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DTSTART;TZID=America/Los_Angeles:20250906T100000
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UID:714572-1757152800-1757170800@centralmilling.com
SUMMARY:Savory Pies with David Groff
DESCRIPTION:Join us for an immersive class into the diverse and delicious world of savory pies! In this hands-on workshop\, you’ll learn the art of crafting savory pies that span continents and cultures. From the comforting familiarity of traditional chicken pie to the bold flavors of pork\, beef\, and even seafood pies\, you’ll uncover the secrets behind these beloved dishes. With David\, you’ll make your fillings\, the mother sauce\, velouté\, and of course your pastry crust. Comfort food at its best! \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/savory-pies-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-1096159678.jpg
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DTSTART;TZID=America/Los_Angeles:20250920T100000
DTEND;TZID=America/Los_Angeles:20250920T140000
DTSTAMP:20250602T220248Z
CREATED:20250602T220248Z
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UID:713796-1758362400-1758376800@centralmilling.com
SUMMARY:Masa:  A Culinary Exploration with Daniel Kedan
DESCRIPTION:Unlock the secrets to one of the world’s greatest culinary treasures…MASA.\nMasa is grain corn steeped in an alkaline water and then ground into a versatile dough. While largely attributed to Mexican cuisine\, it is a staple ingredient in numerous cultures going back centuries and is woven into the tapestry of many modern day menus.\nIn this fully hands on class Chef Daniel Kedan will discuss the rich history of Masa and demonstrate some of the many different uses of Masa dough. \nStudents will have the opportunity for a comparative tasting of traditional masa to the incredible locally grown heirloom corn masa from Tierra Vegetables.   In class we will cover a variety of recipes including tortillas\, tamales\, sopes and pupusas\, We will create seasonally inspired fillings for each recipe.  We hope you’ll join us for this exciting new class offering. \nInstructor Bio\nAfter spending time in various kitchens in Napa and Sonoma County\, Dan and his wife\, Marianna\, opened Backyard in Forestville in 2012 which went on to receive  numerous accolades including Michelin Guide’s Bib Gourmand for 9 straight years.  Additionally Backyard was one of the first six restaurants in California to be awarded Slow Food’s Snail of Approval.  In 2019\, Dan returned to his alma mater as an instructor at the Culinary Institute of American Greystone Campus.  Daniel’s passion and skills for the culinary arts\, and local sustainability\, are held in high regard. He has received high marks from food critics\, as well as the community.   In 2024 he was awarded with the Norcal Public Media’s Food and Wine Award for his work with the sustainable agriculture community.
URL:https://centralmilling.com/class/masa-a-culinary-exploration-with-daniel-kedan-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/2025/03/iStock-526283316.jpg
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DTSTART;TZID=America/Los_Angeles:20250930T130000
DTEND;TZID=America/Los_Angeles:20250930T160000
DTSTAMP:20251009T204611Z
CREATED:20250807T205633Z
LAST-MODIFIED:20251009T204611Z
UID:720004-1759237200-1759248000@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-20/
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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