Big Green Egg Chicken Enchiladas for the Fourth of July!



  • 2 Boneless skinless chicken breasts
  • 9 Corn tortillas
  • 1 Anaheim chili peppers (substitute with canned green chili peppers for quicker prep)
  • 2 Cups shredded extra sharp cheddar cheese
  • 2 Cups shredded Monterrey jack cheese
  • Queso fresco
  • ½ Yellow onions finely chopped
  • 1 Minced garlic clove
  • 1 Green onion, sliced
  • 3 Tablespoons canola or any neutral oil
  • 1 Rounded tablespoon of flour
  • 3 Tablespoons chili powder
  • 1-Tablespoon cumin
  • 1-Teaspoon smoked paprika
  • 1/2-Teaspoon salt
  • 1/8 Teaspoon fine ground pepper
  • 1/8 Teaspoon dried oregano
  • 1 Can tomato sauce
  • 1-Tablespoon tomato paste
  • 3 1/2 Cups chicken or vegetable stock
  • 1 Tablespoon adobe chili sauce

Cooking Concept:

Indirect Baking at 425 Degrees


BBQ Items:

  1. Plate setter
  2. 9×13 Rectangular baking pan
  3. Medium mixing bowl
  4. Aluminum foil


Food Prep 1: Chicken Breast and Anaheim Chili Peppers

  1. Brine chicken in 1 ½ quarts water and 3-4 tablespoons of table salt for 45 minutes to 1 hour.
  2. Grill skinless chicken breast ahead of time. Cook indirect or direct until internal the temperature reaches 150 degrees. (Undercook the chicken a little so that it will retain moisture when adding it to the enchiladas.) Cooking time varies; use the temperature probe to reach desired temperature.
  3. Let chicken cool, and then pulse in food processor 4-5 times. Feel free to use your hands or cut into pieces.
  4. Coat Anaheim chili peppers with oil and roast on grill or in your oven at 450 degrees.
  5. After peppers have roasted (skin should be pulling away), place them in a paper bag and seal for 10-15 minutes.
  6. Peel skin off peppers and cut slit to remove the seeds.
  7. Cut the peppers into small pieces and set aside.


Food Prep:

  1. Add tomato sauce, tomato paste, Adobe chili sauce and chicken stock together
  2. Add all seasonings and whisk together until incorporated
  3. Mix sharp and Monterrey jack cheese together
  4. Sauté onions in 3 Tablespoons oil for 3 minutes over medium heat, then add garlic
    1. Cook for another 2 minutes.
  5. Add flour and use nonmetal whisk to stir flour and onion/garlic mixture together
    1. Cook for about 2-3 minutes until incorporated
  6. Add stock mixture, then constantly whisk until smooth
  7. Lower heat to medium low and continue cooking, whisking occasionally until the sauce starts to thicken
  8. After sauce thickens, lower heat to low and cook for 15-20 minutes stirring occasionally
    1. Remove from heat and set aside
  9. Heat oven to 350 degrees
  10. Spray tortillas with cooking spray on both sides
  11. Place tortillas on baking sheet or use two layers of aluminum foil placed on middle rack of your oven
  12. Cook tortillas for about 5-7 minutes until they become flimsy
    1. This will make rolling your enchiladas easier. Another method is to microwave in a tortilla warmer. Remove from oven.
  13. Using a ladle, add a layer of sauce to the bottom of the baking pan
  14. Assemble enchiladas by adding chicken to middle of tortilla, followed by cheese mixture, and green chili peppers
  15. Sprinkle sauce over the top of the mixture
  16. Roll enchiladas by folding tortilla over the top, tucking underneath the meat mixture
  17. Finish rolling the tortilla and place with seam side down
  18. Repeat for the remaining 8 tortillas. You should have 7 enchiladas down one side and 2 on the other side
  19. Add remaining sauce to cover top of enchiladas
  20. Sprinkle remaining cheese on top of enchiladas
  21. Sprinkle crumbles of queso fresco over cheese mixture
  22. Spray layer of aluminum foil with cooking spray and place over top of enchiladas

Tools Matter

Big Green Egg (BGE) Setup:

  1. Fill BGE with charcoal and form pyramid if using heating element
  2. If using charcoal starters, fill to below the first ring
    1. Place starters around charcoal and light
  3. 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
    1. This will help the fire spread quicker
  4. Place plate setter (legs up) for indirect cooking
  5. Place grill on plate setter
  6. Close lid and leave vents open until temperature reaches 425 degrees
  7. Place chicken enchiladas on the grill
  8. Cook for 10 Minutes then remove aluminum foil
  9. Cook for an additional 10-15 minutes
  10. You can check on your enchiladas by using a flashlight and opening the top vent
    1. Sauce should be bubbling and cheese melted and golden brown
  11. After removing your enchiladas, let it sit for 10 minutes before serving
  12. Garnish with sliced green onion


  • Feel free use other toppings like black olives.
  • Reuse aluminum foil for warming tortillas to cover enchiladas.

Berings Grilling Experts

Happy Fourth of July!

Bering’s Grilling Experts

Posted in BBQ Grills, Bering's Home, Entertaining, Grilling, Outdoor Living | Leave a comment

Bering’s Bridal Feature, Trish & Bryan

trish and bryanBering’s bride and groom Ms. Trish Weir and Mr. Bryan Huddleston met at one of the most authentically Houston events our city has to offer. If you guessed the Houston Rodeo Cookoff (cookoff) then you would correct! The two met in 2011 at the Tejas Barbacoa Tent, one of the many tents adding up to a small village of barbeque! We love that they met at cook-off and to be honest we are pretty sure that has to be one of the best places to say you met your significant other. (If you haven’t been, then you need to go!) …As much as fun as cookoff is, it is extremely exciting being able to share details about Trish and Bryan’s big day!

Trish 8Bryan knew how much Trish loved going to brunch, so he told Trish that he wanted to take her as well as his daughter’s Haley and Sarah to a special brunch at Brennan’s. On Sunday, January 25, after church, they went to Brennan’s in Midtown. His daughters and parents were in the car behind them. Trish and Bryan walked in and were seated at a table for 4. Trish added that as they were being seated, she was wondering why they were being seated at a table for four when there were more to the party. However, as soon as the thought entered her mind she turned to see Bryan down on one knee! She added that she was in shock and after Bryan proposed and the magical “YES” was given, Trish jumped up and immediately started crying. The restaurant started clapping and the jazz band came over and played at their table. Brunch turned out to be just the two of them, but they returned home afterward to a celebration shared with family. Awe, such a sweet proposal!!

IMG_2092Trish and Bryan will be married on September 26 of this year at Tallowood Baptist Church, with the reception immediately following at the St. Regis. The couple will be sticking with their brunch theme by having an 11:00 a.m. ceremony followed by the reception including a brunch menu complete with a bubbles bar! The wedding and reception are sure to be even more beautiful with the couple’s selected colors of sangria, green and slate!

We are honored that Trish and Bryan have selected Bering’s for their wedding registry and love that their reasoning for doing so was because, “Bering’s has everything from yard items, kitchen necessities, and fabulous crystal and china options!” Not only did Trish and Bryan register at Bering’s, but we are excited to share that they will also being having their wedding invitations made with our stationery department!

