SFPFS Recent Events




	Upcoming Events Recent Events Calendar Regional Groups Calendar Archive About SIGS	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. Malcolm Stogo, Ice Cream Consultant, Malcolm Stogo Associates AND Micki Weinberg (rt), Product Development & Culinary Applications, Guittard Chocolate Company Thalia Hohenthal, Sr. Scientist R&D, Guittard Chocolate Company and the class at the SFBI Robert Noel, Retail Sales Representative, Guittard Chocolate Company, making gelato Malcolm Stogo in front of the group of members and guests at the SFBI Mary Margaret Pack, food writer, food stylist, and private chef	List of Recent Events February 2010 Visit to Nettie's Crabshack February 2010 A visit to FullBloom Baking Co. January 2010 Annual General Meeting December 2009 Wine Sig: Rosé sparkling wines November 2009 Cooking Teacher SIG: Gifts from the Kitchen November 2009 Tea Pairing with Numi Tea November 2009 STP: Spice at Campton Place October 2009 Canned Tomato Tasting October 2009 Traveling Table Visits Brown Sugar September 2009 Visit to AG Ferrari September 2009 Cooking Teachers SIG report September 2009 Lark Creek Steak hosts Australian Traveling Table September 2009 Recession-Buster Wine Sig August 2009 Over $6000 raised at BBQ August 2009 2009 BBQ a big success July 2009 Cooking Teacher SIG: Korean cooking July 2009 Traveling Table: Estate July 2009 Sustainable Meat and Seafood June 2009 C.J. Olson Cherry Farm Tour June 2009 Ice Cream Tasting May 2009 Wine SIG Tastes Gewürztraminer May 2009 Master Class in Chocolate April 2009 Protecting Intellectual Property March 2009 East Bay Networking Event March 2009 Cheddar Tasting February 2009 Rhone whites delight February 2009 M.F.K Fisher January 2009 2009 AGM and NMR January 2009 SFPFS Cooking Teacher SIG Meeting January 2009 Traveling Table to Chez Papa December 2008 Burgundy Wine SIG September 2008 Cooking Teacher SIG September 2008 Minutes from September board meeting (Word doc) September 2008 Peanut Butter Tasting September 2008 SF Networking event at Local Kitchen September 2008 Stirring the Pot: Celebrity Chefs September 2008 Traveling Table at Mantra September 2008 30th Anniversary of SFPFS August 2008 Board Meeting Minutes (Word Doc) August 2008 Coffee Cupping July 2008 Cooking Teacher SIG 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 Cooking Teachers' SIG March 2008 Traveling Table to Ubuntu March 2008 Gelato Making February 2008 Best of Show Cabernet Sauvignons January 2008 AGM 2008 January 2008 Cooking SIG at Ramekins January 2008 Stirring the Pot: Future of Chinese Cuisine December 2007 Marmalade tasting November 2007 Wine SIG samples sparklers November 2007 United States of Arugula review November 2007 Decoding Molecular Gastronomy October 2007 Career Change Roundtable October 2007 B Star Bar September 2007 Barbary BBQ on Maiden Lane September 2007 Vanilla Tasting August 2007 Wine SIG tastes Rieslings June 2007 Wine SIG Rosé Tasting June 2007 Wines from Livermore June 2007 Tasting Sig Explores Fetas June 2007 Dinner at B Restaurant May 2007 An Evening with Jaques Pepin April 2007 Knockout Santa Cruz Wines March 2007 Feasting at Chef Chus February 2007 Annual General Meeting February 2007 Lessons from a Master Taster: Darrell Corti February 2007 East Bay Urban Wine Tour January 2007 Traveling Table: Radio Africa and Kitchen December 2006 Holiday Cookie Exchange November 2006 Southern Foodways Alliance October 2006 Stirring the Pot with Chuck Williams October 2006 Wine Sig Looks for Varietal Character August 2006 SFPFS Barbeque on the USS Hornet August 2006 Stirring the Pot: Building your Culinary Pedigree June 2006 Antony Bourdain at the Commonwealth Club May 2006 Expo West 2006 May 2006 Table Travelers visit Old Mandarin January 2006 The Annual General Meeting January 2006 Impressions of Fancy Food, the 31st annual trade show September 19, 2005 Stirring the Pot: The History, Dynamics, and Ethics of Luxury Dining June 22, 2005 Stirring the Pot with Nell Newman, Els Cooperrider and Guinness McFadden May 25, 2005 Brentwood Agricultural Land Trust Fundraising Dinner May 18. 2005 Philippe Stark and Michel Rolland at the SF W Hotel April 28, 2005 Roundtable: The Food and Culture of Burma February 15, 2005 Stirring the Pot with Harold McGee October 22, 2004 Food Fight! A Lively Discussion of Today's Most Challenging Food Choices July 12, 2004 Blenheim Apricot Food Tour May 17, 2004 Stirring the Pot: A Conversation with Hubert Keller, Michael Mina and Bradley Ogden March 15, 2004 Stirring the Pot: A Conversation with Gerald Asher February 10, 2004 SFPFS Traveling Table goes to New Delhi Restaurant January 26, 2004 AGM / NMR Review November 10, 2003 Reel Food - Castro Theatre September 25, 2003 Food Tour - Heritage Fruit Orchard at Filoli Gardens September 17, 2003 Rick Knoll on Organic Farming June 16, 2003 A Conversation with Thomas Keller: The Soul of Haute Cuisine in America May 19, 2003 The SFPFS Traveling Table - Roxanne's in Larkspur April 28, 2003 Stirring the Pot: A Conversation with Marian Burros and Marion Cunningham March, 2003 Stirring the Pot: A Conversation with Marion Nestle


Home \| About SFPFS \| Become a Member \| Calendar/Events \| Resources/Links \| Member Services \| Newsletter \| Food in Perspective \| Contact Us