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DTSTART;TZID=America/Los_Angeles:20261204T120000
DTEND;TZID=America/Los_Angeles:20261204T163000
DTSTAMP:20261003T152830Z
CREATED:20261001T221356Z
LAST-MODIFIED:20261003T152830Z
UID:768952-1796385600-1796401800@centralmilling.com
SUMMARY:A Very English Christmas Dinner with David Groff
DESCRIPTION:Join David for a festive afternoon in the kitchen\, cooking through the traditional flavors of a proper English Christmas! \nThis hands-on class captures everything comforting about an English Christmas at the table: \n\nA classic starter of Potted Shrimp on Toasts\nA hearty main of Pan Seared Duck with Port\, Prune\, and Redcurrant Sauce\nA traditional Bread Sauce\nGlazed Carrots\nDuck Fat Potatoes\nBrussels Sprouts with Lemon and Bacon\nAnd a proper Sticky Toffee Pudding to close.\n\nHearty\, festive\, and steeped in tradition\, this is English Christmas at its best. Reserve your place at the table! \nClass ends with a sit-down meal of everything we cooked together. \n\nInstructor Bio\nDavid Groff has been teaching home cooks for more than thirteen years. A graduate of the California Culinary Academy and Tante Marie’s Cooking School\, he cooked at Zuni Café and Gioia in San Francisco before moving into teaching. He led recreational instruction at San Francisco Cooking School for seven years and has taught at the CIA at Copia. Today he teaches throughout the Bay Area\, including through his company\, MealTicketSF. \n\n  \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/a-very-english-christmas-dinner-with-david-groff/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Beginner,Cooking Class,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/10/4E5649F0-564A-4F07-A82E-277C9AFA4130.jpeg
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DTSTART;TZID=America/Los_Angeles:20261205T123000
DTEND;TZID=America/Los_Angeles:20261205T163000
DTSTAMP:20261001T230530Z
CREATED:20261001T225917Z
LAST-MODIFIED:20261001T230530Z
UID:769077-1796473800-1796488200@centralmilling.com
SUMMARY:Revisiting Custard Pies with Jim Dodge
DESCRIPTION:Join celebrated pastry chef and author Jim Dodge for an afternoon of baking! \nCustard pies are a great choice when considering a dessert for a holiday celebration: they can be either light or rich depending on the chosen ingredients\, and they have great contrasting textures between the creamy center and the crisp brown butter crust. \nIn this class\, you will learn how to make pie dough in a stand mixer and food processor\, beautifully roll out your dough\, prebake and blind bake the perfect pie shell\, and create a delectable custard filling.  \nClass Menu:\n\nPie Dough\nChocolate Custard Pie with dark Chocolate Flakes\nTrue Butterscotch Sauce\nButterscotch Custard Pie with Pecan Pralines\nSweet Potato Custard Pie\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. \nWe will finish the day with a tasting of the day’s menu. Each student will leave with the 2 pies that they make in class. \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/revisiting-custard-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/2026/05/Jim_Dodge-8103711_2500px.jpg
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DTSTART;TZID=America/Los_Angeles:20261212T130000
DTEND;TZID=America/Los_Angeles:20261212T160000
DTSTAMP:20261023T212447Z
CREATED:20261023T212447Z
LAST-MODIFIED:20261023T212447Z
UID:771315-1797080400-1797091200@centralmilling.com
SUMMARY:Citrus Season: Kimchi\, Kosho\, & Shrub with Sam Paone
DESCRIPTION:Three projects\, three techniques\, one lovely afternoon! \nYour fridge is full of citrus you don’t know what to do with. This is where it stops being a problem and starts being your holiday secret weapon! \n\nYou will make: \n\nGrapefruit and Mixed Radish Kimchi\nBlood Orange\, Hot Pepper Kosho (that makes everything taste better!)\nMandarin\, Persimmon Shrub (for warm\, spiced holiday drinks)\n\n\n  \nYou will leave with all three jars – not just a recipe card\, actual jars made by you! Plus\, a take-home booklet with everything that was covered in class: the recipes\, step-by-step guides for maturing your ferments once you bring them home\, and ways to actually use what you made once it is ready. \n  \n \n  \nNo experience is necessary\, and all materials and produce will be provided. Tastes of the ferments you will be making will be offered throughout the class. \n\nInstructor Bio\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/citrus-season-kimchi-kosho-shrub-with-sam-paone/
LOCATION:CA
CATEGORIES:Beginner,Cooking Class,Fermentation,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/10/kimchi.jpg
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