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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20240802T123000
DTEND;TZID=America/Los_Angeles:20240802T160000
DTSTAMP:20240716T152203Z
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UID:672488-1722601800-1722614400@centralmilling.com
SUMMARY:Rustic Summer Galettes and Pastries with Lisal Moran
DESCRIPTION:Have you always wanted to make flaky pastry crust with ease? In this hands-on class\, we will focus on technique and make flaky and tender pie dough from just four ingredients. Plus we’ll cover the basics of rolling and shaping so you can create several different pastries from this one versatile dough. The tentative menu includes a peach blueberry streusel galette\, a blackberry and brown butter frangipane galette\, mini veggie and cheese quiche\, and jam hand pies. After this class\, you’ll be able to avoid the typical frustrations with pie dough and confidently feature delicious summer produce. \n  \n\n\nInstructor Bios\nLisal Moran is the Classes Director and main instructor at Quail & Condor bakery. For the last decade\, Lisal has enjoyed creating and teaching hands-on classes for food enthusiasts all over the country. Growing up in California’s Sacramento Valley with a mom who grew amazing produce and a dad who had a strong sweet tooth\, she quickly formed a robust appreciation for high quality desserts. She went on to develop her comprehensive pastry expertise in American and French-style bakeries and Michelin-starred fine dining kitchens. She now lives in Santa Rosa\, CA with her husband and three kids who eagerly help with class recipe testing.
URL:https://centralmilling.com/class/rustic-summer-galletes-pastries/
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/2024/05/PhotoEmmaKMorris-01981-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240809T100000
DTEND;TZID=America/Los_Angeles:20240809T140000
DTSTAMP:20240604T210654Z
CREATED:20240531T182449Z
LAST-MODIFIED:20240604T210654Z
UID:672591-1723197600-1723212000@centralmilling.com
SUMMARY:Steam Buns with Nicole Plue & David Groff
DESCRIPTION:Join us for a hands-on workshop making delicious\, fluffy steam buns and a variety of fillings and garnishes including a from scratch hoisin sauce.  Nicole will lead you through the dough process:  mixing\, shaping and steaming.  With David\, you’ll make fillings including pork belly\, fried chicken and a vegetarian option plus an array of accompaniments including kimchi cucumbers and a zippy cabbage slaw.  Steam\, eat\, smile\, repeat. \nA coffee station will be available\, and lunch will be served midway through class. \n\n\n  \nInstructor Bios\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. \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/steam-buns-with-nicole-plue-david-groff/
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/2024/05/iStock-2020782969.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240816T123000
DTEND;TZID=America/Los_Angeles:20240816T160000
DTSTAMP:20240712T174055Z
CREATED:20240712T174055Z
LAST-MODIFIED:20240712T174055Z
UID:675791-1723811400-1723824000@centralmilling.com
SUMMARY:Rustic Summer Galettes and Pastries with Lisal Moran
DESCRIPTION:Have you always wanted to make flaky pastry crust with ease? In this hands-on class\, we will focus on technique and make flaky and tender pie dough from just four ingredients. Plus we’ll cover the basics of rolling and shaping so you can create several different pastries from this one versatile dough. The tentative menu includes a peach blueberry streusel galette\, a blackberry and brown butter frangipane galette\, mini veggie and cheese quiche\, and jam hand pies. After this class\, you’ll be able to avoid the typical frustrations with pie dough and confidently feature delicious summer produce. \n  \n\n\nInstructor Bios\nLisal Moran is the Classes Director and main instructor at Quail & Condor bakery. For the last decade\, Lisal has enjoyed creating and teaching hands-on classes for food enthusiasts all over the country. Growing up in California’s Sacramento Valley with a mom who grew amazing produce and a dad who had a strong sweet tooth\, she quickly formed a robust appreciation for high quality desserts. She went on to develop her comprehensive pastry expertise in American and French-style bakeries and Michelin-starred fine dining kitchens. She now lives in Santa Rosa\, CA with her husband and three kids who eagerly help with class recipe testing.
