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Event

Beautiful Braises

Beautiful Braises

$195 Only $185 (member pricing)

Available 9 left

When our head chef, Gracie, was first learning to cook meat after a 10-year stretch of vegetarianism, braising was the skill that felt the easiest and most accessible. The key ingredient in crafting a tender, fall of the bone, braised meat dish is time! If you’re seeking to expand your cooking skills, and especially gain confidence in cooking meat to perfection, this class is a great choice for you. We will be using wine, beer, soy sauce, dried fruits, herbs, preserved lemons and more to impart our braised dishes with bold and beautiful flavors. Bright sauces and sides with help us create a balanced meal that will leave you feeling deeply satisfied and delighted.

Mon, Dec 7, 2026
Gracie Schatz

Menu

Cider Braised Chicken Thighs with Shallot, Stoneground Mustard, Dill and Cream

Braised Lamb Shoulder with Quince, Preserved Lemon, Shallots and Harissa served with a Pickled Fennel And Fresh Herb Salad

Curry Braised Honey Nut Squash with Lime, Palm Sugar and Fish Sauce with Cilantro and Charred Scallion Chutney

Guiness Braised Beans with Maple Syrup, Ginger and Soy Sauce

Chicken Broth Braised Root Vegetable Puree with Pink Peppercorn and Meyer Lemon Zest

Chicory and Apple Salad with Date and Thyme Vinaigrette

Allergens: Soy, Dairy, Fish. Concerns? Email info@18reasons.org.

Gracie Schatz

Gracie Schatz

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!

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