Houston Based Parry Botanicals All Natural Skincare at Bering’s

Join us for a new product launch at Bering’s as we welcome the founder of Houston based Parry Botanicals, Elizabeth Parry!

Tomorrow at our 3900 Bissonnet store location from 10 a.m. – 2 p.m.

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Bering’s Wedding Registry Feature, Alex Carreno & Richard “Rick” Haines

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Richard “Rick” Haines and Alex Carreno

“Our engagement will be something I will remember for the rest of my life – Rick made me feel like such a princess that weekend and every time it registers that I get to be his wife, I get excited all over again,” shared by bride-to-be Alex.

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Alex & Rick at Rick’s Alma Mater, Baylor University.

Alex and Rick are newly engaged and we are thrilled to note that they have selected Bering’s for their wedding registry as well wedding stationery! And while we do not usually open our blogs with a quote, we couldn’t resist sharing it as it is truly pure joy.

This dynamic couple met online upon Alex’s mother urging her to give online dating a try. …Alex added that she’s convinced they were paired due to their mutual love of the Houston Tex-Mex staple, Escalante’s!

The two are glad they gave online dating a chance as the they are a definite match! In fact, Rick surprised Alex with a trip to the city they had their first date, Austin. He had carefully planned out the entire day, but ultimately surprised her at the gorgeous Lou Neff Point within Zilker Park on Town Lake. With the help of some wonderful planners and a photographer, Rick had Alex’s favorite flowers, hydrangeas and candlelight all around the point. It was there that he proposed with the most gorgeous ring that includes his mother’s original engagement diamond. …Good job, Rick!!!

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The beautiful couple will be going to the chapel to get married on January 14, 2017 at the Hanamaker Chapel at Second Baptist on Woodway, the church Rick grew up attending. Their reception will immediately follow at The Houston Racquet Club, a special place in Alex’s heart where she spent many summers and evenings with her grandparents.

While Rick is proud to note that he is an “original-Houstonian,” Alex was born and raised in Phoenix, Arizona. However, it is cute that Rick says, she’s an “honorary-Houstonian,”noting that she did spend every summer here with her grandparents and lovingly refers to Houston as her home away from home.

When it comes to their wedding registry and stationery Alex shared, “We’re using the stationery department at Bering’s for almost all of our stationery needs. My grandparents always used to bring me along on their trips to Bering’s when I was younger and always knew that if I got married I would want Bering’s to be a part of my wedding.” Thanks, Alex’s grandparents and to Alex and Rick for continuing the tradition by starting their own at Bering’s!!

Since family is important to the couple they made sure to include Alex’s mother in helping to select their wedding registry pieces. Alex said that she helped them choose some really special pieces honing in on both of their unique styles.

The couple let us know that they especially enjoyed hearing Alex’s mother’s registry stories about pieces she picked and why or why not they should pick the same. And since we love mixing the old with the new it is exciting to note that they were given Alex’s great-grandmother’s silver, with her monogram AC (Alex’s maiden monogram) to have for special occasions!

Since some of you might already know Alex thanks to her amazing blog, Adored by Alex, which focuses on fashion and lifestyle, it is even more fun to share details of their wedding registry as well as wedding colors! While Alex said that they are still finalizing their wedding colors, they are leaning toward shades of white, some slate blue/green, with gold as an accent. …We can’t wait to see pictures!

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And speaking of pictures, don’t you love their registry selection?! Guests of theirs will enjoy these beautiful Wedgwood Vera Wang Golden Grosgrain place settings as well as flatware and Waterford’s Kelsey pattern stemware!

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From tabletop to barware for entertaining friends and family, Alex and Rick’s selections are classic with Reed & Barton, Reidel & Waterford:

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We especially love the beautiful serving pieces they selected from Arthur Court, Beatriz Ball to Juliska – registry perfection!

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And while we all love the pretty pieces above, equally good looking (as well as practical) are a nice set of J.A. Henckels knives topped off with a registry must-have, a YETI Cooler + cooler wagon!

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Thanks to Alex and Rick for allowing us to be a part of the biggest day of their lives, it is truly an honor!

Wedding fun!

Bering’s

6102 Westheimer • 3900 Bissonnet • Houston, Texas • 1-800-237-4647

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Houston Arboretum & Nature Center’s Greenleaf Award Presented to The Bering Family

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The Bering Family has been actively involved supporting the Houston Arboretum & Nature Center for years and was honored at last night’s Cricket Ball with their Greenleaf Award.

The Greenleaf Award is given to that person who embodies the ideals that inspire and sustain the Houston Arboretum & Nature Center: a commitment to the nature education of people of all ages, a dedication to preserving a natural and native greenspace, and a tradition of serving the community in this spirit.

Bering’s CEO & President, Augie Bering V was presented the Green Leaf Award by the Houston Arboretum & Nature Center’s Executive Director Deborah “Debbie” Markey, and the Houston Arboretum & Nature Center’s President of the Board, Chad Hesters. It was a memorable night that will not soon be forgotten. It is truly an honor to for the Bering Family to be honored by the Houston Arboretum & Nature Center.

