15 Results:
October 28, 2024
October 28, 2024
July 10, 2019
July 10, 2019
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April 25, 2018
April 25, 2018
December 22, 2016
December 22, 2016
February 6, Monday, 6:00 p.m. Sweet and Savory Kevin Green, $48.00
Sounds like a fabulous Valentine’s Day Dinner. On the menu: Shrimp Cakes w/ Simple Salad - Kohlrabi, Fennel, Apricot, Cucumber, Avocado, spring mix; Roast Chicken w/ Potato Gnocchi & Green Goddess Sauce with braised seasonal vegetables including Radish, Watercress, Spinach, Peas, Pancetta; Double Berry Hand Pies w/ Lemon Mousse – a flaky pie dough...
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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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January 18, 2016
January 18, 2016
The Bubble is a truly sensory form; begging to be chased, caressed, or simply watched from afar. Interpreted by Mateus in their newest dinnerware collection,releasing its potential as a fine dining set. Now Bubbles is as fit for a feast as it is for a picnic.
Hand painted in Portugal and available in multiple colors. View Post
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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October 14, 2015
October 14, 2015
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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
March 2, Monday, 6:00 p.m. Wines of Spain and Portugal Kelly Campbell, $48.00
Spain and Portugal each have their own distinct classic wines. We’ll taste four excellent wines with food bites while learning what makes each one special. Gary Nicely will join Kelly sharing a delicious Chorizo stuffed piquillo pepper with almond saffron romesco sauce.
March 4, Wednesday, 6:00 p.m. Signs of Spring ...
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December 28, 2013
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 9, 2012
June 9, 2012
Our Cooking Class Instructors
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.
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
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June 2, 2009
June 2, 2009
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