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UID:617556-1688731200-1688747400@centralmilling.com
SUMMARY:Pizza Romana with Michael Kalanty
DESCRIPTION:Join us for hands-on pizza making with Chef Michael Kalanty. Fresh from his visit to Rome\, Michael is excited to share principals and techniques he has learned firsthand with a style of Pizza making that is truly one of a kind. \n“If the rectangular shape of Roman pizza doesn’t surprise you\, you’re sure to raise an eyebrow when you see how it’s served–al taglio. Cut with a pair of scissors\, pizza al taglio is a popular street food of the Italian capitol. You use both hands to show the vendor how wide a slice you want.  It’s transferred to a scale and priced by weight.  \nJust about any shape or style of pizza could be cut into slices using scissors\, so the term al taglio doesn’t really tell you what to expect in terms of the pizza’s texture\, thickness\, or baking technique. When speaking of specific styles of Roman pies\, the terms Pizza Romana and Pizza alla Pala are more important.” \n\nWhat You’ll Practice \nBoth styles of Roman pies: \n\nPizza alla Pala–rectangular and thin\, slid directly onto the oven deck from a flat board or “pala”.\nPizza Romana-baked in a heavy metal pan for crunchy sides and bottom with a thicker\, tender interior.\n\nPlus General Principles to make all your baking better: \n\nHand-mixing techniques for tender crusts\nFocus on dough proofing\, handling and shaping\nTechniques to get the crust you want\n\n\n  \n\n\n\nInstructor Bio\nMichael Kalanty is a professional bread baking instructor. He’s written baking curriculums for professional 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”. You can find him teaching online at The Great Courses and Craftsy. \n\n“I’m just back from a hands-on pizza trek through Rome. You can read all about my experiences in the article “From Rome with Love” featured in Pizza Magazine Quarterly. Better still\, join me in class and explore the flavors and crusty textures of this Roman specialty from an  insider’s view.”
URL:https://centralmilling.com/class/pizza-romana-with-michael-kalanty-4/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Cooking Class,No Experience Necessary,Pizza
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2022/08/Perfecting-Pizza.jpg
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DTSTART;TZID=America/Los_Angeles:20230714T130000
DTEND;TZID=America/Los_Angeles:20230714T163000
DTSTAMP:20230630T173331Z
CREATED:20230321T181814Z
LAST-MODIFIED:20230630T173331Z
UID:619690-1689339600-1689352200@centralmilling.com
SUMMARY:A Summer Feast from Southern Italy 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! \nLet’s celebrate summer with dishes found in the South of Italy. This hearty\, bountiful Vegetarian meal has something for everyone\, and will feature fresh ingredients available during the summers in Italy. Participants in the class will work in teams to create delicious dishes\, while being called to see demonstrations and important techniques Rosetta has mastered in her recipes. This is a social and active class that will make you feel as if you are cooking amongst family to create a spectacular meal. Grab a friend and get your seat for this class today! \n\n\n\nCourse Topics\n\n\nPolpette di Melanzane (Meatless eggplant meatballs) \nBusiate con Pesto Trapanese (Handshaped pasta with pesto trapanese) \nInvoltini dell’orto  (Grilled eggplant\, grilled red peppers and zucchini stuffed with breadcrumbs\, pine nuts and raisins) \nZucchine con la menta (Grilled marinated zucchini with mint) \nGelato Bianco variegato al pistacchio (White chocolate gelato with pistachio cream swirl) \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/summer-recipes-from-southern-italy-with-rosetta-costantino/
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/2023/03/Rosetta_Kitchen2.jpg
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DTSTART;TZID=America/Los_Angeles:20230721T120000
DTEND;TZID=America/Los_Angeles:20230721T163000
DTSTAMP:20230630T215254Z
CREATED:20230630T215254Z
LAST-MODIFIED:20230630T215254Z
UID:638557-1689940800-1689957000@centralmilling.com
SUMMARY:Summer fruit Tartlets with Jim Dodge
DESCRIPTION:You will learn how to make beautiful and delicious mini fruit tartlets with the summer’s ripe fruits with a variety of filling and delicate crisp buttery shells. The prediction required to roll the dough to thin even layers is easy once to learn a few simple techniques. The Crème Pâtissière and Lemon Curd are a less rich style which pairs better with ripe summer fruits and berries. Give your fruit tartlets or tarts a beautiful sheen with a Mirror Glaze\, so much better when made from scratch so you can control the ingredients compared with purchased ones. \nThe hands-on part of the class will focus on rolling the Pâte Sucrée\, baking the shells\, cutting the fruits\, fanning cut fruit\, placement of anchor fruits and glazing. This is a demonstration and hands-on class. To maximize the hand-on portion of the class the ingredients will be pre-measured and tools distributed. Each student will leave with each of the desserts that they make. \nRecipes: \nPâte Sucrée\nChocolate Pâte Sucrée\nVanilla Crème Pâtissière\nChocolate Crème Pâtissière\nPeppermint Crème Pâtissière\nLemon Curd\nApricot Mirror Glaze\nOrange Scented Neutral Mirror Glaze\nVegan Neutral Mirror Glaze \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/summer-fruit-tartlets-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/2023/06/tartlets-dodge-scaled.jpg
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