Here are images from last night’s Cricket Ball:

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Houston Arboretum & Nature Center

Thursday, April 14th, 2016
Seven O’clock in the Evening
Casual Cocktail Attire

Honoring
The Bering Family

 

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The beautiful Bayou Club where the Houston Arboretum & Nature Center Cricket Gala was held.

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Augie Bering V, Debbie Markey, Houston Arboretum & Nature Center’s Executive Director, and Chad Hesters, President of the Houston Arboretum & Nature Center Board

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Augie Bering V, Rebecca Daprato, and Matt Kelley

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Theresa Corgey & Heather Bering Mafrige

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Augie Bering, V wearing a Brackish Bow Tie. (They are now available at Bering’s!)

 

Thanks to our dear friends at the Houston Arboretum & Nature Center!

Sincerely,

Bering’s

6102 Westheimer • 3900 Bissonnet • Houston, Texas • 1-800-237-4647

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Bering’s Big Green Egg Recipes

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Bering’s Big Green Egg Baby Back Ribs

Ingredients:

2 Racks of baby backs (loin cut preferred)

Brining Solution:

  • 12 Cups of water
  • 4 Cups of vegetable stock (32oz)
  • ½ Cup of salt (non-iodized)
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons light or dark brown sugar
  • 2 Tablespoons of your favorite rub (optional)
  • Kosher salt
  • Pepper

Bering’s Big Green Egg Beef Ribs

Ingredients:

  • 3-4 Bones beef ribs- (make sure they haven’t been trimmed)
  • Kosher salt
  • Coarse ground pepper

Food Prep:

  1. Trim beef ribs of silver skin and unnecessary fat.
  2. If the membrane is very thick, simply score it with a small knife on the bones.
  3. Let ribs sit in baking sheet or cooling tack for one hour.
  4. Liberally sprinkle kosher salt all over ribs.
  5. If using temperature probe, insert into the deepest part of your ribs. (Make sure to avoid contacting a bone as this will produce false readings.)
  6. Let your ribs sit for an hour to 1½ half.

BBQ Items:

  • 4 Hickory or any of your favorite wood chunks like pecan or oak
  • Aluminum or green egg drip pan
  • Remote monitoring temperature probe
  1. Rinse wood chunks and set aside.
  2. Fill drip pan with about 1 inch of water.

BGE Set-up:

  1. Fill BGE with charcoal making a pyramid shape. You should still be able to see the outside holes.
  2. With vents wide open on bottom and top, light fire and after about 10 minutes, use your ash tool to stir the charcoal up. This will help the fire spread quicker.
  3. Place wood chunks on charcoal, with additional layer of charcoal. (Don’t fill past first ring.)
  4. Let fire burn for another 5 minutes. (Fire will begin smoking at this point.)
  5. Place plate setter (legs up) for indirect cooking.
  6. Place drip pan on top of plate setter. (This will be used to add moisture to the meat, plus take care of the fat drippings.)
  7. Place grill on plate setter.
  8. Close lid and leave vents open until temperature reaches 275 degrees.
  9. Insert probe into deepest part of rib meat.
  10. Place the ribs directly on grill, meat side up.
  11. Smoke the ribs at 275-290 degrees for at least 2-3 hours.
  12. After smoking for 2-3 hours, open the egg and take a look at how your ribs are cooking.
  13. If you have a remote monitoring thermometer or instant read thermometer, insert between the bones and check the temperature.
  14. Pull ribs when temperature reaches 200 degrees.
  15. Let cool for 20 minutes.

TIP:

Allowing the meat to come to room temperature will help the meat retain moisture and remain tender.

Place your wood chunks directly on the hot charcoal, this will accelerate the smoking process.

Bering’s Big Green Egg Grilled Lobster

Ingredients:

  • 4 Lobster tails
  • 3 Tablespoons unsalted butter
  • 3 Tablespoons grape seed or avocado oil
  • 1 Lemon

Food Prep:

  1. Use a pair of cooking sheers to cut down the sides of the lobster (opposite end of the shell).
  2. Use a small knife to cut down the middle of the flesh with a small incision.
  3. Heat 2 tablespoons butter and 2 tablespoons of oil in a small sauce pan until butter has completely melted.
  4. Cut tablespoon butter into two pieces, then two more pieces (4 total).
  5. Cut lemon in half.
  6. Use a small knife to remove a small piece of the flesh center.

BGE Set-up:

  1. Make mound of lump charcoal with electric starter or starter cubes in middle.
  2. With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal into flat layer.
  3. Place grill on plate setter.
  4. Close lid and leave vents open until temperature reaches 425-450 degrees.
  5. Place the lobsters on the grill flesh side down.
  6. Place lemon on grill flesh side down.
  7. Cook for 3 minutes.
  8. Flip lobster and lemon over (shell should be down now).
  9. Use a basting brush to coat meat with oil/butter mixture.
  10. Add one piece of butter to lemon center.
  11. Cook for an additional 3 minutes.
  12. Remove lobster and lemon from grill.
  13. Allow both to cool for 3-5 minutes.
  14. Place a lemon pantry over lemon and squeeze lemon/butter mixture over meat.

