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Event

Winter Solstice, A Vegetarian Feast

Winter Solstice, A Vegetarian Feast

$195 Only $185 (member pricing)

Available 10 left

One of the ways that our head chef, Gracie, connects to food is through the season. During the darkest time of year, savoring the grounding, restorative, hearty flavors of winter brings her great joy and comfort. She hopes to share this seasonal ethos with students in this celebratory class. Students will also learn to set a seasonal table scape, design the lighting for the meal and curate a memorable evening of feasting, cooking and savoring the warmth of each others’ company. 

Students will learn to make a flakey, buttery, pie crust, a creamy, silky well seasoned soup, a deeply comforting classic dessert and a well balanced, tantalizing salad. There will be a large emphasis in this class on plating and presentation. Students will leave with a better understanding of how to create a breathtaking meal that is enjoyed immensely with the eyes before delighting the palate. Whether you are just looking for a lovely way to connect to your community, or a deeper understanding of seasonal produce and foundational cooking techniques, we know you’ll find what you seek in this class. So come, grab a warm mug of mulled wine and feast with us!

Sun, Dec 20, 2026
Gracie Schatz

Menu

Mulled Wine 

Winter Squash Crostini with Whipped Ricotta, Pomegranate Molasses and Thyme

Creamy Cauliflower and Ginger Soup with Vadouvan, Pickled Golden Raisins and Fried Shallot 

Beet Salad, Fennel, Pickled Apple, Mint, Pistachio Brown Butter Vinaigrette

Wild Mushroom and Caramelized Leek Galette with Chevre and Salsa Verde

Pomegranate Seeds in Orange Blossom Water 

Sticky Toffee Pudding with Dates, Pecans and Cardamom Chantilly Cream

Allergens: Wheat, Dairy, Eggs, Tree Nuts, 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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