20140924_Berings_0271 SmallNow that we know a little about this amazing couple and their big day ahead, let’s dish about their registry! At Bering’s we love nothing more than helping a bride and groom select fine china that mixes with an existing pattern from family that has been passed down. Trish wanted something that matched her grandmother’s set (father’s mother). Since her grandmother’s pattern has silver and white with a light pink floral design, Trish selected a pattern that would complement it so that she would be able to mix and match them. We are certain that her grandmother would approve of Trish and Bryan’s selection! Their enhanced fine china set will be updated with pieces from Waterford’s Kilbarry as well as Wedgwood’s Vera Moderne patterns.

fine china trisha

1. Wedgwood Vera Modern Teacup 2. Waterford Kilbarry Platinum Dinner Plate 3. Wedgwood Vera Moderne Tea Saucer 4. Waterford Kilbarry Platinum Bread & Butter Plate 5. Wedgwood Vera Moderne Salad Plate

The classically elegant place settings will sparkle when framed by their selection of Waterford Lismore Essence stemware!

waterford lismore essenceFrom formal to casual and every occasion in between, their registry selection is filled with beautiful pieces that you will love! Lovely china is essential for hosting family and friends, and so are serving pieces and beautiful stemware! Their registry is terrific because they have a gorgeous mix of serving pieces and décor from Nambe, Arthur Court, Wilton Armetale, Michael Aram, Jean Couzon and Calaisio – adding up to hostess perfection that is as beautiful as it is functional.

serving and decorative pieces numbered1. Michael Aram Black Orchid Vase 2. Arthur Court Grape Stand 3. Michael Aram Botanical Leaf Oval Tray 4. Wilton Armetale Flutes & Pearls Covered Butter Dish 5. Jean Couzon Le Perle 5-Piece Flatware 6. & 7. Michael Aram Black Orchid Frames 8. Arthur Court Grape Pyrex Casserole Dish 9. Michael Aram Black Orchid Bowl 10. Jean Couzon Le Perle Hostess Set 11. Wilton Armetale Flutes & Pearls Square Bowl

nambe serving numbered1. Nambe Braid Serving Tray 2. Nambe Wooden Butterfly Bowl with Servers 3. Nambe Anvil Two-Tier Server 4. Calaisio Round Coasters with Case

We love that Trish and Bryan decided to register for Juliska Jardin for their bath accessories! Take a look!

Juliska Jardin Bathroom Set number

1 – 5: Juliska Jardins White Vanity Tray 2. Bath Tumbler 3. Wastebasket 4. Tissue Box Cover 5. Soap Dispenser

…And while we might have mentioned that tabletops are one of our favorite things at Bering’s, it is important to stress that we also happen to take our grilling VERY seriously! …Life is also all about balance, so what better way to get their life started as a married couple than by adding some Big Green Egg grilling accessories to their wedding registry?! Great choice Trish and Bryan!!

BGE ACCESSORIES BLOG1 – 4: Big Green Egg Accessories - 1. Charcoal Starters 2. Pizza Peel 3. Ash Pan 4. V-Rack

As exciting as the proposal, wedding details, stationery and registry selection have been sharing with you, it is so fun to share that the couple plans on honeymooning in Kauai, Hawaii!! …Have a blast you two!

Please click here to view more of their registry!

Trish and Bryan, wedding blessings from everyone at Bering’s and thanks so much for allowing us to share your wedding story!

Wedding fun!



Posted in Anniversaries, BBQ Grills, Bering's Home, Bridal Registry, Cooking, Drinkware, Entertaining, Entertaining, Fine China, Flatware, Gifts and Collectibles, Grilling, Home Decor, Outdoor Living, Registry, Stationery, Tabletop, Tools | Tagged | Leave a comment

The #BoxwoodBreakfastClub

In the ever-changing world of digital marketing, expanding our marketing mix as a company has become increasingly important. Times have certainly changed over the past 75 years, but continuing on for that long can only be achieved by being progressive. As a modern day general store with a (lot) little something more, we love serving our customers with the utmost attention to detail and care – all while providing them with an incredibly unique shopping experience that cannot be found anywhere else.


From our Big Green Egg grills to our fine stationery, crystal, fine china, children’s apparel and more – we look forward to continuing to grow with the great city we were founded in. Houston has enabled the Bering family to thrive and grow from the original Bering Lumber Company to the present-day two store locations, as well as It is with much enthusiasm that we share a bit about a group of fine young women we were graciously invited to be a part of, #boxwoodbreakfastclub.


The group founder, Lauren Mills of Sunday Beach Blog (as well as a Bering’s Bride), was so kind to loop us in and we’ve been nothing but impressed by the innovative ideas and comradery shared amongst the esteemed group of Houston based fashion and lifestyle bloggers. Being involved with the group is part of our marketing mix and while we don’t personally work with all of them, we do in so-much as learning from their insight and views based on their take on digital marketing as well as events. These young women have proven that as one you can do great things, but by working together there is truly no limit.

In no certain order, we hope you enjoy us sharing a little bit about our fellow #boxwoodbreakfastclub bloggers!

Lauren Mills – Sunday Beach Blog:

lauren1Sunday Beach is the personal style blog of Lauren Mills. As both an oil & gas accountant and fashion blogger, it is important that Lauren’s style easily transitions from work to weekend. The mix of high and low makes Lauren’s style obtainable and Sunday Beach approachable.

Lauren lives with her handy husband Scott and their rescue #kirbythecat in Houston. Sunday Beach is named for the beach in Port O’Connor, Texas where Lauren and Scott got engaged.

Caroline Knapp – House of Harper:

harperCaroline Harper Knapp is the founder and curator behind HOUSE of HARPER™, the one stop destination for all things lifestyle, home decorating, beauty, travel and fashion.  Recently relocated from New York City back to her home state of Texas, Caroline now resides in Houston with her husband, FMK, and their one year old son, Knox.  Follow along as Caroline welcomes you to share her journey as she stylishly navigates her way through life as a new mom, home maker, beauty junkie and travel aficionado.

Caroline has collaborated with major industry leaders including Nordstrom, L’Oreal Paris and Fisher-Price, to name a few.  She has been featured in various publications such as The Huffington Post, New York Mag‘s The Cut, Glamour Magazine, Fit Parents Magazine and Refinery29.  Additionally, HOUSE of HARPER was recognized as a ‘top blogger’ by Better Homes & Gardens, Redbook Magazine and Southern Living.  The south has already embraced Caroline with welcome arms naming her one of Southern Living’s “50 Best-Dressed Southerners 2015″ and Houston’s ‘It Girl of Instagram’!

Sara Cooper – @simply_Ollie:

saraollieWhy I am a blogger (In Sara’s own words)…

I love any excuse for fresh paint, fresh flowers, and a new outfit. I’m a wife, mom, educator, and lover of all things interior design and fashion. Join me and my little family as we navigate the trends (both fashion and home) and turn our house into the home of our dreams.

Simply Ollie is a Texas-based blog and source for inspiration for all things interior design, fashion, motherhood, and lifestyle. As a wife, mom to two little nuggets, and a full-time teacher, Simply Ollie aspires to be a creative outlet and muse to all other busy gals on the go.