Bering’s Big Green Egg St. Louis Style Ribs

Ingredients:

  • 2 Racks St Louis style ribs (2-3 Pounds each)
  • 12 Cups of water
  • 4 Cups of vegetable stock (32oz)
  • ½ Cup of salt (non-iodized)
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons light or dark brown sugar
  • 2 Tablespoons of your favorite rub (optional)
  • Kosher salt
  • Pepper

Food Prep:

  1. Mix water, stock, ½ cup salt, granulated and brown sugar (add rub if using) together in large container. Mix well with whisk until fully combined.
  2. Remove ribs from packaging and place into water brine.
  3. Place ribs in refrigerator for 1 ½ hours.
  4. Remove from fridge and rinse ribs. Pat dry with towels and place on a cooling rack or aluminum pan meat side up.
  5. After about 30 minutes, your ribs will start to sweat. Sprinkle pepper over the ribs. (I prefer to use a pepper mill set to a coarse ground setting). A salt grinder also works well here for a light dusting on the meat.
  6. Leave ribs on counter for at least 1 hour.
  7. While the ribs are resting, set-up the fire.

BBQ Items:

  • 3-4 Oak, red oak or any of your favorite wood chunks
  • Xl Ziplock bags or Cambro 6 quart container (Must be a BPA free container)
  • Aluminum drip pan with about 1/2 inch of water in the pan
  • Spray bottle with water/vinegar mixture (50/50)
  1. Rinse wood chunks and set aside.

BGE Set-up:

  1. Fill Egg with charcoal making a pyramid shape. You should still be able to see the outside holes.
  2. With vents wide open on bottom and top, light fire and after about 10 minutes, use your ash tool to stir the charcoal up. This will help the fire spread quicker.
  3. Place wood chunks on charcoal, with additional layer of charcoal. (Don’t fill past first ring.)
  4. Let fire burn for another 5 minutes. (Fire will begin smoking at this point.)
  5. Place plate setter (legs up) for indirect cooking.
  6. Place aluminum pan on top of plate setter. (This will be used to add moisture to the meat, plus take care of the fat drippings.)
  7. Place grill on plate setter.
  8. Place v-rack on grill if using one.
  9. Close lid and leave vents open until temperature reaches 275 degrees.
  10. Place the ribs directly on grill, meat side up, unless using v-rack*.
  11. Smoke the ribs at 275 degrees for at least 2 hours. As a rule of thumb, smoke the ribs for as long as the weight of the rib racks Example. A 3-pound rib is generally good to smoke for three hours.
  12. After smoking for 2 hours, open the egg and take a look at how your ribs are cooking.
  13. If you have a remote monitoring thermometer or instant read thermometer, insert between the bones and check the temperature.
  14. Pull ribs when temperature reaches 180-185 degrees.
  15. Let cool for 20 minutes.

TIP:  Brining your ribs will add moisture and increase flavor.

*If using a v-rack, place in center of grill. Do not place ribs next to each other, instead stagger. Example: for a 4 slot rack, put each rack of ribs on opposite end. For a 6 sleeve rack, no more than 3 ribs.

Brine variation: add ¼ cup bourbon.

 Bering’s Big Green Egg Coconut Brining Solution

  • 10 Cups of reserve mixture-see Thai bbq sauce recipe
  • 6 Cups of water
  • ½ Cup of salt (non-iodized)

Food Prep:

  1. Mix water, stock, ½ cup salt, granulated and brown sugar (add rub if using) together in large container. Mix well with whisk until fully combined.
  2. Remove ribs from packaging and place into water brine.
  3. Place ribs in refrigerator for 1 ½ hours.
  4. Remove from fridge and rinse ribs. Pat dry with towels and place on a cooling rack or aluminum pan meat side up.
  5. After about 30 minutes, your ribs will start to sweat. Sprinkle pepper over the ribs. (I prefer to use a pepper mill set to a coarse ground setting.) A salt grinder also works well here for a light dusting on the meat.
  6. Leave ribs on counter for at least 1 hour.
  7. While the ribs are resting, let’s setup the fire.

Bering’s Big Green Egg BBQ Mop Sauce

  • 1 Cup white wine vinegar
  • 1 Cup apple cider vinegar
  • 1 Cup Ketchup
  • 1 Teaspoon Valentina
  • ½ Teaspoon light brown sugar
  • ¼ Teaspoon ground peeper
  • 1 Teaspoon salt

Food Prep:

  1. Combine all ingredients in a large bowl.
  2. Mix together with as whisk.

Bering’s Big Green Egg BBQ Sauce

  • 28 Ounce can tomato puree
  • 1 Cup ketchup
  • 1 Teaspoon Worcestershire sauce
  • 2 Tablespoons brown sugar
  • ½ Cup apple cider vinegar
  • ¼  Teaspoon paprika
  • ¼ Teaspoon chili powder
  • ½ Yellow onion diced
  • 2 Garlic cloves-minced
  • Tablespoon unsalted butter or neutral oil (canola, vegetable)
  • Salt
  • Pepper
  • 12 Oz can of your favorite soda (Dr Pepper, Dublin Cola, Root Beer)

