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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20240308T130000
DTEND;TZID=America/Los_Angeles:20240308T163000
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UID:650049-1709902800-1709915400@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\nExample Course 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-3-24/
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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DTSTART;TZID=America/Los_Angeles:20240312T113000
DTEND;TZID=America/Los_Angeles:20240312T160000
DTSTAMP:20240215T210951Z
CREATED:20240215T210647Z
LAST-MODIFIED:20240215T210951Z
UID:661149-1710243000-1710259200@centralmilling.com
SUMMARY:The Perfect Butter Pie Crust with Jim Dodge
DESCRIPTION:One Dough for Savory and Sweet Crust\nJoin 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. \nPerfect Crust \nThe trick for list recipe compare to my previous pie dough recipes this how much you cut the butter into the flour and the temperature of the dough. Two methods will be demonstrated. \n  \nTourte au Poulet\, French Chicken Pot Pie \nClassic French comfort food\, so satisfying for lunch or dinner. Mushroom\, shallots\, herbs with a light béchamel. \n  \nChocolate Mousse Cream Pie \nThis chocolate mousse uses on the egg white\, which makes the preparation less complicate and still maintains a luscious smooth texture. \n  \nPeach & Berry Pie \nThis time of year when local berries and stone fruits are out of season\, it’s after better to use the fruits you froze during their peak season. We will demystify the thawing of these fruits and adjust the filling sugar and starch. \n  \nTechniques learned\nDetailed steeps in making the pie dough \nResting and rolling the dough \nCrimping the edge of the crusts \nPre-baking a pie dough crust \nSelecting frozen fruits \nThe slow method of deporting stone fruits and berries \nBuilding layers of flavor in a béchamel sauce \nHand folding the meringue and whipped cream to prevent deflating \nPreparing fillings when using frozen fruits \nProper cooling of pies \nCutting and serving pies \n  \n\n\nHealth & Safety Protocol \nMasks 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. \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/perect-butter-crust-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/2024/02/chx-pie-dodge-scaled.jpg
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DTSTART;TZID=America/Los_Angeles:20240315T120000
DTEND;TZID=America/Los_Angeles:20240315T163000
DTSTAMP:20240228T000802Z
CREATED:20240227T213120Z
LAST-MODIFIED:20240228T000802Z
UID:663142-1710504000-1710520200@centralmilling.com
SUMMARY:Classic French Sourdough with Michael Kalanty
DESCRIPTION:Sourdough–New shapes and whole grains. Join me for a hands-in-dough class at the professionally appointed Artisan Baking Center. \nIn your ongoing quest to bake your perfect sourdough\, take advantage of the system I learned during my French apprenticeship. Using formulas from my How To Bake MORE Bread: Modern Breads/Wild Yeast\, you’ll practice techniques from the age-old French Levain tradition while baking delicious sourdoughs with modern flavor profiles. \n\nWhat You’ll Practice \n\nEveryone will make Multi-grain Sourdough\nTake home your dough to practice your new skills in your home kitchen the next day.\n\nMulti-grain Sourdough: Tangy table bread with whole wheat\, whole pumpernickel meal\, and toasted wheat germ. \nSteel-cut Oats and Raisins: Mild tang\, tender chew\, long shelf life. A perfect breakfast bread or toast. \nPumpernickel Sandwich Bread: Coffee and cocoa powder bring flavor depth to this tender bread. \nOlive Fougasse: The regional specialty of the Provence region of France\, this leaf-shaped table bread is studded with luscious Castelvetrano olives. \n  \nPlus General Principles to make all your baking better: \n\nHand-mixing techniques for tender crusts\nWorking with couches (proofing cloths)\n3-stage bake for dark rye breads\nFocus on bench skills for dough handling and shaping\nOven techniques to get the crust you want\n\n\n\nHealth & Safety Protocol \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. \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/classic-french-sourdough-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/2023/07/sourdough.jpg_s1024x1024wisk20ccMSkdVM0qSvU08YPF-o29nVjMc53KeenQzNxI03TlQ4.jpg
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