BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Central Milling - ECPv6.17.3.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Central Milling
X-ORIGINAL-URL:https://centralmilling.com
X-WR-CALDESC:Events for Central Milling
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20220313T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20221106T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20230312T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20231105T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20240310T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20241103T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230826T120000
DTEND;TZID=America/Los_Angeles:20230826T163000
DTSTAMP:20230727T182441Z
CREATED:20230727T181750Z
LAST-MODIFIED:20230727T182441Z
UID:640342-1693051200-1693067400@centralmilling.com
SUMMARY:Fresh Summer Fruit Pies with Jim Dodge
DESCRIPTION:Join celebrated pastry chef and author Jim Dodge\, as he shares four decade’s worth of experience and stories each month at the Artisan Baking Center. \nFor perfect delicious pies you need a good recipe\, the right ingredients\, good technique and the best baking temperatures. In this class you will leave with all three. Unfortunately\, a lot of good intended but misguided tips are available online. Considered one of the best all-around apples\, Gravenstein apples have a crisp\, slightly acidic\, tart-sweet floral flavor. Like all semi firm apples the sugar\, starch and baking time needs to be adjusted. I will also discuss the best pie pans\, rolling pins to use and oven tips. \nAfter the demonstrations\, the hands-on part of the class will be making and rolling the dough so you leave with a good technique and a developed sense of touch. The best professionals or home bakers have developed a sense of touch. To maximize the hand-on portion of the class the ingredients will be pre-measured and tools distributed. \nRecipes: \n\nNew England Blueberry Pie\nLattice Top Gravenstein Apple Pie\nPeach & Brown Sugar Streusel Pie\n\nJIM DODGE is an award winning pastry chef\, cookbook author and restaurateur. He was twice featured on Julia Child’s Kitchen\, and is now an advisor to the board of her foundation and jury chair for The Julia Child Award. He rose to national prominence as executive pastry chef at the Stanford Court in San Francisco\, opened the award winning American Pie Pastry shop in Hong Kong\, and taught baking annually for 10 years in Japan. He was senior vice president of New England Culinary Institute and more recently director of specialty culinary programs for Bon Appétit Restaurant Management Company\, an on-site restaurant company offering full food-service management to corporations\, universities\, museums\, and specialty venues. 
URL:https://centralmilling.com/class/fresh-summer-fruit-pies-with-jim-dodge/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Cooking Class
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/07/iStock-1501872759.jpg
END:VEVENT
END:VCALENDAR