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Event

Whole Fish 3 Ways

Whole Fish 3 Ways

$195 Only $185 (member pricing)

Available 14 left

A whole fish is a showstopping centerpiece to a holiday meal or really any meal! Knowing how to confidently season, adorn, roast, pan sear, and serve a whole fish is a wonderful skill to tuck into your back pocket and pull out whenever you want to impress your friends and family. In this class, we will use three different techniques, ranging from beginner to advanced, to lovingly and carefully roast and serve three different whole fish. 

Mon, Nov 30, 2026
Gracie Schatz

Menu

Beginner: Orange and Fennel Stuffed Branzino with Calabrian Chili Aioli 

Intermediate: Leek Wrapped Whole Trout with Thyme and Roasted Garlic Butter served with Parsley Meyer Lemon Sauce 

Advanced: Pan Seared Whole Snapper, Fried Garlic Oil Pil Pil 

Orzo with Caramelized Leek, Butternut Squash, Feta and Herbs 

Chicory Salad with Anchovy Pepper Dressing, Pecorino and Parsley 
*Menu subject to change based on seasonal availability

Allergens: Eggs, Fish, Dairy, Wheat. 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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