A Mediterranean Feast in Spring - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. See our registration policies here and our rules for in-person events here.

The vibrant ingredients of late Spring and early Summer deserve to be celebrated and showcased in a Mediterranean feast! The dishes are all simple but the generous use of olive oil, garlic, lemon zest and the freshest seasonal ingredients make the food shine. If you love dips, flatbreads, and fresh vegetables, this class is for you! 

MENU

Homemade Pita with Zaatar

Baba Ganoush 

Fava Bean Hummus 

Muhammara—Roasted Peppers with Pomegranate Molasses

Yogurt Harissa Sauce 

Falafel 

Strawberry Feta Salad with Fresh Basil and Pickled Fennel 

Seared Zucchini

This menu contains the following common allergens: 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 13 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 lives in Eugene, Oregon where she has started Heart of Willamette Cooking School, inspired by her time teaching at 18 Reasons. 

_{Photo by Gracie Schatz}