Virginie De Toustain
@
BIA Cordon Bleu
June 5, 2025
• 2:10 PM
• 468 days ago
Featured Products From Post:
Virginie De Toustain
@
BIA Cordon Bleu
June 5, 2025
• 2:10 PM
• 468 days ago
Be off screen and plan some game nights
Mottahedeh
@
Mottahedeh
June 14, 2024
• 12:23 PM
• 824 days ago
Mottahedeh
@
Mottahedeh
June 14, 2024
• 12:23 PM
• 824 days ago
June is here and that means it's time to picnic! There is not a better way than with our picnic sets, 4 reusable tin plates packed in a tin box, use them, get them dirty, contain all that mess in the tin box (so you don't get your blanket, basket and yourself dirty), a quick wash when you get home and they're ready for your next soiree. Six fun designs to choose from.
Virginie De Toustain
@
BIA Cordon Bleu
Mar. 31, 2022
• 2:22 PM
• 1,630 days ago
Featured Products From Post:
Virginie De Toustain
@
BIA Cordon Bleu
Mar. 31, 2022
• 2:22 PM
• 1,630 days ago
Look who’s in the cover of the May/June issue of Tea Time Magazine - our Colibri & Océan collections
Virginie De Toustain
@
BIA Cordon Bleu
June 3, 2020
• 3:20 PM
• 2,296 days ago
7
Featured Products From Post:
Virginie De Toustain
@
BIA Cordon Bleu
June 3, 2020
• 3:20 PM
• 2,296 days ago
Celebrate Mom, Dad & Grads In your life by spending an elegant afternoon together indulging in delectable fare paired with exquisite teas.
Dixie
@
Glass Bazaar
May 29, 2018
• 10:02 AM
• 3,032 days ago
Dixie
@
Glass Bazaar
May 29, 2018
• 10:02 AM
• 3,032 days ago
June
June 18, Monday, 6:00 p.m. Seasonal Favorites David Pinckney, $48.00
Early summer is a time to celebrate the garden’s bounty so join us for the celebration. On the menu: Chilled Cucumber Dill Soup; Pork Tenderloin with Peach Chutney and roasted fingerling potatoes; Grass Hopper Pie, Mint Chocolate Chip Ice Cream and Oreo Crust
June 18, Monday, 6:00 p.m. Seasonal Favorites David Pinckney, $48.00
Early summer is a time to celebrate the garden’s bounty so join us for the celebration. On the menu: Chilled Cucumber Dill Soup; Pork Tenderloin with Peach Chutney and roasted fingerling potatoes; Grass Hopper Pie, Mint Chocolate Chip Ice Cream and Oreo Crust
Dixie
@
Glass Bazaar
May 30, 2017
• 2:56 PM
• 3,396 days ago
Dixie
@
Glass Bazaar
May 30, 2017
• 2:56 PM
• 3,396 days ago
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.
June 26, Monday 6:00 p.m....
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Dixie
@
Glass Bazaar
May 17, 2016
• 11:59 AM
• 3,774 days ago
Dixie
@
Glass Bazaar
May 17, 2016
• 11:59 AM
• 3,774 days ago
June
June 6, Monday, 6:00 p.m. Fresh Catch David Pinckney, $48.00
ENCORE. This was a delicious class; you don’t want to miss it. On the menu: Lobster Salad with Dried Cherries, Toasted Almonds, Roasted Cauliflower, Pommery Truffle Vinaigrette; Pistachio and Honey Crusted Norwegian Salmon Filet with Purple Sticky Rice and
Roasted Brussels sprouts; Chocolate Pate with Raspberry Crème Anglaise.
June 13, Monday, 6:00 p.m...
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BIA Cordon Bleu
May 16, 2016
• 10:09 AM
• 3,775 days ago
BIA Cordon Bleu
May 16, 2016
• 10:09 AM
• 3,775 days ago
Thank you @Architecural Digest t featuring in their June issue the new dinnerware pattern JARDIN FRANCAIS by Timothy Corrigan for Royal Limoges
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Glass Bazaar
Nov. 1, 2015
• 1:27 PM
• 3,972 days ago
Glass Bazaar
Nov. 1, 2015
• 1:27 PM
• 3,972 days ago
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 ...
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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 ...
Read more of post
Glass Bazaar
May 22, 2015
• 11:50 AM
• 4,135 days ago
Glass Bazaar
May 22, 2015
• 11:50 AM
• 4,135 days ago
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...
Read more of post
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...
Read more of post