The CHEESE SCHOOL OF SAN FRANCISCO is getting a new home this fall: they’re moving from their Powell Street location to Folsom in the Mission. As of October 1st, all their classes will be at the new space, where they’ll have more space, an outdoor courtyard, and a wood-fired pizza oven (getting fired up in November). Look out for new classes and more special events once they’re settled in their new digs. 2124 Folsom St. at 17th St., 415-346-7530.
On Wednesday September 18th, catch the fine folks of Fatted Calf at the SAN FRANCISCO COOKING SCHOOL for a signing of their new book, In The Charcuterie: The Fatted Calf’s Guide to Sausage, Salumi, Pâtés, Roasts, Confits, and Other Meaty Goods, Ten Speed Press. (I just got a preview copy of the book, and let me tell you, it’s awesome—it covers everything from making sausage to porchetta to their fabulous meat loaf, plus accoutrements like mostarda and pickles.) The evening includes a demonstration of their duck liver pâte, wine from Matthiasson, and lots of passed charcuterie. The event runs from 7pm-9pm and tickets are $20. 690 Van Ness Ave. at Turk, 415-346-2665.
(You can also catch The Fatted Calf crew at ~OMNIVORE BOOKS~ on Saturday September 21st from 3pm-4pm for a free reading.)
