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DTSTART;TZID=America/Los_Angeles:20230310T120000
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CREATED:20230216T212014Z
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UID:609602-1678449600-1678464000@centralmilling.com
SUMMARY:Decadent Dessert Bars with Jim Dodge
DESCRIPTION:Join celebrated pastry chef and author Jim Dodge\, as he shares three decade’s worth of experience and stories each month at the Artisan Baking Center! \nBars are so versatile\, besides enjoying an everyday treat\, they can be cut into small shapes to serve with afternoon tea or at the end of a formal dinner as part of a mignardises plate. Which are the right lemons\, not all varieties are good for lemon bars. Properly repairing and baking the butter crust is essential for exceptional lemon bars. Coconut\, Pecan & Raisin Bars\, learning the best techniques for working with a sugar dough and proper baking. Plus a mystery ingredient that transforms these bars. The correct techniques\, baking time and temperature is essential for the perfect brownies. \nThis is a demonstration and hands-on class. We will finish off the class with a variety of teas and hot coffee– the perfect accompaniment to Jim’s recipes and conversation. \nProducts Made in Class:\nLemon Bars\nPress in butter crust \nCoconut\, Pecan & Raisin Bars\nClassic Sugar Dough \nChocolate Brownies with Chocolate Chips \nCOVID-19 Protocol\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/decadent-dessert-bars-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/2023/02/Lemon-Bars-scaled.jpeg
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DTSTART;TZID=America/Los_Angeles:20230321T130000
DTEND;TZID=America/Los_Angeles:20230321T160000
DTSTAMP:20230124T181845Z
CREATED:20230110T205132Z
LAST-MODIFIED:20230124T181845Z
UID:589899-1679403600-1679414400@centralmilling.com
SUMMARY:The Art of Baguette with Craig Ponsford
DESCRIPTION:Come experience the art of making the French baguette from the guy who beat the French! In this three hour\, hands-on class we will explore how the intricacies of flour\, water\, salt and yeast make the most iconic bread in the world. It is at the same time one of the simplest and one of the most complicated breads we make\, which is what makes it so extraordinary.  Go home with dough to shape and bake at home as well (along with finished baguettes of course!). \n\nCOVID-19 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\nCourse Topics\n\n\nHand mix straight baguette dough\n\n\nIn depth hands-on shaping instruction\n\n\nBaking and Scoring\n\n\nExplore baking baguettes at home\n\n\nDiscuss other uses for this dough\n\n\n\nInstructor Bio\nCraig Ponsford graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma California in 1992. In 1996 his breads won the Gold medal at the Coupe du Monde de la Boulangerie in Paris. He then went on to coach the US Team to victory in 1999. He has coached each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis LeSaffe Cup held in Argentina.  He currently is an instructor at the Artisan Baking Center in Petaluma\, California and has his own bakery/innovation center\, Ponsford’s Place\, in his home town of San Rafael. Craig was an early member of the Bread Baker’s Guild of America and has volunteered as the guild’s chairman for the past eight years. In his teaching at various culinary institutions and in his international consulting for product development and systems optimization he emphasizes quality of ingredients\, techniques and product.
URL:https://centralmilling.com/class/the-art-of-baguette-with-craig-ponsford-16/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Beginner,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2021/10/Ponsford-11.30.21-e1639687476301.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230322T130000
DTEND;TZID=America/Los_Angeles:20230322T160000
DTSTAMP:20221206T223929Z
CREATED:20221206T223929Z
LAST-MODIFIED:20221206T223929Z
UID:589920-1679490000-1679500800@centralmilling.com
SUMMARY:Traditional Pretzels with Craig Ponsford
DESCRIPTION:Twist and Shout! Join Craig Ponsford for a three hour foray into making pretzels by hand. Learn two doughs and multiple different shaping techniques for both Traditional Pretzels and Whole Grain Pretzels. We will cover how to safely handle and use lye. You will go home with freshly baked pretzels as well as dough to prepare at home. \n\nTopics covered in this course:\n\n\nHand mix pretzel dough\n\n\nIn depth hands-on shaping instruction\n\n\n Baking and Scoring\n\n\nExplore baking pretzels at home\n\n\nDiscuss other uses for this dough\n\n\n\n\nInstructor Bio\nCraig Ponsford graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma California in 1992. In 1996 his breads won the Gold medal at the Coupe du Monde de la Boulangerie in Paris. He then went on to coach the US Team to victory in 1999. He has coached each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis LeSaffe Cup held in Argentina.  He currently is an instructor at the Artisan Baking Center in Petaluma\, California and has his own bakery/innovation center\, Ponsford’s Place\, in his home town of San Rafael. Craig was an early member of the Bread Baker’s Guild of America and has volunteered as the guild’s chairman for the past eight years. In his teaching at various culinary institutions and in his international consulting for product development and systems optimization he emphasizes quality of ingredients\, techniques and product. \n  \nCheck out an Article by Houston Porter for the Argus Courier on a past Pretzel Class!
