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Take BOTH classes at discounted rate – Peter Reinhart

July 21, 2018 @ 10:00 am - 4:00 pm

Purchase tickets at a discounted rate for both days of Peter Reinhart’s Classes here.

Day 1:  July 20 @ 10:00 am – 4:00 pm

Join author and Johnson & Wales University Baking Instructor Peter Reinhart for a special sneak preview of recipes from his next book, not due for publication till the summer of 2019. In this class he will show why pizzas baked in pans are the hottest trend these days in the pizza world. These include deep-pan “Detroit-Style,” Sicilian Pizzas, Grandma Pizza, Focaccia, and thin crusted Roman-Style pizzas. They’re fun to make, have amazing, crackly, buttery crusts, and are especially suited for baking in home ovens.  This is a class for everyone who loves pizza in all of its infinite variations.

Menu: Detroit-Style Classic Red-Stripe and also Detroit-Style Pepperoni Deluxe;  Roman-style Bianca and Rossa pizzas, Focaccia Genovese with tomatoes and pesto (and other variations), Sicilian “Clams Casino” Pizza, and a Grandma-Style ‘Reverse Cheese and Sauce’ pizza.  In this hands-on class we will make three types of dough: Classic White, Country-Style (partial whole-grain), and Sourdough. Everyone will also make your own pan pizza dough to take home with you.

Day 2:  July 21 @ 10:00 am – 4:00 pm

“Bread Baker’s Apprentice 2.0”
This class features some of the most popular recipes from the award winning Bread Baker’s Apprentice, which has recently been reissued in a “Fifteenth Anniversary Edition.” We will also make breads from his 2015 book, Bread Revolution: World-Class Baking with Sprouted & Whole Grains, Heirloom Flours, & Fresh Techniques.  In addition to the multi-purpose Pain a l’Ancienne (from which we will make 3 different products), we will also make Sprouted Wheat Flour and Barley Batards; Spouted Wheat Bialys with Onion Poppy FillingSprouted Khorasan Bagels; and his most famous bread, Struan (a multi-grain harvest bread that Peter considers the best toasting bread in the world, first introduced at his Brother Juniper’s Bakery in Forestville, back in 1986).

 

Peter Reinhart is a baking instructor at Johnson & Wales University. He was the co-founder of the legendary Brother Juniper’s Bakery in Sonoma, California, and is the author of five books on bread baking, including Brother Juniper’s Bread Book and the modern classic The Bread Baker’s Apprentice, which was named cookbook of the year in 2002 by both the James Beard Foundation and the International Association of Culinary Professionals. He lives with his wife, Susan, in Charlotte, North Carolina.

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I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.

I understand that my participation in this event/class is voluntary. I recognize and understand that culinary classes have inherent risks and hazards and that my participation is solely at my own risk, and that I assume full responsibility for any resulting injuries, illnesses, and damages.

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Please note that 5% of the class tuition is non-refundable in the event you need to cancel.

If you cancel with at least 3 days' notice, you will receive either a full cash refund less 5% or credit towards a future class. If you cancel with less than 3 days' notice, you will receive credit for a future class. We're sorry, no refund for classes cancelled with less than 24 hours' notice.

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