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
...Instructors
Kelly Campbell Nicely has over 20 years of
...Lauri Jo's Mayhaw Pepper Jelly is about as southern as a jelly can be. A delightful jelly with a hint of tart, it is great on everything from hot buttery biscuits to a spoonful on roasted pork!
Mayhaws are native to the soggy swamplands of South Georgia. They grow on trees and are small, round, red, tart fruit (about 1/2 to 3/4 inch in diameter). Mayhaw trees are very long-lived, as they can produce fruit for more than 50 years!
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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
...What better way to celebrate MacKenzie-Childs’ 30th birthday? Aurora, their newest enamelware pattern, tells the story their “home-base”, a farm in Aurora, NY. Look closely at the ornate details, from Potluck Socks hanging on the laundry line just outside the Chicken Palace, to silhouettes of teapots hiding in the trees. A goose waddles
...What is your business up to? Getting ready for the holidays , come see our beautiful trees and decorations.
View PostCAREFREE 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,
...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
...Look for us in the spring issue of Martha Stewart Weddings! We're on page 234 in the Registry section.
"Reminiscent of Victorian botanical prints, Mottahedeh's "Nut Leaf" dessert plates feature motifs from chestnut, hazelnut, pecan, and oak trees. {$285 for 4, mottahedeh.com via MyRegistry.com}"
These finely detailed botanical drawings in rich shades of green, highlighted and edged with 22k gold, will enhance an afternoon tea or special dinner. The set of four
...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.