3674 18th street.
San Francisco, CA 94110
A hands-on, in-person cooking class ending with dinner served with wine and beer. This course is limited to 12 students. See our registration policies here and our rules for in-person events here.
Love fish but feel intimidated cooking it? Are you looking to improve your butchery skills? In this course, you will learn how to break down a whole trout and cook it in multiple ways, without wasting anything! We’ll make a crispy trout belly salad with peppers, herbs, poached trout in cherry tomatoes with white wine and garlic, crispy trout necks with a tamarind glaze and fish sauce and more! This is the perfect course for the adventurous home cook and fish lover.
Crispy trout belly salad with roasted peppers, arugula, feta and mint
Trout necks with tamarind glazed fish sauce
Pan-fried trout fillet with salsa verde
Trout poached in harissa broth with cherry tomatoes and white wine
Wild rice salad with fennel and candied lemon
This menu contains the following common allergens: Fish, Milk. If you have any allergies or dietary restrictions regarding your ability to cook, please email [email protected] before purchasing a ticket.
Let’s cook together!
Gracie Schatz has worked in the food industry for 13 years. She began her career as a baker and private chef in Eugene, Oregon. She moved to Italy to learn about pig farming, cheese making, beekeeping and Tuscan cooking. After sampling Italian prosciutto, she became a pork fanatic, which led her to Fatted Calf in San Francisco and eventually running Avedano’s in Bernal Heights. Her desire to participate in the full cycle of meat eating brought her to the Sierra foothills where she raised, slaughtered and cared for her own heritage pigs. She returned to the Bay Area to cook at the Molina and Cala restaurants where she became an adept fish butcher and learned to cook in a wood-fired oven. All the while, Gracie and her business partner, Alana Eckhart, ran a successful pop-up restaurant, Bread and Bones Supper. Today, Gracie lives in Eugene, Oregon, where she founded the Heart of Willamette Cooking School, inspired by her time teaching at 18 Reasons.