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Dialing In Your Sourdough with Chef Joey Booterbaugh – Advanced Pizza 2

March 29 @ 5:00 pm - 8:30 pm PDT

Price: $150.00

This is a great class for people who love both pizza and sourdough.  Noel and Chef Joey Booterbaugh have both been working around LA kitchens together for over a decade and have been trying to teach #ZoomPizzaClasses for almost as long, but Joey owns and runs his own pizzeria here in LA and has been very busy lately…too busy to Zoom with us!  But these days we feel very fortunate that he has finally found a way to carve out a Monday from his busy schedule to spend with us.  Mondays are his only day off but he has graciously agreed to Zoom with us this coming Monday and to show us how he uses sourdough to make one of the best pizzas in California.

He will take us through the feedings, the mix, a long, overnight room temperature bulk fermentation, shaping, balling and finally stretching, topping and baking four of his favorite pizzas…plus his house Cesar salad, something every modern pizza maker should have in his or her arsenal…

Margherita – Crushed California Tomatoes, Mozzarella, 2-Year Parmesan, EVOO, Basil

Fennel Sausage – House Sausage, Mozzarella, Pecorino, Parmesan, Fennel Pollen, Garlic Oil, Basil

Mushroom – Fontina, Mozzarella, 24-Month Aged Parmesan, Roasted Garlic Oil, Black Pepper, Oregano

Sorpressata – Fresh Cream, Basil, Mozzarella, Fontina, Chili Oil

House Cesar – Little Gem,  24-Month Aged Parmesan, Herb Salad of Chervil & Chives, Herbed Spiced Bread Crumbs

Joey Booterbaugh opened his own California pizzeria, Folks Restaurant, in Costa Mesa in 2019, introducing a concept that could not be found anywhere in Orange County and filled void that Joey spotted from many miles away. The opportunity presented itself while he was working in San Francisco as Executive Chef and Culinary Director of a group of restaurants called Fifth Arrow and August Hall. After having relocated from LA to the Bay Area, he then had to packed up his young family again and re-plant his roots in Southern California.

Joey’s vision of bringing naturally leavened pizza paired with natural wines didn’t immediately take off as quickly as he and his partner, also his wife, had hoped. Yet after a very flattering review from The OC Register’s food critic, Brad A. Johnson, the pizza lovers with their friends who then brought their pizza lover friends. Folks currently enjoys it’s success from the special pizza and bread program all meant to pair with natural wines and craft beers.

Prior to his move to San Francisco, Joey spent a lot of time opening and working as the Executive Cchef of Cafe Birdie in Highland Park in Los Angeles, CA. Cafe Birdie was and immediate critical success and beloved by locals for it’s handmade pastas, vegetables dishes and the Moroccan fried chicken.

Joey developed his love affair with all things Californian from working doubles as a line cook at both Ariel in Santa Monica under chef Alan Kwan and at the Hungry Cat in Santa Monica under chef David Lentz. At Hungry Cat he worked to become the Chef de Cuisine in Hollywood whom he credits for learning much of his food knowledge and technique. Additionally he was going to the farmers market every Wednesday to pick up orders for the restaurants. This is where he got to know the farmers and the produce the gave him his book of knowledge for the dishes he cooks to this very day.

Ariel in Santa Monica is where he cooked alongside his buddy Noel. Joey didn’t know at the time the huge impact Noel would have on his life. They lost touch eventually but over a simple catch up call years later they ended up breaking bread in Noel’s bread studio one sunny day. It was from that day on that he could not get enough of baking. He was obsessively reading, writing recipes and learning to cook with flour until he created the dough recipes he now proudly serves at a pizzeria he can call his own. To say he honed his talent in baking is to say he found his true calling.

Joey has been in the restaurant industry for over 20 years making it more than half his life spent in kitchens. His first job in hospitality was as a dishwasher/busboy at a local pub in Palmdale where he grew up.

He is obsessed with the Dodgers. He can’t get enough country music. His favorite single bite is a street taco.



March 29
5:00 pm - 8:30 pm PDT
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