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 ...
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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 ...
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February
February 4, Wednesday, 6:00 p.m. Celebrate Janet Powell, $48.00 Treat your family and friends to a festive yet simple dinner idea. On the menu: Prosciutto-bruschetti and cantaloupe chutney, shrimp with roasted red pepper cream sauce over herbal pasta, kale/spinach salad with hot citrus dressing, and chocolate torte with bourbon cream sauce.
February 9, Monday, 6:00 p.m. Sensational Sweets ...
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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 ...
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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
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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
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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&
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