Red Wine With Breakfast

04/20/201205/16/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Two Quick Snacks for Happy Hour

04/17/201204/17/2012 Hayley Hamilton Cogill, CS/CSW/SWS

Dallas Uncorked 8th Anniversary Dinner…Almost Sold Out

04/12/201205/16/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Kawamata Farms Roasted Tomato Soup with Bikini Sandwiches

04/04/201204/03/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Pavlova

04/02/201203/30/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Enjoying: The Soul Of a Chef….And What Makes a Chef a Chef?

03/31/201205/16/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Coconut Carrot Ginger soup with Ginger Lump Crab Meat and Cilantro Oil

03/29/201203/26/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: A Perfect Hawaiian Salad….Waimea Farmer’s Market Fresh

03/26/201203/26/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Exploring: Las Vegas…Baby

03/23/201205/16/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Rock Shrimp Ceviche with Avocado Cream

03/19/201203/18/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Fresh Blueberry Pie with Strawberries and Cream

03/15/201203/07/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Black Bean Soup

03/13/201203/07/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Seared Scallops with Cilantro Oil and Avocado Wasabi Cream

03/10/201203/07/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Pesto Salmon En Croute with Roasted Tomato Sauce

03/08/201203/05/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Roast Lamb and Lamb Chops with Jus and Mint Pesto

03/06/201203/06/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Roasted Brussels Sprouts with Bacon & Brown Sugar and Cauliflower-Potato Puree with Rosemary