Food Prep:

  1. Combine first 7 ingredients in a large bowl.
  2. Mix together with a whisk.
  3. Add soda and and wait until foam subsides.
  4. Whisk together lightly.
  5. In a 2 quart pot, heat oil or butter over medium heat.
  6. Add onions and garlic.
  7. Cook for a few minutes then lower heat to low.
  8. When onion becomes translucent add wet mixture.
  9. Stir together and increase heat to medium high.
  10. When mixture starts to boil, lower to simmer.
  11. Cook 25-30 minutes until sauce thickens.
  12. Stir occasionally

Bering’s Big Green Egg Thai BBQ Sauce

  • 2 Cups reserve mixture
  • 2 Cups coconut milk
  • ½ Shallot diced
  • Tablespoon Canola Oil

Food Prep:

  1. Heat shallot and canola oil over medium heat, cook until shallots become translucent.
  2. Add reserve mixture and coconut milk, bring to a boil.
  3. Lower heat to low and simmer for 20-25 minutes.
  4. Stir occasionally.

Bering’s Big Green Egg Thai Stock Sauce-Used for Brine and Sauce

  • 8 Cups coconut milk
  • 4 Cups water
  • 2 Pieces lemongrass (lemon strips work as well)
  • 5 Cloves of garlic, lightly mashed
  • 1 Tablespoon fish sauce
  • 2 Limes-juiced
  • 1/3 Cup ginger, about 5-6 cut pieces
  • 1 Chile-seeds removed
  • 1 Cup rice vinegar
  • ¼ Teaspoon finely ground pepper

Food Prep:

  1. Combine all ingredients in a bowl and let stand for at least 4 hours, overnight if possible.
  2. Strain liquid and reserve 2 cups for Thai BBQ sauce.
  3. Save remaining liquid for later use or used for baby back brine recipe.

Enjoy!

Bering’s Grilling Experts

6102 Westheimer • 3900 Bissonnet • Houston, Texas • 1-800-237-4647

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Kate the Great & Antique Hardware on Acrylic Trays

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Kate Pernoud

We are always excited about launching new product lines at Bering’s, however; we are especially excited about sharing details about a new line designed by Kate Pernoud, creator of Maison Pernoud.

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Augie Bering V and Kate Pernoud at a recent buying meeting for Bering’s.

Meeting Kate was every bit as amazing as her pieces. Her inner glow is contagious and is mirrored in her one-of-a-kind pieces. She hand-selects her antique hardware during buying trips to France. Kate shared, “Each trip I take pushes me to live life a little more deeply, to remember the details, so I can pass the stories onto others.” Kate then added, “Driving down the farm roads in Belgium, how can you not be moved by the farm fields, interspersed with cemeteries of fallen soldiers? As busy as the buying trips are, I stop and appreciate the beauty and history around me. It reminds me of how small my world once was!”

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These are representative of the trays and bookends that you can expect to find in our Bering’s Gift Shop. No two pieces are exactly the same!

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Here is more from Maison Pernoud’s Founder, Kate:

  1. What inspired you to create your trays?

During my buying trips, I was finding some really cool metal and wood fragments but didn’t really know what to do with them. I found a pair of really cool old handles, but several of our ideas to use them were cost prohibitive. I knew we needed to honor the beauty of the hardware but also update it for current trends. We finally struck on the tray idea and it just evolved from there. I just added the glass inserts last week and am excited about the upgraded look.

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  1. How long have you been creating your trays?

A little less than a year, but I’ve been in business with furniture and accessories for 3 years. I’ve found the trays resonate with interior designers who are looking for special finishing touches on design projects.  Savvy retail customers also appreciate that these trays are not mass-produced with reproduction hardware, so they don’t have to worry about four friends ending up with the same home décor item. Someone can love your tray, but they most likely won’t end up with an identical one!

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Pre-market set-up in France where Kate hand selects hardware for her pieces.

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The beauty of France where Kate goes to buy her pieces!

  1. What inspires you?

Growing up, my family didn’t travel out of the country. Moving to Houston was the furthest I’d been from Milwaukee in my entire life. I remember being apprehensive, everything was new and I was a bit intimidated. It was hard leaving my network of siblings, grandparents, cousins, aunts, uncles, etc., but I love that moving out of my comfort zone, becoming a Houstonian, meeting new people; it pushed me and broadened my world.  We’ve made the most wonderful friends over the years, and it makes me smile to hear our children say “Our mom is a Cheesehead….but the rest of us are Texans.”  I’ve always loved interior design, art, furniture, fashion…all things pretty!   Maison Pernoud exists because I had a chance to go on a buying trip with a friend and my husband said, “Go do this, what do you have to lose?” He knew traveling to Europe and broadening my worldview was a dream come true.

