Jewish Deli - Two Week Series

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here.

Alright folks, we’re excited about this one! Join our head chef, Gracie, for a deep dive into the Jewish deli inspired by her uncle’s infamous Detroit deli, The Stage. 

In week one, students will brine pastrami, start a batch of sauerkraut and a batch of sour pickles. We’ll then prepare a delectable lunch of matzo ball soup, latkes and rugelach! One week later, our pastrami will be ready to be steamed and smoked, and our sauerkraut should be sour enough to craft the Reuben of your dreams on homemade rye bread! We'll serve the reubens with sour pickles and make some hamantaschen for dessert! If you’re craving a reuben, love yourself some classic Jewish deli fare and want to really get your hands into the whole process, this is the series for you! 

MENU

Day One, Tuesday March 19, 6-9:30 pm:

Crispy Latkes with Sour Cream, Apple Sauce and Lox 

Matzo Ball Soup 

Grandma Zuzu’s Rugelach 

Smoked Salmon 

Day Two, Tuesday March 26, 6-9:30 pm:

From Scratch Pastrami Reubens 

Half Sour Pickles 

Hamantaschen 

Black and White cookies 

This menu contains the following common allergens: Nuts, Wheat and Dairy. 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!