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Event

Transylvanian Wine Dinner

Transylvanian Wine Dinner

$200 Only $190 (member pricing)

Available 30 left

Join us for an unforgettable evening of Transylvannian wine and food! Chef Gracie delights in partnering with Danch and Granger to create decadent meals paired with unique and unforgettable wines. Eric Danch will be here alongside Edgar Brutler, who is visiting San Francisco from his winery in Transylvania!

Expect bold flavors, fresh herbs, hearty vegetables, rich meats, bright pickles and an abundance of locally sourced fresh ingredients paired with vibrant wines. Stories will be shared table side, wine will flow freely! We will be pouring at least 5 wines to pair with the meal which is included in the ticket price. Bottles will be available for sale at the event as well!

Tue, Nov 17, 2026
Gracie Schatz

Menu

Sauerkraut Fritter with Charred Leek Sour Cream

Blistered Onion Petals with Creamy Polenta, Pickled Chanterelle and Savory Herbs

Housemade Rye Bread with Whipped Lard, Paprika and Pickled Fennel

Saffron Broth with Semolina, Sheep’s Cheese Dumplings and Tarragon Oil


Kohlrabi, Pink Pearl Apple and Watercress Salad with Buttermilk Dill Dressing and Crispy Chicken Skin

Coffee Rubbed Lamb Shanks with Jus Glazed Parsnips, Pickled Onion, Herbs

Braised Cabbage Seared in Homemade Bacon Fat with Stone Ground Mustard Sauce


Poppy Seed Strudel with Blood Orange Curd, Pomegranate

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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