D.M.R. Fine Foods: Search results for pop up cooking school

Wednesday, December 23, 2020

D.M.R. Fine Foods, The Blog, Celebrates 10 Years (Pt. 2)

I'm excited to be back sharing more of the highlights and experiences that have made my D.M.R. Fine Foods blogging journey truly rewarding to date. And I trust that the best is yet to come!

In this installment, we're going down memory lane for the years of 2013-2015, and believe me when I tell you that they were some of the most progressive and thrilling years, following the amazing-ness of the early years. So without further ado, let's keep this party train rolling!

2013

2013 highlights brought on the likes of amazing collaborations, including being a founding member of Popsugar Food Select which would segue into the publishing of five of my original recipes on the Popsugar platform and inclusion in additional round-ups, being acknowledged as Blogger of the Week among the cadre of fellow talented bloggers, and sponsored/ambassador campaigns for the Popsugar Must Have Box in the years to follow.

My collaborations continued as a contributing blogger with the Travelista TV brand, expanding my reach for sharing my travel passion, tips and savvy with fellow travelistas far and wide. Annnd, I saw another dream come true, as I embarked on my first (of several fully-sponsored/hosted) press trip to Puerto Vallarta, Mexico. Furthering my voice as a travel journalist and working with tourism authorities, all while taking in the best of a destination, couldn't have been more thrilling and fueling to keep indulging my passions with wild abandon.

2014

And then there was 2014!!! With momentum from the previous years flowing nicely, 2014 highlights brought even more awe-inspiring experiences. I caught the bug for teaching culinary skills and techniques, while making food a fun and delicious endeavor, during my William-Sonoma days and in 2014 ultimately parlayed that into the realization of my very own cooking school. (Can you say, dream fulfilled?!). As the pop-up concept was starting to catch on, and with a full-time corporate career in tow, I decided on a pop-up concept that would launch in the Spring of 2014 to raving success. You can take in more of the amazing highlights from my Techniques and Tastings (TM) Pop Up Cooking School--and stay tuned for future offerings from this well-beloved DMRFF offering.

And if my cooking school wasn't enough, I added another pop up concept, in the way of my Holiday Pop Up Shop, to the mix with our initial launch in December of 2014. My love of sharing my food with the "masses" beyond the world of media and bespoke cooking classes, was realized in this one-day format where I brought forth many of the recipes that had become customer favorites from my Holiday Sweets and Treats Menu catering days. Again, I say, stay tuned for more on this front!

I also continued furthering my media and collaboration footprint covering events like the Taste of Atlanta Food Festival, restaurant reviews, being a contributing writer to the Travel Noire platform and crowning the year with another epic, hosted press trip and tourism collaboration to St. Croix in the U.S. Virgin Islands!

2015

The hits just kept on coming with my 2015 highlights!

I experienced more epic travel forays to new destinations (like Argentina and Uruguay) and repeat favorites (hello Paris and London and NYC), and more, to satisfy my travel passion.

Back on the media/collaboration front, my footprint expanded to more festivals, including the highly regarded Atlanta Food and Wine Festival, along with more restaurant and food industry event reviews, including Restaurant Week indulgences and more. I was also honored to have my first of four recipes, to date, published on the FeedFeed!

There was also the matter of having the James Beard Foundation give a nod to my food, accompanied by an award of dinner for two at the James Beard House!!!!! It still remains one of the most special memories in my journey to date--and a night I'll always remember.

My byline credits expanded to include a lifestyle piece in the June 2015 issue of Upscale Magazine; another honor, indeed.

And then there was yet another dream come true, as I received my first media invitation to cover the Daniel Silverstain SS16 New York Fashion Week collection (eeek!!!). To know me is to know my life-long (as in adolescent years forward) passion for fashion and my dream of attending fashion week someday.

And to be clear, all of these highlights were in parallel with blogging my heart out here and staying connected through my social media channels. From 2010 until now, that has always been the format.

So much amazing-ness, so many memories, so much more goodness still to share. I keep pinching myself and thanking God for all the richness this journey has served (and continues to add) to my life and expression as a creative. Thank you for being here and for allowing me to share many of the good things that continue to make it worthwhile. Stay tuned for more in the days ahead. :)

Happy Holidays!

