Fish Butchery and Cookery
In San Francisco, we have access to some of the best and freshest seafood in the world. Though there are plenty of dining opportunities to enjoy this bounty, if you feel ready to take matters in to your own hands, this is the class for you. Gracie Schatz has worked extensively with fish at Avedano’s butcher shop, and restaurants Cala and Molina and is eager to share her favorite fish butchering and cooking techniques. During this class, you will butcher two different fish and learn to cure, marinate, pan sear, and smoke them. This is the perfect class for the adventurous, fish-loving amateur cook.
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Fresh Cured Anchovy Crostini with Lemon, Cherry Tomatoes, Garlic, Basil
Herb salad with Cucumber and Crispy Trout Skin
Trout Crudo with Avocado, Radish, Cress, Lime, Onion, Roasted Bone Lacquer
Pan Seared Trout Fillet with Salsa Verde
Crispy Potatoes with Smoked Trout Belly Spread
Students will take home a project to continue at home: Beet Cured Trout with Dill and Vodka
Gracie Schatz has been in the food industry for 10 years. She began her career as a baker and private chef in Eugene, Oregon. She moved to Italy to learn about farming pigs, making cheese, tending bees, and Tuscan cooking. After tasting Italian prosciutto, she became a pork fanatic which led to her to the Fatted Calf in San Francisco and eventually managed Avedano's in Bernal Heights. Her desire to partake in the full cycle of meat consumption lead her to the Sierra Foothills where she raised, slaughtered, and cured her own heritage pigs. She returned to the Bay Area to cook at Molina and Cala restaurants where she became an adept fish butcher and learned to cook in a wood-fired oven. All the while Gracie and her business partner, Alana Eckhart have run a successful pop-up restaurant, Bread and Bones Supper. Today, Gracie is eager to share her knowledge and passion with others and help connect aspiring cooks with the freshest ingredients and learn how simple good food can be.