Sara is available for collaboration in styling your home or look, or would love to just connect and hear your story! Please contact Sara (Simply Ollie) at

Erica Smith – Tell it to Your Neighbor:

ttynWhen I come across something fantastic I want to share it. In fact, I would like to stand up and shout it and TELL IT TO MY NEIGHBOR! I’ll be sharing everything I love from design, to great places I’ve been, to art, to kid stuff and so on.

Carly Lee – @cstyleblog:

carly leeAccording to Carly: My husband, my boys and my faith are my first loves.  My second loves are style, fashion and clothes.  I live in Houston, TX, born and raised, and I love it here. I started C. Style as a much needed outlet for myself. I want C. Style to be a place that is fun and void of any posts that leave readers feeling inadequate. I want it to be a happy place. There are too many times in my life when I felt that style was unachievable, intimidating and stuffy. I feel that everyone deserves to have fun with clothes and feel good in their skin.

(p.s., Erica and Carly are sisters!)


Bethany Buchanan – @BethanyMarieB:

In Bethany’s own words…

I am originally from Louisiana and have been in Texas for 10 years now. Married for 10 years and have a furry child (chihuahua named Emma Grace) with a human child coming in November (our first, a little girl). My full time job is Pharmaceutical Sales (my college degree is in marketing), but I started Southern Chic Style in late 2011 as a creative outlet. Always loved fashion and style even as a kid. My mom will tell stories of the fights she had with me about what I was going to wear because I apparently was quite opinionated! I’m involved in the Junior League of Houston and other organizations throughout the city.

bethanyKathleen Jennings – @beautynowapp:


Kathleen created the BeautyNow app after wondering aloud to her husband, “Why don’t we have OpenTable for salon & spa appointments?” After many frustrating attempts to book last minute appointments she knew there had to be a better way…

Welcome to BeautyNow, a free app for iPhone and Android that launched in Spring 2014!  BeautyNow helps you find appointments at 5,500+ salons and spas across the U.S.!

A self-confessed beauty product junkie, Kathleen started the BeautyNow Blog to raise awareness for BeautyNow and to share honest, unpaid-for opinions about the products and services BeautyNow reviews.

Lindsey Zorich of L. Avenue – @lindseyzorich:

lavenueFounder/President at Youth Hope Association, L. Avenue Blog, and most importantly a wife and mother of two adorable little girls.

Samantha Penner – @peakoftreschic:

peakoftreschicSamantha Penner is the founder and editor of the style blog, The Peak of Très Chic, where she explores her love of good design, fashion, entertaining, travel, and pieces of her own life.

The Peak of Très Chic was founded in the summer of 2011, when Sam was overwhelmed by a newfound passion for interior design.  Having gone to school to pursue a Bachelors degree in Energy Management, and working in the oil and gas industry full-time, Sam needed a place to express her creativity.  As a means to develop her aesthetic and explore her budding passion, The Peak of Très Chic was launched.  Not too long after, Sam made the decision to leave her current career path in order to begin another one- this time, in interior design.

Carrie Colbert – @carriec:

carriecolbertOriginally from small town America in the Texas Panhandle, Carrie Colbert has now called Houston, Texas home for over 15 years. Carrie is an accomplished professional in the energy industry. She graduated from The University of Texas at Austin in 1999 at the top of her class with a Bachelor of Science in petroleum engineering with highest honors. In 2009, she earned her Master of Business Administration from UT Austin while continuing to work full time. Carrie has worked on both the technical side and the financial side of business. In 2013, she was named the Outstanding Young Engineering Graduate by the UT Cockrell School of Engineering.

In addition to her professional endeavors, Carrie is involved in multiple philanthropic causes. She actively serves on the Board of Directors for Recipe for Success and the UT Cockrell School of Engineering executive advisory board.

Candace – @luxewithkids:

LUXE WITH KIDSAccording to Candace: I am a lucky mama of two boys and trend spotter of all things fashion, food, beauty, fitness, home and travel. I try it all and if I love it, I’ll let you know. Our family philosophy is that you can live the good life with your kids in tow; you just have to find the right places, brands, and products to help you do so.

Alex Carreno – @alexcarreno_:

ALEX ADOREDMeet Alex: Houston based personal style and lifestyle blogger, Alexandra Carreno of Adored by Alex who strives to offer the everyday gal the tools to feel confident and empowered through style. With candid tips and glimpses into her personal life, Alex shares her passion for style, living well and discovering adventure in the realms of eating, traveling and learning about herself and others along the way.

At ABA, Alex hopes to share with readers guides to the city she lives in and places she travels to, ways to style, mix and match high and low-end closet items and offering shopping advice that readers can be confident in. Ultimately, Alex wants to help each and every gal find style in all elements of life.

Beth Delozier-Hayes – @bethdelozier:

treschicdesignIn 2007, Très Chic Designs was founded in Houston by Beth DeLozier-Hayes with an exciting mission: Simplify people’s lives while making them super stylish, terrifically trendy, and marvelously modish in the process. Tres Chic started primarily as a professional organizing company, but has since expanded into a lifestyling superpower. Our organizing adventures opened doors to beautifying lives in ways we never imagined. We now help Houstonians dress to the nines with personal style and wardrobe consultations, sell their homes super fast with our expert home staging services, and give homes a breath of fresh air (using the stuff you already own) with our quickie interior redesign. So welcome to Tres Chic, we can’t wait to help you take control of your life”style”!

Annsley Popov – @presmer:

annsleyPresmer’s line of python pillows, purses, and accessories was born from Annsley Popov’s obsession with her first pair of snakeskin stiletto heels.

Annsley, Presmer’s founder and creative designer, soon began exploring other possibilities for this luxurious and versatile skin.

Presmer’s home furnishing line has since expanded, transforming ordinary housewares like jewelry cases, serving platters, and tissue boxes into chic and edgy focal points for any room.

Claudia Saenz – @claudiastylist:

claudia stylistOwner Claudia Lederer Saenz provides her expertise in fashion, makeup and hair care to people looking to update or discover their unique look. Each client that works with Elegant Ensembles learns how to identify and coordinate the shapes, colors, and sizes that will best enhance his or her “Signature Style.”

Issa – @wewearthings:

issaiconNEWJust your regular old BFF bloggers from houston. We wear things and sometimes we blog about it.

30s. THE EDITOR.  pronounced is-sa.   Wife. Texan. Longhorn. IT. Creative. Craft. Cook. Traveler. Kdrama watcher. Sekrit Party Gorl. Entrepreneur. Media Communications, Film, Philanthropist.

Jennifer Welker – @goldenthread:

jennifer welkerGolden Thread is a luxe line of customizable jewelry hand-made in the USA, with the perfect juxtaposition of personalization and style, new trends and timeless classics. Houston native Jennifer Welker founded Golden Thread in 2010 to redefine classic monogrammed jewelry, with a focus on quality, innovation, sophistication and affordable style. As a mother and former neonatal nurse, Jennifer personally designs and customizes each handmade piece in her Houston studio with the everyday woman in mind.

Jenny Murphy – @gotidbits:

jenny_murphyTidbits contributor: Jenny says, “I’m a born and raised Austinite who loves her town and wants to share the fun with Austin’s locals and newcomers. Part of my job at Tidbits is to help our staff across the country launch.”

