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SUMMARY:Revisiting Custard Pies with Jim Dodge
DESCRIPTION:Join celebrated pastry chef and author Jim Dodge for an afternoon of baking! \nCustard pies are a great choice when considering a dessert for a holiday celebration: they can be either light or rich depending on the chosen ingredients\, and they have great contrasting textures between the creamy center and the crisp brown butter crust. \nIn this class\, you will learn how to make pie dough in a stand mixer and food processor\, beautifully roll out your dough\, prebake and blind bake the perfect pie shell\, and create a delectable custard filling.  \nClass Menu:\n\nPie Dough\nChocolate Custard Pie with dark Chocolate Flakes\nTrue Butterscotch Sauce\nButterscotch Custard Pie with Pecan Pralines\nSweet Potato Custard Pie\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. \nWe will finish the day with a tasting of the day’s menu. Each student will leave with the 2 pies that they make in class. \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/revisiting-custard-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/2026/05/Jim_Dodge-8103711_2500px.jpg
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