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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20231113T100000
DTEND;TZID=America/Los_Angeles:20231113T160000
DTSTAMP:20231023T191029Z
CREATED:20231023T191029Z
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UID:647505-1699869600-1699891200@centralmilling.com
SUMMARY:Christmas Stollen with Pablo Puluke Giet
DESCRIPTION:Learn from certified German master baker Pablo with international experience. \nLearn everything you need to know about Germany’s most iconic Christmas bread.\nMade traditionally according to German bread law\, with Pablos special twist.\n100% fresh milled whole grain spelt\, naturally leavened only with sourdough\, spiced flour scald\nHandout with all the info needed to make great real traditional Stollen.\nDemos on the whole process\, step by step. Everyone gets to take home 2 fresh baked stollen. \nA coffee station and lunch will be served. \n  \n\n\nHealth & Safety Protocol \nIncidents of Covid-19 are currently on the rise\, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness. \nAlthough masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center\, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at abc@centralmilling.com if this occurs to speak with a class coordinator. \nThe Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. If there are any changes in this policy\, all students will be notified immediately. \n\n\n\nInstructor Bio\nPablo Puluke Giet began training at 15 years old in the German baking tradition. He graduated from the Master School of Baking in Munich to become a certified baker\, followed by gaining experience at Bäckerei and Konditorei Reichherzer in Munich. He went on to run the production for a small bakery on the Big Island on Hawaii\, then worked as head baker and production manager for Kenter Canyon Farms in Los Angeles. He currently does research and development in fresh milled whole grains for Mockmill. Pablo is a certified instructor to train pastry chefs and retail staff as well as bread bakers. Armed also with a business degree from the Business School of Munich\, he has managed big accounts such as Mercedes\, Red Bull and others for Germany’s leading accessory producer. He began his own company in 2017\, Der Meisterbäcker\, teaching classes\, performing live baking demos and consulting for restaurants and bakeries around Europe.
URL:https://centralmilling.com/class/christmas-stollen-with-pablo-puluke-giet/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/10/iStock-886118972.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231115T130000
DTEND;TZID=America/Los_Angeles:20231115T130000
DTSTAMP:20231013T220650Z
CREATED:20231013T220650Z
LAST-MODIFIED:20231013T220650Z
UID:646718-1700053200-1700053200@centralmilling.com
SUMMARY:Private Event: Dandelion Kitchen
DESCRIPTION:  \nTwist and Shout! Invited members of Dandelion Kitchen will join Craig Ponsford for a three hour foray into making pretzels by hand. Learn two doughs and multiple different shaping techniques for both Traditional Pretzels and Whole Grain Pretzels. We will cover how to safely handle and use lye. You will go home with freshly baked pretzels as well as dough to prepare at home. \n\n\nInterested in booking your own private baking class?\nOur courses are perfect for corporate team building\, as client appreciation gatherings\, birthday celebrations\, family traditions\, and wedding parties looking to get together and bond before the\nbig day! \nHow do I get more information?\nOur inquiry and booking process is simple! Simply reach out to our email ABC@CentralMilling.com and provide us with a few details like date ranges\, number of participants\, what topics your group might be most interested in\, etc. Our Event coordinator will create a custom proposal with all inclusions for you and your group to consider. Booking is a snap\, and your dedicated coordinator will help ensure you and your group have the best experience possible. Inquire today for your group!
