Simply Summer: Sauces

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

Sauce is essential. It gives meaning to life, it brightens up a bad day, it masks slight mistakes that might happen when you’re cooking and chatting at the same time. It’s juicy, flavorful, and full of complexity! This class is all about learning a few simple techniques that will lead you to a saucier and more delicious kitchen forevermore. 

Students will start by learning to whip up a foolproof aioli - with this knowledge they will create 3 different flavor profiles (spicy, tangy and herbaceous) of aioli and enjoy them with crispy roasted potatoes. You’ll learn to make a classic salsa verde that can be easily turned into a spicy chimichurri, two different kinds of barbecue sauce (honey mustard and bourbon and coffee), three very diverse and simple salad dressings and finish class with the sweetest sauce of them all: caramel! Let’s get saucy!

MENU

Three Simple Salad Dressings - Creamy Tomato Vinaigrette, Pickled Shallot Vinaigrette and Green Goddess (Served Over a Simple Salad of Summer Veggies) 

Hand Whipped Aioli Three Ways with Crispy Roasted Potatoes  

Chimichurri and Salsa Verde over Pan Seared Zucchini, Eggplant and Haloumi

BBQ Sauce Bonanza over Crispy Smoked Chicken Thighs

Miso Caramel Banana Splits 

This menu contains the following common allergens: Dairy, Eggs. 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.