Simply Summer: Seafood

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.

In the Summer, we tend to crave food that is a little lighter, that comes together quickly, that is fresh and satisfying. For Chef Gracie, this often means whipping together a salad nicoise - one of her all time favorite Summer meals. We’ve put together a class that will leave you with the skills to create a gorgeous Summer seafood meal with minimal effort and maximum enjoyment. 

Students will start by poaching fresh, local, albacore tuna in olive oil with crushed garlic, bay and lemon - the tuna will be used in the aforementioned Salad Nicoise and the oil will be transformed into a delectable vinaigrette. Learn to perfectly poach shrimp, make a quick batter to deep fry squid and smelt to crispy perfection, craft a tangy aioli and finish the class by stuffing a whole trout with chili lime butter and roasting it in the oven before adorning it with a blistered corn salsa. Any one of these dishes could be the centerpiece of your Summer feast but we’ll get to cook and enjoy all of them together! 

MENU 

Salad Nicoise - Oil Poached Albacore Tuna with Fresh Tomatoes, New Potatoes, Green Beans, Herbs and Pickled Shallot Mustard Vinaigrette 

Shrimp Cocktail - Perfectly Cooked Shrimp with Homemade Cocktail Sauce 

Fritto Misto - Battered and Fried Squid, Smelt, Lemon, Artichoke Hearts and Onions with Preserved Lemon and Basil Aioli 

Whole Roasted Trout with Chili Lime Butter and Blistered Corn Salsa 

Orzo with Anchovy Dressing, Blistered Sweet Peppers and Feta 

This menu contains the following common allergens: Fish, Shellfish, 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!