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

The 2013 "Snow Bunny" ornament has been one of our best since we started the collectible series in the early 90's.   Still time to receive by Christmas!

ROYAL CROWN DERBY NAMES DEVINE CORP AS U.S. DISTRIBUTOR OF FINE BONE CHINA AND GIFTWARE

FOR IMMEDIATE RELEASE: 22 November 2013

Royal Crown Derby announced today DeVine Corporation will assume distribution of its fine bone china and giftware products in the US as of January 1, 2014.

The announcement was made by Kevin Oakes, CEO of Steelite International, a $100 million Stoke-on-Trent ceramics manufacturer for the hospitality industry that acquired Royal Crown Derby in 2012. Both

Triadic is a collection of contemporary vases and a centerpiece inspired by the work of Oskar Schlemmer, the creator of the Triadic Ballet. The collection uses stark geometrical forms and bold lines and colors to evoke human figures in a puppet theater style.  

These great men's gifts wonderfully mix function with fabulous offering a classic look with an exotic flare. Boasting a unique mix of silver and bamboo, this set of steak knives or bar ware items will be a lively conversation starter in any atmoosphere.

Clayton Art Fair Starts Tomorrow!  Don't forget to swing in to see al the new Sweet Stuff!

We'll be at the New York Gift Show this weekend, starting Sunday 8/18 at the Javits Center and at the 41 Madison Tabletop Mart building. I'll be at 41 Madison most of the day on Tuesday 8/20.

Lampe Berger Home Fragrances and Lamps at Glassworks.

The perfuming ritual

It’s so simple...

• First, fill your Lampe Berger 2/3 full with your favourite Home Fragrance.

• Insert the burner into the lamp, and replace the stopper.

• Allow the wick to soak for 20 minutes.

• Your lamp is ready, remove the stopper, and light the burner...

• Wait for 2 minutes before gently blowing out the flame.

• Place the top on the burner and your Lampe Berger will start to glow.

• The

Sidewalk Sale coming up this week, starting Wednesday.

We have the serenity star from aden + anais! It has a sound machine, room temperature monitor, feeding diary, clock and more! It's the sweetest gift for new moms!

At the Dallas summer gift show our ANTLER and WESTERN patterns received the most attention.   Gift items starting at $20 suggested retail up to the new round Antler Beverage Server.

At the just completed Dallas summer gift show our ANTLER and WESTERN patterns received the most attention.   Gift items starting at $20 suggested retail up to the new round Antler Beverage Server.

September

September 9, Monday, 6:00 p.m.       Smokin’ and Grillin’         Eric Harrelson, $48.00

On the menu: Salad of baby spinach with strawberries and feta cheese; Smoked tenderloin of beef; Lavender roasted blue potatoes; Sautéed green beans; Crème brûlée

September 11, Wednesday, 6:00 p.m.  A Taste of Early Autumn   Janet

What is your business up to?

Instructors Cooking Classes Summer 2013

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

Amazing April

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.

Robert DeBinder, a Knoxville native, learned the

Take a look at a few of the displays we showed at this Octobers NY Table Top Show.

R. Haviland & C. Parlon's Syracuse Taupe with Chestnut Arc en Ciel

Mottahedeh's *NEW* Peacock Dessert Plates with Lace Dinner Plates and Tobacco Leaf Chargers. 

(AVAILABLE FOR ORDER END OF OCT)

Mottahedeh will start to distribute JARS come January.

Inspired by this years election, our red, white and blue table!