URL:https://centralmilling.com/class/rustic-summer-galettes-and-pastries-with-lisal-moran-2/
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/2024/05/PhotoEmmaKMorris-01981-scaled.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240819T130000
DTEND;TZID=America/Los_Angeles:20240819T160000
DTSTAMP:20240612T205051Z
CREATED:20240612T205051Z
LAST-MODIFIED:20240612T205051Z
UID:673518-1724072400-1724083200@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 hometown 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-8/
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
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240822T090000
DTEND;TZID=America/Los_Angeles:20240822T150000
DTSTAMP:20240628T210425Z
CREATED:20240521T221751Z
LAST-MODIFIED:20240628T210425Z
UID:671813-1724317200-1724338800@centralmilling.com
SUMMARY:1 Dough : 3 Styles of American Pizza with Leah Scurto
DESCRIPTION:In this class you will learn how to manipulate fermentation and maturation to make 3 of the most popular American pizza styles using just 1 dough. Spend the day with 5-time Pizza Champion Leah Scurto of PizzaLeah as she shows you how to master the best pizza styles from Coast to Coast without leaving our kitchen! From New York’s chewy yet crispy hand-tossed crust\, to the California Artisan regional style\, and the thick\, crunchy pan pizza found in Detroit– this is a Pizza pilgrimage you definitely want to secure your ticket to. \nA coffee and water station will be set up. A working Lunch will be included in the schedule where you will enjoy Pizza you have made. \n\n\n\n\nInstructor Bio\nLeah Scurto first starting making pizzas in 1997. She spent years honing her skills working in a small Bay Area pizza chain called\, Pizza My Heart. In mid 2018\, Leah branched out on her own and began the process of creating Pizzaleah.  Since opening in March 2020\, Pizzaleah has been included multiple times on the San Francisco Chronicle’s list of the 25 Top Restaurants in the San Francisco Bay Area. Leah has competed in pizza competitions across the United States and Italy. She is 5-time pizza champion and in 2022 she was featured on Hulu’s original show\, Best In Dough. In 2021 She was recognized as one of Pizza Today Magazine’s Rising Stars of the Pizza Industry. Leah has also had the honor of judging international pizza competitions. She also teaches pizza-making classes and works as a restaurant/pizza consultant.
URL:https://centralmilling.com/class/1-dough-3-styles-of-american-pizza-with-leah-scurto-8-24/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,Demonstration,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2024/02/PhotoEmmaKMorris-00641.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240823T130000
DTEND;TZID=America/Los_Angeles:20240823T163000
DTSTAMP:20240521T210136Z
CREATED:20240521T210136Z
LAST-MODIFIED:20240521T210136Z
UID:671796-1724418000-1724430600@centralmilling.com
SUMMARY:A Summer Feast from Southern Italy 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! \nLet’s celebrate summer with dishes found in the South of Italy. This hearty\, bountiful Vegetarian meal has something for everyone\, and will feature fresh ingredients available during the summers in Italy. Participants in the class will work in teams to create delicious dishes\, while being called to see demonstrations and important techniques Rosetta has mastered in her recipes. This is a social and active class that will make you feel as if you are cooking amongst family to create a spectacular meal. Grab a friend and get your seat for this class today! \n\n\n\nCourse Topics\n\n\nPolpette di Melanzane (Crispy meatless eggplant meatballs)\nBusiate con Pesto alla Trapanese (Spiral shaped homemade pasta with Pesto Trapanese)\nParmigiana di Zucchine (Baked zucchini layered with tomato\, mozzarella and parmigiano reggiano)\nPanzanella (Tomato\, cucumber\, red onions\, basil\, bread salad)\nGelo di Melone (Sicilian Watermelon Pudding) \n  \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-summer-feast-from-southern-italy-with-rosetta-costantino/
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/2023/03/Rosetta_Kitchen2.jpg
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