Dawn

D.M.R. Fine Foods Pop-Up Cooking School: Savor the Flavors of Spring

Although the 'April Showers' mantra has been proving true of late (rain, rain go away...), I'm elated that Spring has finally sprung again. And I couldn't think of a better way to celebrate than with a Spring-themed menu for my upcoming Techniques and Tastings(TM) Pop-Up Cooking School!

On the afternoon of May 2nd, you're invited to join me for our first class of 2015 where we'll indulge once again in a fabulous time of food, learning and fun--replete with up close and personal cooking instruction, scrumptious tastings, recipes and more, at the beautiful host venue, Lovable Foods.

Mark your calendars and make plans to attend for a delicious afternoon to remember! For full event details, including our featured menu, and registration--go here. Seating is limited, so don't delay!

I look forward to seeing you there and sharing...

Happy Eating!

P.S. If you missed our 2014 Spring and Summer Pop-Up Cooking Schools, check out the highlights--here and here. You can also visit our Facebook page to see what previous attendees had to say.

Pop Up Cooking School {Photo Highlights}

The inaugural class of my Pop Up Cooking School took place a couple of weeks ago, and I'm admittedly still riding on a residual high from what was an absolutely amazing time--and a personal dream come true.

We gathered, we cooked, we tasted, we learned--and we had one fabulous time! My aim to dish up cooking techniques, tips, recipes and good eats, as well as loads of inspiration, was (thankfully) a mission accomplished, if the enthusiasm and feedback from the class participants is any measure.

Duly occupied with cooking, teaching, and otherwise engaging the class, I couldn't aptly wear my photography hat and, instead, brought in the talented ZOA Photography to capture photo memories of the day. Check out the photo gallery here--and be sure to stay connected so you can make plans to join us at our future classes!

Happy Eating!

D.M.R. Fine Foods Pop Up Cooking School ~ The Perfect Summer BBQ

My increasing excitement over the Summer edition of my Techniques and Tastings(TM) Pop Up Cooking School culminated in a fun, delicious and inspiring time this past weekend. With a menu featured around the fresh, vibrant, seasonal tastes of Summer, I taught and shared culinary techniques and tips, dished up tasty recipes and equipped my amazing class with the know-how and inspiration to recreate the dishes on their own throughout the Summer--and beyond!

From fruity sangria mocktails, to scrumptious, chilled gazpacho, to succulent, gourmet meatball sliders, to a decadent sweet finish of berry and balsamic shortcakes, we tasted Summer in all its goodness and had a blast during it all!

It was the ultimate in Happy Eating, and I hope to see you at our next one!

XO,
Dawn

{Taste. Savor. Shop.}: D.M.R. Fine Foods Holiday Pop-Up Shop!

This holiday season I'm going back to where it all began--my Holiday Sweets and Treats Menu. Only seven years ago, I rolled out a holiday menu that featured the best in confectionery sweets and savory treats and D.M.R. Fine Foods was officially born. The response was great (if not overwhelming) and my small-batch, artisan quality food business would continue to later include private dinner parties, customer appreciation events, and yes, more holiday catering, alongside my role as a culinary instructor, the start of my companion blog in 2010 and, most recently, the launch of my Pop-Up Cooking School.

I have loved watching my vision grow over the years and my commitment to bringing my clients the best is as strong as ever. So, for one afternoon only, I'll be featuring select items from my holiday menu at my first-ever holiday pop-up shop, hosted at the fabulous Westside Market!

It's the perfect opportunity to taste, savor, shop and bring a taste of the holidays into your home--without any of the fuss.

And now, for the menu.

Mark your calendars for December 13th from 12 p.m. - 4 p.m. EST and make plans to drop in for these holiday goodies for your own noshing, holiday parties, hostess gifts, and more! I look forward to seeing you there!

Happy Holidays and Eating!

D.M.R. Fine Foods Holiday Pop-Up Shop

Venue Details:

Westside Market

1530 Ellsworth Ind. Blvd.

Atlanta, Ga 30318

404.941.3466

www.westsidemarketatl.com

D.M.R. Fine Foods Launches Pop Up Cooking School!

I've been a busier bee than usual over the last while, as I eagerly prepare for--and anticipate--the 1st class of my newly launched cooking school. To say I'm excited is an understatement, if ever there was one.

If you know anything of my food story, then you may know that I began sharing my passion for the world of food and teaching cooking techniques several years ago as a culinary instructor for Williams-Sonoma. Since then, I've had the pleasure of continuing my instruction through articles, blog posts, recipes, videos, guest chef demonstrations and private consultations.

