Get inspired by our Chickpea and Vegetable Tagine recipe. This one-pot meal, bursting with spices, transports us directly to Morocco. Our Marrakesh collection?... It is simply the cherry on top of this harmonious compilation.
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July 12, 2019
July 12, 2019
Hello, I am Suzanne Roberts! Let's taco bout Mudpie's party serveware! This collection spices up your party with, punny, sayings and great quality. Dip into Suzanne Roberts Gifts to take advantage of our store-wide sale! Please remember to like and share, it's been a pleasure helping our guests in Snider Plaza for 44 years!
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December 26, 2018
December 26, 2018
Instructors
Sieglinde D’Elia was born in Landshut, Germany, and emigrated to the United States in the 50s. Here, she met her husband François, a Frenchman of Italian family, at an English evening class. She moved to Italy in the 70s and lived there for 17 years, and eventually moved back to the U.S. in the late 80s. Her cuisine is versatile and completely intuitive, and abounds in Italian recipes for her savory dishes, and German ones for her desserts. She has a home-based baking business, and her...
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Friday, Nov. 9, 2018
Friday, Nov. 9, 2018
Egisto Bertozzi, and I @ny_now back in August. I am holding the newest Erbario Toscano fragrance Symphony of Spices! We are so excited to have him here in our shop November 9 from 4-8
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May 29, 2018
May 29, 2018
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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January 6, 2018
January 6, 2018
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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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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May 30, 2017
May 30, 2017
June June19, Monday, 6:00 p.m. Smokin Ribs Eric Haralson , $48.00 Light the girll and get ready for summer. On the menu: Smoked salmon with capers and onion on toast points; Loin-back (baby back) ribs smoked over cherry wood; Variety of BBQ sauces for tasting; Sea-water potatoes with mustard caviar; Maple-bourbon glazed Brussels sprouts and Crème Brulee for dessert.
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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June 11, 2015
June 11, 2015
September September 10, Thursday, 6:00 p.m. Fall Apples Terri Geiser, $48.00 Oh my, apple pie! On the menu: Apple fruit salad on walnut crisps with citrus dressing; Apple cider brine pork loin with roasted potatoes and onions; Roasted broccoli and apples with savory butter and yes, Cheesy apple cobbler. I’ll also share a recipe for using the left over pork and provide information on how to select...
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June 11, 2015
June 11, 2015
shop Terri Geiser and Bridget Brown, $25.00 See information below September September 10, Monday, 6:00 p.m. Fall Apples Terri Geiser, $48.00 Oh my, apple pie! On the menu: Apple fruit salad on walnut crisps with citrus dressing; Apple cider brine pork loin with roasted potatoes and onions; Roasted broccoli and apples with savory butter and yes, Cheesy apple cobbler. I’ll also ...
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June 11, 2015
June 11, 2015
October October 1, Thursday, 6:00 p.m. Gourmet Taste in Every Bite Janet Powell, $48.00 Wow your family and friends, "Keepers" of your own. The class begins with Roasted eggplant spread with pita bites, Brussels sprout salad with cheddar, hazelnuts, and apples, Smoked gouda grits, Fennel-braised pork roast, and Tiramisu toffee trifle pie for dessert.
October 12, Monday, 6:00 p.m. Elegant Dining Gary ...
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May 22, 2015
May 22, 2015
June June 15, Monday, 6:00 p.m. South Africa Food and Wine Festival Terri Geiser, $48.00 In South Africa, many spices are used to create amazing flavor, built on a rich culinary heritage from the cuisines of many different nations. On the menu: Hors d’oeuvres variees, a beautiful and tasty arrangement of several favorites including smoked salmon, avocados and marinated mushrooms; Chicken and rice Breyani with 12 different spices, and cooked in a cast iron pot until tender ...
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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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December 19, 2014
December 19, 2014
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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October 29, 2014
October 29, 2014
Azulina mini spice bowls make for a wonderful, colorful gift. They are great for serving olive oil, spices, salt and pepper, and much more! With a retail price of only $6.00 each, you'll want to collect every pattern.
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