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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20250312T100000
DTEND;TZID=America/Los_Angeles:20250312T160000
DTSTAMP:20250212T230250Z
CREATED:20250212T230250Z
LAST-MODIFIED:20250212T230250Z
UID:700559-1741773600-1741795200@centralmilling.com
SUMMARY:Spring Holiday Baking with Robert Jorin
DESCRIPTION:This hands-on baking class will guide you through creating an array of festive Easter and Passover baked goods\, perfect for sharing with family and friends. Learn the techniques and secrets behind these traditional favorites\, and take home your own delightful creations to enjoy. \nIn this class\, you will learn to bake: \n\nColomba Pasquale (Italian Easter Dove Bread): A sweet\, enriched bread shaped like a dove\, symbolizing peace and new beginnings. We’ll cover the intricacies of this delicate dough and its fragrant glaze.\nTsoureki (Greek Easter Bread): A beautiful braided bread\, rich with eggs and flavored with aromatic spices. Learn the braiding techniques and create a stunning centerpiece for your Easter table.\nHot Cross Buns: These spiced sweet buns\, marked with a cross\, are a classic Easter treat.\nFlourless Chocolate Cake (Passover Friendly): A decadent and rich cake\, perfect for Passover and anyone avoiding gluten.\nAlmond & Hazelnut “Macaroon” Cookies (Passover Friendly): Chewy and naturally gluten-free cookies made with almond flour\, hazelnuts\, and egg whites. These elegant cookies are a delightful addition to any Passover or spring celebration.\n\nLunch is included. \n\nCOVID-19 Protocol\nAt this time masks and proof of vaccination are NOT required for this class. Masks may be work by students who wish to use them.\n \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \n\nInstructor Bio\nA Certified Master Baker and Pastry Chef\,  Chef Robert Jorin has taught legions of working pastry chefs and bakers in his role as Associate Dean at the Culinary Institute of America for 27 years.  Recently retired\, he’s bringing his teaching expertise to the Artisan Baking Center. \n 
URL:https://centralmilling.com/class/spring-holiday-baking-with-robert-jorin/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Intermediate,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/02/iStock-1215917400.jpg
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DTSTART;TZID=America/Los_Angeles:20250315T100000
DTEND;TZID=America/Los_Angeles:20250315T150000
DTSTAMP:20250212T231327Z
CREATED:20250203T221537Z
LAST-MODIFIED:20250212T231327Z
UID:699468-1742032800-1742050800@centralmilling.com
SUMMARY:Canelés + Madeleines with Nicole Plue
DESCRIPTION:Join us for the day making these iconic French treats\, madeleines and canelés.  From ingredient selection to the mix and then bake\, we’ll make and taste several variations of both.    To make the day more fragrant\, we’ll do a vanilla bean comparison and tasting courtesy of Tahitian Gold Company.  Come learn how to make these delicious cakes and grow your baking skills.   \nLunch is included. \n\nCOVID-19 Protocol\nAt this time masks and proof of vaccination are NOT required for this class. Masks may be work by students who wish to use them.\n \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \n\nInstructor Bio\nA recipient of the James Beard Award for Outstanding Pastry Chef\, Nicole Plue has worked extensively in restaurants in both the Bay Area and New York City.   For over ten years\, she has been teaching aspiring pastry chefs and avid bakers\, first as the Director of Pastry at the San Francisco Cooking School and now at the Artisan Baking Center.
URL:https://centralmilling.com/class/caneles-madeleines-with-nicole-plue-2/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Intermediate,No Experience Necessary
ATTACH;FMTTYPE=image/png:https://centralmilling.com/wp-content/uploads/2024/07/ABC-e1722616818752.png
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DTSTART;TZID=America/Los_Angeles:20250318T130000
DTEND;TZID=America/Los_Angeles:20250318T163000
DTSTAMP:20241122T212828Z
CREATED:20241122T212828Z
LAST-MODIFIED:20241122T212828Z
UID:689418-1742302800-1742315400@centralmilling.com
SUMMARY:Ravioli\, Tortellini and Mezzaluna:  Filled Pastas with Honey Lopez
DESCRIPTION:In this class\, we will be exploring the art of handmade filled pastas. You will first learn how to make beautiful pasta dough using only flour\, eggs\, and your own two hands. Then\, you will learn to create a variety of classic ricotta-filled pasta shapes including ravioli\, tortellini\, mezzaluna and more. \nParticipants will take home up to two servings of their own handmade pasta to freeze or cook within 24 hours. \n\n\n\n\n\n\n\n\n\n\nInstructor Bio\n\n\n\nChef Honey Grace Lopez has not yet met a pasta she didn’t want to share with her students. This love (obsession?) has led her to study pasta in kitchens around the world: from a world-renowned 100-acre organic farm and kitchen in West Cork\, Ireland\, to the Southern Coast of France\, to Calabria\, Italy\, where she truly honed her pasta making skills while cooking\, eating\, and learning about as much Italian Cuisine as she could get her hands on. \nMost recently\, chef Honey managed the pasta room at local favorite Molti Amici during its first year\, within which they earned a Michelin Bib Gourmand\, while also teaching pasta classes throughout the Bay Area. Currently\, she works with her husband running their business Lupa\, which offers specialty pasta and cooking classes\, fresh pasta pop-ups\, and custom\, made-to-order tiramisu for small events.
