Creative Cooking For One

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.

It’s easy to get inspired to cook when you have friends or loved ones joining you at the dinner table, but how do you find inspiration in the meals you cook for yourself? Our head chef, Gracie, lives alone and often finds herself creating little tricks to make her weeknight meals a little more special and exciting. If you’re tired of the same old meals and looking for a few tips and tricks to elevate the cooking that you do for you - this class is for you! 

In this class you’ll learn to master an aioli, to poach and soft boil eggs, to pickle shallots and turn them into an everyday staple vinaigrette. We’ll talk about the power of having a few key pantry items that will allow you to turn your leftovers into inspiring and quickly made meals. What better way to show yourself some love than investing in making your life a little more delicious? 

MENU

"Throw it Together" Salad - Pickled Shallot Vinaigrette, Good Canned Tuna, Soft Boiled Eggs, Blistered Peppers, Cherry Tomatoes, Olives, Herbs 

Braised Chicken Thighs with Tomato, Wine and Rosemary

Shakshuka with Crusty Bread, Feta, and Herb Salad 

Leftover Chicken Salad Lettuce Cups - Chili Crisp, Kewpie and Avocado 

The Easiest Tastiest Roasted Veggies - Garlic Spice Oil, Gochujang Aioli 

This menu contains the following common allergens: Soy, Gluten 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!