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DTSTART;TZID=America/Los_Angeles:20260808T130000
DTEND;TZID=America/Los_Angeles:20260808T163000
DTSTAMP:20260724T234447Z
CREATED:20260127T224941Z
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UID:741192-1786194000-1786206600@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.  At 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-constantino-2/
LOCATION:CA
CATEGORIES:Beginner,Cooking Class,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/12/Patsa-rotated.jpg
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DTSTART;TZID=America/Los_Angeles:20260815T120000
DTEND;TZID=America/Los_Angeles:20260815T160000
DTSTAMP:20260724T234624Z
CREATED:20260510T224000Z
LAST-MODIFIED:20260724T234624Z
UID:753476-1786795200-1786809600@centralmilling.com
SUMMARY:Local Harvest Baking: Summer Pies and More with Jim Dodge
DESCRIPTION:Join celebrated pastry chef and author Jim Dodge for an afternoon of baking! \nIn this class\, you will learn the secrets to making and baking the perfect pie crust\, how to create winning flavor combinations for both sweet and savory fillings\, how to make your own almond paste\, and how to manage baking with different types of fruit.  \nClass Menu:\n\nChicken Pot Pie\nSummer Apple Pie\nBlueberry Dumplings with Crème Fraiche\nPlum & Almond Frangipane Torte\n\nThis is both a demonstration and hands-on class; students will make two of the recipes and Chef Jim will demo the rest. Each student will leave with each of the items that they make in class. \nLunch will be served at the beginning of class\, to be enjoyed during the demonstration. A dessert of the items that are made in class will be offered at the end of class during the Q&A. \n  \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 opened The American Pie\, a pastry shop and cafe 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 35 years\, he has taught in Japan\, Korea\, Mexican and Panama. Jim is an advisor to the Julia Child Foundation and jury chair for the Julia Child Award. \n\nPlease stay home if you’re experiencing any symptoms of illness. Email us at abc@kgbakerysupply.com if this occurs to speak with a class coordinator.
URL:https://centralmilling.com/class/local-harvest-baking-sweet-and-savory-tarts-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/2026/05/Jim_Dodge-8103711_2500px.jpg
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DTSTART;TZID=America/Los_Angeles:20260819T130000
DTEND;TZID=America/Los_Angeles:20260819T160000
DTSTAMP:20260630T183852Z
CREATED:20260630T183852Z
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UID:759042-1787144400-1787155200@centralmilling.com
SUMMARY:Cucumbers 3 Ways: A Seasonal Fermentation & Pickling Workshop with Sam Paone
DESCRIPTION:Three cucumbers\, three techniques\, three very different jars. \nJoin Chef Sam Paone\, founder of Golden State Pickle Works\, for this deep dive into preserving cucumbers! \n\n  \nYou will learn to make: \n\nClassic Lacto-Fermented New York Dill Pickles\nSweet and Spicy Quick-Pickled Mixed Cucumbers\nChinese-Style Smashed Pickled Cucumbers\n\n\n  \nClass opens with a side-by-side tasting of fermented vs vinegar-pickled cucumber and a bite of potato salad showcasing both. Snack on a grazing platter featuring a fermented cucumber dressing while you work. \nYou will leave with three full jars to enjoy at home and the confidence to pickle anything! \nNo experience is necessary\, and all materials and produce will be provided. \n\nInstructor Bio\n\nSam Paone is a Sonoma-based cook\, preservationist\, and the founder of Golden State Pickle Works and Collective Cultures. She’s best known for her deeply seasonal approach to fermentation\, pickling\, and pantry-building—work that sits at the intersection of tradition\, practicality\, and everyday cooking. \nSam is the creator and host of Jarring Everything\, a food series that explores approachable ways to think about ingredients differently. Filmed in her Sonoma production kitchen and rooted in local agriculture\, the show focuses on techniques like fermentation\, dehydration\, vinegar-making\, and preserving—not as trends\, but as useful\, hopeful skills anyone can learn. \nHer work is driven by curiosity\, care\, and community. Sam collaborates closely with farmers\, cooks with what’s abundant\, and believes that learning how to preserve food is a way to feel more grounded in an often uncertain world. Whether she’s teaching a workshop\, making hoshigaki from local persimmons\, or talking through salt percentages on a gram scale\, her goal is always the same: to make preservation feel accessible\, human\, and deeply nourishing.
URL:https://centralmilling.com/class/cucumbers-3-ways-a-seasonal-fermentation-pickling-workshop-with-sam-paone/
LOCATION:CA
CATEGORIES:Beginner,Cooking Class,Fermentation,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/06/cuc.jpg
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