Autumn Equinox: A Seasonal Vegetarian Feast

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

The Equinox marks the shifting of seasons from Summer to Fall and it is a wonderful moment to enjoy the bountiful produce offerings of both! During this unique window, summer squash and winter squash can share a spotlight, tomatoes and wild mushrooms can play together. Chef Gracie relishes these seasonal check points as a time to take pause and observe the way the produce, the light and the energy of the people around her shifts. If you’re looking for a similar pause in your busy world and a way to touch base with your community and some gorgeous local ingredients, come on in and join us! 

During this class students will roll out fresh pasta dough and fill it with seasonal delights, they will learn to make a flakey, buttery crust to showcase the very best fruit available and cook up a whimsical simple syrup to accompany sparkling wine in a seasonal spritz.
 

MENU

Pear and Cardamom Spritz (N/A or Sparkling Wine Options Available) 

All the Good Stuff Chopped Salad - Cucumber, Blistered Sweet Peppers, Marinated Eggplant, Mint, Feta and Butter Fried Bread Crumbs 

Squash on Squash - Ribbons of Raw Zucchini, Blistered Summer Squash, Crispy Roasted Delicata Squash and Pomegranate Walnut Sauce over Labneh 

Fresh Sweet Corn and Ricotta Ravioli with Wild Mushrooms, Blistered Cherry Tomatoes and Thyme Sugo 

Grape and Fig Galette with Fennel Pollen Whipped Cream 

*This menu is subject to change based on seasonal availability of ingredients

This menu contains the following common allergens: Tree nuts, dairy, wheat, eggs 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!