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  Upcoming
Events
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Fire and Ice: Gelato event March, 2008 by Peggy Fallon Though the San Francisco Baking Institute resides in a nondescript business park in South San Francisco, the interior is dramatically different, sleek and gleaming with professional equipment, including a massive wood-burning oven. SFBI students and instructors presented a dazzling arrangement of handcrafted pastries and artisan breads for tasting.  San Francisco Baking Institute Malcolm Stogo, an internationally recognized expert, led us through the theory and practice of all things gelato. (I knew he meant business from his pinky ring shaped like an ice cream cone.) While Stogo discussed the details of single origin and other specialty chocolates and cocoa powders to the gelato base, SFPFS member and Guittard Senior Scientist Thalia Hohenthal served as sous-chef and resident chocolate authority. Stogo poured the base mixture into a commercial Carpigiani batch freezer (costing the same as a used car), and then added a healthy dose of red wine to the churning gelato. You could have heard a marshmallow drop. The wine was Givich Vineyards cabernet, made by Ken Givich, Guittard’s Director of Microbiology.  Malcolm Stogo and his gelato machine The just-churned gelato was poured into pans and whisked off to a freezer, as our attention turned to SFBI chef/instructor Brian Wood, who made a magical tart, beginning with chocolate pate sucrée, then a homemade Morello cherry gelee, macerated cherries, a silky chocolate cremeux, topped off with a “black chocolate” glaze and a garnish of shiny nougatine with cocoa nibs along with a few brandied cherries. Perfection.  Pastry Chef Brian Wood of the SFBI Stogo revealed that gelato contains less butterfat than premium ice cream, so guilt-free, we proceeded to taste four unique chocolate gelati made earlier. The consensus? Wine-laced chocolate gelato is magical.  Thalia Hohenthal and Malcolm Stogo With dessert out of the way, we moved on to something savory. Guittard’s Micki Weinberg, an SFPFS member, helped SFBI students assemble an endless parade of pizzas for baking in the wood-fired oven. There were toppings like caramelized onions, kalamata olives, salami, whole milk mozzarella—we ate it all.  Micki Weinberg (rt) and Malcolm Stogo (middle) making pizza Remember Chef Wood’s chocolate tart? Suddenly a tray of clones arrived, each cut into wedges to enjoy along with those last few sips of wine. This was an SFPFS event that makes you grateful for your career choice: A delicious mix of continuing education, memorable food and wine, and the opportunity to converse with like-minded people. I’ll betcha things aren’t half as much fun at a mortgage brokers’ convention.
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List of Recent Events June 2008 Honey Tasting SIG June 2008 Food Writing Book Club SIG June 2008 Digs Bistro June 2008 Sauvignon Blanc Showdown May 2008 A Visit to Careme 350 May 2008 Cooking Teachers SIG May 2008 San Mateo Members Meet May 2008 South Bay Members Connect April 2008 Wine SIG takes a Beaujolais Cruise April 2008 Demystifying the Food/Wine Dilemma March 2008 Pasta tasting
March 2008
February 2008
June 2007
June 2007
January 2007
January 2006
September 19, 2005
June 22, 2005
May 25, 2005
May 18. 2005
April 28, 2005
February 15, 2005
October 22, 2004
July 12, 2004
May 17, 2004 |
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