Dixie
@
Glass Bazaar
May 29, 2018
• 10:00 AM
• 3,032 days ago
Dixie
@
Glass Bazaar
May 29, 2018
• 10:00 AM
• 3,032 days ago
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.
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 ...
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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.
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 ...
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Dixie
@
Glass Bazaar
Jan. 6, 2018
• 5:14 AM
• 3,175 days ago
Dixie
@
Glass Bazaar
Jan. 6, 2018
• 5:14 AM
• 3,175 days ago
Instructors
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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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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Mottahedeh
@
Mottahedeh
Nov. 16, 2017
• 9:57 AM
• 3,226 days ago
Mottahedeh
@
Mottahedeh
Nov. 16, 2017
• 9:57 AM
• 3,226 days ago
We want to honor & congratulate Mottahedeh’s Owner & CEO, Wendy Kvalheim on being honored at the Pratt Institue for 2017’s Honoree for Legends! Congratulations Wendy!
Virginie De Toustain
@
BIA Cordon Bleu
Nov. 15, 2016
• 3:09 PM
• 3,592 days ago
Virginie De Toustain
@
BIA Cordon Bleu
Nov. 15, 2016
• 3:09 PM
• 3,592 days ago
Very proud for Royal Limoges -oldest Limoges manufacture - to be part of the 2016 Registry Awards from BRIDES magazine
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 ...
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Glass Bazaar
Jan. 3, 2013
• 1:00 AM
• 5,004 days ago
Glass Bazaar
Jan. 3, 2013
• 1:00 AM
• 5,004 days ago
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
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