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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20260606T100000
DTEND;TZID=America/Los_Angeles:20260606T130000
DTSTAMP:20260527T170623Z
CREATED:20260212T212643Z
LAST-MODIFIED:20260527T170623Z
UID:743057-1780740000-1780750800@centralmilling.com
SUMMARY:Gnocchi with Honey Lopez
DESCRIPTION:There is something magical that happens when potatoes and flour come together: the soft and fluffy starch of the potato is brought together perfectly by the chewy\, flexible gluten in the flour\, and the loveliest little pillowy bites are born! \n\n\n\n\nJoin Chef Honey as she teaches you how to make your own hand-shaped gnocchi. In this class\, you will: \n\nlearn to craft your own gnocchi dough from scratch\npractice rolling and cutting techniques to hand-shape each delectable piece\ndiscuss ingredients\, tools\, proper cooking technique\, and suggested sauce pairings\n\nParticipants will sit down to share a simple\, rustic meal together after gnocchi making. \n  \n\n\n\n\n\n\n\n\n\n\nInstructor Bios\n\n\n\n\nChef Honey Grace Lopez has not yet met a pasta she didn’t want to share with her students\, and this love (obsession?) has led her to study pasta and cooking in kitchens around the world. She managed the pasta room at Molti Amici\, cooks for retreats in Europe\, and teaches pasta masterclasses to the students at Ballymaloe. Locally\, Chef Honey offers pasta classes throughout the Bay Area with her husband and business partner\, Chef Nate Lopez. She recently accepted the position of Director for the Artisan Baking Center and is living her dream of working with incredible chefs to create learning opportunities for all levels of culinary and baking students. \n 
URL:https://centralmilling.com/class/gnocchi-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/webp:https://centralmilling.com/wp-content/uploads/2026/02/gnocchi.webp
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20260607
DTEND;VALUE=DATE:20260608
DTSTAMP:20260211T190553Z
CREATED:20260211T190553Z
LAST-MODIFIED:20260211T190553Z
UID:743054-1780790400-1780876799@centralmilling.com
SUMMARY:Private Party: Filled Pastas with Honey Lopez
DESCRIPTION:Interested in hosting your own private culinary class at the Artisan Baking Center? Contact us at abc@kgbakerysupply.com to get started! \n\n\nRavioli\, Tortellini and Mezzaluna: Filled Pastas with Honey Lopez\n\n\n\n\n\nIn this class\, we will be exploring the art of handmade filled pastas. \nWhat You’ll Learn: \n\nHow to make beautiful pasta dough using only flour\, eggs\, and your own two hands.\nHow to create a variety of classic ricotta-filled shapes including ravioli\, tortellini\, mezzaluna\, and more.\nHow to create a simple tomato sauce that is delicious on its own\, or as a base for a variety of sauces.\n\n\n\n\n\n\n\n\n\n\n\n\nInstructor Bios\n\n\n\n\nChef Honey Grace Lopez has not yet met a pasta she didn’t want to share with her students\, and this love (obsession?) has led her to study pasta and cooking in kitchens around the world\, a practice which she hopes to continue throughout her life. She managed the pasta room at Molti Amici in its first year\, has cooked for retreats in Europe\, and regularly teaches pasta masterclasses to the students at Ballymaloe. Locally\, Chef Honey teaches pasta classes throughout the Bay Area with her husband and business partner\, Chef Nate Lopez. She recently accepted the position of Director for the Artisan Baking Center and is living her dream of working with incredible chefs to create learning opportunities for all levels of culinary and baking students. \n 
URL:https://centralmilling.com/class/private-party-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:20260610T110000
DTEND;TZID=America/Los_Angeles:20260610T140000
DTSTAMP:20260427T205203Z
CREATED:20260326T234750Z
LAST-MODIFIED:20260427T205203Z
UID:748203-1781089200-1781100000@centralmilling.com
SUMMARY:Preserve Your Bounty: A Seasonal Fermentation and Pickling Workshop with Sam Paone
DESCRIPTION:What does abundance look like when we meet it with care? \nEarly summer is when farmers markets and CSA boxes start to overflow. This workshop is about learning how to respond to that abundance — not with overwhelm\, but with preservation\, creativity\, and care. \n\nUsing fresh\, seasonal produce sourced from local farms\, we’ll work through three hands-on projects together: \n\nSeasonal Sauerkraut — a flexible kraut using cabbage and whatever vegetables are at peak\, with an emphasis on ratios\, texture\, and seasoning intuition\nVinegar-Pickled Mixed Vegetables — a quick-pickle technique using a light\, balanced brine\nFermented Tomato Salsa — an introduction to fermenting something students already love\n\nA shared table: \nThe lunch at the end of class isn’t an afterthought — it’s the whole point. Every dish is built around fermented and preserved ingredients so students can see exactly how what they just made fits into a real meal. \n\nWe’ll start with a macro quinoa bowl: tri-color quinoa and black beans as the base\, layered with Moroccan kraut\, seasonal roasted vegetables\, sweet potato\, and fresh fruit\, finished with Collective Cultures Caesar dressing and microgreens. It’s hearty\, bright\, and a pretty