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DTSTART;TZID=America/Los_Angeles:20230818T130000
DTEND;TZID=America/Los_Angeles:20230818T163000
DTSTAMP:20230711T232147Z
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UID:619685-1692363600-1692376200@centralmilling.com
SUMMARY:Hand Rolled Pasta with Rosetta Costantino
DESCRIPTION:Spend the day with cookbook author and teacher Rosetta Costantino and learn to shape traditional pasta from many regions of Southern Italy\, made with only durum wheat flour and water. Using only your hands you will shape the dough in various shapes such as cavatelli\, orecchiette\, busiati\, fusilli\, gnocchi\, lorighittas and more. This is a very social\, popular class for home cooks and seasoned chefs alike.\nAt the end of class we will sit down and enjoy a lunch of two different pasta shapes with their own sauce.\n\n\n\n\n\n\n\n\n\n\n\nInstructor Bio\n\n\n\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. \nRosetta 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/hand-rolled-pasta-with-rosetta-costantino/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Cooking Class,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2018/07/20180701_153747-scaled.jpg
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DTSTART;TZID=America/Los_Angeles:20230825T120000
DTEND;TZID=America/Los_Angeles:20230825T163000
DTSTAMP:20230817T204329Z
CREATED:20230710T230542Z
LAST-MODIFIED:20230817T204329Z
UID:639157-1692964800-1692981000@centralmilling.com
SUMMARY:Perfecting your Pizza Crust with Michael Kalanty
DESCRIPTION:What makes the best pizza dough? Is it the thickness? The texture? The flavor? \nYou decide–and here are the tools to help you do it! \nJoin me for this hand-in-dough sensory experience. You’ll make pizza doughs using different flour types and different protein contents. \nYou’ll work with a variety of dough aging techniques: overnight cold fermentation plus using preferments like Poolish and sourdough starter. \nYou’ll shape and bake these different pizza samples using simple sauces so we can focus on the flavor and texture of the crusts more easily. Then you’ll practice professional sensory protocol for evaluating the profiles of each of these crusts. By the end of the class\, you’ll know which dough techniques deliver the specific attributes you want in your perfect pizza crust. And you’ll have the confidence to recreate or invent your own signature dough style in your home. \n\nOur Menu includes: \nEast Coast Pizza Dough \n“00” Artisan Pizza Dough \nPizza Boulanger (in the style of the bread baker) with sourdough starter \n  \nWhat You’ll Practice \n\nDough-making techniques by hand vs. by machine\nBench skills for dough handling and rounding\nPizza crust shaping techniques\nWorking with pizza loading tools to bake directly on our professional hearth ovens.\n\n  \nPlus general principles to improve all your baking: \n\n         Dough temperature control\n         Adjusting the amount of yeast to fit your timetable and   schedule\n         Short- and long-term storage procedures for your dough\n\n\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. \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.
URL:https://centralmilling.com/class/pizza-crust-with-michael-kalanty/
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,Pizza
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/07/iStock-1304190417.jpg
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DTSTART;TZID=America/Los_Angeles:20230826T120000
DTEND;TZID=America/Los_Angeles:20230826T163000
DTSTAMP:20230727T182441Z
CREATED:20230727T181750Z
LAST-MODIFIED:20230727T182441Z
UID:640342-1693051200-1693067400@centralmilling.com
SUMMARY:Fresh Summer Fruit Pies 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. \nFor perfect delicious pies you need a good recipe\, the right ingredients\, good technique and the best baking temperatures. In this class you will leave with all three. Unfortunately\, a lot of good intended but misguided tips are available online. Considered one of the best all-around apples\, Gravenstein apples have a crisp\, slightly acidic\, tart-sweet floral flavor. Like all semi firm apples the sugar\, starch and baking time needs to be adjusted. I will also discuss the best pie pans\, rolling pins to use and oven tips. \nAfter the demonstrations\, the hands-on part of the class will be making and rolling the dough so you leave with a good technique and a developed sense of touch. The best professionals or home bakers have developed a sense of touch. To maximize the hand-on portion of the class the ingredients will be pre-measured and tools distributed. \nRecipes: \n\nNew England Blueberry Pie\nLattice Top Gravenstein Apple Pie\nPeach & Brown Sugar Streusel Pie\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/fresh-summer-fruit-pies-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/2023/07/iStock-1501872759.jpg
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