URL:https://centralmilling.com/class/private-event-dandelion-kitchen/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,Demonstration,Intermediate,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2019/08/Pretzels.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231117T120000
DTEND;TZID=America/Los_Angeles:20231117T163000
DTSTAMP:20230925T211321Z
CREATED:20230811T215547Z
LAST-MODIFIED:20230925T211321Z
UID:641328-1700222400-1700238600@centralmilling.com
SUMMARY:Sweet Baking for the Holidays with Michael Kalanty
DESCRIPTION:Rich with butter\, doused with sugar\, and sometimes studded with dried fruits\, nuts\, or chocolate\, Sweet Doughs are no strangers to holiday celebrations and big Sunday breakfasts with guests. They have the most tender crumb of all yeasted breads. They’re easy to bite and deliver a melting texture on the palate. \nBut sweet doughs can pose some challenges for the baker. Honey and sugar weaken the gluten structure. Butter further relaxes the protein network\, making the doughs difficult to handle and shape. \nHere’s a hands-in dough experience where you’ll learn the bench skills and professional dough make-up techniques to guarantee a successful crumb with uniform cell structure\, tender bite\, and satisfying taste balance. \n\nWhat You’ll Make \nBabka: Named for the quintessential Eastern European grandmother\, this swirled bread is more like a coffeecake. It’s filled with sweetness\, love and in this case\, apples and mascarpone cheese. \nChocolate Panettone: Not the sourdough original from Italy\, but a winning stand-in I learned in Brasil where it’s filled with chunks of dark chocolate. \nPhilly Sticky Buns: The Amish classic goes light and airy with optional raisins and nuts\, but always lots of Goo. \n\n  \n\n\nHealth & Safety Protocol \nIncidents of Covid-19 are currently on the rise\, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness. \nAlthough masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center\, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at abc@centralmilling.com if this occurs to speak with a class coordinator. \nThe Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. If there are any changes in this policy\, all students will be notified immediately. \n\n\n\n\nInstructor Bio\nMichael Kalanty is a professional bread baking instructor. He’s written baking curriculums for culinary schools across the country\, in Italy and in Brasil. His textbooks have won awards like “Best Bread Book in the World”® at the Gourmand Cookbook Awards in Paris and have been translated into Portuguese. When he was the Director of Boulangerie for the Le Cordon Bleu schools in North America\, he was awarded “Best Instructor of the Year”. \nHis breads won TWO first place awards at the Tiptree World Bread Awards at the International Bakery Expo in Las Vegas recently.  You can find him teaching online at The Great Courses.com and Craftsy.com.
URL:https://centralmilling.com/class/sweet-baking-holidays-with-michael-kalanty-2/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Chocolate,Cooking Class,Demonstration,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/08/iStock-1364002367.jpg
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DTSTART;TZID=America/Los_Angeles:20231121T120000
DTEND;TZID=America/Los_Angeles:20231121T163000
DTSTAMP:20231013T221950Z
CREATED:20230823T205102Z
LAST-MODIFIED:20231013T221950Z
UID:642447-1700568000-1700584200@centralmilling.com
SUMMARY:Winter Holiday Desserts 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. This month he dazzles with desserts that will surprise and delight your family throughout the holidays! \nClassic Apple Tart Tatin with Crème Fraîche\nPreparing the apples in advance for a Tart Tatin is an essential step that can’t be ignored and just as important is knowing which apples to use. Substituting the wrong apple can have very disappointing effects. \nCranberry\, Grand Marnier\, Chocolate Cake\nIt was my father who made me appreciate tart or sour flavors. Cranberries and freshly made candied orange give this chocolate cake complexity and brightness. Finished with a thin layer of chocolate grand mariner glaze.  \nSwiss Toasted Hazelnut Torte with Espresso Cream\nThis Hazelnut tart was one of the first recipes I was taught during my Swiss apprenticeship\, it’s a very usual recipe and I have never seen another filling like it. You might think it’s a Crème Chiboust\, but the percentages or different\, this cream has more meringue than pastry cream. It creates lighter filler which is perfect for base exhibiting the nuances of toasted hazelnuts. \nClass will begin with demonstrations and move into the hands-on part of the class where you will be making a Tart Tatin to take home. To maximize the hand-on portion of the class the ingredients will be pre-measured and tools distributed. The class will conclude with a tasting and discussion of all three desserts. \nRecipes: \nPâte Brisée Dough\, Mahogany Butter Caramel\, Chocolate Butter Cake\, Candied Orange Peel\, Chocolate Grand Marnier Glaze\, Hazelnut Vienna Dough\, Hazelnut Meringue Cream\, Egg White & Milk Glaze\, Espresso Cream \nTechniques learned\nPreparing the apple\nPreparing\, rolling & handling Pâte Brisée\nDry cooking caramel\nCutting and cooking orange peel\nCandied Cranberries\nPreparing and spreading chocolate glaze\nGlazing a cake\nRoasting & peeling hazelnuts\nPreparing & spreading hazelnut meringue cream\nPreparing & brushing egg white & milk glaze. \n  \n\n\nHealth & Safety Protocol \nIncidents of Covid-19 are currently on the rise\, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness. \nAlthough masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center\, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at abc@centralmilling.com if this occurs to speak with a class coordinator. \nThe Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. If there are any changes in this policy\, all students will be notified immediately. \n\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/coming-soon-best-baking-techniques-with-jim-dodge-2/
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/2023/08/tart-tartin.jpg
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