Julie Weinstein – @julielauren14:

julie weinsteinAccording to Julie: After moving around many times over the last 29 years, I came back (for a third time) to my southern roots. Three years ago I made the trek from the big apple down to Houston, Texas, where I now live with my husband (we got married in June of 2014 and you can read all about our wedding in my wedding series here).

from prosecco to plaid was born in December, 2011 on a cold, winter day in New York City. I started it because of my passion for writing, and my love of fashion, style, interior design, and everything in between. It started on a whim and now I cannot imagine my life without it.

A few facts about me: I could eat meatballs everyday, although I am obsessed with my iPhone, I still secretly miss my Blackberry, I will never read a book on any sort of device, I make ‘to do’ lists constantly, Thanksgiving is my favorite holiday, I think laughing solves everything, I will never ride a horse again, I went to three different high schools and three different colleges, and I think happiness is a choice you are crazy not to make.

Kate Blue – @kateireneblue:

kate blue

According to Kate: I have a love for fashion and hope this serves as inspiration to live your life in style.I honestly believe that fashion is specific to every person. The way a skirt fits, a fun pattern, or a sassy pair of heels, can take you from zero to fantastic in a matter of seconds. Fashion is one of the few things in life that is ever-changing and has no rules. Always dress in what makes you happy, because that is everything that’s important.

“Do well, live well, and dress really well.”

Katy Atlas – @sugarlaws:

katy atlasKaty Atlas graduated from Princeton University, where she majored in English and took courses in contemporary fiction, creative writing and playwriting. At Princeton, she wrote for the Daily Princetonian and published short fiction pieces in the Nassau Weekly.

A recent transplant from Manhattan, Katy now lives in Houston, Texas with her husband, son and two dogs.

Leigh Evans – @girlaroundtown:

leighevansGirl Around Town co-founders, Leigh Evans and Mary Cunningham have created an online community for women to gather and gab about the latest in fashion, food, fun and all that’s happening. With writers in Los Angeles, Houston and New York, and luggage constantly in their hands, these girls are always up to date on the hottest things to do and see all over the globe.

Leigh Evans: A true to form Gemini who must to try everything life has to offer. Lover of fashion, fun, high heels and her dog, Lola.

Kate Stukenberg – @katestukenberg: Philanthropist, Mother & Former Executive Editor of Paper City Magazine

kate stuke

From a recent Elizabeth Street feature on Kate:

Kate Stukenberg knows all the latest trends and coolest locales in Houston. She describes her style as colorful, and is discerning in the way she shops. “I don’t have a huge closet—I keep it very well edited and focus on quality pieces. I love to mix up things in my closet and really get a kick out of finding a way to wear something I haven’t worn in long time,” she tells us.

She loves raising her 2 daughters. “I love it that I am centrally located—minutes from the best shopping, parks, restaurants and museums that the city has to offer—and still have a nice size backyard with a pool for my daughter to have space to play,” she says.

Stukenberg is also a big supporter of Alzheimer’s research, a cause that hits close to home. “I co-founded the Houston Blondes vs. Brunettes Powder Puff Football Game. The event is now hosted in over 28 cities nationwide and has raised over 3 million dollars for the Alzheimer’s Association,” she tells us.

Magen Pastor – @magenpastor:

magenpastorMagen Pastor was born and raised in a small town outside of Houston Tx. Small town heart big city aspirations she moved to Austin then to L.A to pursue fashion. She realized she loved TX and moved back in 2007. While working for Chloe Dao as a floor manager she did everything involved in running a boutique. She left there when she had her twin girls in 2008. During being a stay at home mom she started a fashion blog to occupy her fashion and creativity. It wasn’t until 2012 did she really start to take the blog to that next level and since then has gotten a lot of positive feedback.

She loves to paint with her kids, but also likes to check out the newest places in town to go with friends, take clients, and her little ones. She loves Houston or Texas based companies and thrives off connecting people. She lives with a positive mental attitude at all times and teaches this to her kids as well as living a clean healthy lifestyle.

Monica Abney – @classndfab:

monicaClassy & Fabulous started as Monica’s outlet to share her love of high fashion, fabulous style and latest beauty trends with fellow fashionistas. The goal of C&F is not only to keep it’s readers up to date with the latest trends straight from the runways, but also to share personal finds and obsessions with the world.

Monica is a fashion blogger and illustrator base out of Houston TX. Monica created C&F as an outlet to share her love for fashion, beauty and anything beautiful with the world. A fashion aficionado, art fanatic and a huge animal lover; Monica love to update her readers on the latest on fashion, beauty, and lifestyle. She lives with her husband and 2 Schnauzers (one mini and one giant). Believe it or not, she has a degree in Biology but in 2010 decided to follow her true passion.

Rachel – @frenchcuffco:

Rachel French Cuff

French Cuff, Communications Manager

With a degree in Fashion Design from Baylor University, Rachel brings true fashion smarts and style to the French Cuff team. Her charming personality, adoration for our brands and commitment to providing remarkable customer service have made her a rising star at the company.

Tamar Mendelssohn – @shoediet:

TAMARAccording to Tamar: Let me introduce myself. I’m Tamar Mendelssohn, and while there’s only one of me, there are a lot of people out there that like to buy shoes. That’s what this is about, buying shoes until all you can eat is cereal ’til the next paycheck. Please raise your hand (or your heel) if you can relate. My friend just exclaimed the other night “My boyfriend wanted tacos and I was like ‘That’s fancy! You know I just bought those new Isabel Marant shoes!'”
That’s us.

Valerie Dittner – @valerie_dittner, @cheekyvintage:

valAccording to Valerie: I’m a creative partner at Cheeky Vintage , and I also work as a wardrobe consultant and stylist. Fashion isn’t just my job, but my hobby and passion…I’m a little obsessed!

This blog is dedicated to letting women know that perfecting your personal style is easier than it looks and more fun than you can imagine.

I believe every day is a chance to look and feel your very best.

Megan Silianoff – Mad Meg Creative

megan sidebarupdated_zpsvj0onv2i

Brittany – @bnbstyling:

bnb stylingI’m a 20-something Texas girl who enjoys all things “styling”. I enjoy fashion, social events and planning in general. I got a Bachelor’s degree in Hospitality Administration where I worked for a while with weddings and events. I then moved to the corporate side in my current position as an Information Technology Business Resilience Planner. I like many different hobbies, but have always enjoyed being creative with fashion and planning. God puts different opportunities in your life, and I am excited to share these styling captures of mine.

………I believe style is not something you study up on or try to mimic, it should be effortless and unique to you.

And last but not least, us/Bering’s! @beringshardware:

Julie, Bering’s Marketing Manager

The marketing manager for the coolest store around.

familyfirst1Berings logo New Traditional*Thanks to Tiny Boxwoods for allowing us to have our first breakfast at your gorgeous restaurant, hence naming our group after you. #boxwoodbreakfastclub

Posted in Entertaining, Home Decor, Registry, Stationery, Store Event, Tabletop, Uncategorized | Tagged | Leave a comment

Behind-the-Scenes of an Editorial Wedding Shoot


Rewind a few months ago when we were asked to be a part of the current issue of Houston Brides Magazine, one features was to be styled by Two Be Wed and the other was to be styled by Piper & Muse – both incredibly talented in the field of wedding planning. We were beyond honored and did our best to have all of the requested crystal, silver, china and more ready for the big shoots at Houston’s Mc Govern Centennial Gardens.


