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DTSTART;TZID=America/Los_Angeles:20260815T120000
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DTSTAMP:20260724T234624Z
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UID:753476-1786795200-1786809600@centralmilling.com
SUMMARY:Local Harvest Baking: Summer Pies and More with Jim Dodge
DESCRIPTION:Join celebrated pastry chef and author Jim Dodge for an afternoon of baking! \nIn this class\, you will learn the secrets to making and baking the perfect pie crust\, how to create winning flavor combinations for both sweet and savory fillings\, how to make your own almond paste\, and how to manage baking with different types of fruit.  \nClass Menu:\n\nChicken Pot Pie\nSummer Apple Pie\nBlueberry Dumplings with Crème Fraiche\nPlum & Almond Frangipane Torte\n\nThis is both a demonstration and hands-on class; students will make two of the recipes and Chef Jim will demo the rest. Each student will leave with each of the items that they make in class. \nLunch will be served at the beginning of class\, to be enjoyed during the demonstration. A dessert of the items that are made in class will be offered at the end of class during the Q&A. \n  \n\nJim Dodge is an award-winning pastry chef and author who comes from seven generations of hoteliers from the lakes region and white mountain of New Hampshire. After early training and direction at his parents’ luxury resorts\, he began a two-year Swiss pastry apprenticeship with chef Fritz Albicker\, at which time he decided become a pastry chef instead of a hotelier. The Swiss influence with his New England heritage\, resulting in unique methods of preparation and styling. In 1978\, Jim moved to the West Coast to be the executive pastry chef at the Stanford Court in San Francisco for 10 years\, during which he became one of the first pastry chefs to be nationally recognized. \nIn 1991\, Jim opened The American Pie\, a pastry shop and cafe offering modern American fare in Hong Kong; a wholesale bakery and a second American Pie followed. In 1993\, Jim returned to the States and left retail baking for education\, joining the New England Culinary Institute in Montpelier\, VT\, as senior vice president. \nHe is the author of “The American Baker” and “Baking with Jim Dodge”. Besides teaching pastry domestically for over 35 years\, he has taught in Japan\, Korea\, Mexican and Panama. Jim is an advisor to the Julia Child Foundation and jury chair for the Julia Child Award. \n\nPlease stay home if you’re experiencing any symptoms of illness. Email us at abc@kgbakerysupply.com if this occurs to speak with a class coordinator.
URL:https://centralmilling.com/class/local-harvest-baking-sweet-and-savory-tarts-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/2026/05/Jim_Dodge-8103711_2500px.jpg
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