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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20231208T120000
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UID:641325-1702036800-1702053000@centralmilling.com
SUMMARY:Discovering Focaccia with Michael Kalanty
DESCRIPTION:Take a hands-in dough culinary trek through Italy\, baking and tasting different versions of the Italian flatbread Focaccia. \nIn Puglia the dough is made with potatoes and semolina; in Florence they’re free-form and hand-held; in Liguria\, the classic rectangle shaped is decorated with local cheeses. \nTo tie-in with Central Milling’s new online course “Discovering Focaccia”\, Chef Michael shares some interpretations of Italy’s favorite flatbread plus professional tips to step up your bread game. \n\nWhat You’ll Practice \nFocaccia Pugliese: round and deep-dish with a crunchy bottom\, tender and airy crumb\, garnished with tomatoes\, olives\, oregano. \nFocaccia alla Fiorentina: hand-held and free-form pizzette with red and yellow peppers\, thinly-sliced zucchini\, tomatoes \nFocaccia al Gorgonzola: a variation of the Genovese classic\, perfect with fall fruits\, slightly sweet \n  \n\n\nHealth & Safety Protocol \nIncidents of Covid-19 are currently on the rise\, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness. \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. \nThe 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. If there are any changes in this policy\, all students will be notified immediately. \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.
URL:https://centralmilling.com/class/focaccia-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/2023/08/iStock-1316151152-scaled.jpg
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DTSTART;TZID=America/Los_Angeles:20231213T110000
DTEND;TZID=America/Los_Angeles:20231213T140000
DTSTAMP:20231208T202739Z
CREATED:20231208T202739Z
LAST-MODIFIED:20231208T202739Z
UID:654382-1702465200-1702476000@centralmilling.com
SUMMARY:Private Event: Four Corners Property Trust Pizza Romana Party
DESCRIPTION:  \nWelcome team members of Four Corners Property Trust to a 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. Whether you’ve made pizzas at home or are brand new\, this will be a fun and immersive class to get you slingin’ artisan style pizzas like a pro! Class will conclude with pizza and salad\, and students will take home pizza and fresh dough to try their new skills at home! \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.” \n  \n\nInterested in booking your own private baking class?\nOur courses are perfect for corporate team building\, as client appreciation gatherings\, birthday celebrations\, family traditions\, and wedding parties looking to get together and bond before the\nbig day! \nHow do I get more information?\nOur inquiry and booking process is simple! Simply reach out to our email ABC@CentralMilling.com and provide us with a few details like date ranges\, number of participants\, what topics your group might be most interested in\, etc. Our Event coordinator will create a custom proposal with all inclusions for you and your group to consider. Booking is a snap\, and your dedicated coordinator will help ensure you and your group have the best experience possible. Inquire today for your group!
URL:https://centralmilling.com/class/private-event-four-corners-23/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Cooking Class,Demonstration,Intermediate,Pizza,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2022/08/Perfecting-Pizza.jpg
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DTSTART;TZID=America/Los_Angeles:20231215T100000
DTEND;TZID=America/Los_Angeles:20231215T163000
DTSTAMP:20231214T195922Z
CREATED:20230823T205324Z
LAST-MODIFIED:20231214T195922Z
UID:642449-1702634400-1702657800@centralmilling.com
SUMMARY:December Holiday Cookie Tin 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. \nClass will begin with demonstrations and move into the hands-on part of the class where you will be making the recipes and going home with some of the doughs and finished cookies. To maximize the hand-on portion of the class the ingredients will be pre-measured and tools distributed. The class will conclude with a tasting and discussion of the cookies. Lunch will be provided. \nGingerbread  \nThis dough is allowed to rest overnight\, which makes it easy to roll and cut into shape. It has a special molasses which provides a wonderful and unusual flavor. They are decorated after baking. \n  \nPistachio & Orange Peel Dipped in White Chocolate \nA recipe that I created a few years ago in tribute the flavors of the middle east. My favor shape for these are cut into ovals.  \n  \nChocolate Dipped Cinnamon Stars   \nThis variation is made without nuts and the dark chocolate is a great contrast to the cinnamon. \n  \nHussars Kiss or Love \nHuszárcsók translates to Hussar kiss. Named for the Hungarian 15th century light cavalry. Perhaps because of the hazelnut and raspberry combination and a light dusting of powdered sugar.  \n  \nPfeffernüsse   \nGerman confectioner Johann Fleischmann created the recipe in 1753. It is immensely popular throughout Europe still today. Grinding most of the spices makes a huge difference\, but some aren’t worth the trouble. \n  \nBasler Leckerli  \nOriginating from Basel\, Switzerland over 700 years ago. It is made of honey\, hazelnuts\, almonds\, candied peel\, and Kirsch. After baking the still hot dough is topped with a glaze. \n  \nRecipes\nGingerbread\, Royal Icing\, Butter Sugar Cookie\, Husser’s Love\, Cinnamon Stars\, Pfeffernüsse\, Basler Leckerli\, Glaze \n  \nTechniques learned\nPreparing\, resting and rolling Gingerbread.  \nPreparing\, rolling\, resting & cutting Basler Leckerli \nGrinding spices \nChoosing the best flavorful molasses  \nChoosing the right honey \nHow and when to toast nuts \nPreparing Jam for fillings \nMelting dark & white chocolate for dipping \nHow to dip cookies in chocolate without leaving a foot \nHow to properly dust powdered sugar on cookies \nFolding parchment piping bags \nPiping Royal Icing \nPreparing and applying glazes \nOrganizing and storing cookies before filling tins \nTips on choosing the right variety for you cookie tin \n  \n\n\nHealth & Safety Protocol \nIncidents of Covid-19 are currently on the rise\, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness. \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. \nThe 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. If there are any changes in this policy\, all students will be notified immediately. \n\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/coming-soon-best-baking-techniques-with-jim-dodge-3/
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/2023/08/Holiday-Cookies-copy_Page_1-scaled.jpg
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