James went to a free class that Williams-Sonoma was offering. This class was on Espresso. It was a very basic overview of Espresso with handouts. There were about 15 people or more in the class, which was a few more than I thought would be there. I was glad to see a good turn out, so they will keep doing the classes.
They went through the different machines that they sell, electric and manual. The manual machine that they had was similar to the Bialetti Moka Express Stovetop Espresso Maker. They have a stove in the store, so they were able to show the stove top model in action. It was pretty early in the morning, and I usually drink tea then , so I did not try any of the coffee.
The model of Bialetti Gran Gala Cappuccino Maker that Williams-Sonoma sell is pretty expensive and looks different than the model that I linked to at Amazon. It is also twice as much as the model at Amazon as well. During the class they showed several other machines including the Jura-Capresso Impressa Z5. You can program this maker for different users and label it for that user. So, I could walk up to the machine, choose “James”, and it would know how I like my Espresso. That is what you get for $3200!
What I actually like about the class was to be able to ask questions to the instructors and then in turn to the class about how people did certain things like water and bean preparation. I learned that a lot of people just used water straight from the tap. I think that is what I was the most surprised about. Most of the water here around the Raleigh-Durham-Chapel Hill area has a pretty strong chlorine smell, especially in the ice. I have had to put a water filter on the ice maker supply because it would ruin a drink as it melted. Obviously, they had not watch Alton Brown’s Good Eats show on making coffee. I have a simple, yet beautiful, Pur CR900 9-Cup Pitcher, we just keep it full of water in the refrigerator.
Next week, they are having a class on Knife Skills. I think that this will be a good class also, and will try to have a review up next after the class.
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Cooking Classes at Williams-Sonoma
Beginning in January, we’re pleased to offer a new year of technique classes at your local Williams-Sonoma store. Each hour-long class will be dedicated to a specific culinary topic-from basic cutlery skills to outdoor grilling-and will be led by one of our own Culinary Experts. You’ll gain the insight and knowledge you need to prepare any recipe with confidence.
Join us for the entire series or choose your favorite individual class. The first two classes, Espresso and Essential Cutlery Skills, are scheduled for early January. Class sizes are limited, and tend to fill up quickly, so be sure to reserve your space today.
For more information, please call your local store directly.
On the Menu:
SATURDAY, JANUARY 13, 9:00am-10:00am
SUNDAY, JANUARY 14, 10:00am-11:00am
Espresso
Making the perfect espresso is equal parts art and science. In this class, learn how to use and care for your stovetop or automatic machine and gain practical advice on ensuring its longevity.
SATURDAY, JANUARY 20, 9:00am-10:00am
SUNDAY, JANUARY 21, 10:00am-11:00am
Knife Skills
The anatomy of kitchen cutlery has been refined by generations of cooks. Knowing which knife to use, how to hold it, and the proper way to slice or chop are some of the basics this class will cover.
SATURDAY, FEBRUARY 10, 9:00am-10:00am
SUNDAY, FEBRUARY 11, 10:00am-11:00am
Wok Cooking
Learn the fundamentals of wok cooking, a form of cooking that has been used for centuries in Asia. Understand the benefits of stir frying, dry saut̩ing, deep frying, steaming Рall in this classic cooking pot. Also, learn what wok best suits your tastes and cooking preferences. Recipes provided.
SATURDAY, FEBRUARY 24, 9:00am-10:00am
SUNDAY, FEBRUARY 25, 10:00am-11:00am
Mandoline
Demystify this classic French slicing tool. Learn exactly how to use the mandoline and the wonders it can create. Understand the many different cuts, slices, and patterns that are created with ease and why the mandoline is a must for every kitchen.
January 19th, 2007 by 
James
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