URL:https://centralmilling.com/class/ravioli-tortellini-and-mezzaluna-filled-pastas-with-honey-lopez/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Beginner,Cooking Class,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2024/09/filled-pastas-scaled.jpg
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DTSTART;TZID=America/Los_Angeles:20250320T090000
DTEND;TZID=America/Los_Angeles:20250320T150000
DTSTAMP:20250212T175717Z
CREATED:20250212T175717Z
LAST-MODIFIED:20250212T175717Z
UID:700487-1742461200-1742482800@centralmilling.com
SUMMARY:1 Dough : 2 Styles of American Pizza with Leah Scurto
DESCRIPTION:In this class you will learn how to manipulate fermentation and maturation to make 2 of the most popular American pizza styles using just 1 dough. Spend the day with 5-time Pizza Champion Leah Scurto of PizzaLeah.  She’ll show you how to master two popular pizza styles:  California Artisan\, and the thick\, crunchy pan pizza found in Detroit.  You’ll enjoy a working lunch with the pizza you make in class.  \n\n\n  \n\n\n\nInstructor Bio\nLeah Scurto first starting making pizzas in 1997. She spent years honing her skills working in a small Bay Area pizza chain called\, Pizza My Heart. In mid 2018\, Leah branched out on her own and began the process of creating Pizzaleah.  Since opening in March 2020\, Pizzaleah has been included multiple times on the San Francisco Chronicle’s list of the 25 Top Restaurants in the San Francisco Bay Area. Leah has competed in pizza competitions across the United States and Italy. She is 5-time pizza champion and in 2022 she was featured on Hulu’s original show\, Best In Dough. In 2021 She was recognized as one of Pizza Today Magazine’s Rising Stars of the Pizza Industry. Leah has also had the honor of judging international pizza competitions. She also teaches pizza-making classes and works as a restaurant/pizza consultant.
URL:https://centralmilling.com/class/1-dough-2-styles-of-american-pizza-with-leah-scurto-2/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,Demonstration,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2024/02/PhotoEmmaKMorris-00641.jpg
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DTSTART;TZID=America/Los_Angeles:20250321T100000
DTEND;TZID=America/Los_Angeles:20250321T153000
DTSTAMP:20241223T214131Z
CREATED:20241223T214131Z
LAST-MODIFIED:20241223T214131Z
UID:694574-1742551200-1742571000@centralmilling.com
SUMMARY:Whole Grain Breads with Michael Kalanty
DESCRIPTION:Whole Grain Breads pack more nutrition but their real power comes from the fuller flavor and texture contrast that whole grains bring to your breads. Learn to work with whole grains and seeds\, coarsely chopped or soaked overnight to release the natural enzymatic action of the grains and seeds. We’ll use the MockMill® to add fresh-ground flour directly into fermentation to retain maximum flavor and nutritional value. We’ll use Polish and Sourdough techniques for best texture in these breads. \nIf your New Years Resolution is to eat healthier\, this class is a must-do.  Or if you simply want better whole grain breads in your kitchen\, see you on the bench for more hands-on dough learning. \nWhat you’ll be baking:  \nRustic Boules with Whole Grain Wheat and Rye Flakes \nFresh-ground Whole Wheat Hearth Breads with Figs & Walnuts \nMulti-grain Rolls —a touch of honey and coconut oil to soften these dinner or sandwich rolls. \nSeedy Sandwich Bread with Flax\, Sunflower\, Sesame\, and Pumpkin Seeds \nPlus Pro Skills to make all your breads better: \n\nHand-mixing techniques for tender crusts\nUsing Banneton proofing molds\nWorking with Couches (linen proofing cloths)\nFocus on bench skills for better dough handling and shaping\nOven techniques for your best crust\n\nLunch is included.   \n\n\nHealth & Safety Protocol \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. \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/whole-grain-breads-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,Cooking Class,Demonstration,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2024/11/iStock-153442682.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250325T130000
DTEND;TZID=America/Los_Angeles:20250325T160000
DTSTAMP:20250203T194722Z
CREATED:20250203T194722Z
LAST-MODIFIED:20250203T194722Z
UID:699432-1742907600-1742918400@centralmilling.com
SUMMARY:The Art of Baguette with Craig Ponsford
