Here are some upcoming classes that you might be interested in ...
Ramekins
450 West Spain Street
Sonoma, California 95476
Telephone: 707-933-0450
Fax: 707-933-0451
Bread-Baking 101 (Hands-on)
with Carolyn Weil
Hands-on
Friday, June 15th, 11:00 AM
Class Code: 061501AM
Status: Scheduled
$65.00
Notes: 3-hour class: 11:00 AM - 2:00 PM
Carolyn Weil is an accomplished pastry chef and teacher. She started
working in professional kitchens at the age of 14 and has worked her way
through a variety of food experiences, including pastry chef for Jeremiah
Tower's Santa Fe Bar & Grill and Stars. As owner (and head baker) of
Berkeley's famous The Bakeshop, Carolyn received local and national
attention for her fabulous baked goods. She is the editor of the pie
chapter of the forthcoming "Baker's Dozen's" highly anticipated cookbook
due out in Fall 2000.
Bread is little more than flour, yeast and water. It is technique,
knowledge of a bread's "lifecycle" and a good sense of touch that make a
great loaf of bread. In this beginner's bread-baking class, Carolyn will
teach you everything you need to know to start baking great loaves, rolls
and bread-sticks in your own home. Students will leave with a batch ready
to bake at home.
Classic Egg Bread with variations;
Poppyseed Braid;
Cinnamon Pull-a-Part Loaf;
Parmesan Herbed Twists;
Cinnamon Rolls;
Dinner Roll Knot;
Recipe Packet will include Oatmeal Bread and Whole Wheat Bread
**********
Bread Workshop: Pizza and Focaccia (Hands-on)
with John Nemerovski
Hands-on
Saturday, July 21st, 9:00 AM
Class Code: 072101AM
Status: Scheduled
$85.00
Notes: Hours: 9AM-3PM
John Nemerovski teaches bread baking workshops in Tucson, Arizona, for the
University of Arizona. John has been baking for pleasure and profit for
over 30 years, has conducted dozens of bread classes over the years. He is
also a member of the Bread Bakers Guild of America.
John understands the miracle of yeast, the mystery of a sponge, the yoga of
kneading, and the "hollow thwump" sound of a perfectly baked artisan loaf.
He specializes in stone-baked breads and hearty whole grain loaves. After
spending a day with John, you too will be able to create such a loaf. His
high-energy hands-on workshops are informative, enjoyable, and full of
great bread. Students will learn to prepare great breads from starter to
finish, sampling the delicious results in class then heading home to bake
what was begun in the workshops. These classes are open to new and
experienced bakers with a sense of humor and an appreciation for method,
flexibility, and teamwork.
In this Italian-bread focused workshop, you will make versatile focaccia
and pizza doughs, which utilize the aromatic and textural qualities of
extra virgin olive oil to enhance the resilient doughs. Once you have
created pizza and focaccia from scratch at home, you will never again
accept anything but the very finest, made by you! The class will make use
of a variety of fresh ingredients to stud and top the pizza and focaccia,
including kalamata olives, local-made cheeses, prosciutto, sausage,
vine-ripened tomatoes, and other seasonal produce.
**********
Bread Workshop: Baguettes/Boules/Batards (H0)
with John Nemerovski
Hands-on
Sunday, July 22nd, 9:00 AM
Class Code: 072201AM
Status: Scheduled
$85.00
In this session, students will learn to make three fabulous rustic "leather
crust" country French loaves: baguettes, boules, and batards. With multiple
sponges and risings, these dense "poolish" breads are great both for
special occasions and everyday eating. No bakery in the country offers
better rustic bread than you will learn to create yourself. A light lunch
will be served during class.