Short and Sweet: Burgers and Buns
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
Name a more craving quenching food than the burger? Do it! There’s just nothing that hits quite like a delicious, salty burger on a fresh pillowy bun topped with all the right fixings. It’s time to take the burger into your own hands! In this very fun, very fast class, our head chef, Gracie will show you how to season and purchase the best beef and our Assistant Program Manager, Alex Bitker, will make her (drumroll please!) 18th Street Kitchen teaching debut to enlighten you in the ways of crafting the most pillowy, tender, brioche bun.
While your buns rise, you’ll learn to make fresh aioli, quick pickles and caramelized onions. Class will end with a burger bar - cook your burger to your ideal level of doneness, plop it on a bun you just baked and top it with whatever makes your taste buds sing! Come hungry and curious, leave sated and filled to the brim with burger wisdom.
MENU:
Fresh Brioche Burger Bun
All Beef Burger
Homemade Aioli
Quick Dill Pickles
Caramelized Onions
Other Toppings to Delight in: Mustard, Ketchup, Lettuce, Bacon
You won’t make it but you will eat it: Caesar Salad
This menu contains the following common allergens: Dairy, Wheat, Eggs, Fish (anchovies in Caesar) . 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.
