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
...Blue Star dinnerware designed by Timothy Corrigan for Royal Limoges is all the rage in the press. You could call it "Blue Star - mania".
Hailed in Architectural Digest as “Today’s Tastemaker,” Timothy Corrigan’s clients include European and Middle Eastern royalty, Hollywood celebrities and corporate leaders. His distinctive design philosophy of comfortable elegance has been featured in Elle Decor, The New York Times, House Beautiful, Town & Country,
Blue Star dinnerware designed by Timothy Corrigan for Royal Limoges is all the rage in the press. You could call it "Blue Star - mania".
Hailed in Architectural Digest as “Today’s Tastemaker,” Timothy Corrigan’s clients include European and Middle Eastern royalty, Hollywood celebrities and corporate leaders. His distinctive design philosophy of comfortable elegance has been featured in Elle Decor, The New York Times, House Beautiful, Town & Country,
Instructors
Kelly Campbell Nicely has over 20 years of
...July
July 8, Monday, 6:00 p.m. Essence of Flavor Gary Nicely, $48.00
You’ll enjoy every bite. On the menu: Pan seared Moroccan style potato pancakes with toasted almonds, sun dried tomatoes and basil oil; Snake River Farms Pork Tenderloin Saltimbocca with Prosciutto de Parma, aged provolone
...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
...We are getting call after call about our new Melon Bowl that is featured in Town & Country Wedding's February issue in the Style Spy section on page 44.
Unfortunately at this time we do not yet have it on our website BUT if you'd like one of our three melon bowls (or all three) we have them in stock and you can call our customer service representatives to place an order.
We are getting call after call about our new Melon Bowl that is featured in Town & Country Wedding's February issue in the Style Spy section on page 44.
Unfortunately at this time we do not yet have it on our website BUT if you'd like one of our three melon bowls (or all three) we have them in stock and you can call our customer service representatives to place an order.
Instructors
Robert DeBinder, a Knoxville native, learned the
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