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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20240913T140000
DTEND;TZID=America/Los_Angeles:20240913T160000
DTSTAMP:20240726T210110Z
CREATED:20240626T200301Z
LAST-MODIFIED:20240726T210110Z
UID:674694-1726236000-1726243200@centralmilling.com
SUMMARY:Jam Making with Rachel Saunders
DESCRIPTION:Learn the craft of making beautiful jams and preserve some of the incredible fruit the month of September brings.  Join Rachel Saunders\, author of The Blue Chair Jam Cookbook and I Love Jam.  In this 2-hour demonstration class\, Rachel will explain in depth the process of making jam\, from prepping the fruit through to the jarring process.  With the info gained\, you will feel confident making jams all year round.  Each person will take home at least two jars of jams made in class. \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.\n \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \n\nRachel Saunders is the founder of the beloved Blue Chair Jam Company\, and the author several books including the James Beard Award-nominated\, The Blue Chair Jam Cookbook\, a definitive guide on jams and marmalades.
URL:https://centralmilling.com/class/jam-making-with-rachel-saunders/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Beginner,Demonstration,Intermediate,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2024/06/iStock-499755281.jpg
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DTSTART;TZID=America/Los_Angeles:20240918T123000
DTEND;TZID=America/Los_Angeles:20240918T160000
DTSTAMP:20240808T194218Z
CREATED:20240719T222335Z
LAST-MODIFIED:20240808T194218Z
UID:674606-1726662600-1726675200@centralmilling.com
SUMMARY:Canelés + Madeleines with Nicole Plue
DESCRIPTION:Join us for an afternoon making these iconic French treats\, madeleines and canelés.  From ingredient selection to the mix and then bake\, we’ll make and taste several variations of both.    To make the day more fragrant\, we’ll do a vanilla bean comparison and tasting courtesy of Tahitian Gold Company.  Come learn how to make these delicious cakes and grow your baking skills.   \n  \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.\n \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \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 ten years\, she has been teaching aspiring pastry chefs and avid bakers\, first as the Director of Pastry at the San Francisco Cooking School and now at the Artisan Baking Center.
URL:https://centralmilling.com/class/caneles-with-nicole-plue1/
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/png:https://centralmilling.com/wp-content/uploads/2024/07/ABC-e1722616818752.png
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DTSTART;TZID=America/Los_Angeles:20240920T120000
DTEND;TZID=America/Los_Angeles:20240920T163000
DTSTAMP:20240919T202108Z
CREATED:20240625T223042Z
LAST-MODIFIED:20240919T202108Z
UID:674640-1726833600-1726849800@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-6/
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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DTSTART;TZID=America/Los_Angeles:20240927T123000
DTEND;TZID=America/Los_Angeles:20240927T163000
DTSTAMP:20240925T230526Z
CREATED:20240813T211005Z
LAST-MODIFIED:20240925T230526Z
UID:678348-1727440200-1727454600@centralmilling.com
SUMMARY:Apple Pie from Scratch with Malaka Wilson-Greene
DESCRIPTION:This class will focus on all elements of baking a fruit pie from scratch. We’ll cover everything you need to know about the scariest part: the crust. You’ll learn about everything it takes to make a delicious filling. You’ll get answers to all your pie questions as well as recipes and techniques to help you troubleshoot any issues that can arise in your pie making journey. This class will be a make\, bake\, take class where you’ll make everything from scratch\, bake it\, and take it home to share with family and friends! \n\n  \nInstructor Bio\n\n  \nMalaka Wilson-Greene owned Two Chicks in the Mix\, a baking company focused on pies and wedding cakes from 2012 to 2024. Her work has been published in the New York Times\, Diablo Magazine\, and the San Francisco Chronicle. She loves teaching and making baking feel more accessible and enjoyable for others. Malaka lives in Oakland with her wife. \n  \n 
URL:https://centralmilling.com/class/apple-pie-from-scratch-with-malaka-wilson-greene/
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/2024/08/MV-TwoChicksInTheMix10.28.175327-scaled.jpg
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