84 Results:
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 7, 2012
June 7, 2012
August Cooking Events
August 1, Wednesday, 6:00 p.m.
Summer in Yucatan
Mary Aebischer, $48.00
With traditional ingredients; On the menu: Cactus Paddle Salsa with handmade tostaditas; Cochinita-Pibil style Pork
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August 25, 2011
August 25, 2011
The Wall Street Journal spoke with Thomas Keller about food in today's paper. Mr. Keller uses Raynaud porcelain tableware to produce his Checks tableware that he uses in his restaurants.
Prepping Food for the Eyes
By CHERYL LU-LIEN TAN
The award-winning chef Thomas Keller is well-known for the exquisitely presented dishes in his restaurants. But an artful simplicity suffices when he is serving up food at home.
"You eat with your eyes—you use your eyes first," says Mr. Keller, whose
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November 29, 2007
November 29, 2007
The need to see more environmentally friendly tableware in the marketplace increases as we see an increasing array of products in other industries. Today's Wall St. Journal says that giving 'green' gifts will be popular this year. Two sites that offer such products:
www.GreenandMore.com
www.olivebarn.com/eco-green-items.html
The Wall St. Journal article:
http://online.wsj.com/article/SB119630028092907321.html
Article excerpt:
"With so much public attention on climate change ...
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