23 Results:
December 26, 2018
December 26, 2018
Sieglinde D’Elia was born in Landshut, Germany, and emigrated to the United States in the 50s. Here, she met her husband François, a Frenchman of Italian family, at an English evening class. She moved to Italy in the 70s and lived there for 17 years, and eventually moved back to the U.S. in the late 80s.
Her cuisine is versatile and completely intuitive, and abounds in Italian recipes for her savory dishes, and German ones for her desserts. She has a home-based baking business, and her...
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May 29, 2018
May 29, 2018
Mary Aebischer, a native of Mexico City, is presently living in New Mexico. Aside from teaching at UNM, she continues to teach cooking classes while finishing her book on Regional Cuisines of Mexico.
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 ...
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January 6, 2018
January 6, 2018
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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May 30, 2017
May 30, 2017
Mary Aebischer, a native of Mexico City, is presently living in New Mexico. Aside from teaching at UNM, she continues to teach cooking classes while finishing her book on Regional Cuisines of Mexico.
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 ...
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May 1, 2017
May 1, 2017
You can read the entire column here:
SOME PEOPLE READ COOKBOOKS OR mystery novels. I read bridal registries. In my consulting gig for Bridge Catalog, an e-commerce platform for the tabletop industry, my role is to train subscribing retailers on how to utilize the platform for better sales. Since wedding registries are the cornerstone of online sales for many independent retailers, I thought I should know what brides are ...
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December 22, 2016
December 22, 2016
Elizabeth Buckner attended the University of Tennessee Culinary Institute and is currently the Executive Chef for a University of Tennessee sorority. She has a unique background offering something distinct as an instructor. She is a professional author and artist, as well as a professional chef. She writes instructional painting books for Plaid Enterprises, Inc., and her first book, 'Roses en Français', was a bestseller for the company. This has emphatically influenced her career as a...
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May 16, 2016
May 16, 2016
If ur a home goods store, does ur store offer on-site engraving and monogramming? Does ur store offer custom printing or can it refer a supplier? Does ur store offer cooking classes?
Crate & Barrel has an online relationship with invitation ...
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December 14, 2015
December 14, 2015
New feature:
You can now easily take payments online.
Have you ever wanted to take payment online for a product or service that is not listed on your website? For example, let's say you want to take payment for international shipping or for a custom ring design. Now you can ask the customer to simply visit your home page and click on "Send payment."
On the next page, the customer can enter any amount.
Potential uses include:
+ Charging for events, such as cooking classes.
+ Charging for rush or ...
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November 1, 2015
November 1, 2015
Cody D Boring was born and raised in Maryville, TN. He developed his interest into the culinary world by learning about growing and cooking with fresh vegetables and wild game alongside his parents. He graduated from William Blount High School with Culinary Arts Honors and continued this path at The Culinary Institute at the University of Tennessee. Cody studied under Executive Chef Peter Glander from Ruby Tuesday where he is currently working. He enjoys spending time with his wife ...
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May 22, 2015
May 22, 2015
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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December 19, 2014
December 19, 2014
6470 Kingston Pike Knoxville, Tennessee 37919
January-May, 2014 COOKING CLASSES
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December 19, 2014
December 19, 2014
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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June 4, 2014
June 4, 2014
July Cooking Classes
July 7, Monday, 6:00 p.m.
Fire up the Grill and Pour the Wine
Terri Geiser
$48.00
On the menu: Grilled asparagus salad with goat cheese and orange and
...
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June 4, 2014
June 4, 2014
August Cooking Classes
August 4, Monday, 6:00 p.m.
Now Famous Lobster Crepes
David Pinckney
$48.00
This is what memories are made of! On the menu
...
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June 4, 2014
June 4, 2014
September Cooking Classes
September 8, Monday, 6:00 p.m.
Burst of Bubbles
Kelly Campbell
$48.00
Sparkling wines are usually drunk to
...
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June 4, 2014
June 4, 2014
October Cooking Classes
October 6, Monday, 6:00 p.m.
Fall Harvest Flavors
Ben Willis-Becker
$48.00
Enjoy a harvest
...
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June 4, 2014
June 4, 2014
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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December 28, 2013
December 28, 2013
A 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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December 28, 2013
December 28, 2013
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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June 1, 2013
June 1, 2013
What is your business up to?
Instructors Cooking Classes Summer 2013
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
...Read More
