191 Results:
July 12, 2017
July 12, 2017
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May 30, 2017
May 30, 2017
October 23, Monday, 6:00 p.m. Seasonal Favorites David Pinckney, $48.00 Ending fall harvest time with this menu will leave your mouth watering for more. On the menu: Gala Apple Salad with English Claret Cheddar; Mixed Baby Greens, Apple Cider Vinaigrette, Toasted Walnuts Benton’s Two Year Country Ham; Boursin Chicken with Herbed Panko Bread Crumbs; Yukon Gold ...
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May 30, 2017
May 30, 2017
July 10, Monday, 6:00 p.m. Délicieux in France Gary Nicely, Kelly Campbell, $48.00
Gary from Naples Restaurant and Kelly team up again to prepare a delicious meal with fabulous wines. On the Menu: First course: Moroccan seared Ahi Tuna; Nicoise Cous Cous Salad, Clover honey limon Sriracha; second course: Housin glazed Duck Confit, Cranberry goat cheese risotto with a Rosemary Zainfandel reduction; third course: Chocolate peanut butter ganance tiramisu, Banana...
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April 28, 2017
April 28, 2017
Read the full article here about kitchen tools
Excerpt:
1 big (8-inch) knife
1 serrated bread knife
2 small paring knives
1 10-inch cast-iron skillet
1 small nonstick skillet
1 4-quart pot with a lid
1 9-by-13-inch metal baking pan
Metal measuring spoons
A metal whisk, long wooden spoons and a silicone spatula
A pair of sturdy metal tongs
Plastic or glass measuring cups (a 1-cup and a 2-cup)
2 ...
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December 22, 2016
December 22, 2016
January 23, Monday, 6:00 p.m. Keeping with Traditions David Pinckney, $48.00
On the Menu: Gala Apple Salad with English Claret Cheddar, Pomegranates, Mixed Baby Greens, Apple Cider Vinaigrette, Toasted Walnuts Benton’s Two Year Country Ham; Boursin Chicken with Herbed Panko Bread Crumbs; Yukon Gold Potatoes, Steamed Asparagus with Lemon Butter, Mushroom Stock Sauce; Chocolate Ganache with Pecan Crust and Salted Caramel Sauce
January ...
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December 22, 2016
December 22, 2016
April 3, Monday, 6:00 p.m. Bringing Out the Best Flavors Terri Geiser, $48.00
Join us for an elaborate affair with delicious food and wine. On the menu: We’ll start the evening with a sparkling wine and assorted cheeses; next will be a rich and flavorful Wild Mushroom and Crab Puff Pastry paired with a California Coast Pinot Noir; next you will enjoy a Cured Salmon Bistro Salad ...
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December 12, 2016
December 12, 2016
December 5, 2016
December 5, 2016
August 28, 2016
August 28, 2016
June 20, 2016
March 3, 2016
March 3, 2016
January 14, 2016
January 14, 2016
This product is FSC® ...
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January 9, 2016
January 9, 2016
This product line includes all the flatware: table, dessert, fish, pastry, and serving items as cake server, rice server, lasagna server, salad servers, serving servers, soup ladle, sauce ladle, steak knives, cheese knife, bread knife and butter spreader. View Post
January 4, 2016
January 4, 2016
December 15, 2015
December 15, 2015
The Beatriz Ball PEDESTAL ORGANIC PEARL Nicola large silver pedestal tray from the PEDESTAL Collection scales the heights of elegance with a touch of dazzle.
A cool and clean appearance, with plenty of surface appeal.
Ideal for pastries, cheeses, canapés and other delicacies....
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December 6, 2015
December 6, 2015
In collaboration with National Geographic, Mottahedeh has recently release the new pattern called "SNOWFLAKE"!
Imagine a candlelight dinner, a holiday gathering or an after snowman outing with a hot cup of cocoa. National Geographic's photo archive is the inspiration for this delicate design. Each actual snowflake was originally hand painted in icy tones of blue and silver.
Wilson Bentley(1865–1931) of Jericho, Vermont,was...
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November 9, 2015
November 9, 2015
This product line includes all the flatware: table, dessert, fish, pastry, and serving items as cake server, rice server, lasagna server, salad servers, serving servers, soup ladle, sauce ladle, steak knives, cheese knife, bread knife and ...
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November 1, 2015
November 1, 2015
Get your veggies on! On the menu: Cucumber-Fennel salad with herbed yogurt vinaigrette; Broccoli raab and cannellini beans on garlic bread crostini; Black bean burgers topped with roasted peppers and onions and blue cheese aioli; and for dessert a Lemony frozen yogurt terrine with blueberries and mango.
May 9, Monday, 6:00 p.m. ...
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June 11, 2015
June 11, 2015
Meet us on the Bayou. On the menu: Seafood gumbo, Shrimp jambalaya; and for dessert a traditional Louisiana favorite- Bananas foster
July 13, Monday, Noon Chef David and Betsy Johnson Healthy Meals Class David Pinckney, $25.00
David and Betsy will teach you how to make four meals out of 7 ...
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May 11, 2015
May 11, 2015
Cajun Caviar
2 cans black eyed peas, rinsed and drained
1 tomato, diced
1 bell pepper, diced
1 jalapeno, finely chopped
2 T green onions, chopped
2 T fresh parsley, chopped
1/2 med red onion, chopped
1/4 cup rice wine vinegar, unseasoned
1/4 light oil (EV olive oil, canola oil, or pecan oil)
1 t MexiCajun Seasoning
1/4 t salt
In a small bowl, whisk together oil, vinegar , salt and seasoning.
In a large bowl, combine all other ingredients. Toss with oil/...
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