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DTSTART;TZID=America/Los_Angeles:20230310T120000
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UID:609602-1678449600-1678464000@centralmilling.com
SUMMARY:Decadent Dessert Bars with Jim Dodge
DESCRIPTION:Join celebrated pastry chef and author Jim Dodge\, as he shares three decade’s worth of experience and stories each month at the Artisan Baking Center! \nBars are so versatile\, besides enjoying an everyday treat\, they can be cut into small shapes to serve with afternoon tea or at the end of a formal dinner as part of a mignardises plate. Which are the right lemons\, not all varieties are good for lemon bars. Properly repairing and baking the butter crust is essential for exceptional lemon bars. Coconut\, Pecan & Raisin Bars\, learning the best techniques for working with a sugar dough and proper baking. Plus a mystery ingredient that transforms these bars. The correct techniques\, baking time and temperature is essential for the perfect brownies. \nThis is a demonstration and hands-on class. We will finish off the class with a variety of teas and hot coffee– the perfect accompaniment to Jim’s recipes and conversation. \nProducts Made in Class:\nLemon Bars\nPress in butter crust \nCoconut\, Pecan & Raisin Bars\nClassic Sugar Dough \nChocolate Brownies with Chocolate Chips \nCOVID-19 Protocol\nThe Artisan Baking Center follows all current local guidelines regarding Covid-19. At this time\, mask wearing and vaccination confirmation is not necessary\, however masks are encouraged to help stop the spread of illness. \nIf there is a change in these requirements\, attendees will receive an update one week prior to the course\, and asap up to the course start time. \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \nFor Californians you can get your digital COVID-19 Vaccine Record here. \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 made his home in the Pacific Rim and opened The American Pie\, a restaurant and pastry shop 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 30 years he has taught in the Japan\, Korea\, Mexican and Panama. Jim is an advisor to the Julia Child Foundation and jury chair for the Julia Child Award.
URL:https://centralmilling.com/class/decadent-dessert-bars-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/2023/02/Lemon-Bars-scaled.jpeg
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DTSTART;TZID=America/Los_Angeles:20230324T130000
DTEND;TZID=America/Los_Angeles:20230324T163000
DTSTAMP:20230111T003816Z
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UID:589966-1679662800-1679675400@centralmilling.com
SUMMARY:A Taste of Sicily 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! \nIn a “Taste of Sicily”\, we travel to Palermo\, Sicily where you will learn how to make some of my favorite dishes during this time of the year. We will make “Panelle”- chickpea flour fritters\, as served on the streets of Palermo.  For our first course\, we will make pasta with cauliflower flavored with saffron\, raisins and pine nuts\, followed with grilled pork rolls skewered with onion and bay leaves and a salad of blood oranges\, fennel and olives. We will end the meal with a delectable flourless pistachio cake. \n\n\n\nCourse Topics\n\n\nPanelle (Chickpea flour fritters) \nPasta con Broccoli Arriminati (Bucatini pasta with cauliflower\, raisins\, pine nuts and saffron all tossed together and topped with toasted breadcrumbs) \nSpiedini di Maiale (Grilled Pork rolls skewered with onion and bay leaves) \nInsalata di Finocchi e Arance (Salad of blood oranges\, fennel and olives) \nTorta di Pistacchio (Pistachio cake) \n\nHealth & Safety Protocol\nAll course attendees and guests of the 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. Course instructors may also wish to request certain health and safety standards for their courses. Attendees will receive such requirements and current standards in a pre-class email 48 hours prior to the class date. \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \nFor Californians you can get your digital COVID-19 Vaccine Record here. \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-sicily-with-rosetta-costantino/
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/2022/12/Pork-rolls-scaled.jpg
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