So what inspires me? …Travel, meeting new people, broadening my worldview, and sharing these things with others. We plan to take our children on a buying trip this summer, and I’m  excited to see our children experience France and Italy. In light of all that has happened in Europe recently, I feel even more compelled to teach our children the value of other cultures and traditions.

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Kate and her husband in France.

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Enjoying the countryside during the fast buying trip!

  1. Please share more about your travels and how you spot your pieces. It is very intriguing.

There is a certain magic that happens when I spot one fabulous find in a sea of someone else’s old treasures. Someone asked my husband the other day, “What do you do when you go on Kate’s buying trips?” His answer, “Follow her around and scan stuff, waiting for her radar to go off.”  I laughed so hard, because it is completely true! Sometimes I know what I’m looking for, of course then it seems almost impossible to find. But most of the time, I’m just trying to take in as much as I can, not wanting to miss anything.  It’s great when my husband can come with me, because sometimes he will catch things I missed, and to his credit he has a good eye. I try to remember the items I find were once possessed by someone else, and to respect the life each piece has lived before I found it. I’ve learned to not buy things just because they are a “good deal” and to focus on things that affect me in a personal way. I carry this mantra into our own home now, and try to get rid of things that don’t make me happy or are just filling up space. I would rather have a few really special things, than a house full of meaningless items.

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  1. Is Maison Pernoud a family business?

Maison Pernoud is a family business. I could not have built this business without my husband, children, family and friends cheering me on.

  1. Do you happen to have a Bering’s history/grow up coming to Bering’s, etc. (Again, no worries if not.)

I moved to Houston back in 1999. My husband and I were newlyweds and we had both been accepted to Rice University for Master’s degrees programs. My mother-in-law brought me to Houston to look for apartments and we ate at Chachos and she pointed out Bering’s on Westheimer. I remember her saying, “That hardware store has it all…including china.” My response was “What?” If you aren’t from Houston, it is really hard to explain to someone how a hardware store can have lawn mowers, high-end furniture, clothing, and china.  But Bering’s really does have all these things and more.  I stumbled upon your Bissonnet location during graduate school and discovered you had fabulous coffee. Then, after our daughter Grace was born, we bought our first home in Briarmeadow, right off Westheimer, and we became loyal customers!  For the fledgling new homeowners we were, your staff always knew what to recommend or they helped us figure it out.   Our children Grace and Jonathan were outfitted every Christmas and Easter in a smocked frock from your children’s store. Both of our children have fond memories of Hacksaw the parrot, and Grace remembers the previous Hacksaw passing away. I even took a picture of him yesterday to  show them!

Now you know the rest of the story, we hope to see you soon. Remember, Kate’s pieces are one-of-a-kind. The images in this post might be available, but were shared to share what you can expect with the pieces at Bering’s. …Nothing short of amazing to uphold the great Kate’s vision.

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 © 2016 Bering’s Hardware

 

Posted in Bath and Candles, Bering's Home, Bridal, Bridal Registry, Cabinet Hardware, Entertaining, Gifts and Collectibles, Hardware Store, Home Decor, Registry, Tabletop | Tagged , , , | Leave a comment

Mother Approved Easter Baskets to Love!

Housekeeping Pets Outdoor Living Grilling Kitchen Coffee Shop Tabletop Bath & Candle Baby & Kids Bering's Blog Facebook

Easter Baskets

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 © 2016 Bering’s Hardware

 

Posted in Baby and Kid Gear, Baby and Kids, Entertaining, Gifts and Collectibles, Newborn Essentials, Special Gifts, Unique Toys | Tagged , , , , , , , , , , , , | Leave a comment

A Pairing of Truffles & Fine Stationery

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The Truffle Lady, also known as Jeanne Polocheck, is quickly emerging as a name (either one you prefer) to take note of! She is Houston-based; with a wonderful panache for travel and delicious food. In fact, Augie Bering V and wife Mia Bering discovered Jeanne at the Memorial Farmer’s Market and wasted no time bringing her truffle line to Bering’s! Jeanne is the exclusive North American importer of Les Pastras products, which is a French company. Les Pastras offers several options; the truffle oil is the most popular and one that our customers are quickly becoming big fans of.

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Jeanne recently organized a dinner prepared by Chef Lauren McMullen at the home of Ruth Gay, owner of Houston’s very own Chateau Domingue. While it is very tempting to go on a big tangent about how much we love Chateau Domingue, we will keep to blog topic and reel it back in with a simple note about what great style Ruth has, and how gracious she and her husband were to host the dinner in their personal residence.

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The truffle themed dinner was divine in every regard! While we wish that we could offer you a bite or two from the evening, we hope you will enjoy some images that were taken featuring Bering’s Stationery!

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Les Pastras can be purchased online at Berings.com by clicking here! You can also shop the amazing truffle oil at either Bering’s store location. (Just be warned that you will be hooked!)

Bering’s

P.s.,

Thanks to Bering’s Stationer, Kristin Young for creating the gorgeous Crane & Co. menu cards!

6102 Westheimer • 3900 Bissonnet • Houston, Texas • 1-800-237-4647

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Press Release: News at Bering’s!