Our wedding registry has been a Bering’s treasure for years and we love working with newly engaged couples in assisting with their registries. It is a very exciting time for them, and one that we are constantly humbled to be a part of.


Brides and grooms select planners like Two Be Wed and Piper & Muse because they know they will be in the best hands possible when it comes to their big day. Having worked with Two Be Wed as well as Houston Brides Modern Luxury in the past, we knew the shoot was sure to be nothing short of a wedding wonderland of beautiful images.

Here is a behind-the-scenes look from the shoot:

imagejpeg_1_5*Kelli Elizabeth of Kelli Elizabeth Photography went to great lengths to ensure she got the shot. If you haven’t already heard of her, then we are sure you will be hearing a lot about her. She is insanely talented and is wonderful to work with.


natalie333*Picture perfect founder of Two Be Wed, Natalie Dawley.

Two Be Wed’s founder, Natalie Dawley was the one who initially called us about the shoot and is credited with styling the shoot above that you can get a bit of a glimpse of. Here are more close-ups of her requested mix-and-match tabletop.

1490593_10153493929739218_460169156773493269_oimagejpeg_1_4*Featured above is Gorham Chantilly flatware, Robert Haviland‘s Arc En Ciel Terra Cotta charger, Bernardaud‘s Soleil Levant dinner plate, Mottahedeh‘s Sacred Bird &  Butterfly salad plate as well as their tea cup and saucer, and Waterford‘s Lismore Essence stemware.


*This setting includes Gorham Chantilly flatware, Jaune de Chrome‘s Tortoise Gold charger, Robert Haviland’s Colette Gold dinner plate, Robert Haviland’s Matignon Rust Dessert plate, Waterford stemware and Bernardaud‘s Soleil Levant tea cup and saucer.


*While the pates are mixed and matched, the stemware is all Waterford Lismore and the flatware is all Gorham Chantilly. The charger above is L’Objet’s Agean Gold, the dinner plate is Herend‘s Silk Ribbon Pumpkin dinner plate, Jaune de Chrome‘s salad plate and Bernardaud‘s tea cup and saucer.


*The beautiful setting above includes Mottahedeh‘s Red Lace charger, Royal Crown Derby‘s Olde Avesbury Dinner plate as well as tea cup and saucer, Herend‘s Silk Ribbon Salad plate, Gorham Chantilly flatware and Waterford Stemware.


*This gorgeous mix-and-match place setting is made complete with Herend’s Babos charger, Herend‘s Fish Scale Rust dinner plate, Royal Crown Derby’s Fluted Red Panel plate, Robert Haviland‘s Arc En Ciel Terra Cotta tea cup & saucer, Waterford Crystal stemware and Gorham Chantilly flatware.

imagejpeg_0_7Last but not least, the tabletop for six includes the regal place setting featured above. Mottahedeh‘s Gold Lace service plate sets the stage with Herend‘s Princess Victoria Rust Dinner plate as well as tea cup and saucer, Bernardaud‘s Soleil Levant Salad plate, Waterford Crystal stemware and Gorham Chantilly flatware.

Here is what the actual feature looks like:

bridalspreadBramble & Bee did an beautiful job on the floral arrangements!

We are pretty sure Houston Bride’s Modern Luxury Magazine’s Editor, Evan Wetmore was very pleased with how her overall mix-and-match vision turned out!

From one breath-taking tabletop to another, let’s dive right in and take a look at Piper & Muse’s equally opulent Houston Brides Modern Luxury feature!



*Here is a pretty picture of Piper! She is so nice to work with!


Kelli Elizabeth continued on with her photo magic and all of her artful angles turned into picture perfection.


*Featured above are Reed & Barton double old fashion glasses, serving tray and ice bucket, and Rogaska decanter. …We love the flowers in the ice cubes!


*Piper’s tabletop is so rich and elegant with Royal Crown Derby Gold Band service plates, Juane de Chrome dinner and salad plates and Juliska stemware!

Here is a close-up!

imagejpeg_0_6Drum roll please… Voila, the feature turned out so beautifully – Well Plated indeed!!    11120571_10153493938689218_4517939494146072952_o

In addition to thanking Houston Brides Modern Luxury, Piper & Muse and Two Be Wed – thanks to Kelli Elizabeth Photography, Bramble & Bee, Dolce Designs, Swift & Company, Flash Paper Scissors and McGovern Centennial Gardens. It was amazing working with everyone and we hope to work together again soon.




*Click here to see the Houston Bride’s Modern Luxury Magazine digital issue!

Posted in Anniversaries, Bering's Home, Bridal, Bridal Registry, Drinkware, Entertaining, Entertaining, Fine China, Flatware, Gifts & Collectibles, Gifts and Collectibles, Home Decor, Registry, Stationery, Store Event, Table Linens, Tabletop, Tea | Leave a comment

Bering’s Big Green Egg & White Wing Father’s Day Contest!


Posted in BBQ Grills, Bering's Home, Corporate Gifts, Entertaining, Entertaining, Gifts & Collectibles, Gifts and Collectibles, Grilling, Registry | Tagged , , | Leave a comment

The Ultimate Father’s Day Gift List


The King of the Grill: The Big Green Egg & Accessories

Berings EGG-L_Mates-up_right*Available at either Houston, TX Bering’s location.

The Sportsman: A YETI Cooler… If he already has one then you should definitely go ahead and add to his collection.


The Mr. Fix-It: A New Drill


The Well Traveled: White Wing Label


The Man’s Man: Jack Black


The Bird Watcher: A Bird House or Feeder


The Culinary Expert: All-Clad or Le Creuset



The Bartender: Barware


The Foodie: Vitamix or Cuisinart Appliance


The Meteorologist: A Thermometer


The Chill One: A Wind Chime & Hammock (of course)



The Coffee Aficionado: Café Bering’s prepared in a Cuisinart Coffee Maker


The Houstonian: A Bering’s 75th Anniversary Koozie & Hat


Posted in BBQ Grills, Bering's Home, Climate Control, Coffee, Coffee and Tea Room, Coolers, Entertaining, Entertaining, Fine China, For the Birds, Gifts & Collectibles, Gifts and Collectibles, Grilling, Hardware Store, Home Decor, Housekeeping, Outdoor Living, Patio Décor, Tools | Tagged | Leave a comment

Bering’s Big Green Egg Beef Ribs Recipe


m_BGE Med Grill


  • 3-4 bones beef ribs-(Make sure they haven’t been trimmed)
  • Kosher salt
  • Coarse ground pepper
  • Light brown or granulated sugar
  • Canola oil

Cooking Concept: Smoke and Steam

We will utilize a couple of different cooking techniques to create moist ribs with a nice bark. Start by using smoke to add flavor and texture to the ribs, and then wrap the ribs to let steam add moisture to our meat. Desired cooking temperature is 275 degrees.

