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!


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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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Color of the Month

As soon as we saw Pratt & Lambert’s May color of the month we were fans and couldn’t wait to share it with you. While the May color of the month might be our favorite, wait until you scroll down and see the other color inspirations provided by Pratt & Lambert.


Their “grassy greens” might actually be tied for our favorite.

grassy greens pratt and lambert

Cool tones like the one below are so relaxing and inviting!

 light and airy pratt and lambert

The storyboard below appealed to us because we like that the pink isn’t overpowering due to a bit of blue mixed in the color.

pretty pink pratt and lambert

This dining room is summed up with one word, “classic” in every way!

spring yellow pratt and lambert

A refined dining room paint palette indeed!

 neutrals pratt and lambert

Oh, and we do apologize for adding one more task to your weekend house list! (It’ll look great though!) We look forward to assisting you with your paint selection and hope you’ll visit us at either Houston, Texas store location.



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What To Expect When ‘Cocktail Buffet’ Is On The Invitation



Boy does the time fly! We are blushing at how long it has been since our last etiquette post, graciously contributed by Lady Virginia. It was our plan to do a at least a few posts centered around occasions we are all invited to, and the protocol one might expect upon receiving an invitation – or better yet, hosting one yourself! If you don’t recall, Lady Virginia was a featured guest at an event we hosted in January. The event was Entertaining with Ease and proved to be a fun as well as successful one, providing customers with visuals of various settings and the corresponding invitation to expect for each.


*Royal Copenhagen’s Blue Fluted Place Setting available at Bering’s

To make up for lost time, we are excited to share some very helpful information on what to expect the next time you are invited to an occasion with a cocktail buffet. It also happens to be helpful information to file away for hosting a party with a cocktail buffet!


*Michael Aram serving pieces available at Bering’s


Being prepared is the best way to be, so enjoy our post on what to expect upon receiving an invitation to a party with a ‘cocktail buffet’ noted in the bottom right-hand corner.

A cocktail buffet is a cocktail party with food that constitutes a full meal. A cocktail reception is the most formal version and can be a black tie event in honor of a person or event. For this blog post, the images we have to share would be used for a more casual party with a cocktail buffet.


*Juliska’s Country Estate Blue Delft plates, Caspari napkins, Orrefors crystal bowl available at Bering’s

The cocktail buffet or reception can start at 6:30 p.m. or 7:00 p.m., which is later than the traditional cocktail hour and generally lasts at least two to three hours. These can be come and go events and the invitation will state the start and end time. Due to the time being later and the event lasting longer, the guests will know that this will include enough food for a full meal.

beatriz ball 3 qt casserole

*Beatriz Ball 3 qt casserole available at Bering’s

The food is served buffet style and will offer a full array of items including a salad, host dish and a selection of desserts. Since guests will be coming and going at different times, the buffet table must be replenished as needed so that the later arriving guests don’t feel they are getting the left overs. The food can be finger food but generally there will be at least a plate and fork. Drinks can be passed by the host, served by catering staff or placed on a table for guests to serve themselves.


*William Yeoward Wisteria Cake Dome available at Bering’s


Sample Menu

Roast carving station

Chicken kabobs

Tossed green salad

Stuffed mushrooms

Seasonal vegetables in butter

Rice pilaf

Mashed potatoes

Deviled eggs

Individual quiche

Cheese and fruit plate

Assorted individual desserts


Small tables can be placed around so that guests can mingle and visit with more people. Some will choose to stand, others will sit and others will sit down and place their cocktail and plate on a coffee table.


*Custom invitations, serving pieces and furniture available at Bering’s


*Barware essentials from Simon Pearce, William Yeoward, Waterford, Reed & Barton and more available at Bering’s


*Serving pieces to love from Annieglass available at Bering’s

The plates are placed on or near the buffet table to signal the starting point. Utensils and napkins can be placed with the plates or at the opposite end of the buffet so guests don’t have to balance them while trying to serve their plates.

Here is what you can expect the invitation to look like:

Invitation Wording

Invitations for an event like this can range from very formal to light-hearted and fun. Most often you will only mention the buffet as corner copy.

Sample Invitation for a cocktail buffetHappier party going is sure to happen when you know what to expect the next time you are invited to a party with ‘cocktail buffet’ noted in the right hand corner of the invitation. A little preparation and know-how equals fun times for all. And be sure to visit either Bering’s location for all of your fine stationery, paper goods, tabletop pieces and grilling needs, to ensure you are set for party perfection!

