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:20220313T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20221106T090000
END:STANDARD
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
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230901T120000
DTEND;TZID=America/Los_Angeles:20230901T163000
DTSTAMP:20230807T180906Z
CREATED:20230717T161730Z
LAST-MODIFIED:20230807T180906Z
UID:639575-1693569600-1693585800@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  \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-5/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230922T120000
DTEND;TZID=America/Los_Angeles:20230922T163000
DTSTAMP:20230907T220340Z
CREATED:20230823T204116Z
LAST-MODIFIED:20230907T220340Z
UID:642443-1695384000-1695400200@centralmilling.com
SUMMARY:Mastering the French Éclair with Jim Dodge
DESCRIPTION:Join celebrated pastry chef and author Jim Dodge\, as he shares four decade’s worth of experience and stories each month at the Artisan Baking Center. \nÉclairs are one of the most versatile pastries. Once you have the choux pastry (pâte à choux) tubular shells made\, they can be filled with a wide variety of fillings and glazes. The techniques you learn in this class will give you the confidence and skills to master stunning eclairs to please a crowd. \nClass will begin with demonstrations and move into the hands-on part of the class where you will be making and piping the choux pastry. Then you will fill the shells\, glaze the tops and add the embellishments. To maximize the hand-on portion of the class the ingredients will be pre-measured and tools distributed. \nRecipes:\nHazelnut Chocolate Cream\, Dark Chocolate Glaze\, Toasted Hazelnuts\nMilk Chocolate & Orange Cream\, Milk Chocolate Glaze\, Raspberries\nLemon Cream\, Guittard White Chocolate Glaze & Candied Lemon Peel\nPistachio Cream\, Chocolate Glaze & Salted Candied Pistachio \nTechniques learned\nChoux Pastry (Pâte à Choux)\nPastry Cream\nLemon Curd\, Orange Curd\, Lime Curd\,\nLemon\, Chocolate\, Milk Chocolate Orange Creams\nPistachio Cream\nCandied Julianne Lemon Peel\nDark Chocolate\, Milk Chocolate & White Chocolate Glazes\nSalted Candied Pistachios \nJIM DODGE is an award winning pastry chef\, cookbook author and restaurateur. He was twice featured on Julia Child’s Kitchen\, and is now an advisor to the board of her foundation and jury chair for The Julia Child Award. He rose to national prominence as executive pastry chef at the Stanford Court in San Francisco\, opened the award winning American Pie Pastry shop in Hong Kong\, and taught baking annually for 10 years in Japan. He was senior vice president of New England Culinary Institute and more recently director of specialty culinary programs for Bon Appétit Restaurant Management Company\, an on-site restaurant company offering full food-service management to corporations\, universities\, museums\, and specialty venues. 
URL:https://centralmilling.com/class/eclairs-with-jim-dodge-1/
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/2023/08/jims-eclairs.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230926T130000
DTEND;TZID=America/Los_Angeles:20230926T160000
DTSTAMP:20230807T193237Z
CREATED:20230807T193237Z
LAST-MODIFIED:20230807T193237Z
UID:641235-1695733200-1695744000@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\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-5/
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/2023/08/iStock-1192760470.jpg
END:VEVENT
END:VCALENDAR