Food Prep:

  1. Trim beef ribs of silver skin and fat
  2. If the membrane is very thick, simply score it with a small knife on the bones
  3. Using paper towels, pat the ribs down to remove any water moisture
  4. Liberally sprinkle kosher salt all over ribs
  5. Mix 2 parts pepper to 1 tablespoon sugar and mix
  6. Apply pepper and sugar mixture to ribs
  7. Place ribs on cooling rack with aluminum foil or baking sheet underneath
  8. If using temperature probe, insert into the deepest part of your ribs
    1. Make sure to avoid contacting a bone as this will produce false readings
  9. Let your ribs sit for an hour to 1½ half.

BBQ Items:

  • 8-10 Hickory or any of your favorite wood chunks like pecan or oak
  • 2 Aluminum drip pans, one with about 1-2 inch of water in the pan, the other to steam the ribs
  • Remote Monitoring Temperature Probe


  1. Soak wood chunks for about 15 minutes.
  2. Place 4 wood chunks in center of aluminum foil, then wrap. (Use the smaller ones here)
  3. Poke holes on top of the aluminum foil (about 10-15)

BGE Setup:

  1. Fill BGE with charcoal to just below the first ring if using charcoal starters
  2. If using a lighting coil, form pyramid with your charcoal
  3. 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)
  4. Place wood chunks in smoke poach directly in center of charcoal
  5. Place remaining wood chunks around the charcoal; for safety, make sure to use tongs or your ash tool to push the wood chunks into the charcoal
  6. Place plate setter (legs up) for indirect cooking
  7. 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
  8. Place grill on plate setter
  9. Leave BGE open until smoke starts to develop, this can take anywhere from 5-10 minutes
  10. Close lid and leave vents open until temperature reaches 275 degrees
  11. Open the BGE and place the beef ribs on the grill with thicker part to the back of the BGE
  12. Smoke the ribs at 275 degrees for about 2-3 hours or until internal temperature reaches 165-168 degrees
  13. Remove ribs and place in aluminum pan and cover tightly with two layers of aluminum foil
  14. Remove water drip pan
  15. Place ribs on grill and cook until internal temperature reaches 185-190 degrees
  16. Remove ribs from aluminum pan and wrap in butcher and place in a cooler or oven (You can also place on a cooling rack and tent with aluminum foil in your oven)
  17. Let ribs sit for 45 minutes to an hour


  • Allowing the meat to come to room temperature will help the meat retain moisture and remain tender.
  • Steaming will start slow then accelerate, make sure to pay attention to your temperature. This typically take 1 1½ hours.
  • Place your wood chunks and smoking pouch directly on the hot charcoal, this will accelerate the smoking process.



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Bering’s Big Green Egg Brisket & Meat Loaf Recipes

Hot off the Big Green Egg are two recipes you have to try! We are excited to share a tasty Big Green Egg brisket recipe as well as a delicious meat loaf recipe. These recipes have been taste tested by our Bering’s customers and have received thumbs up across the board.


Flat Cut Brisket


  • 5-10lb Flat Cut Brisket, also called Super Trimmed.
  • Brisket Rub or Homemade-See Below.
  • Canola Oil.
  • Kosher Salt
  • Coarse Ground Pepper
  • Granulated & Light Brown Sugar

Cooking Concept: Low and Slow. Utilize low temperature to develop a deep smoke flavor and break down that connected tissue. Start by brining your flat cut brisket; this will help to ensure that the brisket stays moist, especially on the narrow side of the flat cut. Cooking a brisket can be a 15 hour experience, so be ready.

Cooking Time: 7-11 hours, plus 2-3 hours of brining and 1 additional hour prior to placing on the Egg

Brisket Consideration: There are many choices available in terms of meat quality, from prime to select, as well as Certified Angus Beef (CAB), Wagyu or Akaushi. We prefer CAB, but any Brisket Flat will work. Look for a fat cap that is uniform, with a nice point at the top of the meat. You can trim away any unwanted fat, but stay away from briskets that have very little fat cap, or weigh less than 5 pounds. If the brisket feels very narrow on the flat side, stay away. The goal is to smoke a brisket that will have about a 5 degree difference between the thicker point side and the flat end.

Food Prep:

  1. Pull flat cut brisket from packaging and rinse under cold water
  2. Using paper towels, pat the brisket to remove any water moisture
  3. Using a small knife, remove any unwanted fat that looks like it shouldn’t be there
    1. Trim fat cap to about 1/3 to ¼” if necessary
  4. Using a small knife, score hatch lines into the fat cap of the brisket
  5. Place brisket in brine-see brining below
  6. Apply canola or any other neutral oil to the brisket
  7. Apply your favorite rub to both sides of your brisket-see BBQ items below
  8. Leave briskets on counter, let brisket sit on a wire rack or baking sheet for an hour, this will help the brisket to sweat all around the meat


BBQ Items:

10-12 Hickory Chunks or any of your favorite wood chunks

2 Aluminum pans plus one ½ height for the drip pan

  1. Soak Wood Chunks for about 15 minutes
  2. Place 5 chunks in center of aluminum foil, then wrap
  3. Poke holes on top of the aluminum foil (about 10-15)
  4. Mix equal parts kosher salt and coarse ground pepper and add 1 tablespoon granulated sugar and 1 tablespoon light brown sugar

BGE Setup:

  1. Make sure to clean any ash buildup that has accumulated, as you want as much airflow to maintain longer temperatures
  2. Fill BGE with enough charcoal to build a pyramid shape leaving the outer parts of the grate open
  3. With vents wide open on bottom and top, light fire with your charcoal starters or heating element
    1. After about 10 minutes, use your ash tool to stir the charcoal around the bottom of your grate (This will help the fire spread quicker)
  4. Add more charcoal to the top of the first ring
  5. Place smoke poach with wood chunks into the center of your charcoal
  6. Place remaining 5 wood chunks around charcoal and nudge them into the charcoal
  7. Place plate setter (legs up) for indirect cooking with one leg directly in the back of the egg
  8. 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)
  9. Place grill on plate setter
  10. Let fire start to light the new charcoal as well as your chunks, about 5 minutes
    1. BGE should be smoking at this point
  11. Close Lid and leave vents open until temperature reaches 250 degrees
  12. Place the Brisket Fat side down with the thickest part of your meet to the back of the egg
  13. If using a thermometer, place into the side of the thickest part of your brisket
  14. Smoke the brisket at 250 degrees for at least 4 hours
    1. Internal temperature should be somewhere in the 150 degree range depending on how big the brisket is
  15. After smoking for 4 hours, flip your brisket over to fat side up.
    1. This Depending on how large your brisket is (cook for an additional 2-3 hours at 250)
  16. After 6-7 hours its time to wrap your brisket in butcher paper or aluminum foil
    1. Internal temp should be in the 168-175 range – continue cooking for 1 ½ to 2 hours until your brisket reaches 185-190
    2. Wrapping options below
  17. Remove brisket from the grill and place in cooler for at least an hour (longer if you are waiting for guests) you can also place in your traditional oven


If your fire starts to lose temperature, you can finish in the oven by simply moving the drip pan and placing under the brisket on one rack, with the brisket directly over the top on the above rack. You can also finish in the oven after you wrap it. Cook it in the oven at 250 degrees until your brisket reaches 185-190 degrees.

