Brown Butter Bonanza

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.

Brown butter is a magical substance with the power to elevate everything it comes into contact with. Its sweet, hazelnut aroma wafting through a kitchen has an unmatched allure and can only begin to prepare our taste buds for the deliciousness to come! Students will join our butter-worshiping head chef, Gracie, in an exploration of all of the glorious things that brown butter can become. 

Each student will get a chance to brown their own stick of butter and all of this brown butter will be used to craft a delicious meal. We will make a brown butter vinaigrette with fried breadcrumbs and pistachios to dress a seasonal salad of the last of summer’s melons and tomatoes - adorned with burrata and prosciutto., We’ll use our browning butter to fry sage leaves and toss them into freshly made pasta noodles with roasted winter squash and hazelnuts. We’ll caramelize onions and braise greens in brown butter and top them with seared lemon juice, golden raisins and pine nuts and will finish this feast with show stopping brown butter cake with toasted vanilla and figs. You butter believe it’s going to be a decadent feast! 

MENU 

Melon and Tomato Salad with Prosciutto, Burrata and Brown Butter Fried Bread Crumb and Pistachio Crumble 

Chard in Brown Butter with Caramelized Onion, Golden Raisin, Pine Nuts and Charred Meyer Lemon Juice 

Fresh Pappardelle with Brown Butter, Winter Squash, Fried Sage and Hazelnuts 

Toasted Vanilla Brown Butter and Fig Cake 

This menu contains the following common allergens: Tree Nuts, 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!