NEW Amber Palace from Royal Crown Derby on display at Maison & Objet!

"The elegant new collection showcases Royal Crown Derby’s mastery of complex techniques to produce intricate patterns defined by luxurious texture and captivating detail. Amber Palace is available in a rich black and amber design and complemented by a white bone china interpretation called Pearl Palace. The pattern is rooted in the Neo Classical Art and Architecture of the 18th and 19th Century. The designs

Checkout with just your E-mail address? Today's Times shares how Swedish company Klarna makes it happen

http://www.nytimes.com/2014/08/25/technology/klarna-an-online-payment-system-popular-in-europe-eyes-global-expansion.html

Shopping for new cutlery? Vista Alegre's top-quality designs perfectly blend technology with fine craftsmanship. 

tilt from soireehome is a well designed gourmet replacement for ice.

tilt‘s chilling technology preserves the full flavor of your beverage and lasts far longer than cubed ice. a sphere’s surface-area/volume ratio allows for better more even chill and tilt‘s mirror finished sealed stainless steel shell ensures purity of taste.

Instructors

Ben Willis-Becker, Chef de cuisine at Holly’s, is a native of Knoxville where he started his culinary career 23 years ago. He received an associate degree in culinary arts and a BA degree in business and restaurant management. He has worked most positions a kitchen has to offer including pastry chef, chef de cuisine, and chef/owner. He has travelled throughout the country with his wife and two boys and he is happy to be back in his hometown to pass on what he has learned

Home Depot is investing $1.5 billion on technology, including systems to link its physical stores to its website. One may ask, "What investments am I making online to be prepared for the future?" The article also reports online sales were 3.5% of the company's sales last year.

the first self-chilling 16 oz pint glass - dimple integrated chilling technology keeps beverages cold to the last drop without diluting your drink with melting ice. simply pre-chill the stainless steel ‘dimples’ and click them into the base of our custom designed lead-free borosilicate glassware. interchangeable and dishwasher safe, dimple will revolutionize fine beverage enjoyment. Great gift item!
New from SoireeHome.

Today's New York Times suggests that smaller social networks may be growing at the expense of Facebook's catch-all approach.  This explains why Facebook bought WhatsApp for $19 billion. Similar to WhatsApp, Bridge's Chalkboard helps businesses communicate with the parties that are important to them and skip Facebook's "crowded theater."

Excerpt: 

New from SoireeHome:

tilt

gourmet replacement for ice.

tilt‘s chilling technology preserves the full flavor of your beverage and lasts far longer than cubed ice. a sphere’s surface-area/volume ratio allows for better more even chill and tilt‘s mirror finished sealed stainless steel shell ensures purity of taste. Watch a demonstration here:

View on YouTube: TILT

March

March 10, Monday, 6:00 p.m.                                          Italian Food and Wine                                &

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

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

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

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