And don’t forget to express your gratitude to the hostess for inviting you to the party. It is always the polite thing to do. Be sure to take a few minutes and let the hostess know what a great time you had with a hand-written thank you card. There is simply nothing better than receiving a hand-written note!


*Personalized stationery from Bering’s Stationery available at either Houston, Texas store location


*Another note of thanks to Lady Virginia for contributing to this wonderful blog post!

Posted in Anniversaries, Bering's Home, Bridal, Coffee and Tea Room, Entertaining, Entertaining, Fine China, Flatware, Gifts & Collectibles, Gifts and Collectibles, Home Decor, Kitchen, Stationery, Store Event, Tabletop | Leave a comment

Bering’s Big Green Egg Grilling Recipes for Mother’s Day!

Berings Grilling ExpertsAs we countdown to Mother’s Day it is always nice to be reminded that what your mother is most likely to enjoy is your company. You don’t need to wait for an hour at a restaurant this Sunday. It will be just as special, if not more, celebrating Mom at your house by making her lunch or dinner.

Some of you are familiar with the Big Green Egg Grilling Clinics we’ve been hosting. They have proven to be a success and we are thrilled that customers continue to show up and enjoy the experience as much as we do. The clinics offer great tips for not only maintaining and taking care of your Big Green Egg grill, but they cover the basics on up to delicious recipes for the whole family to enjoy.

We have compiled all of the recipes that have been covered so far and hope that you find at least one to share with your mother on her special appreciation day this Sunday, May 10th. Please scroll down for some tasty recipes that she is sure to love, along with the time shared.



Bering’s Big Green Egg Rotisserie Style Chicken


  • 3-6 Lb. Air Chilled Whole Chicken (I prefer Air chilled chicken as there is no water solution added to the meat, but you can use any type of chicken)
  • 12 oz. Can of Beer for the Fold Up roaster
  • 16 Oz Can of Beer if doing traditional Beer Can Chicken (no vertical roaster)
  • White wine, butter, rosemary or any combination you prefer if using the ceramic roaster
  • Salt and Pepper, or any of your favorite rubs
  • 1-Teaspoon Baking Powder

Food Prep:

  1. Line Baking sheet with aluminum foil, then paper towels, place chicken on top.
  2. Using paper towels, pat chicken to remove any water moisture.
  3. Using a small Knife cut a slit into the back on the chicken.
  4. Use your fingers to pull the skin away from the chicken (under the breast and legs/wings.
  5. Mix your favorite Rub or simple Salt and Pepper combo (2 parts salt, 1 pepper), with 1 Teaspoon of Baking power. This will help to dry your skin out).
  6. Apply Rub all over, including under the skin.
  7. Use cooking spray to coat vertical roaster.
  8. Place Chicken on vertical or ceramic roaster Legs down.
  9. Place chicken in Drip pan (Line your drip pan with aluminum foil for quicker cleanup. Add about a ½ inch of water or beer to drip pan.

BBQ Items:

  • Hickory Wood or other Wood chips like apple, alder.
  • Green Egg circular drip pan with about 1/2 inch of water in the pan.
  • Meat thermometer or igrill mini/pro or other monitoring device will work.
  • Vertical Roaster-Fold up, traditional, or Ceramic Roaster, or V-rack.
  • BBQ sauce or your favorite glaze. (Optional)
  1. Soak Wood Chunks for about 15 minutes
  2. Place wood chunks in center of aluminum foil, then wrap
  3. Poke holes on top of the aluminum foil (about 10-15)

Egg Setup:

  1. Fill Egg with charcoal to the first ring.
  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 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 the Chicken on the grill, insert meat thermometer or igrill probe to deepest part of Breast meat) then close the vents enough to maintain temperature of 350 degrees.
  8. You will need to open the vent on the bottom about 1 1/2”, top about ½ inch and then monitor the temperature to maintain 350 degrees.
  9. When your probe reaches 135 Degrees, open the egg and apply bbq sauce or your glaze if using.
  10. Open the vents and let temperature rise to 500 degrees.
  11. Maintain 500 Degrees with vents. I like to rotate the chicken around the grill and place the two sides close to the open vents of the plate setter.
  12. When your probe reaches 160 degrees on the chicken breast, 175 Degrees on the dark meat, pull your chicken off the egg and let it set or 20 minute.
  13. Leave your probe in the meat and keep track of the temperature, as it will keep cooking.
  14. Let Chicken stand for 15-20 minutes before serving.

