Flour & Barley – Brick Oven Pizza and Venissimo Cheese have teamed up to host a fun pizza-making class. Back in October, Flour & Barley introduced its specialty Venissimo Autumn Pie featuring one of the cheese shop’s tastiest cheeses—Venissimo Raclette (a semi-hard cows milk cheese produced in Switzerland and France). Now guests will have the chance to create the pie themselves in a one-time class at Flour & Barley.
The class will be held on Wednesday, November 30th and will include a hands-on pizza making experience with Flour & Barley’s Chef de Cuisine Crystal Parker and the cheese mongers of Venissimo. The class will also include a complimentary glass of wine and a 10% discount on any Venissimo Cheese in-store purchase the night of the class.
Sign up for the class here.
Flour & Barley’s creative menus include brick oven-style pizzas made with whole milk mozzarella and a dynamic selection of toppings plus Italian-inspired appetizers, pasta dishes, salads and a seasonal selection of entrees. The restaurant boasts a fun and energetic atmosphere for guests of any age. Flour & Barley also features a comprehensive beer program with hundreds of bottled, canned and draft beers, including local craft beers and a unique selection of barrel-aged and hand-crafted cocktails and an ever-changing menu of seasonal drinks.
Venissimo Cheese, founded by Gina & Roger Freize, opened its doors on January 17th, 2004 in Mission Hills, with about 50 cheeses on its shelves. Roughly three years later, Venissimo opened its second location in Del Mar. Its downtown location, complete with an Academy of Cheese (AoC) educational program, opened at The Headquarters in November 2013. In 2014, they opened a satellite location in North Park inside Bottlecraft Beer Shop. Most recently, they joined the group of artisans in the vibrant Liberty Public Market in Liberty Station. To date, they’ve had almost 2000 cheeses on their shelves.