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DTSTART;TZID=America/Los_Angeles:20221202T130000
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UID:553894-1669986000-1669998600@centralmilling.com
SUMMARY:Holiday Desserts from Southern Italy with Rosetta Costantino
DESCRIPTION:Join the wonderful Rosetta Costantino as she takes us on a tour of the desserts of Southern Italy. In this class we will make desserts that are typically prepared for the holidays in Southern Italy. We will bake two different cookies\, Pezzetti di Cannella from Puglia and Mostaccioli from Calabria. We will also make bocconotti\, pasta frolla filled with almonds\, chocolate and Christmas spices\, and an olive oil orange cake\, and we will conclude with cannoli filled with homemade ricotta as they do in Palermo at Christmas time.\n\n\n\nCourse Topics\n\n\nPezzetti di Cannella (Little cinnamon cookies) \nMostaccioli con Mandorle (Honey cookies filled with almonds\, cocoa and anisette) \nBocconotti (Tartlets filled with chocolate\, almonds and Christmas spices) \nCiambella all’Arancia (Orange-scented olive oil cake) \nCannoli Siciliani (Sicilian cannoli filled with homemade ricotta) \n\nHealth & Safety Protocol\nAll course attendees and guests of the 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. Course instructors may also wish to request certain health and safety standards for their courses. Attendees will receive such requirements and current standards in a pre-class email 48 hours prior to the class date. \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \nFor Californians you can get your digital COVID-19 Vaccine Record here. \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/holiday-desserts-from-southern-italy-with-rosetta-costantino-2/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2022/08/Bocconotti-after-baking-dusted-with-powder-sugar.jpg
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DTSTART;TZID=America/Los_Angeles:20221208T120000
DTEND;TZID=America/Los_Angeles:20221208T160000
DTSTAMP:20221028T235530Z
CREATED:20221010T171024Z
LAST-MODIFIED:20221028T235530Z
UID:567645-1670500800-1670515200@centralmilling.com
SUMMARY:Holiday Cakes with Jim Dodge
DESCRIPTION:The holidays are upon us\, and what could be more festive than indulgent Christmas cakes? With classic winter flavors like chestnut and candied fruits\, Jim Dodge shows us how to create stunning celebratory desserts by using flavorful and fresh ingredients. This is a hands-on class with demonstrations and limited class size to allow for more individual attention from your instructor. Each student will take home each of the cakes made in class. \nProducts Made in Class:\n\n\nEnglish Fruit Cake (less sweet than American fruit cakes and doesn’t contain over processed artificially flavored and colored candied fruits)\n\n\nChocolate & Chestnut Roulade (chocolate cake with a chestnut cream fill and chocolate glaze is always dazzling dessert)\n\n\nCOVID-19 Protocol – Please read before purchase\nThe Artisan Baking Center follows all current local guidelines regarding Covid-19. At this time\, mask wearing and vaccination confirmation is not necessary\, however masks are encouraged to help stop the spread of illness. \nIf there is a change in these requirements\, attendees will receive an update one week prior to the course\, and asap up to the course start time. \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \nFor Californians you can get your digital COVID-19 Vaccine Record here. \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 made his home in the Pacific Rim and opened The American Pie\, a restaurant and pastry shop 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 30 years he has taught in the Japan\, Korea\, Mexican and Panama. Jim is an advisor to the Julia Child Foundation and jury chair for the Julia Child Award.
URL:https://centralmilling.com/class/holiday-cakes-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/2018/08/Jim_Dodge-8103711_2500px-e1533252747353.jpg
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