TIP: Make sure to give your Chicken time to sit about 15-20 Minutes before carving, this will allow the juices to flow back into the meat.

Grilling time can vary, but a 3-6 pound Chicken Usually takes 35 Minutes to and Hour.

BBQ HQ Berings

Bering’s Big Green Egg Baby Back and St Louis Style Ribs


  • 2-4 Racks of Baby Back or St Louis Style Ribs (2-3 Pounds each)
  • Rib Rub. (Make sure your rub has brown sugar or sugar as this will help to caramelize your ribs
  • Canola Oil

Cooking Concept: Smoke, Steam, and Slather. We will utilize a couple of different cooking techniques to create moist ribs with a firm glaze. We start by using smoke to add flavor and texture to the ribs, and then we wrap the ribs to let steam add moisture to our meat. Finally, we let our ribs cook on the grill to develop a firm bark, applying BBQ sauce or a glaze to develop more flavor.

Food Prep:

  1. Coat Aluminum foil or baking sheet with Paper towels.
  2. Using paper towels, pat the Ribs down to remove any water moisture.
  3. Using a small knife, score lines in the membrane of the ribs.
  4. Apply your favorite rub to both sides of your ribs.
  5. Leave ribs on counter, you can wrap them in plastic wrap or let them sit on a wire rack or baking sheet for an hour.
  6. At this point your ribs will start to sweat and the rub should start to glaze.

BBQ Items:

  • 3-4 Hickory or any of your favorite wood chunks
  • Aluminum drip pan with about 1/2 inch of water in the pan
  1. Soak Wood Chunks for about 15 minutes.
  2. Place wood chunks in center of aluminum foil, then wrap.
  3. Poke holes on top of the aluminum foil (about 10-15).

Egg Setup:

  1. Fill Egg with charcoal to the first ring.
  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 Smoke Poach on Charcoal
  4. Place Plate Setter (Legs Up) for indirect cooking.
  5. 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.
  6. Place Grill on plate setter.
  7. Place V-Rack on Grill.
  8. Close Lid and leave vents open until temperature reaches 225-235 degrees.
  9. Place the Ribs in the V-rack.
  10. Smoke the ribs at 225-235 Degrees for at least 2 hours. As a rule of thumb, I smoke the ribs for as long as the weight of the rib racks Example. A 3-pound rib I will smoke for three hours.
  11. After Smoking for 2-3 hours, wrap your ribs in aluminum foil or place in aluminum pan and cover tightly. Cook for an additional 2 hours at 225-235.
  12. Remove Ribs from Aluminum Pan or Foil and place on the grill. If you are basting with BBQ sauce, apply your first coat now.
  13. Continue Cooking for 1 ½ to 2 hours, applying your BBQ sauce or glaze again 30 minutes before taking off the grill.
  14. Remove ribs from the grill and let cool 5-10 minutes.

TIP: Brining your Baby Back Ribs will add moisture and increase flavor. St Louis Style Ribs have a higher fat content and therefore brining is unnecessary.


Add equal parts salt and sugar to 4-6 quarts of water depending on how many ribs you are brining). ¼ cup salt and ¼ cup sugar for every 2 quarts is a good rule of thumb. Brine for 1-2 hours, then remove and go to step one of food prep.



Bering’s Big Green Egg Prime Rib


  • First Cut Prime Rib-Bone in or Boneless.
  • Sea Salt and Pepper
  • Canola Oil

Food Prep:

  1. Coat Aluminum foil or baking sheet with sea salt in an even layer.
  2. Using paper towels, pat the prime rib to remove any water moisture.
  3. Coat Prime Rib with oil, this should be a light coat.
  4. Using your hands to hold the roast, simply press each side on the salt layer until all sides are coated. (Feel free to add salt to other parts of prime rib if needed.
  5. Wrap in Plastic Wrap and place in fridge for at least 2 hours, or overnight if possible.
  6. Proceed to BBQ items and soak your wood chunks.
  7. Pull the prime rib out of the fridge (this depends on the size of the prime rib) and let it come to room temperature. (Usually 2-3 hours)
  8. At this point you can add your favorite rub.
  9. Proceed to Egg Setup

BBQ Items:

  • Hickory Chunks or other Wood, 3-4
  • Aluminum drip pan with about 1/2 inch of water in the pan
  • Meat thermometer or grill mini/pro or other monitoring device works
  1. Soak Wood Chunks for about 15 minutes.
  2. Place wood chunks in center of aluminum foil, then wrap.
  3. Poke holes on top of the aluminum foil (about 10-15).

