Red Wine With Breakfast

09/26/201109/23/2011 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Exploring: College Station and Veritas Wine Bar and Bistro

09/25/201109/23/2011 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Enjoying: Date Night…Parigi Style

09/23/201109/20/2011 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Mediterranean Halibut

09/21/201109/20/2011 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Pork Tenderloin with Fennel, Apple and Apricots

09/19/2011 Hayley Hamilton Cogill, CS/CSW/SWS

Date Announced: Mixin’ It Up on The Boulevard – May 6, 2012

09/19/201109/19/2011 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Enjoying: Dinner at Restaurant Ava

09/14/201109/12/2011 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Fresh Texas Peach and Texas Tomato Salad with Blue Cheese

09/12/201109/12/2011 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Fresh Pasta with a Red Wine and White Beans

09/09/201109/08/2011 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Roasted Peaches with Dude, Sweet Chocolate and Vanilla Cream

09/07/2011 Hayley Hamilton Cogill, CS/CSW/SWS

Happy Birthday Charity:Water

09/07/201109/07/2011 Hayley Hamilton Cogill, CS/CSW/SWS

Please Support The Garden Cafe in Their Proposal to Sell Beer and Wine

09/05/201109/05/2011 Hayley Hamilton Cogill, CS/CSW/SWS

Dallas Uncorked Raises $7000 for The June Jones Foundation

09/02/201109/02/2011 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Roasted Potato Salad with Blue Cheese; Cheddar and Herb Biscones and Roasted Portobello Mushroom, Thyme and Arugula Salad

08/31/201108/30/2011 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Jam, Salsa and Relish – Part 2

08/29/201108/26/2011 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: White Bean and Vanilla Soup