Simply Summer: Swine

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.

Pork is the juiciest, most succulent of the meats, encased in pearlescent fat and dripping with flavor. Our Head Chef, Gracie, spent the first twenty years of her life without ever having eaten a bite of pork. Her first experience eating pork occurred in Italy with a slice of 2-year-aged prosciutto, and in that moment, an obsession began. Where had this gorgeous animal been her whole life, and how could she possibly make up for all of that time?? She decided to become a butcher, eventually raised her own heritage pigs, and now spends much of her time exalting the wonders of swine. 

In this class, students will learn to carefully and lovingly prepare four different cuts of pork utilizing four different techniques. The ribs will be dry rubbed, slow roasted and then broiled. The tenderloin will be wrapped in fatty pancetta and seared and roasted to perfection. The loin chops will be dry rubbed and carefully cooked on cast iron pans and the shoulder will be pressure cooked until it’s falling apart and then tossed in a tangy barbeque sauce. Hear ye, swine lovers, this one's for you! 

MENU 

Pulled Pork Sliders with Tangy BBQ Sauce and Spicy Slaw 

Pancetta Wrapped Pork Tenderloin with Dijon Mustard and Rosemary 

Slow Roasted Pork Ribs with Peach Sambal Glaze

Cast Iron Pork Chops with Blistered Grapes 

Pork Fat Collard Greens 

Dill Pickle Potato Salad 
 

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 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!