Training on molecular gastronomy and sous vide I am looking for suggestions on opportunities for learning techniques directly from a skilled professional, preferably in a classroom setting.

I have been dabbling in molecular gastronomy/precision cooking techniques in my home for a couple years.  I have relied on the Khymos online reference, videos from Texturas, and a few cookbooks.  Fun as this has been, I feel I am at the point where I want to have an interactive session with someone skilled in the art, but as I cannot commit to a full-time culinary education, I need to find a recreational-level course.  I would be willing to travel for a well-crafted session.  Does anyone have any recommendations or ideas?
I'm not sure if you've encountered this in your research but it looks like it might be full of good information.

I would personally buy this book and fully consume it, but I personally learn better that way.

José Andrés Puerta has an M.G. restaurant in your area (minibar) that appears to be more experiential.  You could probably get a few good questions in during courses.