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On the menu: Strawberry Goat cheese mint gazpacho; Free range chicken and Nenson's prosciutto ham saltimbocca; Raspberry white chocolate mascarpone cannoli. Kelly will share with us several wines for you to try while she shares her incredible knowledge about the wines you will be tasting.
April 11,Monday, 6:00 p.m. Rainbow Colors of Spring ...
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1.Lots and lots of small size bowls:
We cannot keep these in stock! Luna Bowl 6? and our Fidelia Square Bowl 5? are ideal for appetizer snacks, nuts and olives- just the right size and made of 18/8 stainless steel. They are so versatile and work perfectly for serving salad dressings, dips or salsa. Keep one or two within reach at all time. These shiny food ...
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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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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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Firstly the long-handled slotted spoon ensures that you can scoop and drain from even the deepest jars. Secondly the integrated fork is perfect for skewering difficult to serve foods such as pickles or sun-dried tomatoes. View Post
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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Gold olive leaves gracefully traverse this Mediterranean-inspired dinnerware from Royal Limoges. Matte 14K gold filet accents or shiny platinum with elegant scalloped edges lend refined detail to each piece. Made in France.
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Gold olive leaves gracefully traverse this Mediterranean-inspired dinnerware from Royal Limoges. Matte 14K gold filet accents or shiny platinum with elegant scalloped edges lend refined detail to each piece. Made in France.
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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
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One of Oprah's favoirite things for Holiday 2012, the "Go With The Flow" Oil can designed by Curtis Stone. You'll never put your olive oil back in the cabinet after using this.
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CAREFREE HEIRLOOMS FOR YOUR TABLE - Secrets de Provence brings the secrets of the style and beauty of Mediterranean food taste onto your tables... Every single Secrets de Provence item reflects the colors of the inspiring life cycle of Provence. While on the one hand, in the shade of linden trees, cypresses, towering over olive trees and spreading the essence of the incomparable natural scents of the Provence, lighten the dining tables and give them the warmth of a large family. Tablecloths,
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