Egg Setup:

  1. Fill Egg with charcoal to the first ring.
  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 Smoke Poach on Charcoal
  4. Place Plate Setter (Legs Up) for indirect cooking.
  5. 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.
  6. Place Grill on plate setter.
  7. Close Lid and leave vents open until temperature reaches 500-550 degrees.
  8. Place the Prime Rib on the grill, insert meat thermometer or grill probe to deepest part of meat) then close the vents until the temperature comes down to 325-330 degrees.
  9. You will need to open the vent on the bottom about 1”, top about ½ inch and then monitor the temperature to maintain 325-330 by using the vents.
  10. Depending on how you like your prime rib, 115-120 for Rare, 125-130 for Medium rare, Pull the meat off the grill about 5 degrees less than desired doneness. Leave your probe in the meat and keep track of the temperature, as it will keep cooking.
  11. Tent your meat with aluminum foil and let stand for 20-30 minutes before serving.

TIP: Make sure to give your Prime Rib time to sit before carving, this will allow the juices to flow back into the meat. If serving later, let the meat cool for about an hour, and then place in a warming bag or in the oven. You can preheat your oven to 200, then wait till it reaches 150-175 and turn off. This will keep the meat warm.

Grilling time can vary, but a 3-5 pound roast takes about 2:15-3:00



Bering’s Big Green Egg Beer Brats


  • 8-16 Brats (Feel free to use any sausage you like)
  • (4) 12 oz. Can of Beer
  • 4-6 cups of water
  • 3 Bay leaves
  • 1 Green Bell Pepper Sliced
  • 1 Yellow Onion sliced
  • 1 Large package mushrooms sliced. (Use any kind you like)
  • 6 garlic cloves peeled
  • 8-16 Hot Dog or Hoggie Buns

Food Prep:

  1. Fill Aluminum pan with Vegetables and Spices.
  2. Pour beer over the top.
  3. Add Brats or Sausage.
  4. Add water until slightly about your sausage or brats.
  5. Cover tightly with Aluminum foil.

Egg Setup:

  1. Fill Egg with charcoal to the first ring.
  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 Plate Setter (Legs Up) for indirect cooking.
  4. Place Grill on plate setter.
  5. Place Brats on grill.
  6. Close Lid and leave vents open until temperature reaches 300-325 degrees.
  7. Cook Brats for 3 hours.
  8. Remove Aluminum foil with Brats from Egg and place in your conventional oven.
  9. Open up vents and allow egg to get to 500 degrees.
  10. Place Brats on grill and cook for 3-4 minutes. (Were adding some grill marks)
  11. Serve immediately.

Tip: Load up your condiments or try different options with your brats. I like mustard, or a slice of cheese on the bottom of the bun. Another option is to pan fry your veggies before placing them on top of your Brat.




Bering’s Big Green Egg Double Cut Pork Chops


  • 2-4 Double Cut Pork Chops-Bone In (Ask for Porterhouse cut)
  • Sea Salt and Pepper or your favorite rub
  • Canola Oil

Cooking Concepts: Direct Grilling, High to Low.

Food Prep:

  1. Mix 4 tablespoons Salt, 4 Tablespoons Sugar with 3 quarts water.
  2. Add Pork Chops to brine and refrigerate for 1-2 hours. (Plastic gallon bags or any non-reactive bowls will work).
  3. Remove from brine and pat dry.
  4. If your Chops have an outer fat slab, use a knife to create crosshatch pattern. (This will help to render the fat).
  5. Apply rub to chops and let sit for 30 minutes to an hour at room temperature.

Egg Setup:

  1. Fill Egg with charcoal to just below the first ring.
  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. Add Stainless steel grill or Cast iron grill.
  4. Let Fire reach 550-600 Degrees.
  5. Lift Grill and Place Smoke Poach on Charcoal (smoke pouch is optional)
  6. Wait about 5 minutes for pouch to start smoking.
  7. Insert Meat Thermometer or Remote monitoring probe (igrill, Green Egg or and other brand). Insert into the side of the chops, in the middle of the pork.
  8. Place Chops on Grill and leave the egg open. Sear First side for 3-4 minutes, and then flip over.
  9. Sear other side for 2 minutes, and then close the top and bottom vents.
  10. The temperature will start to drop in the egg; this is exactly what we want to happen.
  11. Continue Cooking until the internal temperature reaches 125 and apply your glaze if using. (See Below)
  12. Continue cooking until the temperature reads 140-145. Meat will continue cooking an additional 5-10 degrees.
  13. Let meat sit for 10 minutes then serve.

