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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20241205T100000
DTEND;TZID=America/Los_Angeles:20241205T160000
DTSTAMP:20241104T221721Z
CREATED:20241104T182812Z
LAST-MODIFIED:20241104T221721Z
UID:687312-1733392800-1733414400@centralmilling.com
SUMMARY:Breads for the Holiday Table with Robert Jorin
DESCRIPTION:Join us for a festive day baking yeasted breads that will make your holiday gatherings extra special and delicious.  Chef Robert Jorin will guide you through a flavorful mix of sweet and savory breads from traditional Stollen to Onion Walnut loaves.  Through a mix of demonstration and hands-on\, you’ll gain the confidence to recreate these treats at home to share or gift to family\, friends and neighbors.  Menu includes:  Traditional Stollen\, Butter Braids and Rolls\, Almond and Hazelnut Breakfast Twists\, Orange Brioche Breakfast Rolls\,  Rosemary Olive Bread and Onion Walnuts Loaves.   All baking levels welcome.  Lunch is included. \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 Certified Master Baker and Pastry Chef\,  Chef Robert Jorin has taught legions of working pastry chefs and bakers in his role as Associate Dean at the Culinary Institute of America for 27 years.  Recently retired\, he’s bringing his teaching expertise to the Artisan Baking Center. \n 
URL:https://centralmilling.com/class/breads-for-the-holiday-table-with-robert-jorin/
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/2024/11/iStock-673084892.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241206T130000
DTEND;TZID=America/Los_Angeles:20241206T163000
DTSTAMP:20241016T202000Z
CREATED:20241016T202000Z
LAST-MODIFIED:20241016T202000Z
UID:684440-1733490000-1733502600@centralmilling.com
SUMMARY:Holiday Desserts from Southern Italy with Rosetta Costantino
DESCRIPTION:Join the wonderful Rosetta Costantino as she takes us on a tour of the festive sweets of Southern Italy. In this class we will make desserts that are typically prepared for the holidays.  We will bake two different cookies\, Pezzetti di Cannella from Puglia and Mostaccioli from Calabria. We will also make bocconotti\, pasta frolla filled with almonds\, chocolate and Christmas spices\, and an olive oil orange cake\, and we will conclude with cannoli filled with homemade ricotta as they do in Palermo at Christmas time.\n\n\n\nCourse Topics\n\n\nPezzetti di Cannella (Little cinnamon cookies) \nMostaccioli con Mandorle (Honey cookies filled with almonds\, cocoa and anisette) \nBocconotti (Tartlets filled with chocolate\, almonds and Christmas spices) \nCiambella all’Arancia (Orange-scented olive oil cake) \nCannoli Siciliani (Sicilian cannoli filled with homemade ricotta) \n  \n\n\nHealth & Safety Protocol \nIncidents of Covid-19 are currently on the rise\, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness. \nAlthough masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center\, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at abc@centralmilling.com if this occurs to speak with a class coordinator. \nThe 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 policy\, all students will be notified immediately. \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. 
URL:https://centralmilling.com/class/holiday-desserts-from-southern-italy-with-rosetta-costantino/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2022/08/Bocconotti-after-baking-dusted-with-powder-sugar.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241210T123000
DTEND;TZID=America/Los_Angeles:20241210T160000
DTSTAMP:20241209T162922Z
CREATED:20240923T171741Z
LAST-MODIFIED:20241209T162922Z
UID:681980-1733833800-1733846400@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-madeleines-with-nicole-plue/
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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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241213T100000
DTEND;TZID=America/Los_Angeles:20241213T140000
DTSTAMP:20241022T220232Z
CREATED:20241022T220232Z
LAST-MODIFIED:20241022T220232Z
UID:685103-1734084000-1734098400@centralmilling.com
SUMMARY:Feast of the Seven Fishes with David Groff
DESCRIPTION:Join David for a hands-on class celebrating the Italian-American tradition of the “Feast of the Seven Fishes.” Typically enjoyed on Christmas Eve\, this class will equip you with all the tools and menu planning skills to create your own ‘Festa dei Sette Pesci’. You’ll prepare delicious seafood dishes inspired by the freshest seasonal ingredients from the local seafood market\, with a menu designed to ensure you enjoy your celebration to the fullest! \nMenu (subject to change based on availability) \nCrocchette di Baccalà  (Salt Cod Fritters)  Rillettes di Salmone (Salmon Rillettes)  Cozze Ravigote (Mussells in Herb Vinaigrette) Insalata di Cicoria con Gamberi Grigliati Piccanti (Chicory Salad with Spicy Grilled Shrimp)  Conchiglie Ripiene di Frutti de Mare (Stuffed Seafood Shells)  Fritto Misto and Vongole al Forno (Baked Clams) \n  \n  \n\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 where his Fish and Shellfish series was a standout\, consistently sold out class.
URL:https://centralmilling.com/class/feast-of-the-seven-fishes-with-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/2024/10/iStock-1476836012.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241219T090000
DTEND;TZID=America/Los_Angeles:20241219T150000
DTSTAMP:20241028T163721Z
CREATED:20241023T182931Z
LAST-MODIFIED:20241028T163721Z
UID:685208-1734598800-1734620400@centralmilling.com
SUMMARY:Buche de Noel with Linda Quinn
DESCRIPTION:Have you always dreamed of making a Buche de Noel?  Are you hosting Christmas or a Holiday Party and want to impress your guests with a stunning grand finale dessert?  Well then\, this class is for you.  Learn to make a Classic Buche de Noel and all of the flourishes such as meringue mushrooms and holly leaves and berries. \nChef Linda will demonstrate other varieties of the classic and provide all of the tips and techniques from preparing the pan\, making the cake\, filling the cake\, rolling the cake (without cracking) and decorating the cake.  All students will taste Chef Linda’s demonstrated examples and then make their own Buche De Noel to take home. \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 graduate of the California Culinary Academy\, Linda‘s 20+ years as a culinary educator\, and 20+ years as a food marketing  account executive has exposed her to wonderful food connections and learning opportunities. She aims to always set her students up for success and help them feel comfortable and confident with the exacting art of pastry making. \n  \n 
URL:https://centralmilling.com/class/buche-de-noel-with-linda-quinn/
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/2024/10/iStock-1360647967-1.jpg
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