DESCRIPTION:Come experience the art of making the French baguette from the guy who beat the French! In this three-hour\, hands-on class we will explore how the intricacies of flour\, water\, salt and yeast make the most iconic bread in the world. It is at the same time one of the simplest and one of the most complicated breads we make\, which is what makes it so extraordinary.  Go home with dough to shape and bake at home as well (along with finished baguettes of course!). \n\nCourse Topics\n\n\nHand mix straight baguette dough\n\n\nIn depth hands-on shaping instruction\n\n\nBaking and Scoring\n\n\nExplore baking baguettes at home\n\n\nDiscuss other uses for this dough\n\n\n\nInstructor Bio\nCraig Ponsford graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma California in 1992. In 1996 his breads won the Gold medal at the Coupe du Monde de la Boulangerie in Paris. He then went on to coach the US Team to victory in 1999. He has coached each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis LeSaffe Cup held in Argentina.  He currently is an instructor at the Artisan Baking Center in Petaluma\, California and has his own bakery/innovation center\, Ponsford’s Place\, in his hometown of San Rafael. Craig was an early member of the Bread Baker’s Guild of America and has volunteered as the guild’s chairman for the past eight years. In his teaching at various culinary institutions and in his international consulting for product development and systems optimization he emphasizes quality of ingredients\, techniques and product.
URL:https://centralmilling.com/class/the-art-of-baguette-with-craig-ponsford-9/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Beginner,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/08/iStock-1192760470.jpg
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DTSTART;TZID=America/Los_Angeles:20250328T130000
DTEND;TZID=America/Los_Angeles:20250328T163000
DTSTAMP:20250311T231833Z
CREATED:20241111T222114Z
LAST-MODIFIED:20250311T231833Z
UID:688263-1743166800-1743179400@centralmilling.com
SUMMARY:A Taste of Calabria with Rosetta Costantino
DESCRIPTION:Roll up your sleeves and leave your passport at home– Rosetta Costantino tours us through Italy in her monthly offerings here at the Artisan Baking Center! \nLearn how to make fresh Calabrian sausage and use it in a pasta sauce\, stuff it in casings and grill some plus side dishes to go along with it all. \n  \nBruschetta con Fagioli e Rapini  (Bruschetta with cannellini beans and broccoli rabe) \nCavatelli con Sugo di Salsiccia (Homemade pasta with sausage and tomato sauce) \nSalsiccia Calabrese (Homemade fresh Calabrian sausage) \nPeperonata (Peppers and onions stewed with tomatoes) \nTorta di Noci (Flourless walnut cake) \n\n\n\n_____________________________________________________________________________________ \n\n\n\nInstructor Bio\nCookbook author and teacher ROSETTA COSTANTINO was born and raised in Verbicaro\, a small wine-producing hill town in Calabria\, at the southern tip of the Italian peninsula. The family moved to the Bay Area when Rosetta was 14 years old\, and though they settled into the fast pace of life there\, they kept their traditions. They continued to grow their own produce\, raise rabbits\, make their own ricotta\, and cure their own salsiccia Calabrese with spicy peperoncino from their garden. Even after she earned a chemical-engineering degree at the University of California Berkeley and went on to a successful career in Silicon Valley\, Rosetta retained her love of her family’s traditional foodways. Rosetta shares her story\, family traditions\, and over 150 recipes in MY CALABRIA: Rustic Family Cooking from Italy’s Undiscovered South (November 2010). Written with San Francisco Chronicle food columnist and author Janet Fletcher \,and nominated for an IACP cookbook award\, MY CALABRIA transports readers to this unique food culture of rustic\, homegrown\, and homemade foods. Rosetta’s second book focusing on the desserts of Southern Italy was published by Ten Speed Press on October 2013 and has also been nominated for an IACP cookbook award.
URL:https://centralmilling.com/class/a-taste-of-calabria-with-rosetta-costantino-3/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Cooking Class,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/08/Salsiccia-Calabrese.jpg
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