BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//jEvents 2.0 for Joomla//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
BEGIN:VTIMEZONE
TZID:America/New_York
BEGIN:STANDARD
DTSTART:20251102T010000
RDATE:20260308T030000
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:America/New_York EST
END:STANDARD
BEGIN:STANDARD
DTSTART:20261101T010000
RDATE:20270314T030000
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:America/New_York EST
END:STANDARD
BEGIN:STANDARD
DTSTART:20271107T010000
RDATE:20280312T030000
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:America/New_York EST
END:STANDARD
BEGIN:DAYLIGHT
DTSTART:20250911T110000
RDATE:20251102T010000
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:America/New_York EDT
END:DAYLIGHT
BEGIN:DAYLIGHT
DTSTART:20260308T030000
RDATE:20261101T010000
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:America/New_York EDT
END:DAYLIGHT
BEGIN:DAYLIGHT
DTSTART:20270314T030000
RDATE:20271107T010000
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:America/New_York EDT
END:DAYLIGHT
END:VTIMEZONE
BEGIN:VEVENT
UID:f07a116ea8c942f3a7adadf04acb00e2
CATEGORIES:Classes/Workshops/Clinics
SUMMARY:The Fat Tuscan Cafe: Bread Workshop
LOCATION: 725 NE 1st St, Gainesville, FL 32601
DESCRIPTION;ENCODING=QUOTED-PRINTABLE:Hands-On Class – Beginning-level Breads – Baking – Kids 12 and up welcome –
  Lunch included  – Vegetarian-friendly\n\nJoin us on a fun Saturday and spe
 nd the day with Chef Tracy learning all about French Bread. In this class, 
 students learn to make 4 types of breads using a classic French bread dough
  recipe. The chef guides students through making the dough, rising it, and 
 baking it. From forming the shapes to the types of flavors for the differen
 t types of breads, the class will cover all the types of ways to use this v
 ersatile dough. The class will also cover proper baking techniques for each
  bread and a lunch of baguette sandwiches with refreshments. A full topping
 s bar will be available for students to choose from and will have vegetaria
 n-friendly options. A salad and refreshments will also be available and enj
 oyed during the class, with a question-and-answer period during lunch. Each
  student will be working with their own dough to create four separate dough
 s and taking any bread not consumed to take home. This class includes a lun
 ch during the class with a complimentary beverage. $125 per person; include
 s all ingredients and supplies for class; chef-led class instructions & pri
 nted recipes included, as well as a light lunch served with refreshments. A
 ll recipes produced will mean each student will have take-home breads to co
 nsume at a later date.
DTSTAMP:20260823T103526Z
DTSTART;TZID=America/New_York:20260912T110000
DTEND;TZID=America/New_York:20260912T150000
SEQUENCE:0
TRANSP:OPAQUE
END:VEVENT
END:VCALENDAR