TIP: Lean Pork can easily dry out, bringing will help to retain moisture and add flavor to your chops.


Add equal parts salt and sugar to 4-6 quarts of water depending on how many Pork Chops you are brining). ¼ cup salt and ¼ cup sugar for every 2 quarts is a good rule of thumb. Brine for 1-2 hours, then remove and go to step one of food prep.


Feel free to use any glaze recipe or even store bought. I like a Bourbon glaze, recipe as follows:

  • 3 tablespoons bourbon
  • 3 tablespoons plus ½ teaspoon Dijon Mustard
  • 2 tablespoons lite soy sauce or Bragg
  • 1 teaspoon white wine vinegar
  • 1 teaspoon lemon juice.
  • ¼ to ½ cup of light brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Mix all ingredients into a small saucepan and cook for 2-3 minutes over medium heat, whisking constantly.

Remove from heat and set aside.


Bering’s Grilling Experts


Posted in BBQ Grills, Bridal Registry, Coolers, Entertaining, Grilling, Registry, Sauces and Seasonings, Store Event | Leave a comment

The Makings of a Wedding

From time-to-time we feature couples registered with us and/or have chosen to do their wedding invitations with our stationery team. It is certainly fun blogging about our Bering’s couple’s proposals, as well as sharing their beautiful registry pieces and stationery. Equally exciting is having the opportunity to share images from wedding photo-shoots that we are part of. When Natalie Dawley of Two Be Wed, a premier wedding planning company, asked us to share our fine china and crystal in a feature photo-shoot at The Astorian, we didn’t think twice!

While we’ve been fortunate enough to work with Two Be Wed in the past, the shoot was made even sweeter partnering with Now and Forever Bridal Boutique, Sculpting with Time Videography, Oui Floral, Monrreal & Co., Johanna Terry Events, Party Cloths, Sugary and Chic Boutique and the extremely talented photographer, Joey T, of Joey T Photography! In fact, the shoot required so many talented wedding professionals that it actually served as a great reminder as to what all our Bering’s couples are going through in planning their own weddings. There are so many details that go into planning a wedding, that we often forget about what all is involved. Thank goodness there is no shortage of talent and friendly service when it comes to all things weddings in Houston, Texas!

As mentioned above, it truly takes a village to create the images featured below, not just any village – a team of visionaries. And well, The Astorian certainly added to the grandeur. Its industrial chic architectural design proved to be the perfect canvas. In fact, when Houston Brides asked Two Be Wed to pull items for the featured shoot, Natalie Dawley drew inspiration from the building, and did so in the most elegant way. We are certain that you will agree. Enjoy the images!

The Astorian_TwoBeWed_JoeyT-247

Featured: Waterford stemware, Royal Crown Derby chargers, Juane de Chrome place settings available at Bering’s.


The Astorian_TwoBeWed_JoeyT-182

Featured: Arte Italica decanters and cordial serving set and tray available at Bering’s.


The Astorian_TwoBeWed_JoeyT_Table Setting (210 of 1)

Featured: Juane de Chrome place setting and stationery from Bering’s Stationery.


The Astorian_TwoBeWed_JoeyT-206

Featured: Place cards and calligraphy from Bering’s.


The Astorian_TwoBeWed_JoeyT-232 The Astorian_TwoBeWed_JoeyT-234

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Neil Hamil Models


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And they lived happily ever after!

Are you ready to start planning your wedding?!

We would also like to credit the additional crew members behind the shoot: Hayley Paige – dress designer, Aidah Sama – hair, Jennifer Aronson Makeup – Make-up, Neil Hamil Agency -Models.

And a special thanks to Two Be Wed and Houston Brides Modern Luxury Magazine for allowing us to be a part of such a talented mix of wedding professionals!

Wedding fun!


Two Houston, Texas locations:  6102 Westheimer and 3900 Bissonnet- 713.785.6400 – Berings.com

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The President & First Lady’s Fine China


Which china manufacturer and pattern does the president of the United States have at state dinners? If you guessed a custom service then you’d be correct! Four years in the making, American made Pickard China unveiled the eleven piece dinner set earlier this week.