Bering's 3435 Classic Green and Black Logo

For Release: March 8, 2016

Augie Bering V has been promoted to CEO and President of Bering’s

Houston, TX – March 8, 2015, Bering’s Board of Trustees approved the promotion of Augie Bering V as the new CEO and President of Bering’s, assuming the title of CEO from his father, Augie Bering IV. The newly added title includes CEO, as Augie Bering V has held the title of President of Bering’s since September, 2011. Augie Bering IV will continue to serve as Bering’s Senior Chairman of the Board.

Augie Bering V continues to provide the progressive oversite the store has thrived on for over 75 years when the store was founded by his grandfather, Augie Bering III.

“The common thread that keeps Bering’s sustainable, is ‘the Bering’s way.’ What we are and what our customers expect us to be would not be possible without the 180 plus dedicated employees who work every day to make the experience possible. There isn’t one person’s job here that is more important than another. If one person fails, we all fail and we all learn. If one person succeeds, we all succeed, and we all learn from this success. Our ability to grow is through these little failures and little successes,” Augie Bering V shared in a recent press interview.

From an electrical fire in 1971 resulting in a total loss of the Westheimer store, to sustaining the 2001 recession, Augie Bering V holds true to his belief of personal ownership, loyalty, and kinship as the recipe for breaking the barriers of what the store has done and continues to do as a team. Through years of responding to customer needs, the store morphed into an indescribable business that continues to offer a thriving wedding registry, hardware, as well as Waterford crystal, Herend china, children’s apparel, Big Green Egg grills, Yeti Coolers, small kitchen appliances, gourmet coffee, top-of-the-line fine paper in stationery and more.

Bering’s continues to be family owned and operated with two Houston, Texas locations, 6102 Westheimer, Houston, TX 77057 as well as a location at 3900 Bissonnet, Houston, TX 77005; telephone 713.785.6400; website www.Berings.com.

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About Bering’s:

Celebrating their 76th year of business, the first Bering’s Hardware opened in Houston, Texas in 1940 as a traditional hardware and lumber company. A second location was developed in 1987. Through the years, Bering’s has grown its offerings into 16 separate departments and has been cited in several national articles and books as being one of the best places to shop in America.

 

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In With the New & Old

The Buzz1

*Thomas Kent with stepdaughter, Devon Rutherford. Photo by Lawellphoto.com

We were recently asked to contribute to a very special wedding edition of The Buzz Magazine. The current February issue aligns perfectly with the overarching month of love, with both Valentine’s Day and Wedding Season. Buzz Writer, Andria Frankfort did a beautiful job on the piece and we hope you enjoy it as much as we continue to!

In Andria’s article, China Patterns, family is reinforced as being the heart of the matter and the memorable meals and time spent together when using your dinnerware. While some couples do not initially think about the legacy of their dinnerware, at one point or another it is a nice thought considering the pieces might be passed down. Life is full of sentimental heirloom pieces, and dinnerware is no exception.

Bering’s bride and groom-to-be, Devon Rutherford and Aaron Roberts drew on the love of a family pattern that was given to Devon by incorporating a few new pieces.

Here is a little excerpt from Andria’s Buzz article:

When pairing old and new, like Devon and Aaron, things can get a little complicated.

The couple worked with Sabrina Sims, Bering’s Chief Registry Consultant, to make their decisions. “What’s important to most people I work with is asserting their own style, but also holding on to tradition,” Sabrina says. “We try to incorporate tradition and new so they can put their own spin on it.”

Because Devon’s family pattern is so simple, she and Aaron chose accent pieces – Wedgewood “Basilica” salad plates and Herend “Babos” chargers. “To jazz it up,” she says.

Devon“People come in with a different focus,” Sabrina says. “Some care about the handle on the teacup, so we’ll start there. Sometimes we work around a dinner plate.”

Thanks, Devon and Aaron, Andria and The Buzz, as well as our very own Sabrina!

For the full Buzz article, please click here. You can also view Devon and Aaron’s Bering’s registry by clicking here.

Wedding Fun!

Bering’s

6102 Westheimer • 3900 Bissonnet • Houston, Texas • 1-800-237-4647

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Buzz1

Posted in Anniversaries, Bridal, Bridal Registry, Drinkware, Entertaining, Entertaining, Fine China, Flatware, Gifts and Collectibles, Registry, Tabletop | Tagged , , , | Leave a comment

Bering’s Big Green Egg Valentine’s Day Recipes

bgeheart

Bering’s Big Green Egg Meatball Recipe

Ingredients:

  • 1/2 Lb. ground beef (85/15 or Angus beef)
  • 1/4 Lb. ground bison
  • 1/4Lb. ground pork
  • 2 Tablespoons bread crumbs (unseasoned or seasoned)
  • 1 Egg
  • ¼ Cup buttermilk
  • 1 Clove minced garlic
  • 1 Tablespoon of fresh chopped parsley
  • ½ Teaspoon salt
  • ¼ Teaspoon fine ground pepper
  • 2 Tablespoons parmesan cheese

Food Prep:

  1. Place ground beef, bison and pork in large bowl. Crack Big Green Egg on top.
  2. Mix buttermilk and bread crumbs together. Let stand for 5 minutes.
  3. Add remaining ingredients to buttermilk/bread crumb mixture. Mix well.
  4. Add ½ bread crumb mixture to meat and use your hands to start combining together.
  5. Add remaining mixture as needed to meat mixture until combined.
  6. When finished, cover and place in fridge for 1 hour or overnight if preparing ahead of time.

