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X-WR-CALDESC:Events for Central Milling
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UID:667455-1715083200-1715099400@centralmilling.com
SUMMARY:Spring Desserts with Jim Dodge
DESCRIPTION:Join celebrated pastry chef and author Jim Dodge \, as he shares four decades’ worth of experience and stories each month. The warmer days of spring bless us with a wide variety of local summer fruits. Fresh\, sweet berries and tart rhubarb are at last in season\, teasing us to create desserts that are both delicious and easy to transport\, as they are not decorated with whipped cream. All three of the desserts chosen for this month’s class will last for several days\, allowing you to have a treat available for guests or relatives\, or just for your own special moment. \nRhubarb Custard Cake with Fresh Strawberries \nOur seasonal rhubarb and strawberry cake is uncomplicated and relatively quick and easy fun to make. Jim will be sharing a few important tricks. If you’re not a fan of rhubarb\, you can chose other fruits such as ripe apricots\, plums\, or summer apples. Since it is not frosted\, it can be easily transported to friends\, family\, or spring picnics. \nChocolate Almond Financiers with Blood Orange Slices & Raspberries \nFinanciers are flavorful individual wonders. They can be baked in vintage pastry tins or simple mini muffin forms. Jim likes to crown them with ripe seasonal fruit. Blood oranges are sweet\, tangy\, and tart\, so they amplify and complement the flavor\, of sweet\, ripe raspberries. A clear glaze enhances and secures the fruit on top. \nMoist\, Buttery Madeleines \nMadeleines are becoming mainstream\, the new hot pastry item. These delicacies are the perfect companion for your afternoon cup of tea or cappuccino. They are truly best the day they are baked. If properly stored\, however they remain enjoyable for 2-3 days. We will discuss the all-important selection and preparation\, of the pans and share the key techniques with you. \n  \nTechniques learned\nSelecting springforms and tartlet & madeleines pans \nPreparing springforms and tartlet & madeleines pans \nSelecting and preparing fresh rhubarb \nSelecting fresh berries \nWashing and handling fresh berries \nA new and simpler clear glaze recipe with easier steps \nThe proper way to cream butter \nHow to pour custard onto the hot cake without messy drips or spills \nThe art of piping batter with a pastry bag\, using a plain tip \nProper cooling methods\, so important for the final product \nCutting and serving the custard cake \nThe correct storage methods \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/spring-desserts-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/2024/04/dodge-tart-scaled.jpg
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DTSTART;VALUE=DATE:20240528
DTEND;VALUE=DATE:20240530
DTSTAMP:20240517T175351Z
CREATED:20240325T163727Z
LAST-MODIFIED:20240517T175351Z
UID:665697-1716854400-1717027199@centralmilling.com
SUMMARY:Private Event: Professional Baking Workshop
DESCRIPTION:Production workshops and professional baking classes are available throughout the year to customers of Central Milling and Keith Giusto Bakery Supply. \nPrivate bakeries also have the opportunity to book courses and hands on instruction for their organizations in the well appointed Artisan Baking Center. \n\nInterested in booking your own private 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-pro-workshop-l/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,Demonstration,Intermediate,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/08/The-Cooks-Atelier-5774_sq.jpg
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