#1  
Old 04-14-2006, 12:16 AM
james's Avatar
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Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Cooking Classes at Ramekins in Sonoma

If you are looking for a wood-fired cooking class, along with a nice place to stay in Sonoma country, we have a plan.

We have made a partnership with Ramekins Culinary School to offer brick oven cooking classes. We are installing a Forno Bravo oven at their facility and they are adding wood-fired cooking to their course work. Ramekins is a well-known and well-respected school for foodies. They are located in Sonoma Valley (about 40 mintues from Forno Bravo) and have a nice B&B -- they even won the Cooking School of the Year award from the International Association of Culinary Professionals in 2005. They have hosted John Ash, Jacques Pepin and Tony Gemignani, among others.

If you are interested in learning more, you can either contact us, or Mary Karlin at Ramekins.

Mary Karlin
Ramekins Sonoma Valley Culinary School
450 West Spain Street
Sonoma, California 95476
Telephone: 707-933-0450
Fax: 707-933-0451
Ramekins

There are more details here:

Wood-Fired Cooking Classes at Ramekins Sonoma

We will still be offering cooking classes at Forno Bravo (in fact the stucco is drying at our demo kitchen now that the rain has paused). Look into both options and see if either works for you.

If you have a question, just contact me.
James
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Last edited by james; 01-23-2009 at 05:29 PM.
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  #2  
Old 04-14-2006, 08:29 AM
CanuckJim's Avatar
Il Pizzaiolo
 
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,480
Default School and Gear

James,

It's a great shame I live so far from the West Coast. Both classes sound very good indeed. Maybe you could set up a travelling school?

I have a separate question related to this thread category. I've gone through several cheapo instant read probe thermometers for use with my bread baking. They have three characteristics: 1. they don't last very long, 2. they're very, very slow (about 30 seconds), 3. the accuracy is questionable.

Recently, I've read about something called a Thermapik thermometer. Made in England, the blog is that it will read the temperature in two seconds flat and is super accurate up to 500F. Problem is, it's pricey: around $90 US, but I've already spent that much on junky ones. I'd invest in it, if what they say is true, for the speed, accuracy, and, I presume, longevity. Anybody know anything about it? Any cheaper place to get one?

Thanks,
Jim
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  #3  
Old 04-14-2006, 08:45 AM
Apprentice
 
Join Date: Mar 2006
Location: Bartonvile, TX
Posts: 105
Default Classes at Ramekin

Sounds great! I've emailed Ramekin for more info, but in the interim James, any general idea of when these classes will start?
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Old 04-14-2006, 12:49 PM
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They are starting in the next couple of weeks. The plan is that they are working wood-fired cooking into their regular schedule of classes, taking advantage of it wherever they can. I just got my copy of the spring/summer course catalog -- which I am sure they will send you.

James
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Last edited by james; 06-07-2006 at 12:38 AM.
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Old 08-06-2006, 04:52 PM
Serf
 
Join Date: Aug 2006
Posts: 1
Default Cooking class

I see the class in Sonoma and would consider flying out there to attend. Is there anyway a weekend course with several classes could be arrnaged to make it worth the trip for those of us coming from far away?
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Old 08-06-2006, 08:38 PM
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Ciao Uno,

Why don't you contact Mary Karlin directly. I don't know if they can put a custom class together to extend one of their scheduled classes. I will ask her as well.

On a related note, we are going to have some good news on Italian brick oven cooking classes in Florence, starting this fall. If anyone is planning travel to Italy this fall onward, let me know.

James
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