THE SETTINGPickard_China_Logo

*Fun to note is that Mrs. Obama’s teal-colored manicure matched the border of her china service. We are certain this will be a new trend! Here is a picture:

nails to color…And a full shot.

china matches nails

According to the White House the Pickard China, a manufacturer based in Illinois, cost $367,259. Anyone would agree that is a very large number, however, this is no ordinary setting. As previously mentioned, the color as well as the entire pattern is custom and for formal state dinners in the most traditional sense. While most of us associate a 5-piece place setting with formal dinners, a true formal setting has 11 pieces. The Obama’s ordered a staggering 320 place settings! When you do the math (not including what is sure to be a decent amount of serving pieces which is part of the total) each setting is about $1,148. Again, this is for 11 pieces – all custom and gold plated.


Who you ask will be greeted to the first state dinner featuring the new Pickard Kailua Blue setting? Tuesday night the White House rolled out the red carpet to honor the Prime Minister of Japan, Shinzo Abe.

We are sure Prime Minister Shinzo noticed Mrs. Obama’s personal touches to the custom place settings. From the blue rim color customized to honor her husband’s home of Hawaii, to the first ever tureen in a presidential setting, to slightly larger dinnerware updated to accommodate modern day portions.


As mentioned above, according to the New York Times, to put her own stamp on the dinnerware, the first lady broke with the traditional primary colors that have adorned most recent administrations’ china and instead went with a border of what she called Kailua Blue, inspired by the waters off President Obama’s home state, Hawaii. It prompted an “aw” from the commander in chief. It is a bit humorous to see President Obama using a disposable paper cup from the White House, when he could be using his new Pickard. (It is all about balance!)


Mrs. Obama’s design goal for the presidential china was, “to draw a modern aesthetic to a new china while continuing to draw on historic and traditional elements.” We think she did a great job!! And adding to the note of modern aesthetic, we are pretty sure Michelle Obama is the first first lady whose nail polish matched her White House china service!

A final note about the new Pickard China setting that we have to mention is that The gold Presidential coat of arms appears at the center of the service plate and dessert plate, and on the side of the straight-sided can cup for coffee or tea. These are the forms seen first and last on the table at a formal White House dinner. It is very clever, because it makes both a wonderful first as well as final and lasting impression.


We were so inspired by the patriotic new dinnerware that we looked into what previous presidents and first ladies selected. By order of the first founding father through George W. Bush, enjoy the beautiful patterns:

Presidential China11111Presidential China22222

Presidential China3333Which one is your favorite?! One of our favorites is Truman’s pattern which is featured above as well as below:




Sources: The White House, New York Times, Pickard China

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

Bering’s Big Green Egg Pizza Recipe


Grilling can be intimidating, especially if you don’t know what the heck you’re doing. Is charcoal or gas better? What heat? How pink is too pink? We’ve all heard the horror stories: that time Dad almost burnt the house down, or when he almost gave salmonella to the entire block party, or the beloved classic, the singed eyebrows. Bering’s Grilling Experts have enough knowledge to confront our grillers’ insecurities head on and provide tips and recommendations so they gain confidence at the grill.

To jump-start the line-up of holidays to come such as Mother’s Day, Memorial Day, Father’s Day, and more – let’s set our priorities straight and share one of our favorite Big Green Egg recipes, PIZZA! While there are numerous recipes that are all delicious and fun to make, pizza is hard to beat. Hit print and invite friends over, food this good is meant to be shared!

spin the grillPizza


  1. 4 Cups of flour plus 1/8 to ¼ cup. (Unbleached all-purpose or Bread Flour)
  2. 1 Packet of Active Dry Yeast or Quick Rise (Equals-2 ¼ teaspoons)*
  3. 1 ¾ Tablespoons Canola Oil (Extra Virgin or Grape seed work as well)
  4. 1 ¾ Teaspoons Salt
  5. 1 ½ Cups plus 1 Teaspoon Warm Water (105-115 Degrees)

*If you are planning on using the Pizza Dough right away, I recommend using the quick rising yeast; otherwise use the active dry yeast.

*Preheat Conventional oven to 200 degrees, when the temperature reaches 110, turn the oven off.