URL:https://centralmilling.com/class/traditional-pretzels-with-craig-ponsford/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2019/08/Pretzels.jpg
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DTSTART;TZID=America/Los_Angeles:20230324T130000
DTEND;TZID=America/Los_Angeles:20230324T163000
DTSTAMP:20230111T003816Z
CREATED:20221203T011344Z
LAST-MODIFIED:20230111T003816Z
UID:589966-1679662800-1679675400@centralmilling.com
SUMMARY:A Taste of Sicily 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! \nIn a “Taste of Sicily”\, we travel to Palermo\, Sicily where you will learn how to make some of my favorite dishes during this time of the year. We will make “Panelle”- chickpea flour fritters\, as served on the streets of Palermo.  For our first course\, we will make pasta with cauliflower flavored with saffron\, raisins and pine nuts\, followed with grilled pork rolls skewered with onion and bay leaves and a salad of blood oranges\, fennel and olives. We will end the meal with a delectable flourless pistachio cake. \n\n\n\nCourse Topics\n\n\nPanelle (Chickpea flour fritters) \nPasta con Broccoli Arriminati (Bucatini pasta with cauliflower\, raisins\, pine nuts and saffron all tossed together and topped with toasted breadcrumbs) \nSpiedini di Maiale (Grilled Pork rolls skewered with onion and bay leaves) \nInsalata di Finocchi e Arance (Salad of blood oranges\, fennel and olives) \nTorta di Pistacchio (Pistachio cake) \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/a-taste-of-sicily-with-rosetta-costantino/
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/2022/12/Pork-rolls-scaled.jpg
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DTSTART;TZID=America/Los_Angeles:20230329T090000
DTEND;TZID=America/Los_Angeles:20230329T170000
DTSTAMP:20230328T215613Z
CREATED:20230306T192946Z
LAST-MODIFIED:20230328T215613Z
UID:615677-1680080400-1680109200@centralmilling.com
SUMMARY:Basic Whole Grain Sourdough
DESCRIPTION:Learn from certified German master baker Pablo with international experience how to work with fresh wholegrain flour\, sourdough and yeast water. \nVarious partially forgotten techniques of traditional bread baking are presented and put into practice. The small number of participants ensures that all participants get the necessary information and attention\, in order to be able to successfully bake bread themselves at home. Let yourself be surprised how good wholegrain can look\, smell and taste. Whether a total beginner or a professional baker – this course will inspire you! \n\nThe course includes:\n\n\nMixed wheat spelt bread in the “stretch and fold” process\n\n\nRye spelt pan bread\n\n\nSweet cinnamon treats\, crispbread and pizza\n\n\nHow do I make my own flour? What do I have to consider?\n\n\nSourdough and flour set for baking at home\n\n\nDocuments on theory and recipes\n\n\nA coffee station and lunch will be served. \n\nInstructor Bio\nPablo Puluke Giet began training at 15 years old in the German baking tradition. He graduated from the Master School of Baking in Munich to become a certified baker\, followed by gaining experience at Bäckerei and Konditorei Reichherzer in Munich. He went on to run the production for a small bakery on the Big Island on Hawaii\, then worked as head baker and production manager for Kenter Canyon Farms in Los Angeles. He currently does research and development in fresh milled whole grains for Mockmill. Pablo is a certified instructor to train pastry chefs and retail staff as well as bread bakers. Armed also with a business degree from the Business School of Munich\, he has managed big accounts such as Mercedes\, Red Bull and others for Germany’s leading accessory producer. He began his own company in 2017\, Der Meisterbäcker\, teaching classes\, performing live baking demos and consulting for restaurants and bakeries around Europe.
URL:https://centralmilling.com/class/basic-whole-grain-sourdough/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2019/11/PabloPans.jpg
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