Hi Again,
Let's get the bad news out of the way first: Sur la Table has, apparently, just discontinued their travel teaching program so all the classes I was planning to announce in this post have been canceled (that was to include Chicago, Naperville, Arlington, Richmond, Salt Lake City, Portland, Kirkland, and a return to all the California stores). I'm not sure what's going on at Sur la Table but if this affects any of you, please feel free to let your local Sur la Table know how disappointed you are that I won't be coming (or write to their HQ in Seattle). I'm bummed too and will start all over again trying to find other cooking schools to book--but it probably won't happen for a while as most of the summer catalogues have already gone to press. This does not affect my June classes in the Cleveland area at Western Reserve and also at Loretta Paganini's Cooking School--I'll still you between the 23-27th.
We have added one class this summer (in addition to the Ramekins and King Arthur Flour pizza classes announced in the last post)--at A Southern Season in Chapel Hill on August 23rd. It will be on whole grain breads. This is being offered especially for those who got shut out of this class when we offered it a few months ago.
I've been promising a report on Asheville and on my California tour back in February and March, and I will get to it as soon as I can find a few minutes (it's 6:30 AM and I have to leave for work at Johnson & Wales in a few minutes). But I did want to get this news to you about the cancelations because I had told a number of people in those cities that I was headed your way (the classes had at first been confirmed, but were then rescinded when the company made what appears to be a policy change. Who knows, maybe they'll change their mind again). Meanwhile, if you know of any schools who would want me to come out, have them contact me at [email protected] . As soon as my next season JWU schedule gets set up I'll know what my travel availability will be for fall and winter. Meanwhile, let's enjoy spring....
May Your Bread Always Rise,
Peter
