Sheridan Nice Cooks

I made Strawberry Tiramisu for an event today. I used fresh berries, Biscoff cookies, and dehydrated strawberries in the dish.

French chicken in vinegar sauce, traditionally known as Poulet au Vinaigre, is a classic Lyonnais bistro dish. Despite its name, the sauce isn't sharply sour; simmering the vinegar reduces its acidity, mellowing it into a deep, glossy, and slightly tangy sauce enriched with wine, aromatics, and a touch of cream.

I've been doing these classes at ETSU for 11 years now. Come join us, we have the best time! The link is in the first comment.

I made Sunday dinner today; this is a true rarity for me. I even made a pie! Stephen has been telling me what a great baker I am for about a week now, and that he's looking forward to winter when there will be more baked goods in the house. I told him his expectations were way too high. Those of you who know me know that I am not a real baker, except for bread. I think he's trying to manifest me into the baker of his dreams.🤣But, anyway, this is the first year we've had enough Concord grapes to do anything with, so I made the recipe popularized in the 1960s, though similar recipes appeared in the 1940s. Please do not judge my crimping abilities, because I have none. I possess other skills. My daughter came for lunch and pronounced the pie a success, and that it tasted just as she had imagined it would for the last two weeks. Lunch and garden photos are included because I can't stop myself.

Come join me Sunday afternoon for a cooking class and a delicious meal together. Join us to learn how to prepare a perfect menu for entertaining or for your family in the upcoming warmer months. Fresh Mediterranean Halibut w/ Rosemary Cannellini Beans, Tomato Sambal, and Gremolata is the star of the show. It is served with Baked Ricotta Crostini, a seasonal salad, and dessert to round out the meal. https://serenityknoll.com/event/mediterranean-summer-dinner-party-w-sheridan-nice-june-8th-at-4pm-75-per-person-byob/?fbclid=IwY2xjawKrCcZleHRuA2FlbQIxMQBicmlkETFLOW5seURSZ1k2ckNZNUM4AR47rwIs5ONscsE2FV_e149iY0guMDXlHlrupvwS85ZYDbT2ckqXws-imB3EOg_aem_IunQhNm23UXanTQzaUXuSA

Savoring a delicious lunch featuring pan-seared Cod in a zesty lemon sauce, paired with Oil Cured Olives and Capers.

Join us for a new class series as we cook our way through the best available ingredients throughout the seasons. This class will feature a gorgeous, updated Waldorf Salad, Roasted Bacon-Wrapped Pork Tenderloin w/ Seasonal Vegetables, and delicious Merlot Poached Pears w/ Creme Anglaise.

COOKING THE SEASONS: FALL w/ CHEF SHERIDAN NICE, SEPTEMBER 8TH at 3PM, $70 PER PERSON - Serenity Knoll Join us for a new class series as we cook our way through the best available ingredients throughout the seasons. This class will feature a gorgeous, updated

Spring time gifts from the garden😍

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BEER & FOOD PAIRING DINNER w/ CHEF SHERIDAN and ERIC & KAT LATHAM FROM JOHNSON CITY BREWING COMPANY, JANUARY 28TH at 3 PM, $95 PER PERSON

January 28 @ 3:00 pm - 5:00 pm

$95.00



Join us for our first Beer and Food Pairing event, featuring the finest creations from The Johnson City Brewing Company and Chef Sheridan Nice. Elevate your palate with a four-course gourmet experience, expertly paired with a selection of premium beers. Using as many local products as possible, you will savor each bite of upscale cuisine, carefully curated to complement and enhance the unique notes of Eric and Kat’s handpicked beers. They will lead you through a sensory journey, offering insights into the perfect marriage of tastes. Whether you’re a seasoned connoisseur or just starting your journey into the world of craft beverages, this event promises to celebrate local craftsmanship and cuisine. Join us for an afternoon of exceptional food and brews. Cheers to an unforgettable experience! www.serenityknoll.com