Heart of Willamette Cooking Classes 2019
July 21 @ 4:00 pm - 7:00 pm$50
H.O.W. Cooking Classes 2019
4:00-7:00 at the FFLC Kitchen
July 21st – Chicken Butchery & Cooking
Gracie Schatz has been in the food industry for 10 years. She began her career as a baker and private chef in Eugene, Oregon. She moved to Italy to learn about farming pigs, making cheese, tending bees, and Tuscan cooking. After tasting Italian prosciutto, she became a pork fanatic which led to her to the Fatted Calf in San Francisco and eventually managed Avedano’s in Bernal Heights. Her desire to partake in the full cycle of meat consumption lead her to the Sierra Foothills where she raised, slaughtered, and cured her own heritage pigs. She returned to the Bay Area to cook at Molina and Cala restaurants where she became an adept fish butcher and learned to cook in a wood-fired oven. She was also a cooking instructor at 18 Reasons Cooking School and ran a successful pop-up restaurant, Bread and Bones Supper. Today, Gracie is back in Eugene working at Newman’s Fish Company and runs a Pop-Up Pie sale in the Whiteaker. She is eager to share her knowledge and passion with others and help connect aspiring cooks with the freshest ingredients.
Registration is $50. Includes appetizers, wine, class, and dinner. If you would like to help cover the cost of ingredients, you can make an add-on donation at check-out.