Ramekins Cooking School
Forno Bravo has partnered with Ramekins to install an authentic Forno Bravo wood-fired oven, and with a little collaboration, Ramekins is providing courses in wood-fired cooking. Selected as the Cooking School of the Year by the International Association of Culinary Professionals in 2005, Ramekins Sonoma Valley Culinary School is the Wine Country's premiere cooking school for the home cook, from the amateur to the aficionado. They feature exciting hands-on and demonstration cooking classes nearly every day of the week. In addition, they host fun team-building and private cooking classes and elegant wedding receptions, rehearsal dinners and business meetings. Plus, their luxurious Inn at Ramekins offers oversized rooms, plush comforters and terrific wine country views. Ramekins is the home to such special chefs as John Ash, Jacques Pepin, Therese Nugent and Tony Gemignani.
Mary G's Artisan Breads
Jim Wills, a widely experienced builder and baker, is deeply involved in all aspects of wood-fired ovens, from construction to baking. Jim has built his own, large wood-fired brick bread oven from scratch and launched Mary G's Artisan Breads, a successful micro bakery in rural Ontario, outside Toronto. His breads have been shipped to discerning buyers from Toronto to California to Pennsylvania. He understands wood-fired ovens and techniques, and the amazing products they produce. He also works with a group of talented individuals in all aspects of oven installation. His team of experts assembles, installs and finishes Forno Bravo residential and commercial ovens throughout Ontario, Canada. Jim is a definite construction perfectionist, who enjoys transmitting the excitement, allure and taste created by wood-fired baking. He is also the host of the Forno Bravo Bread Baking Video Series. Visit his website: www.marygbread.com for more information on his hearth breads and oven installations.
Elements of Taste
Mary Karlin is a freelance food writer based in Sonoma, California. She is a staff chef-instructor at Ramekins Culinary School, where she oversees the wood-fired cooking program, develops wood-fired recipes, teaches wood-fired cooking classes and manages the Forno Bravo oven. She also conducts in-house wood-fired cooking lessons for Forno Bravo oven owners in the Northern California wine country, and travels throughout the country as a guest instructor at cooking schools. Visit Mary's website: www.elementsoftaste.com for information about her wood-fired cooking classes and other great cooking adventures. Mary is currently working on a book about her experiences with the "tastes & tales" of wood-fired cooking.
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