Item(s) Needed:

Food Processor

Egg Setup:

  1. Fill Egg with charcoal to the first ring.
  2. Light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up. This will help the fire spread quicker. (Vents wide open on top and bottom.
  3. Place Plate Setter (Legs Up) for indirect cooking.
  4. Place Grill on plate setter followed by your Pizza Stone.
  5. We are looking for a target temperature of 600-650 on the egg.
  6. Easiest way to check stone temperature is with an infrared surface thermometer. This can be done by opening the egg (burp first). Point the laser at the stone and wait for a reading. Optimal temp is 500+, with about 520-560 being your target. Make sure you give your stone plenty of time to heat up. You can also throw some cornmeal on the stone and see how quickly it browns. If it takes a while, the stone isn’t hot enough.
  7. Slide the pizza with parchment paper directly onto your stone and close the lid. Keep the top bent fairly close with maybe ½-3/4 opening. This will help keep the heat from escaping and circulate back down to brown the top of the pizza.
  8. After 5 minutes, open the lid and rotate pizza 180 degrees, checking to see if there are uneven parts browning first.
  9. Cooking time should be 8-14 Minutes.
  10. Take Pizza off the Egg and place on a cooling rack if you have one or use and upside down baking pan. Wait about 5-7 minutes then slice.

Tip: Preheat your Baking Stone in your conventional oven to save time.

  1. Install Dough Blade in your Food processor.
  2. Place all dry ingredients into a food processor. Pulse the dry ingredients together about 3-4 times.
  3. Heat Water in teakettle to 110 degrees, or heat water and then use an instant read thermometer to monitor temp. 105-115 is fine.
  4. If you have a “dough option” on your FP, select it now.
  5. Turn on Food Processor and add Canola Oil through feed tube
  6. Add Water through feed tube, as you get to the end of the water in the measuring cup, check to see if the dough is starting to form a ball. This should take about 30-45 seconds from the time the water has started to be added. Turn FP Off and let the dough sit for 10 minutes.
  7. Using the Pulse button, pulse the dough until it forms a ball, about 30-45 seconds. (Dough should pull away from the sides with ease. If too wet, add more flour, then pulse again.
  8. Roll Dough onto a floured cutting board or sheets, kneading the dough until the dough texture starts to be smooth. Tip (Use your fingers to knead the dough, this works well.
  9. Form the Dough back into a ball; the easiest way to do this is to tuck the dough back into a point using your hands as cups.
  10. Place the dough in a lightly oiled non-reactive bowl. When you place the dough into the bowl, flip it over to coat both sides. I prefer glass so I can watch the dough rise. Cover the bowl with plastic wrap or a damp towel and either place in the oven as detailed above or leave on counter to rise for 6-10 hours. If using the oven, dough should rise in about 1-1 ½ hours.
  11. You can also refrigerate the night before, this will help the dough develop more slowly and produce more flavorful tasting pizza dough. (About 10-14 hours)
  12. Place dough on floured cutting board, sheet or counter. Cut the dough in half and place the other half in the bowl while we form the first.
  13. Using flour to coat the dough, begin by moving your finger in a circle pushing the dough out. The trick is to expand the circle slowly, then let the dough rest for a minute (it will contract) before starting again.
  14. Once the dough starts to fill a small circle, simply hold the dough with your hands and let gravity help to stretch the dough out.
  15. At this point I like to transfer the dough to parchment paper that I have precut to the size of the baking stone (12-14 inches) and continue forming the dough until it fits the size of the parchment paper.
  16. Once you have your pizza dough formed, use your thumbs on the edges to form a crust edge on the outside of the pizza.
  17. Use a basting brush to coat the outside of the crust with Olive oil or Butter. This will serve as a border and produce a golden brown edge.
  18. Add Pizza Sauce by starting in the middle of the Pizza and working your way out. You can now add a slight layer of cheese, followed by your toppings. (I like a mixture of mozzarella cheese, Parmesan and extra sharp cheddar.
  19. Once you have your pizza build, slip it on your pizza peel and proceed to Egg Setup.

Here is what it should look like!




Learn more about Big Green Egg Grills and the endless recipes to be made on one at an upcoming Bering’s BGE Cooking Clinics.

bge clinic111

Learn how to prepare great culinary delights, find out about our super accessories or just ask us how to get the most out of your Big Green Egg. We will be raffling off some Egg accessories for our attendees and pick up a 20% off coupon good for all Green Egg products.

Please RSVP by clicking on one of the three date options below. Hurry because each clinic date is limited to the first 50 responders!

