Dinner Party 101 - Three Week Series

This is the place to sign up for all three days of this hands-on in-person cooking class series. Each day will culminate in a dinner served with wine and beer. The three dates of this workshop are: Monday, March 17th, Monday, March 24th and Monday, March 31st from 6:00 pm-9:30pm. This class is limited to 14 students. Review our registration and cancellation policies here. 

 
Ready to up your entertainment game? Wanting to host memorable dinner parties for your friends and family? Well, join us for a three week long deep dive into the art of entertaining! For our head chef, Gracie Schatz, hospitality is a core value and she is thrilled to share her perspective. Hosting often seems more stressful than fun - but Chef Gracie is here to help you create the ultimate plan, so that you enjoy the night just as much as your guests! 

During week one we’ll discuss the ins and outs of planning the dinner party, choosing the menu, and finding ways to do things ahead of time so you’re able to relax and mingle with your guests. This will include tricks like batching out cocktails and mocktails, having interactive, knock-your-socks-off appetizers to intrigue and delight your guests, and setting the mood with warm lighting and decorative and imaginative table settings. 

Week two will be all about the main meal - how do you balance flavors, textures and timing to serve a multi-course meal that is both delicious and doable? Students will learn exciting tips for plating and serving food that add to the guest experience. This is where you’ll get to flex and show your dinner guests that you can not only cook, but can add surprising and imaginative elements to the meal that will inspire and amaze them! 

Week three will be the trial run! Students will brainstorm during week two to collaborate on a menu and create a game plan to execute the dinner party of their dreams together with the guidance of Chef Gracie! We will also focus on desserts and takeaways for guests. 

MENUS

Week One - Tuesday, March 17

Batched Cocktail - Sake Kishu Punch 

Batched Mocktail - Pear and Star Anise Spritzer 

Interactive Appetizers:

Little Gem Lettuce Cup with Chive Creme Fraiche, Smoked Salmon, Dill and Pickled Onion 

Crostini with Whipped Ricotta, Roasted Delicata, Pomegranate and Mint 

Caramelized Leek and Scallion Dip 

Turmeric Hazelnut Hummus 

Fresh Spongy Focaccia with Parmesan and Caramelized Onions 

The Charcuterie/Cheese Board of your dreams 

Crudite to delight the eye 

Week Two - Tuesday, March 24

Soup - Pureed Cauliflower and Brown Butter Soup with Vadouvan and Pickled Golden Raisins

Salad - Frisee and Endive Salad with Citrus and Pistachio Goat Cheese Bites 

Main - Braised Lamb Shanks with Harissa Yogurt Sauce over Fennel Frond Golden Raisin Tabbouleh 

Palate Cleanser - Prosecco Strawberry and Mint Granita 

Week Three - Tuesday, March 31

TBD! After getting to know each other and practicing our hospitality skills during weeks one and two of class, we will plan an epic dinner party for ourselves! Students will vote on a theme for the party and Chef Gracie will provide you with 2-4 options for cocktails/mocktails, appetizers, main courses, and desserts. Students will divide and conquer to collaboratively host the dinner party of their dreams! 

This menu contains the following common allergens: Nuts, Wheat and Dairy but we can accommodate any dietary restrictions except for severe tree nut allergies. 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!