persuasive argument for keeping a jar of kraut in your fridge at all times. \nAlongside that\, we’ll serve bread with avocado\, krauts fresh from the workshop\, Golden State Pickle Works pickles\, and microgreens — simple but deeply satisfying when everything on the table has a story behind it. \nTo drink\, Sam will bring a seasonal shrub — a drinking vinegar made with fruit\, sugar\, and vinegar — which gives us a chance to talk about how fermentation and preservation show up in beverages\, not just food. \n\n  \nYou will take home: \n\nThree jars of preserved vegetables to finish at home\nStep-by-step fermentation and pickling guide\nRecipes made together in class\nTwo additional ideas for using ferments in everyday meals\nThe confidence to look at abundance as opportunity\, not pressure\n\n  \n \nNo experience is necessary\, and all materials and produce will be provided. Lunch will be enjoyed together at the end of class. \n\nInstructor Bio\nSam Paone is a Sonoma-based cook\, preservationist\, and the founder of Golden State Pickle Works and Collective Cultures. She’s best known for her deeply seasonal approach to fermentation\, pickling\, and pantry-building—work that sits at the intersection of tradition\, practicality\, and everyday cooking. \nSam is the creator and host of Jarring Everything\, a food series that explores approachable ways to think about ingredients differently. Filmed in her Sonoma production kitchen and rooted in local agriculture\, the show focuses on techniques like fermentation\, dehydration\, vinegar-making\, and preserving—not as trends\, but as useful\, hopeful skills anyone can learn. \nHer work is driven by curiosity\, care\, and community. Sam collaborates closely with farmers\, cooks with what’s abundant\, and believes that learning how to preserve food is a way to feel more grounded in an often uncertain world. Whether she’s teaching a workshop\, making hoshigaki from local persimmons\, or talking through salt percentages on a gram scale\, her goal is always the same: to make preservation feel accessible\, human\, and deeply nourishing.
URL:https://centralmilling.com/class/preserve-your-bounty-a-seasonal-fermentation-and-pickling-workshop-with-sam-paone/
LOCATION:CA
CATEGORIES:Beginner,Cooking Class,Fermentation,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/03/Golden-State-Pickle-Works.jpg
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DTSTART;TZID=America/Los_Angeles:20260619T120000
DTEND;TZID=America/Los_Angeles:20260619T163000
DTSTAMP:20260227T175948Z
CREATED:20260226T233245Z
LAST-MODIFIED:20260227T175948Z
UID:744860-1781870400-1781886600@centralmilling.com
SUMMARY:Bistro Classics and the Mother Sauces with David Groff
DESCRIPTION:Modern French sauces trace their roots to the 17th century and the work of Auguste Escoffier. Once you understand the techniques behind the classic mother sauces\, you can transform even a simple Tuesday night chicken breast into something truly magical! \nJoin Chef David Groff as we explore these foundational preparations through beloved French bistro classics. \nThe menu may include: \n\nPan-Fried Petrale Sole with Herbed Beurre Blanc\nRoasted Asparagus with Hollandaise\nChicken Breast in Creamy Velouté Sauce\nCroque Monsieur\nLeeks in Vinaigrette\nProvençal Stuffed Peppers in Tomato Sauce\n\nFinish this delectable afternoon with an iconic Floating Island with Crème Anglaise. \n  \n\n  \nInstructor Bio\nAfter graduating from both the California Culinary Academy and Tante Marie’s Cooking School\, David Groff cooked at Zuni Cafe\, and Gioia in San Francisco. He developed meal plans as a personal chef\, volunteered with the Bay Area’s largest fish supplier\, and was the head of instruction for recreational classes at San Francisco Cooking School for seven years.
URL:https://centralmilling.com/class/mother-sauces-with-david-groff/
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/2026/02/Mother-Sauces-scaled.jpeg
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DTSTART;TZID=America/Los_Angeles:20260623T090000
DTEND;TZID=America/Los_Angeles:20260623T120000
DTSTAMP:20260422T220710Z
CREATED:20260422T193357Z
LAST-MODIFIED:20260422T220710Z
UID:751160-1782205200-1782216000@centralmilling.com
SUMMARY:Pretzel Making with Clare Elaine of Wooden Petal Pretzel Parlor
DESCRIPTION:Spend the morning twisting things up with The Pretzel Lady of Sonoma County! \n\nChef Clare Elaine\, the Baker and Owner of Wooden Petal Pretzel Parlor will take us through the challenging & rewarding process of making pretzels from scratch. \n\nIn this class\, you will get to: \n\nLearn the process of making pretzel dough\nPractice twisting techniques\nBake your own beautiful pretzels to take home\nEnjoy a fresh pretzel right out of the oven!\n\nStudents will go home with a 6-pack of their own creations. \n\n\nInstructor Bio\nClare Elaine is the Baker/Owner of Wooden Petal Pretzel Parlor. Folks in the know have been enjoying her unique\, delicious pretzels since 2019. \n  \n  \n  \n  \n  \n 
URL:https://centralmilling.com/class/pretzel-making-with-clare-elaine-of-wooden-petal-pretzel-parlor/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/04/1000005281-scaled.jpg
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