Simply Summer: Tomatoes!
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.
Before having ever tasted a peak of summer heirloom tomato, our Chef Gracie thought tomatoes were a garbage ingredient. Now, she waits patiently each year for the first sungold tomatoes to arrive at BiRite Market and as the heat of the Summer increases, so does the size of the tantalizing local tomatoes. The waiting is over. It’s time to enjoy these gorgeous fruits!
This class will start with a tomato tasting of every ripe varietal we can get our hands on - simply dressed with a touch of olive oil and sea salt. After appreciating them in their simplicity we will do a number of wondrous and vastly different things with them. Slightly overripe tomatoes will be blended into a spicy, refreshing gazpacho, colorful heirlooms will be sliced and topped with fried bread crumbs, boquerones and a nasturtium leaf salsa verde, explosive cherry tomatoes will be blistered into a shockingly easy and memorable pasta sauce to toss with freshly rolled pappardelle. To those who wait patiently all year for this special seasonal moment - this class is for you!
MENU
Tomato Tasting!
Gazpacho with Jalapeno Oil
Tomato Panzanella with Creamy Tomato Vinaigrette, Burrata, Basil and Garlic Croutons
Heirloom Tomatoes with Bread Crumbs, Boquerones and Nasturtium Salsa Verde
Fresh Pappardelle with Marinated Cherry Tomatoes, Shallots, Herbs and Parmesan
No Churn Tomato Leaf Ice Cream
This menu contains the following common allergens: Wheat, Dairy, Fish. 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!
