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April 6, Monday, 6:00 p.m. Celebrating Spring Jesse Newmister, $48.00
Enjoy with friends and family. On the menu: White asparagus with soft scrambled eggs, pancetta, herbs, and watercress puree; Roasted leg of lamb, braised haricots verts and mushrooms, spiced saffron aioli; Selection of regional cheeses with homemade strawberry-rhubarb compote and warm baguettes.
April...
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Kelly Campbell (Nicely) has over 20 years of experience in the wine industry that includes teaching and selling wine. During her tenure with B&T distributing she shared with restaurant staff her knowledge, helping them to appreciate and sell wine. Over the past 20 years, she has taught wine tasting with chef Gary Nicely at the Glass Bazaar as well as hosting numerous wine dinners at local restaurants including Naples Italian Restaurant. Her extensive travels to major wine making ...
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Cheeks and Sunflower POWER Event September 10th!
Sleepwear fashions provided by Cheeks. Footwear fashions provided Emy Mack. Wednesday, September 10 - $20 Advance/ $25 Door - Perlora South Side
Hope to see you there! Please join us in supporting this worthy local cause.
It’s so easy to entertain with dips and chips or crackers in the summertime. And wouldn’t a cool salmon dip or refreshing tuna tartare is perfect for this OCEAN SHELL TRIPLE DIP BOWL. Whether you’re the chef or your local charcuterie shop is, the possibilities are endless, delicious and SIMPLE. Relax and enjoy the taste and the beauty
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JEWELRY... a wide selection of bracelets, earrings, necklaces and rings available in aluminum and sterling silver. See your local Arthur Court retailer for more information.
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Instructors
Ben Willis-Becker, Chef de cuisine at Holly’s, is a native of Knoxville where he started his culinary career 23 years ago. He received an associate degree in culinary arts and a BA degree in business and restaurant management. He has worked most positions a kitchen has to offer including pastry chef, chef de cuisine, and chef/owner. He has travelled throughout the country with his wife and two boys and he is happy to be back in his hometown to pass on what he has learned
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Now through Monday, take 20% off all Heartstrings products. Please call your local store to place your order.
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Here in New Orleans we are in full blown spring. It's beautiful, and our local brides, just like brides everywhere, are counting the days to their spring nuptials! One of our favorites for bridal gifts is our Vento Cutting Board.
A ripple of texture, an eye-catching shape, and three generous serving areas make this a cutting board with added appeal. So many young couples love entertaining with ease, and this cutting board makes it a snap! A lovely gift and a great
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Yesteray we mentioned the wrestling between amazon and Target. Today, also from the WSJ, we share Sam's Club duking it out with amazon. Ironically, years ago Sam's (a unit of Wal-mart Stores) beat up on local, small businesses. Now, it finds itself on the defensive.
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Thanks Leonardo at Sourcemap.com for coming up with this cool tool. You can see the origin of all the parts of your Apple iMac easily, or chart your own origin map – in this case local farms supplying NYC restaurants.
Imagine how this could be used to show supply chains for tableware, home goods, or more. Imagine how it could be used to show your customer base across the globe. This information could be kept private or made public.
On their site, it explains how companies are using this
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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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