Forno Bravo Forum: The Wood-Fired Oven Community

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-   -   Peter Reinhart at Ramekins (http://www.fornobravo.com/forum/f18/peter-reinhart-ramekins-4222.html)

Loren 06-05-2008 03:00 PM

Peter Reinhart at Ramekins
 
Just thought I would mention that Peter Reinhart is giving a class on wood fired pizza. I signed up, should be interesting.

Monday, July 21st, 11:00AM-2:00PM


Check here:

Ramekins Class Search Results


Loren

telehort 06-06-2008 12:22 PM

Re: Peter Reinhart at Ramekins
 
Thanks for the info Loren. I just signed up, I'm from the Sacramento area if anyone wants to carpool.

PizzaJNKY 06-06-2008 10:10 PM

Re: Peter Reinhart at Ramekins
 
Oh no, I wish I saw this thread sooner. I just checked, and it appears the class is sold out.

Loren 06-12-2008 09:30 AM

Re: Peter Reinhart at Ramekins
 
Telehort,

That is great that you signed up, it will be nice to meet someone from the forum.

You may want to call and check to make sure you are in. I have signed up for classes before and was given confirmation, only to have had a call back to have them say the class was full. They are getting new software soon which will remedy the situation. Marlene runs the sign ups for classes and she is very nice.

I am actually taking this class tomorrow night, I should learn a thing or two…

Ramekins Class Search Results


Loren

telehort 06-17-2008 09:36 PM

Re: Peter Reinhart at Ramekins
 
Thanks Loren - I did get the confimation number back from them as well as an email stating I was in. My problem now is that a project I am on at work was just moved up a week and I am being told I am probably not going to be able to take the day off for the class. I am still "discussing" it with my leaders, but I am going to have a hard time not harboring some long term resentment if I end up having to miss this. :-)

Loren 06-18-2008 10:23 AM

Re: Peter Reinhart at Ramekins
 
Telehort,

I hope you can make it. I have taken 3 classes there already. all pertaining about pizza and have learned a bit from each class. Peter Reinhart's class should be the best yet because I know he is a pizza/baking enthousiast to say the least. American Pie is a great book.

If you can not make it maybe you could give your spot to the other person on the list that had interest in it. Not sure if they would go for that but you never know.

PizzaJNKY still interested?

I will post in this section on the class last Friday a bit later.

Loren

telehort 06-18-2008 11:28 AM

Re: Peter Reinhart at Ramekins
 
Loren,
If I need to cancel my class..I am holding out until I get a definite NO from my boss, I will certainly get with Ramekins people to see if there is a way to pass my spot onto someone here at Forno Bravo.

Loren 06-18-2008 12:12 PM

Re: Peter Reinhart at Ramekins
 
Keep an eye on the dates, here is part of their cancellation policy:

3. You may cancel your registration for a class up until 14 calendar days in advance of the class date and receive either a 100% refund or transfer the fee to another class. Refunds can only be made in the same method in which you originally paid.

4. You may cancel your registration for a class up until 7 calendar days in advance of the class date and apply your credit to a future class.

5. No credit or refund will be given for any class registration cancelled less than 7 seven calendar days prior to a class date, unless the class is sold out and we are able to sell your space. You may choose to send someone in your place.

I am sure they would find someone to fill your spot though...

Tell your boss, No class, No pizza! :D

telehort 07-18-2008 06:20 PM

Re: Peter Reinhart at Ramekins
 
With the Reinhart class a couple days away, it looks like I will be able to make it after all. Loren I look forward to meeting you!

Anyone else going to be at the class?

Loren 08-28-2008 09:26 AM

Re: Peter Reinhart at Ramekins
 
3 Attachment(s)
Telehort,

It was good to meet you at class, nice to meet someone from the Forum in person!

I finally had a chance to go through my photos and here are a couple from class. You can see the four types of Foccacia. The plain, pesto, tomato, and my favorite with onion marmalade, blue cheese, and walnuts. He is a very good instructor, I never thought you could work a wet dough but after seeing it done it seems easy now. You can see the FB oven in one of the pics.

Loren


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