BBQ Items:

Use cooking spray to lightly coat cast iron skillet.

Big Green Egg Setup:

  1. Fill BGE with charcoal and form pyramid.
  2. With vents wide open on bottom and top, light fire and after about 5-10 minutes use your ash tool to stir the charcoal up. This will help the fire spread quicker.
  3. Place additional charcoal on top.
  4. Place plate setter (legs up) for indirect cooking.
  5. Place grill on plate setter.
  6. Place iron skillet on grill.
  7. Close lid and leave vents open until temperature reaches 350 degrees.
  8. Place meatballs in iron skillet. Close BGE.
  9. Continue cooking at 350 degrees for about 20 minutes.
  10. Using a pair of tongs, flip meatballs over.
  11. Open vents on top and bottom until temperature reaches 400-425.
  12. Continue cooking for another 10 minutes.
  13. Remove cast iron skillet from BGE using gloves.
  14. Place on a cooling rack or stove pad.
  15. Let meatballs sit for 10 minutes before serving.

Enjoy!

Grilling16

Bering’s Big Green Egg Roasted Cabbage Slaw with Buttermilk Dressing Recipe

Ingredients:

  • ½ Head green cabbage
  • ½ Head red cabbage
  • 1 Teaspoon sea salt
  • 2 Pieces of celery stalks-thinly sliced
  • 1 Carrot – shredded
  • ½ Red bell pepper-thinly sliced
  • ½ Yellow bell pepper-thinly sliced
  • 2 Tablespoons fresh parsley-finely cut
  • 1 Teaspoon fresh cut dill
  • 1 Teaspoon fresh cut mint
  • 2 Teaspoon chives finely cut
  • ½ English cucumber-peeled and thinly sliced

Food Prep:

  1. Cut each piece of cabbage into two halves.
  2. Place cabbage on baking sheet, cut side up.
  3. Sprinkle salt over cabbage and let sit for ~20-30 minutes.
  4. Combine all ingredients in large bowl. Set aside.
  5. Make dressing as below.

Buttermilk Dressing Ingredients:

 

  • 1 Cup low fat buttermilk
  • ¼ cup low fat Greek yogurt
  • ¼ cup mayonnaise
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon white wine vinegar
  • 1 Teaspoon lemon zest
  • 2 Garlic cloves minced
  • ½ teaspoon dry mustard
  • ¼ teaspoon white pepper
  • ½ teaspoons salt
  • 1 Tablespoon olive oil

Dressing Prep:

  1. Combine all ingredients minus olive oil and whisk together.
  2. Place in refrigerator for 30 minutes to 1 hour.
  3. Remove from fridge and add oil, mix again.

Big Green Egg Setup:

  1. Make mound of lump charcoal with electric starter or starter cubes in middle.
  2. With vents wide open on bottom and top, light fire and after about 5-10 minutes use your ash tool to stir the charcoal into flat layer.
  3. Place additional level of charcoal on top.
  4. Place grill on plate setter.
  5. Close lid and leave vents open until temperature reaches 400-425 degrees.
  6. Place cabbage wedges cut side down directly on grill on the grill.
  7. Close lid and cook cabbage for ~10 minutes at 400-425 degrees.
  8. Flip cabbage over.
  9. Close vents and continue to cook for 10 more minutes.
  10. Remove cabbage and let rest for 10-15 minutes.

Slaw Mixture:

  1. Slice cabbage using a sharp knife into thin strips.
  2. Combine cabbage and vegetable mixture.
  3. Add ½ dressing and toss mixture together.
  4. Save remaining mixture for later.

Tip: Cole slaw always taste better if you let it set for a day. If making ahead of time, use ½ of dressing, add the remaining dressing just before serving.

Enjoy!

Grilling Experts Logo1Bering’s Big Green Egg Smoked Fried Chicken with Lemon Rosemary Gravy Recipe

Ingredients:

  • 1 Package boneless skinless chicken thighs
  • 3 Pieces boneless chicken breasts
  • 2 Quarts low fat buttermilk (~ 8 Cups)
  • 1 Teaspoon lemon zest
  • ¼ Cup plus 2 tablespoons table salt (non-iodized)
  • ¼ Cup granulated sugar
  • 2 Garlic cloves minced
  • 1/4 teaspoon pepper
  • 1 Teaspoon paprika
  • 1 Teaspoon sweet paprika

Food Prep:

 Combine 6 cups buttermilk and all ingredients below it in a large mixing bowl.

  1. Mix brine well using a whisk.
  2. Add chicken pieces, cover and place in refrigerator for 3-5 hours.
  3. Remove chicken from brine and rinse. Pat pieces dry and place on cooling rack or a paper towel lined baking sheet.