May 2, 10 a.m. – Noon, 3900 Bissonnet (*Almost full): https://beringsbgemay2cookingclinic.eventbrite.com

May 16, 10 a.m. – Noon, 6102 Westheimer: https://beringsbgemay16cookingclinic.eventbrite.com

May 30, 10 a.m. – Noon, 3900 Bissonnet: https://beringsbgemay30cookingclinic.eventbrite.com


Bering’s Grilling Experts

Posted in BBQ Grills, Bering's Home, Entertaining, Entertaining, Grilling, Kitchen, Outdoor Living, Sauces and Seasonings, Tools, Unique Toys | Tagged , , | Leave a comment

‘Tis Better to Give or Receive? Mother’s Day Contest!

Bering's Moms, Dads, Grads, Brides SaleMother's Day Gifts at Bering'sSunday Beach BlogThe HSS FeedThe HSS FeedYETI Coolers at Bering'sBeatriz BallMother's Day Gifts from Bering'sSarah Stewart ScarvesMother's Day Gifts from Bering's

Lady PrimroseWaterford CrystalHerend FigurinesSarah Stewart ScarvesYETI CoolersNina Rand's ListNest CandlesOlivia RiegelLe CreusetBeatriz BallKate SpadeMother's Day Gifts from Bering'sLauren MillsBMother's Day Gifts from Bering'sJon Hart LuggageNina Rand


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Posted in Anniversaries, Bath and Candles, Bering's Home, Bridal, Coolers, Entertaining, Entertaining, Gifts and Collectibles, Grilling, Home Decor, Stationery, Store Event, Tabletop | Tagged , , | Leave a comment

Like Mother Made It…

Bering’s guest blog post by Executive Chef Reggie Martin, Lemond Kitchen

Reginald PhotoCooking for me was just a way of life growing up in Houston. My family loved to get together after church, for birthday celebrations, and every holiday. Mother’s Day was, without a doubt, the most important holiday after Christmas! This was the day to honor the moms in our family, but most importantly, “Mother Lemond” or just “Mother” to all her children, grand and great-grand children. Mother, my maternal grandmother, started a catering company in the 1950’s. She took great pride in serving her customers and making their events exquisite. Mother’s Day was a chance for her to take a break along with all the other mothers in the family. The kitchen was off limits to them. Their only tasks for the day was to sit back and relax and allow the children to prepare the meal. Cooking on Mother’s Day became somewhat of a competition among family members. This was our chance to showcase our culinary talents and traditions that had been passed down for many generations.

gien filet taupe

lecreuset_longmontAn array of cast-iron pots were standard at Mother’s house. We used these unique pots to cook rice, vegetables, and to roast meats. Gumbo was present at every Sunday dinner, no matter the menu and what else was served. The Gumbo pot was always the largest pot on the stove. I love to cook in cast-iron. You can achieve great color on a game hen or chicken, and then use the drippings or roux to make an excellent pan gravy. We always served from the cast-iron pots, because they retained heat so well. Stewed okra and sausage remain a staple in our home and one of my favorite dishes to cook. This one-pot wonder is always served with hot steamed rice.

1I4A4520The China cabinet held a special place in our heart and home. Mother only allowed food to be served on china plates and bowls. Paper plates did not meet her standards. However, on Mother’s Day it was something special to take out her best china and set the table for the entire family. I enjoyed making Mother’s famous coleslaw. It was a simple delicious dish of fresh cabbage, vinegar, oil, salt pepper and a hint of sugar. This dish was always presented on one of her many china presentation trays. Mother acquired many fine pieces of china over the years for her catering company. To this day, I love the challenge of trying to shred the cabbage as fine as she did for my family to eat.

Plate RackThe most important part for me growing up in the Lemond family was spending relaxed and cherished time with the matriarch of our family, “Mother”. She is no longer with us, but the spirit of those grand Sunday dinners lives on. I try to incorporate that spirit in every dish I prepare. I invite you to share the joy of cooking with your family. So cook something special for your wife, mother, or grandmother this Mother’s day and create your own lasting memories.

0124.11_Ju;liska_CasseroleWe invite you to share your Bering’s Family Moment this Mother’s Day.

reginald and his son

*Chef Reginald with his adorable son Chris!

*Lemond Kitchen Louisiana Bread Pudding with Bourbon Sauce is now available at Bering’s on Bissonnet.

Join Chef Reggie for a special Mother’s Day cooking demonstration at Bering’s 3900 Bissonnet store location, May 2, from 12:30 – 2:30 p.m. He will share some great family recipes from his own family’s holiday meals including their famous Louisiana Bread Pudding!

Food by Chef Reginald of Lemond1

Please click here to register: http://events.constantcontact.com/register/event?llr=9x5crzdab&


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