Aluminum pans are a great way to brine your brisket in the fridge, just make sure you double them up. For your drip pan, use an aluminum pan that with ½” height so that it will fit underneath the grill and on top of the plate setter.

If using a remote thermometer to monitor your meat temps, don’t panic if you see the meat temperature stay at 158-160 degrees, this is normal. Just continue to cook at 250 degrees and your brisket will start to creep up again.

When you open the lid to wrap, check your fuel, you should have plenty of fuel for the desired time, but do a quick check. If needed, add more charcoal and let the fire start to light again. Place your wrapped brisket back on grill and use your vents to bring your fire back to 250 degrees.


Wrapping your flat cut brisket is optional, especially if brining, but can be necessary if you are looking to add moisture through the steam that is created when wrapping. We suggest wrapping around 168-175 degrees. If you choose to wrap, place the brisket fat side down and place a little liquid in the aluminum foil. We prefer a ¼ cup beer, ¼ cup water and ¼ of apple cider vinegar, but feel free to use any liquid you like. If using butcher paper, make sure it doesn’t have a wax side; otherwise butcher paper will allow the meat to breath, while still sealing in your brisket goodness.

Remote Monitoring: Optional

Meat thermometer and ambient temperature probes will aid you in getting accurate readings from your meat and BGE. Attach the ambient temperature probe to the grill right next to your brisket.


Add 2/3 to 1 cup table salt (non iodized) and ¼ to ½ cup of granulated sugar to 4 quarts of water. For a brisket that is 5-8 pounds, 2/3 salt and a ¼ cup sugar will work. For a larger 8+ pound brisket, increase to 1 cup and ½ cup respectively to 6 quarts of water. Brine for at least 1 ½ hours, up to 3 hours.

Remove from brine and rinse and pat dry to remove any surface moisture. We suggest brining the night before and placing in fridge in an aluminum pan (this can be covered or uncovered).

Berings Grilling Experts

Bacon Wrapped Meatloaf


  • 1 ½ lbs. ground beef (80/20, 85/15 or 90/10)
  • ¾ lb. ground pork
  • ½ lb. ground veal
  • 1 package bacon
  • ¾ cup bread crumbs (unseasoned or seasoned)
  • ½ cup panko bread crumbs
  • 2 eggs, plus one yolk
  • ½ cup buttermilk
  • ½ onion chopped
  • 2 cloves garlic, minced
  • Handful of fresh parsley, chopped
  • 2 teaspoons Dijon mustard
  • 3 teaspoons Worshtershire sauce
  • 1 ¼ teaspoon salt
  • ½ teaspoon fine ground pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried basil


Tools Matter

Cooking Concept:

BGE Meatloaf will utilize a couple of different cooking concepts. Your desired cooking temperature should be 350 degrees indirect, allowing wood chips to add a rich smoky flavor to the meatloaf. The bacon will help seal in the moisture, while providing added flavor. Meatloaf will be basted towards the end of the cooking process to add a nice finish.

Food Prep:


  1. Line baking sheet with aluminum foil, spray with cooking spray to coat
  2. Sauté onions and garlic with 1 tablespoon of oil then allow to cool
  3. Add Worshertishire sauce, parsley, salt, pepper, thyme and basil to onion mixture and set aside
  4. Combine eggs, buttermilk, Dijon mustard and lightly whisk together
  5. Combine bread crumbs to egg mixture, let sit for 5 minutes
  6. Add egg and onion mixture to meat; use your hands to combine together
  7. If using bacon, place one end close to where the horizontal edge of the loaf will sit
  8. Place meat on cooking sheet and form a loaf, just covering the edge of the bacon
  9. Apply glaze or BBQ sauce to the loaf
  10. Drape bacon over the top of the loaf and tuck underneath the other side

BBQ Items:


  • Hickory wood or other wood chips.
  • Meat thermometer or iGrill mini/pro or other monitoring device will work
  • Instant Read Thermometer if not using remote monitoring device
  • BBQ sauce or your favorite glaze (See glaze recipe below)


  1. Soak Wood Chips for about 15 minutes.
  2. Place Wood Chips in center of aluminum foil, then wrap.
  3. Poke holes on top of the Aluminum Foil (about 10-15).

Glaze: You can utilize any glaze or BBQ sauce, even basic ketchup will work. A quick glaze recipe should include ketchup, cider vinegar and sugar.

½ cup ketchup, 2 tablespoons cider vinegar, tablespoon light brown sugar or granulated sugar, plus 1/2 teaspoon molasses (optional). Whisk together.

BGE 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
    1. This will help the fire spread quicker
  3. Place smoke poach on charcoal if using
  4. Place plate setter (legs up) for indirect cooking
  5. Place grill on plate setter
  6. Close lid and leave vents open until temperature reaches 350 degrees
  7. Place meatloaf on the grill, insert meat thermometer or igrill probe to deepest part of meatloaf (insert from the open end where the bacon isn’t covering the loaf)
    1. Close the vents enough to maintain temperature of 350 degrees
  8. When your probe reaches 150 Degrees, open the BGE and apply BBQ sauce, or glaze directly on the bacon
  9. When your probe reaches 160 degrees on the meatloaf, it’s done
  10. Let meatloaf sit for 15-20 minutes before serving

TIP: Make sure to give your meatloaf time to sit once you pull it off the grill.

Grilling time can vary, but your meatloaf should take about 40-50 Minutes.

Finished Temperature is 160 Degrees.



Bering’s Grilling Experts

*Thanks to Kenny Martin, Bering’s Big Green Egg Grill Master, for compiling these delicious recipes!

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Festive Memorial Day Cocktails

Memorial Weekend is here and we have some deliciously fun cocktail book reviews  and recipes to last you through the summer with mixes you have to try! Our Housewares Department Manager, Mary Burnett suggested this blog post and hand selected these books for you to consider. Mary has great taste when it comes to all things housewares which is why we are excited to share her selection with you.

mint julep22

  1. Summer Cocktails

Whether you’re lounging by the pool, cooking over a grill, or relaxing in the hammock, you need a great drink. And with Summer Cocktails, Marta del Mar Sacasa and Tara Striano will help you discover your favorite fair-weather friends, from Peachy Keen Punch to Ginger-Lemongrass Piña Colada. Summer Cocktails features more than 100 seasonal recipes for punches and pitchers, frosty drinks, classics and throwbacks, and more. Craft your beverages from the bottom up with underpinnings straight from your summer garden, including Strawberry-Rosemary Shrub, Rhubarb Syrup, or Tomatillo and Coriander Tequila. Plus, round out the perfect party with savory snacks to match your cool drinks. Cheers!

summer cocktails book

Two great recipes featured in the book to try:

Shirley Temple – Non Alcoholic

  • 3 ounces ginger ale
  • 3 ounces lemon-lime soda
  • Dash of grenadine
  • Ice cubes

Maraschino cherry, for garnish

Combine ginger ale, lemon-lime soda, and grenadine in an ice-filled glass and stir gently to combine. Garnish with cherry and serve.

Prosecco-Blueberry-Lemon Pops

Keep these in the freezer for an afternoon delight, or slip them into a glass of crisp prosecco at your next party; they’ll add flavor and keep drinks cool.

