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Keep your kitchen clean and safe with Joseph Joseph's award-winning Index Advance chopping board categorization system.
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This is a Chalk from my friend Winnie, who owns Magnon Jewelers in Tampa. After spending this past weekend with my mom down South, I found it inspiring and agree with her. :)
Remembering Mother...
I recently was reflecting back on my relationship with my Mother and how it shaped my life. I am now 52 and my mother passed away when I was only 23. I was newly married and hadn't started a family yet, but worked a schedule that allowed me to visit with her every week for several hours during the
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Easter is just 10 days away! Are you ready to serve those delicious sweets to end your family dinner? Your treats will look luscious and almost too good to eat when served on our Nicola Pedestal Platter -- a lovely end to a lovely day with family and friends.
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? Robin Williams, Weapons of Self Destruction
We couldn't agree more! (especially after this past winter)
Remember to like us on our social media sites if you haven't already. We post regularly about our products and ideas we love. You may even see us share your posts from time to time.
Here is our latest update and as always, please let us know how we can be of service to you.
Q Squared is redefining what
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Christina Brinkley shares in this week's Wall St. Journal how much it costs to make luxury sheets. In an article about online bedding companies, the article lists the cost break down and posts some of the advantages of selling bedding online.
Excerpt:
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Azulina Rojo pattern shown with Shrimp & Sea Bass Ceviche Verde.
Recipe:
For the ceviche you will need:
1/2 lb of of fresh raw sea bass
1/2 lb of fresh raw shrimp
4 limes (squeezed for the juice)
1 ripe avocado
1/2 of a medium-sized white onion
Fresh cilantro
1 tsp kosher salt
1/2 of a cucumber
1 Tbsp hot sauce
The first step is to steam the shrimp. Bring 1 quart of salted water to a boil. Then put 2 tablespoons of the lime juice and the peeled, deveined shrimp into the water, cover the pot, and
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Joseph Joseph, the manufacturer of clever and colorful kitchen accessories, is joining Bridge. More details to come.
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Bridge welcomes its 3rd and 4th retailers in Florida:
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Below is a short video (1 minute 48 sec) on the ancient art of sandcasting that is used to produce each beautiful Beatriz Ball piece!
This is a great video to share with your staff to help them understand the process and establish the value of each handfinished piece when talking with your customers. Also, if you have a video player in your store that you can position near your Beatriz Ball display, this would be great to show during events or open houses so your
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One of the most exciting and popular new introductions at the January shows is from Michael Wainwright. Two beautiful new glassware collections:
Truro Glass
Inspired by walking barefoot on the beaches and golden dunes of Truro, Cape Cod,
this collection captures the timeless shifting of ocean, wind and sand as 24K gold
or platinum joins with glass. MSRP $50.00 per stem
La Rochelle Glass
La Rochelle is a stunning 14th century French port town in southwestern France. Its Hôtel de Ville, or
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Now available through Vista Alegre, the Bordallo Pinheiro collection of handpainted ceramics from Portugal. With 125 years of history, Faianças Artísticas Bordallo Pinheiro (Artistic Earthenware) was founded in 1884 with a view to revitalising the traditional arts of ceramics and clay, blending them with the modernity of various styles which are geared towards the future, but, above all, with the originality of their creator, Raphael Bordallo Pinheiro.
View PostA glass of wine will be served in Riedel stemware, unless otherwise noted in the class description.
Thanks to Cabot Cheese for sponsoring the cooking classes and providing samples for all classes.
If a class is full when you call to make your reservation, ask to be included on the waiting list. New classes are formed from the waiting list. See Registration and Cancellation Policies
Registration and Class Policies
To reserve a class,
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Instructors
John Bryant attended Johnson & Wales University in Charleston, SC, earning 2 degrees in a three year span. He has worked with some truly talented chefs, most notably James Burns (of J. Bistro and James Burns Catering in Mt. Pleasant, SC), and Chefs Eric Howren and Mark Estes. With a cooking style that is based upon Fine Classical French Technique intertwined with a Southern regional flair and fusion cookery.
Kelly Campbell Nicely has over 20 years of
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