Merry Creuset Christmas! Get STOCKed for the holidays, and make sure you have the right pots to get you through all of those Christmas meals.
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September 13, 2017
September 13, 2017
Terra.Cotto cookware is perfect for slow-cooked meals in cozy weather!
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May 30, 2017
May 30, 2017
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.
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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February 21, 2017
February 21, 2017
Set the scene and turn everyday meals into stylish moments with MacKenzie-Childs tableware.
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February 21, 2017
February 21, 2017
Set the scene and turn everyday meals into stylish moments with MacKenzie-Childs tableware.
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January 18, 2017
January 18, 2017
Christofle is always suitable for gourmet meals! Come in and see a sampling in our Shadyside store!
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December 22, 2016
December 22, 2016
Instructors
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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November 1, 2015
November 1, 2015
Instructors 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 30, 2015
October 30, 2015
Prepare for your Holiday meals with this Paderno World Cuisine 15 3/4" X 12 1/2" diameter aluminum non stick roasting pan has shallow sides to allow meat to be exposed as much as possible to the dry heat of the oven. The pan is made of 3/16" thick aluminum with multiple layers of non stick coating. The dual handles are constructed of aluminum with forged rivets. The non stick rack is included. Note that this material is PTFE and PFOA-free.
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October 14, 2015
October 14, 2015
Regarded as the strongest wood in the world, edge-grain teak preserves the edge on cutlery. With a long comfortable handle for ideal balance, this cutting board makes it easy to carry and serve artisan bread. Perfect to present Brie and charcuterie, this hardwood cutting board takes good care of your cutlery. Proteak edge grain teak cutting board is generously sized and a pleasure to use in the kitchen slicing tomatoes for panini and vegetables for salads or roasting. Handcrafted cutting board ...
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October 4, 2015
October 4, 2015
Autumn is here and your entertaining is starting to happen indoors since the temperature is dropping and the days are getting shorter. Is your home ready for the upcoming holiday visits and meals shared with family and friends? If not, never fear! Salisbury makes just what you need to make your table guest-ready!
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September 27, 2015
September 27, 2015
September's almost over, October will be a breeze, and before you know it the holidays will be at our doorstep! Whether you are looking to upgrade your own tableware for those happy holiday meals with family and friends or you are looking for great gift ideas, you can't go wrong with monogrammed pieces from Salisbury's Home Collection. These exquisite cast aluminum pieces go from oven to table or refrigerator to table with ease and make your dinner table look fantastic!
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August 16, 2015
August 16, 2015
Dinner for the eyes! Boutique Hotel Töpferhaus is one of the most beautiful locations between the north and the Baltic sea. The in-house restaurant chef not only plays with quality, but with beauty and style. The daily fresh meals are presented on our Rosenthal Mesh Collection. Appetizing.
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June 11, 2015
June 11, 2015
July 6, Monday, 6:00 p.m. Cajun Feast Chris Howard, $48.00 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 22, 2015
May 22, 2015
Instructors 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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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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March 23, 2015
March 23, 2015
Easter Recipes Holiday Fried Pecans Are you looking for some great Easter recipes to add to your celebration of Easter? We have a few that will "wow" your family and guests this Easter.
1 green bell pepper (or 3 large banana peppers), sliced
2 T butter
1 lb shrimp, peeled and deveined
2 T MexiCajun Seasoning
In a large skillet, melt 1 T butter. Sautée onions and peppers for about 5 minutes or until tender. Add remaining butter, shrimp and seasoning. Cook until shrimp turn completely pink.
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March 2, 2015
March 2, 2015
Quinoa Edamame Salad
2 c. chicken stock 1 ½ tsp. kosher salt, divided 1 c. quinoa, rinsed 14 oz. can white cannelloni beans ¼ c. olive oil ¾ c. edamame 1 c. crumbled feta cheese 2 tsp. lemon zest ½ tsp. coarse black pepper 1 c. watercress
In a medium saucepan, bring chicken stock and ½ teaspoon salt to a boil. Add quinoa and lower heat to a simmer; cover and cook for 15 minutes. Transfer to a large bowl to cool, about 15 minutes.
Drain and rinse white beans; add to quinoa. drizzle the mixture with ...
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February 18, 2015
February 18, 2015
The Head Chefs line of handy and fun kitchen tools for children. Each vibrantly-colored Head Chef tool features bendable arms & legs, suction cup feet and a soft silicone body. The innovative design makes each tool completely functional and enjoyable for everyday use. As more and more kids discover the joys of cooking, these adorable tools will help families create memorable meals together while teaching the little ones the importance of nutrition and portions.
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