  • 2 cups fresh blueberries, divided
  • ½ cup Lemon Syrup
  • 2 cups prosecco, chilled

Pulse 1 cup blueberries, syrup, and prosecco in a blender until blueberries are broken down. Add the remaining 1 cup blueberries and pulse once or twice, just break them up slightly.

Pour ¼ cup prosecco mixture into each 16 (3-ounce) disposable cups. Arrange cups on a small sheet tray and place in freezer. Check the pops after 30 minutes; once they begin to freeze, insert pop sticks. Freeze until pops are solid.

Let pops sit at room temperature for about 5 minutes and then gently remove them from cups. Serve immediately.

Serving tray options:


  1. Southern Cocktails

“Don’t mind if I do . . .” Welcome to one of the South’s most cherished traditions, the cocktail hour. This charming volume overflows with Southern spirit with classics like the Mint Julep and the Hurricane to new concoctions like the Blueberry Martini and the Peach Mojito, each drink is as relaxing as a riverboat ride down the Mississippi. A checklist of Bar Necessities ensures that there will be more than Southern Comfort in the cupboard when company calls, and recipes like Devilish Eggs or Sweet and Sassy Pecans will keep hunger at bay until dinner. Raise a toast to old-time Southern hospitality.


Two of the great recipes featured in the book to try:

French 75

This cocktail pays homage to France’s two powerful weapons – guns and champagne. The French 75mm field gun was a hit overseas during World War I, with American soldiers returning home to praise the small cannon’s success in battle. By around 1920, a drink with the same name began to surface in New Orleans’ French Quarter. You’ll find this to be a sublimely elegant drink, especially when served in vintage champagne glasses.

  • 2 ounces gin or brandy
  • ½ cup freshly squeezed lemon juice
  • 3 tablespoons simple syrup
  • 2/3 cup dry champagne, chilled

Put the gin, lemon juice, and syrup in a cocktail shaker. Add ice cubes and shake vigorously. Strain the mixture into 2 champagne flutes. Add the champagne and garnish (if using) just before serving.

The Ultimate Margarita

  • 1 lime wedge
  • Kosher salt on a small plate
  • 1 ½ ounces premium silver tequila
  • 1 ounce Cointreau liqueur
  • 1 ounce freshly squeezed lime juice
  • About 1 tablespoon superfine sugar
  • 1 to 2 lime wedges, plush more for garnish

Fill a cocktail shaker with about 1 ½ cups crushed ice and add the tequila, Cointreau, lime juice, and sugar. Shake vigorously to blend and chill.

Fill the prepared salt rimmed glasses with ice cubes. Strain the shaken mixture into the glass. Squeeze 1 or 2 lime wedges into the drink, depending on personal preference. Drop the lime wedges into the drink and serve. Add more lime wedges to garnish.

Classic double old fashion glassware options:
double old11

  1. The Craft Cocktail Party: Delicious Drinks for Every Occasion

A Craft Cocktail book for the rest of us by the top female mixologist in the country.

Julie Reiner, the co-owner of The Clover Club in Brooklyn and The Flatiron Lounge in Manhattan, has written a book that provides inspiration for the rest of us, not only the cocktail geeks. She wants to balance the needs of the everyday drinker with those of the passionate mixologist.

Recipes are organized around seasonality and occasion, with different events and themes appropriate to the specific time of the year. Each section will include a mixture of holiday-inspired drinks, classic cocktails, and innovative new drinks, all along with fun cocktail lore. Tricks, tips, and techniques–such as batching and infusions, tools of the trade, notes on spirit types, and easy substitutions to utilize what you already have on hand–will round out the amazing amount of information in Reiner’s book.


One of the great recipes featured in the book to try:

Moscow Mule

According to the book, while this drink is traditionally made with vodka, the beauty of the mule is that the formula works with any spirit.

  • 2 ounces vodka (Stoli is recommended)
  • ¾ ounce ginger syrup
  • ¾ ounce lime juice
  • Club soda
  1. The Bar Chef – A Modern Approach to Cocktails

Vanilla-and-hickory smoked Manhattan, anyone? Bar Chef is a cocktail lounge on Queen Street West in Toronto. Dedicated to the art and science of the cocktail, its beauty lies in the colours and details behind the bar–from apothecary jars filled with bitters and syrups to bell jars and 100-pound blocks of ice. Owner Frankie Solarik holds court in his fedora, chipping ice, talking to patrons (a mix of rockers, hipsters, business people, locals and celebrities) and enjoying his craft thoroughly. Solarik is a leading figure of the global cocktail renaissance. His book, The Bar Chef, explores the importance of engaging all the senses when creating modernist cocktails. Depth and balance–the ideas behind great wines, and great food and wine pairings–are vital to a magnificent drink. Chapters detail the elements of the set-up, the art and craft of mixology and, of course, include recipes for syrups, infusions, bitters and the cocktails themselves. A chapter for non-alcoholic drinks rounds out the book.

This book is aimed at adventurous mixologists, enthusiasts who want to hone their skills and taste, and who want to experience something of Solarik’s genius at home. This book is neither comprehensive nor “general.” Rather, it is a carefully curated sampling of Solarik’s creations, featuring recipes that are challenging but achievable, and oh so delicious.


One of the great recipes featured in the book to try:

Roasted Lemonade

This cocktail is an awesome combination of heat (the pepper), acidity (the lemon) and herbaceousness (the mint).

Makes 1 serving

Glass: highball

  • 1 ½ ounces freshly squeezed lemon juice
  • 1 ¾ ounces vanilla syrup
  • ¼ ounce coconut and cardamom bitters
  • 1 ¾ ounce vodka
  • 2 leaves fresh mint, to garnish

To Build:

In shaker, combine lemon juice, vanilla syrup, coconut and cardamom bitters, and vodka. Muddle. Add ice and shake to chill. Strain over ice in prepared highball glass, being careful not to disrupt the rim. Garnish with mint leaves.

Highball glasses:


In addition to the recipes featured in these great books, be sure to also consider this recipe shared by Reed & Barton:


And don’t forget to keep these bar necessities close:

Good looking decanter options:

decanters33decanters2decanters3decanters4Some gorgeous pitcher options:



Cheers to a beautiful Memorial Day Weekend!


Posted in Bering's Home, Drinkware, Entertaining, Gifts and Collectibles, Kitchen, Outdoor Living, Tabletop | Tagged | Leave a comment

Kate Spade Gift Ideas for Teachers & Grads

Kate Spade Teacher and Grad Gifts

Kate Spade Glitter Can Cozy Kate Spade Rugby Cozy Kate Spade Break the Ice Cooler Tote Kate Spade Pencil Pouch Kate Spade Tape Dispenser Kate Spade Paper Clips Kate Spade Paper Clips Kate Spade Glitter Coasters Kate Spade Stapler Kate Spade Confetti Correspondence Cards Kate Spade Pencil Pouch Kate Spade Pencil Holder Kate Spade Pencil Pouch Kate Spade Pen Kate Spade Pen Kate Spade Pencil Pouch Kate Spade Gifts for the Teacher and the Grad
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Posted in Bering's Home, Bridal Registry, Entertaining, Entertaining, Gifts and Collectibles, Stationery, Tabletop | Leave a comment