxurious seafood dishes are prepared with fish that never touches heat. Raw seafood preparations are not complicated, the real skill comes in knowing how to purchase, store and cut the fish and when those tasks are done with care and skill, the fish speaks for itself. Join Chef Gracie in a deep dive (pun intended) into the world of buying, cooking and eating raw seafood. 

Students will begin class by preparing and discussing the fish they will be eating - what makes each fish well suited for a certain dish? What should you look for when purchasing fish that you plan to eat raw? How do you find the grain of the fish? All of these questions and more will be answered. After all of the gorgeous seafood we can get our hands on is carefully cut and seasoned, we’ll make dressings, aioli, marinades and more. The night will end with a multi course raw seafood feast. 

Chef Gracie had the great pleasure of working at Cala - a seafood forward Mexican restaurant in Hayes Valley owned by Gabriela Camara. There she learned to butcher and prepare an extensive variety of ocean dwelling delicacies. She brings many of those techniques and recipes to this class. 

For those of you who always order the crudo, who delight in a glistening bowl of poke, who have always wanted to craft your own ceviche but haven’t known where to start, we will equip you with the confidence to take raw seafood home and make it shine! 

MENU: 

Scallop Crudo - Cherry Tomato, Calabrian Chili Aioli, Lemon, Fried Caper 

Albacore Poke with Spicy Mayo, Avocado, Cucumber and Sesame 

Trout Tostada a la Cala - Avocado Crema, Habanero, Soy Orange Marinade, Crispy Fried Leek

Rockfish Ceviche - Nectarine, Charred Shallot, Tomatillo, Serrano, Cilantro 

Hamachi with Leche de Tigre, Pickled Melon, Blistered Shishitos and Flowering Herbs 

Rice, fresh bread, crispy lettuce cups and chips will be served alongside the copious amounts of raw fish to catch the sauces and juices and mop up every last morsel. 

This menu is subject to change based on seasonal availability. 
 

This menu contains the following common allergens: seafood, shellfish, egg, soy . 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.