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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20241004T100000
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DTSTAMP:20241003T180606Z
CREATED:20240725T164457Z
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UID:676807-1728036000-1728054000@centralmilling.com
SUMMARY:Fried Chicken with David Groff
DESCRIPTION:Discover the universal delight of fried chicken in our hands-on class!  Nearly every culture craves the crispy\, golden crust that encases juicy\, tender\, well-seasoned chicken.  Join us as we travel the globe\, perfecting frying techniques from around the world.  You’ll learn to butcher whole chickens\, master dredging\, and explore various frying methods.  We’ll also cover the essentials: choosing the right oil\, maintaining the perfect frying temperature and ensuring safety and proper oil storage and disposal.  Come and elevate your fried chicken game to a new level!  Look out\, Colonel! \nMenu will include Skillet Fried Picnic Chicken with Garlic and Chive Mashed Potatoes; Chicken Kara Age (Japanese Fried Chicken); Korean Fried Chicken (KFC)\, plus delicious sides to round out this mouthwatering feast. \nA coffee station will be available\, and lunch will be served midway through class. \n\n  \nInstructor Bio\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/fried-chicken-with-david-groff-2/
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/2024/06/iStock-1350382805.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241011T120000
DTEND;TZID=America/Los_Angeles:20241011T153000
DTSTAMP:20241008T212757Z
CREATED:20240820T225053Z
LAST-MODIFIED:20241008T212757Z
UID:678645-1728648000-1728660600@centralmilling.com
SUMMARY:Cheeseboard:  Learn to Make Cheese plus Sweet and Savory Accompaniments with Lisal Moran
DESCRIPTION:The season is starting for cozy holiday gatherings with friends\, families and co-workers\, so let’s level up our impressive appetizer skills with homemade cheese. In this class we will learn the science behind cheesemaking and process liquid milk to seasoned fresh cheese\, using tools you already have in your kitchen. To complete the picture\, we will make rustic crackers\, sweet and spicy pecans\, Spanish apple paste\, and discuss how to select the perfect locally made cheeses to round out your offerings. \n  \n\n  \n  \n\nInstructor Bio\nLisal Moran owns Parker Hill Provisions which offers hands-on classes with Sonoma county chefs and artists. Over the last decade\, Lisal has enjoyed creating and teaching baking and pastry classes for food enthusiasts all over the country. She developed her comprehensive pastry expertise in Michelin-starred fine dining kitchens\, and American and French-style bakeries\, most recently at Quail & Condor in Healdsburg\, CA. She lives in Santa Rosa\, CA with her husband and three kids who eagerly help with class recipe testing.
URL:https://centralmilling.com/class/cheeseboard-learn-to-make-cheese-plus-sweet-and-savory-accompaniments/
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/2024/08/iStock-1592772115.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20241015
DTEND;VALUE=DATE:20241017
DTSTAMP:20241014T211818Z
CREATED:20240821T155111Z
LAST-MODIFIED:20241014T211818Z
UID:679048-1728950400-1729123199@centralmilling.com
SUMMARY:Elevated Bakery Case Favorites with Guittard Chocolate
DESCRIPTION:GET TICKETS\nClass Details\nTuesday\,October 15 & Wednesday\, October 16 // 9am–4pm\nJoin Guittard chefs Donald Wressell and Josh Johnson for a two-day\, advanced baking class focused on innovative ways to incorporate chocolate into your bakery case.\nIn this hands-on\, professional-level class you will learn to make beloved bakery items with a modern twist – from Babka and Scones to Tarte Tropézienne\, Linzer Tarts and more – and have an opportunity to work with Guittard’s premium Couverture line as well as Central Milling organic flour & grains. \n\nInstructor Bios\nDonald Wressell has been the Corporate Pastry Chef at Guittard Chocolate since 2006.  Prior to that he was the Executive Pastry Chef at the Four Seasons Hotel in Beverly Hills where he wooed the hotel’s celebrity clientele with his inventive creations and humor.  Wressell’s accolades are many including representing Team USA seven times at the Coupe du Monde de la Patisserie as a competitor\, team captain\, coach\, manager and/or jury member. \nJosh Johnson is the Pastry Chef of Guittard Chocolate Company\, where he brings his celebrated craft\, artistry and palate in developing new recipes and ideas with Executive Pastry Chef Donald Wressell. Josh has competed in and won the National Pastry Team Championship with team captain Donald Wressell. The team went on to win Best Dégustation and Silver Medal overall at the 2012 World Pastry Championship in Las Vegas. Josh also competed in the 2015 Coupe du Monde de la Pâtisserie coached by Ewald Notter and Donald Wressell\, where the team brought home the Bronze medal.
