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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20230412T090000
DTEND;TZID=America/Los_Angeles:20230412T150000
DTSTAMP:20230320T233846Z
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UID:619529-1681290000-1681311600@centralmilling.com
SUMMARY:Kouign Amann with Nicole Plue
DESCRIPTION:In this hands on course\, you will learn the principles of lamination and spend the day making beautiful buttery pastries of Breton.  You will be guided in how to create a butter block\, enclose it in a yeasted dough and complete all the folds necessary to create the many caramelized layers characteristic of classic Kouign Amann. \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.\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. If there are any changes in this requirement you will be notified immediately.\n \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\nInstructor Bio\nA recipient of the James Beard Award for Outstanding Pastry Chef\, Nicole Plue has worked extensively in restaurants in both the Bay Area and New York City.   For over eight years\, she has been teaching aspiring pastry chefs and avid bakers\, including sold-out Kouign Amann courses at the Artisan Baking Center.
URL:https://centralmilling.com/class/kouign-amann-with-nicole-plue-23/
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/2023/03/2nd-pic.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230413T090000
DTEND;TZID=America/Los_Angeles:20230413T150000
DTSTAMP:20230324T215815Z
CREATED:20230324T213758Z
LAST-MODIFIED:20230324T215815Z
UID:620849-1681376400-1681398000@centralmilling.com
SUMMARY:Kouign Amann with Nicole Plue
DESCRIPTION:Tickets will be available March 25th for purchase! \nIn this hands on course\, you will learn the principles of lamination and spend the day making beautiful buttery pastries of Breton.  You will be guided in how to create a butter block\, enclose it in a yeasted dough and complete all the folds necessary to create the many caramelized layers characteristic of classic Kouign Amann. \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.\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. If there are any changes in this requirement you will be notified immediately.\n \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\nInstructor Bio\nA recipient of the James Beard Award for Outstanding Pastry Chef\, Nicole Plue has worked extensively in restaurants in both the Bay Area and New York City.   For over eight years\, she has been teaching aspiring pastry chefs and avid bakers\, including sold-out Kouign Amann courses at the Artisan Baking Center.
URL:https://centralmilling.com/class/kouign-amann-with-nicole-plue/
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/2023/03/2nd-pic.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230414T120000
DTEND;TZID=America/Los_Angeles:20230414T163000
DTSTAMP:20230221T193230Z
CREATED:20230221T192806Z
LAST-MODIFIED:20230221T193230Z
UID:602136-1681473600-1681489800@centralmilling.com
SUMMARY:Pizza Romana with Michael Kalanty
DESCRIPTION:Join us for hands-on pizza making with Chef Michael Kalanty. Fresh from his visit to Rome\, Michael is excited to share principals and techniques he has learned firsthand with a style of Pizza making that is truly one of a kind. \n“If the rectangular shape of Roman pizza doesn’t surprise you\, you’re sure to raise an eyebrow when you see how it’s served–al taglio. Cut with a pair of scissors\, pizza al taglio is a popular street food of the Italian capitol. You use both hands to show the vendor how wide a slice you want.  It’s transferred to a scale and priced by weight.  \nJust about any shape or style of pizza could be cut into slices using scissors\, so the term al taglio doesn’t really tell you what to expect in terms of the pizza’s texture\, thickness\, or baking technique. When speaking of specific styles of Roman pies\, the terms Pizza Romana and Pizza alla Pala are more important.” \n\nWhat You’ll Practice \nBoth styles of Roman pies: \n\nPizza alla Pala–rectangular and thin\, slid directly onto the oven deck from a flat board or “pala”.\nPizza Romana-baked in a heavy metal pan for crunchy sides and bottom with a thicker\, tender interior.\n\nPlus General Principles to make all your baking better: \n\nHand-mixing techniques for tender crusts\nFocus on dough proofing\, handling and shaping\nTechniques to get the crust you want\n\n\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\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”. You can find him teaching online at The Great Courses and Craftsy. \n\n“I’m just back from a hands-on pizza trek through Rome. You can read all about my experiences in the article “From Rome with Love” featured in Pizza Magazine Quarterly. Better still\, join me in class and explore the flavors and crusty textures of this Roman specialty from an  insider’s view.”
URL:https://centralmilling.com/class/pizza-romana-with-michael-kalanty-2/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Cooking Class,No Experience Necessary,Pizza
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2022/08/Perfecting-Pizza.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230421T130000
DTEND;TZID=America/Los_Angeles:20230421T163000
DTSTAMP:20221203T011415Z
CREATED:20221203T011415Z
LAST-MODIFIED:20221203T011415Z
UID:589975-1682082000-1682094600@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\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\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-4/
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
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DTSTART;TZID=America/Los_Angeles:20230425T130000
DTEND;TZID=America/Los_Angeles:20230425T160000
DTSTAMP:20230419T235909Z
CREATED:20230331T203549Z
LAST-MODIFIED:20230419T235909Z
UID:622804-1682427600-1682438400@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\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\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/
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:20230426T120000
DTEND;TZID=America/Los_Angeles:20230426T170000
DTSTAMP:20230419T235638Z
CREATED:20230321T183451Z
LAST-MODIFIED:20230419T235638Z
UID:619697-1682510400-1682528400@centralmilling.com
SUMMARY:Sauerdough Pizza Making with Pablo
DESCRIPTION:Learn from certified German master baker Pablo with international experience how to work with amazing Sauerdough Products at home. \nYou will be learning all the essentials you need to work successfully with Sauerdough \n\nCreate – Feed – Maintain Sauerdough\nMixing Doughs by Hand\nFermenting – Proofing – Retarding\nTemperature – Oven – Baking\n\n\nThe course includes:\n\n\n\nTake Home Sauerdough Starter\nMixing dough in Class to take home\nFully ready to go Pizza Dough to take home\nBake your own Pizza\nHand Book\n\n\n\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\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/pizza-with-pablo-1/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Pizza
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/03/pablo-pizza-5-scaled.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230428T120000
DTEND;TZID=America/Los_Angeles:20230428T160000
DTSTAMP:20230324T164138Z
CREATED:20230323T182940Z
LAST-MODIFIED:20230324T164138Z
UID:617563-1682683200-1682697600@centralmilling.com
SUMMARY:Tea Cakes\, Shortbread and Scones\, Oh My! 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! \nThe finest scones and shortbread are hand mixed. This gently blending creates the perfect texture\, tenderness and flavor that is difficult to achieve with a mixer. The demo and hands on will focus on hand mixing. Equally as important is using the right ingredients. You will learn the European techniques for hand mixing. This will be an enlightening experience since it will give you a greater understanding of how the ingredients are manipulated and change during the process. This knowledge will increase your pastry judgement when mixing other similar doughs in a mixer. Precooking and maceration of the dates gives this tea cake an exceptional flavor and texture. It’s perfectly enhanced by the Crème Fraîche & Butterscotch Sauce. \nWe will finish the day with a tasting of the pasties and loose leaf Fortnum & Mason Tea during the Q&A.\nThis is a demonstration and hands-on class. To maximize the hand-on portion of the class the ingredients will be premeasured. Each student will leave with each of the desserts that they make. \nProducts Made in Class:\nDate & Walnut Tea Cake with Crème Fraîche & Butterscotch Sauce \nEnglish Currant Scones \nEnglish Blueberry Scones \nScottish Shortbread \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/tea-cakes-with-jim-dodge-2/
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/2023/03/scuhns.jpg
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