BBQ Items:

  • 3 Chunks pecan wood
  • 3 Chunks apple wood
  • Mixture apple and pecan chips
  • Meat thermometer or igrill mini/pro or other monitoring device will work.
  • Tongs

Additional Prep:

  1. Soak wood chunks for about 10 minutes.
  2. Soak wood chips 15-20 minutes.
  3. Rinse chunks and set aside.
  4. Rinse chips and wrap in aluminum foil.
  5. Poke holes on top of the aluminum foil (about 10-15).

Frying Ingredients:

  • Peanut oil
  • 6 Cups of flour
  • 1 Cup buttermilk
  • 1 Egg plus one yolk
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda

Frying Items:

  • Large Dutch oven or cast iron skillet
  • Large mixing bowl
  • Medium mixing bowl
  • Baking sheet

BGE Setup:

  1. Make mound of lump charcoal with electric starter or starter cubes in middle.
  2. Light the fire with vents wide open on bottom and top. After ~ 5-10 minutes use your ash tool to stir the charcoal into flat layer.
  3. Place smoke poach on center of charcoal.
  4. Place chunks on outside circle of charcoal.
  5. Place plate setter (legs up) for indirect cooking.
  6. Place grill on plate setter.
  7. Close lid and leave vents open until temperature reaches 275 degrees.
  8. When Big Green Egg is smoking, open lid.
  9. Place the chicken on the grill, insert meat thermometer or igrill probe to deepest part of breast meat, and then close the vents enough to maintain temperature of 275 degrees.
  10. Proceed to making gravy if using.
  11. When your probe reaches 125-130 degrees, remove chicken from Big Green Egg and place on a cooling rack.
  12. Let chicken cool for about 15-20 minutes.
  13. Cut chicken breasts into pieces (tenders).

Frying Instructions:

  1. Place 4 cups of flour in a large mixing bowl.
  2. Place 4 cups flour on a baking sheet.
  3. Combine 1 cup buttermilk, 3 egg yolks, baking powder and baking soda, mix well.
  4. Heat 4-6 cups of peanut oil in Dutch oven or cast iron skillet.
  5. Using an instant read thermometer, check temperature until oil reaches 400-425 degrees.
  6. Place chicken pieces in flour (mixing bowl), coat all over. Shake pieces to remove any excess flour.
  7. Dip 3 pieces at a time into buttermilk, coat well then let excess drain off.
  8. Place chicken pieces in flour on baking sheet. Flip pieces over a few times until well coated.
  9. Using caution, place enough chicken pieces into Dutch oven or cast iron skillet so that each piece has plenty of room and isn’t crowding the other pieces. It is best to fry in batches.

Additional Notes:

  • Cooking time should be anywhere from 5-10 minutes, as you are looking for a golden brown exterior.
  • Remove chicken from oil and place on cooling rack.
  • Wait about 5 minutes then serve.

Tips:

  1. Make sure to give your chicken time to sit ~15-20 minutes before frying.
  2. Smoking time can vary, but your time should be anywhere from 40 minutes to an hour.

Enjoy!

COUPLES REGISTRY AD

Bering’s Big Green Egg Portabella Mushrooms Recipe

Ingredients:

  • 4 Portabella mushroom caps
  • Olive oil
  • Balsamic vinegar
  • 2 Garlic cloves, minced
  • Salt and pepper

Food Prep:

  1. Use a damp paper towel to clean the top of the mushrooms.
  2. Take out mushroom stems. (A small spoon works best or simply nudge with your fingers to remove)
  3. Drizzle olive oil on the mushroom gills.
  4. Drizzle balsamic on the mushroom gills.
  5. Using your fingers, apply garlic to each cap by rubbing into the gills.
  6. Apply salt and pepper to your caps using a grinder or by sprinkling.
  7. Place caps on baking sheet for 30 minutes to an hour or Ziploc bag. (You can leave them overnight for deeper flavor)

BGE Setup:

  1. Fill Big Green Egg with charcoal to the first ring.
  2. Light the fire with vents wide open on bottom and top, and after about 5-10 minutes use your ash tool to stir the charcoal up. This will help the fire spread quicker.
  3. Close lid and leave vents open until temperature reaches 450 degrees.
  4. Place mushrooms on grill with gills facing up.
  5. Cook for 7 minutes, then flip over and cook another 5-7 minutes. (Gills will start to sweat at this point.)
  6. Half way through cooking you can check to see how the caps are cooking, they should start to wilt, plus develop grill marks.
  7. Pull off the grill and serve immediately.

Tip: Feel free to slice the mushrooms any way you like. They are great for burgers, pizzas and other dishes.

Variations:

  • You can use basil pesto instead of balsamic ingredients.
  • Freshly minced Parmesan Reggiano or parsley adds flavor.
  • Goat cheese & green olives can be added to your sliced mushrooms as a salad.

Enjoy!

Bering’s Grilling Experts

6102 Westheimer • 3900 Bissonnet • Houston, Texas • 1-800-237-4647

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