URL:https://centralmilling.com/class/guittard-chocolate-elevated-bakery-case-favorites/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Chocolate,Intermediate,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2024/08/20170717_Guittard_©Audrey-1976-LC_edits-3-1-scaled.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241018T120000
DTEND;TZID=America/Los_Angeles:20241018T163000
DTSTAMP:20240920T203233Z
CREATED:20240821T213111Z
LAST-MODIFIED:20240920T203233Z
UID:679158-1729252800-1729269000@centralmilling.com
SUMMARY:Bagels & Schmears with Michael Kalanty
DESCRIPTION: If your idea of a perfect morning is freshly baked bagels\, come learn how to make them\, start to finish.  Chef Michael Kalanty will help you crack the code to get the exact results you want\, whether that’s chewy\, tender\, or sourdough!  This class will give you the understanding and techniques to adapt a basic bagel formula to achieve what your holy grail of bagels looks and tastes like.  Chef will share a few of his favorite schmear recipes like Olive Tapenade\, Jalapeno-Peach\, and Sweet & Spicy Jezebel\, to literally top off the class. \n\nWhat You’ll Practice \n\nkneading styles to get different bagel textures\nshaping & boiling techniques\npro tips for best baking\n\nOur menu includes: \n\nChewy New York Bagels\nSourdough Asiago Cheese & Onion Bagels\nWhole Wheat Raisin Bagels\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”. \n\n 
URL:https://centralmilling.com/class/bagels-schmears-with-michael-kalanty2/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2024/08/iStock-1334764966.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241024T083000
DTEND;TZID=America/Los_Angeles:20241024T160000
DTSTAMP:20240925T213839Z
CREATED:20240920T232217Z
LAST-MODIFIED:20240925T213839Z
UID:681782-1729758600-1729785600@centralmilling.com
SUMMARY:Baking with Ancient Grains with Michael McGrath
DESCRIPTION:  \nUnlock the flavor of ancient grains with Chef Michael McGrath. With exceptional taste and digestibility these grains are the key to making your breads memorable. \nLong before Wonder Bread there was real bread. Nutritious\, flavorful and truly the staff of life. Einkorn (Triticum monococcum) is known as the mother wheat and it has been a part of the human diet for over 14\,000 years. Khorasan (Triticum turgidum ssp. turanicum) also known as kamut™\, is a relative newcomer appearing about 6\,000 years ago in the middle east. Both wheats stand out for their flavor\, protein content and nutritional profiles. \nWe’ll be baking in an Italian Pane Rustica style. Rustic breads from Southern Italy like filone (a shorter\, fatter baguette) with Khorasan and pane Pugliese (round) with einkorn. \nWhat You’ll Learn \n\nWhy ancient grains?\nPreferments and ancient grains\nMilling whole grains\nMixing\, hydration and timing\nConsiderations for the home baker\nBulk maturation
 Portioning\, shaping
 proofing\nBaking\n\nBy the end of this class you’ll bake tastier and better bread. \n\n  \n\nInstructor Bio\nMichael McGrath is the former Chef/Owner of Panificio on the Coast\, a critically acclaimed Roman style pizzeria and bakery. He introduced San Mateo County to Roman style pizza al taglio and developed a loyal following among the local community and the Bay Area’s ex-pat Italian community. In 2023\, Michael sold the restaurant and relocated to Sonoma County. \n 
URL:https://centralmilling.com/class/ancient-grains-with-michael-mcgrath/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Beginner,Bread,Intermediate
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2024/09/iStock-1744848329.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241025T130000
DTEND;TZID=America/Los_Angeles:20241025T163000
DTSTAMP:20240814T155606Z
CREATED:20240814T155606Z
LAST-MODIFIED:20240814T155606Z
UID:678463-1729861200-1729873800@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\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-2/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241029T110000
DTEND;TZID=America/Los_Angeles:20241029T160000
DTSTAMP:20241001T165248Z
CREATED:20240925T212236Z
LAST-MODIFIED:20241001T165248Z
UID:682039-1730199600-1730217600@centralmilling.com
SUMMARY:Home-style Indian Breads with Preeti Mistry
DESCRIPTION:Folks most often think of naan when they hear Indian breads\, but to be clear most South Asian homes do not have a tandoor oven. In this class Chef Preeti Mistry will teach a simple whole wheat dough that is used to make rotli\, a Gujarati flat bread.  From here you’ll will then use this base dough to make 3 more varieties of breads; a stuffed aloo paratha\, spiced fried puri and flakey lachha paratha. Rounding out the class we will make a cucumber raita and  2 different chutneys for dipping. \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\nAcclaimed chef\, author and speaker Chef Preeti Mistry is honored to have been twice nominated by the James Beard Foundation as “Best Chef of the West” 2017 & 2018.  They were the Co-Founder & Exec Chef of Navi Kitchen and Juhu Beach Club (both closed) as well as the co-author of The Juhu Beach Club Cookbook. Born in London and raised in the US\, Preeti held Exec Chef roles at the deYoung Musuem in San Francisco and Google HQ in Mountain View\, CA. They were a contestant on Top Chef Season 6. Preeti has been featured in numerous publications including Food & Wine Magazine\, NY Times\, Time Magazine\, Bon Appetit\, SF Chronicle\, Wall Street Journal\, Vogue India\, Eater\, Harper’s Bazaar in addition to Anthony Bourdain’s PARTS UNKNOWN on CNN. \n 
URL:https://centralmilling.com/class/home-style-indian-breads-with-preeti-mistry/
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/2024/09/indian-bread.png
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