18 Reasons invites aspiring young cooks – ages 13-18 – to join our teen culinary immersion program, where they will advance their technical skills and their cooking repertoire. Led by our amazing team of instructors, our eight-week course is structured to give students the knowledge to confidently intuit their way through the kitchen and find meaning and value in the ingredients they work with as well as the farmers and purveyors who grow and produce them. The curriculum is based on 18 Reasons’ mission of empowerment, creativity, sustainability, and community.
A 3-course family-style dinner with discussion; wine and beer will be served.
The Farmers Guild is a network of ten coalitions across California primarily comprised of new and young farmers. Their new project, Follow the Rooster, is an online initiative seeking to celebrate the many local food heroes who support the growth of a new generation of sustainable family farmers.
A hands-on cooking class culminating in lunch served with wine.
In this workshop Camila will teach us all the secrets to prepare an authentic Valencian paella. Though there are as many recipes for paella as there are chefs who make it, this one is a special seafood paella, Camila's personal favorite, perfected after years of experimenting. The menu will be completed with a classic appetizer, a seasonal salad, and a dessert.
A hands-on cooking class culminating in dinner served with wine and beer.
Eggs are one of the most powerful and versatile ingredients in the kitchen. After learning some simple science, you’ll apply basic principles for creating varied tastes and textures in savory foods. In addition to preparing these recipes, we'll discuss many other ways that Asian cuisines highlight eggs in daily and celebratory fare.
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Savory Egg Custard with Watercress & Gingko Nuts (served upon students' arrival)
This class includes our Knife Skills manual as well as our 30-page Cooking Fundamentals booklet and a coupon for 20% off an 18 Reasons class of your choosing. The vegetables cut in this class will be used to create our favorite Vietnamese Salad; beer and bread will also be served.
This class includes our Knife Skills manual as well as our 30-page Cooking Fundamentals booklet and a coupon for 20% off an 18 Reasons class of your choosing. The vegetables cut in this class will be used to create our favorite Vietnamese Salad; beer and bread will also be served.
A 3 1/2-hour hands-on cooking class culminating in dinner served with wine and beer. Books sales provided by Omnivore Books.
If cooking is your cup of tea, you’re in for a treat! Join Annelies Zijderveld, author of Steeped: Recipes Infused with Tea and tea industry veteran, for a hands-on course that will infuse your homecooking with new ideas and methods.
This class includes our Knife Skills manual as well as our 30-page Cooking Fundamentals booklet and a coupon for 20% off an 18 Reasons class of your choosing. The vegetables cut in this class will be used to create our favorite Vietnamese Salad; beer and bread will also be served.
A hands-on cooking class culminating in dinner served with wine and beer.
Buttermilk is too often relegated to pancakes and waffles, when, in fact, it is incredibly diverse and exceptionally delicious ingredient. Join Michelle McKenzie as she explores the myriad ways to use the remaining three cups in that quart.
