BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Central Milling - ECPv6.18.2//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://centralmilling.com
X-WR-CALDESC:Events for Central Milling
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20230312T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20231105T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20240310T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20241103T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20250309T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20251102T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241004T100000
DTEND;TZID=America/Los_Angeles:20241004T150000
DTSTAMP:20241003T180606Z
CREATED:20240725T164457Z
LAST-MODIFIED:20241003T180606Z
UID:676807-1728036000-1728054000@centralmilling.com
SUMMARY:Fried Chicken with David Groff
DESCRIPTION:Discover the universal delight of fried chicken in our hands-on class!  Nearly every culture craves the crispy\, golden crust that encases juicy\, tender\, well-seasoned chicken.  Join us as we travel the globe\, perfecting frying techniques from around the world.  You’ll learn to butcher whole chickens\, master dredging\, and explore various frying methods.  We’ll also cover the essentials: choosing the right oil\, maintaining the perfect frying temperature and ensuring safety and proper oil storage and disposal.  Come and elevate your fried chicken game to a new level!  Look out\, Colonel! \nMenu will include Skillet Fried Picnic Chicken with Garlic and Chive Mashed Potatoes; Chicken Kara Age (Japanese Fried Chicken); Korean Fried Chicken (KFC)\, plus delicious sides to round out this mouthwatering feast. \nA coffee station will be available\, and lunch will be served midway through class. \n\n  \nInstructor Bio\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/fried-chicken-with-david-groff-2/
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/2024/06/iStock-1350382805.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241011T120000
DTEND;TZID=America/Los_Angeles:20241011T153000
DTSTAMP:20241008T212757Z
CREATED:20240820T225053Z
LAST-MODIFIED:20241008T212757Z
UID:678645-1728648000-1728660600@centralmilling.com
SUMMARY:Cheeseboard:  Learn to Make Cheese plus Sweet and Savory Accompaniments with Lisal Moran
DESCRIPTION:The season is starting for cozy holiday gatherings with friends\, families and co-workers\, so let’s level up our impressive appetizer skills with homemade cheese. In this class we will learn the science behind cheesemaking and process liquid milk to seasoned fresh cheese\, using tools you already have in your kitchen. To complete the picture\, we will make rustic crackers\, sweet and spicy pecans\, Spanish apple paste\, and discuss how to select the perfect locally made cheeses to round out your offerings. \n  \n\n  \n  \n\nInstructor Bio\nLisal Moran owns Parker Hill Provisions which offers hands-on classes with Sonoma county chefs and artists. Over the last decade\, Lisal has enjoyed creating and teaching baking and pastry classes for food enthusiasts all over the country. She developed her comprehensive pastry expertise in Michelin-starred fine dining kitchens\, and American and French-style bakeries\, most recently at Quail & Condor in Healdsburg\, CA. She lives in Santa Rosa\, CA with her husband and three kids who eagerly help with class recipe testing.
URL:https://centralmilling.com/class/cheeseboard-learn-to-make-cheese-plus-sweet-and-savory-accompaniments/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Intermediate,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2024/08/iStock-1592772115.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241018T120000
DTEND;TZID=America/Los_Angeles:20241018T163000
DTSTAMP:20240920T203233Z
CREATED:20240821T213111Z
LAST-MODIFIED:20240920T203233Z
UID:679158-1729252800-1729269000@centralmilling.com
SUMMARY:Bagels & Schmears with Michael Kalanty
DESCRIPTION: If your idea of a perfect morning is freshly baked bagels\, come learn how to make them\, start to finish.  Chef Michael Kalanty will help you crack the code to get the exact results you want\, whether that’s chewy\, tender\, or sourdough!  This class will give you the understanding and techniques to adapt a basic bagel formula to achieve what your holy grail of bagels looks and tastes like.  Chef will share a few of his favorite schmear recipes like Olive Tapenade\, Jalapeno-Peach\, and Sweet & Spicy Jezebel\, to literally top off the class. \n\nWhat You’ll Practice \n\nkneading styles to get different bagel textures\nshaping & boiling techniques\npro tips for best baking\n\nOur menu includes: \n\nChewy New York Bagels\nSourdough Asiago Cheese & Onion Bagels\nWhole Wheat Raisin Bagels\n\n\n\n\n\nInstructor Bio\nMichael Kalanty is a professional bread baking instructor. He’s written baking curriculums for professional 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”. \n\n 
URL:https://centralmilling.com/class/bagels-schmears-with-michael-kalanty2/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2024/08/iStock-1334764966.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241025T130000
DTEND;TZID=America/Los_Angeles:20241025T163000
DTSTAMP:20240814T155606Z
CREATED:20240814T155606Z
LAST-MODIFIED:20240814T155606Z
UID:678463-1729861200-1729873800@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.\nAt 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-costantino-2/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Cooking Class,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2018/07/20180701_153747-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241029T110000
DTEND;TZID=America/Los_Angeles:20241029T160000
DTSTAMP:20241001T165248Z
CREATED:20240925T212236Z
LAST-MODIFIED:20241001T165248Z
UID:682039-1730199600-1730217600@centralmilling.com
SUMMARY:Home-style Indian Breads with Preeti Mistry
DESCRIPTION:Folks most often think of naan when they hear Indian breads\, but to be clear most South Asian homes do not have a tandoor oven. In this class Chef Preeti Mistry will teach a simple whole wheat dough that is used to make rotli\, a Gujarati flat bread.  From here you’ll will then use this base dough to make 3 more varieties of breads; a stuffed aloo paratha\, spiced fried puri and flakey lachha paratha. Rounding out the class we will make a cucumber raita and  2 different chutneys for dipping. \n\nCOVID-19 Protocol\nAt this time masks and proof of vaccination are NOT required for this class. Masks may be work by students who wish to use them.\n \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \n\nInstructor Bio\nAcclaimed chef\, author and speaker Chef Preeti Mistry is honored to have been twice nominated by the James Beard Foundation as “Best Chef of the West” 2017 & 2018.  They were the Co-Founder & Exec Chef of Navi Kitchen and Juhu Beach Club (both closed) as well as the co-author of The Juhu Beach Club Cookbook. Born in London and raised in the US\, Preeti held Exec Chef roles at the deYoung Musuem in San Francisco and Google HQ in Mountain View\, CA. They were a contestant on Top Chef Season 6. Preeti has been featured in numerous publications including Food & Wine Magazine\, NY Times\, Time Magazine\, Bon Appetit\, SF Chronicle\, Wall Street Journal\, Vogue India\, Eater\, Harper’s Bazaar in addition to Anthony Bourdain’s PARTS UNKNOWN on CNN. \n 
URL:https://centralmilling.com/class/home-style-indian-breads-with-preeti-mistry/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Intermediate,No Experience Necessary
ATTACH;FMTTYPE=image/png:https://centralmilling.com/wp-content/uploads/2024/09/indian-bread.png
END:VEVENT
END:VCALENDAR