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DTSTART;TZID=America/Los_Angeles:20231013T120000
DTEND;TZID=America/Los_Angeles:20231013T163000
DTSTAMP:20230925T211040Z
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UID:641321-1697198400-1697214600@centralmilling.com
SUMMARY:Classic French Sourdough with Michael Kalanty
DESCRIPTION:Sourdough–No two bakers approach sourdough breads the same way. Nor should you! 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• Everyone will make Pain au Levain\, the classic French sourdough bread.\n• Take home your dough to practice your new skills in your home kitchen the next day. \nPain au Levain: The French classic. Moderately sour\, al dente chew\, crackling crust. \nApple Walnut Farmhouse Bread: Mild tang with tender dried apples. Perfect with soft cheeses. \nSeedy Bâtards: Packed with Seeds and plenty of flavor. Makes outstanding sandwich rolls. \nGrits & Goat Cheese: Savory Anson Mills Yellow Grits and tangy Sonoma Goat Cheese. \nPlus General Principles to make all your baking better:\n• Hand-mixing techniques for tender crusts\n• Focus on bench skills for dough handling and shaping\n• Oven techniques to get the crust you want \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\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/
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
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DTSTART;TZID=America/Los_Angeles:20231020T130000
DTEND;TZID=America/Los_Angeles:20231020T163000
DTSTAMP:20230925T211129Z
CREATED:20230821T174621Z
LAST-MODIFIED:20230925T211129Z
UID:642206-1697806800-1697819400@centralmilling.com
SUMMARY:A taste of Calabria 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! \nI will teach the class how to make fresh Calabrian sausage and we’ll use it in the pasta sauce and we will stuff it in casings and grill some and we’ll make side dishes to go along with our grilled sausage. \n  \nCavatelli con Sugo di Salsiccia (Homemade pasta with sausage and tomato sauce) \nSalsiccia Calabrese (Homemade fresh Calabrian sausage) \nPeperonata (Peppers and onions stewed with tomatoes) \nTortiera di Funghi e Patate (Potatoes layered with wild mushrooms\, breadcrumbs\, parsley and garlic) \nTorta di Noci (Flourless walnut cake) \n\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\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-calabria-with-rosetta-costantino-2/
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/2023/08/Salsiccia-Calabrese.jpg
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DTSTART;TZID=America/Los_Angeles:20231027T090000
DTEND;TZID=America/Los_Angeles:20231027T130000
DTSTAMP:20230925T211259Z
CREATED:20230905T194029Z
LAST-MODIFIED:20230925T211259Z
UID:643495-1698397200-1698411600@centralmilling.com
SUMMARY:The Ultimate Brunch Menu with David Groff
DESCRIPTION:The weekends are all about relaxing\, and those Sunday brunch lines are daunting. Reclaim your weekend with Chef David’s game plan and make-ahead tips\, and enjoy the best meal of the week in your pajamas\, and in the comfort of your own home. Learn beloved baked goods\, classic breakfast dishes\, and your new go-to favorites. Come join the brunch bash\, but please change out of those PJs. \nIn this class\, students will work in four teams of 3 to create the following dishes for a delicious family-style brunch feast: \nMain Dishes \n\nChilaquiles\nBiscuits + Gravy w/ homemade sausage\nShakshuka\nBuckwheat Crepes with eggs\, ham\, and gruyère\n\nSides \n\nFrittata\nCustard French Toast\nSmoked Salmon Benedicts\nSalad Lyonnaise\nGougeres\nCinnamon Crumble Coffee Cake\nMillionaire’s bacon\nSeasonal Scones\n\nA coffee station with light snacks will be provided in the morning\, and students will enjoy a seated lunch of their finished dishes. \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\nInstructor Bios\nAfter graduating from both the California Culinary Academy and Tante Marie’s Cooking School\, David Groff cooked at Zuni Cafe\, and Gioia in San Francisco. He developed meal plans as a personal chef\, volunteered with the Bay Area’s largest fish supplier\, and was the head of instruction for recreational classes at San Francisco Cooking School for seven years.
URL:https://centralmilling.com/class/brunch-class-david-groff/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/09/iStock-973573954.jpg
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