The Cheese School of San Francisco announced today that they’re moving to new digs on October 1st. Their new location (at 2124 Folsom) will feature a big open courtyard and garden, an outdoor wood-fired pizza oven and a larger kitchen which will make classes more hands-on. Be sure to check out their October schedule. I’m especially excited for this Pizza Making 101 class taking place in November taught by the A16 Chef and Manager of State Bird Provisions (two of my favorite restaurants in SF). Description below:
The perfect pizza: a crust that’s crispy yet chewy; thin yet strong enough to hold toppings. While the pizza is a simple food, its subtleties can mean the difference between a soggy Frisbee and a Platonic circle of perfection. Chef, A16 veteran, and State Bird Provisions manager Forrest Smith will teach you the wood-firing techniques that pizzaiolo use to make a reliably perfect crust. Then you’ll learn what hacks you can employ when baking the at-home pie. Finally, you’ll compare the wood-fired to the oven-made to see if you can taste the difference.
Sign me up!