Now I'm eager to widen the net with more up close and personal instruction to fuel your inner chef! With my Techniques and Tastings(TM) classes, I will teach and demonstrate cooking techniques, dish sample tastings from featured recipes--and bring the joy of cooking to life!

And I want you to join me. There's still time to register and make your plans to be there on Saturday, April 12th at the Sweet Auburn Curb Market; get all the details here.

I hope to see you there! Bring your appetite and prepare to indulge in Happy Eating!

XO,
Dawn

{In Case You Missed It}: 2015 Highlights

As I approach the end of another year (five years and running now for the blog), it has become clearer to me than ever that the love and sweat poured into D.M.R. Fine Foods is worth every ounce of effort. Sharing my passions with you here and beyond, and getting to experience them in newer and more exciting ways during this past year, has made 2015 nothing short of phenomenal. While you're always welcome (and encouraged) to devour the archives, I want to encapsulate the highlights that set 2015 apart for D.M.R. Fine Foods--and have us raring to go for an even greater 2016!

FOOD
Where to start? There was no shortage of great recipes that made for a delicious year from start to finish. Favorites included Rustic Strawberry Jam Crostini, Chilled Red Pepper Soup, Strawberry-Basil Sorbet, Buffalo Hot Wings, Crispy Flatbread Pizza, Raspberry-Ricotta Cake and so much more! Visit our recipes page to see them all.

Beyond my own cooking and baking forays, were equally delicious restaurant tastings and brand openings, food festivals, including the Atlanta Food and Wine Festival and perennial Taste of Atlanta Festival. Not to mention the thrill of my award of dinner for two at the Beard House in NYC from the James Beard Foundation and a share of this post on their Instagram feed. Swoon!

And last, but certainly not least, was the continuation of my beloved Pop-Up Cooking School and Holiday Pop-Up Shop.

TRAVEL
I started the year with an enviable travel bucket list that combined long-standing favorites with new, yet to be seen, territory. I'm elated to share that I made every place on the list (with an extra or two along the way)--with the exception of one due to a last minute downturn in weather. You'll have to stick around in 2016 to learn which one that is because I won't let it get by me next year.

What could be dreamier than starting my year in travel in Paris and London for a winter holiday? It was followed by weekend getaways, R&R beach escapes, NYC, and finally Argentina and Uruguay. Laden with beauty, great food, amazing people and cultures, adventure, shopping, art and more, as travel goes, it was phenomenal on all counts. I'll be sharing more in upcoming travel postcards, so wait to be inspired.

FASHION
A passion of mine since seemingly forever (just ask my mom), I loved bringing more of myself to the blog on this front. From beach style, to Labor Day garb, to New York Fashion Week(!!!), 2015 served up some truly memorable moments in fashion.

LIFESTYLE INSPIRATION
From interiors to dining alfresco to makeup and beauty to simple pleasures, there was no shortage of lifestyle inspiration in 2015.

MEDIA COLLABORATIONS
Beyond the festivals, restaurants, businesses and brands I was fortunate to work with this year, my collaborations as a contributing writer with Atlanta Tribune: The Magazine's For the Love of Food column and as a PopSugar Select Food member continued in full force. I was also proud to add UPSCALE Magazine to the list as a contributor to their annual Luxury Hotel and Spa Guide in the June 2015 issue.

The biggest thrill of them all remains connecting with my readers, supporters and patrons through the blog, events, social media and beyond. Thank you for the support and enthusiasm that makes it doubly fulfilling. I hope you enjoyed all we had to share in 2015 and stay plugged in as the New Year unfolds. (**Check out this quick video collage of some of the year's favorite moments.)

Here's to the happiest of New Years--and may it be our best one yet!

Xx,
Dawn

Pasta Primavera

This past weekend looked and felt like Spring. And as much as I endeavor to enjoy each season fully, I can't deny that it made me wish for winter to hurry along so that the milder, sun-kissed days could settle in for good.

The infectious nature went beyond the weather and drifted into my kitchen--and the result was my favorite rendition of Pasta Primavera ("Spring Pasta" in Italian). My take abandons the typical cream-laden dish and instead serves up bountiful fresh, vibrant vegetables that stand deliciously on their own. Accents of Italian dried herbs, sun dried tomatoes and Parmesan infuse extra decadence--and robust flavor--that makes for a dish you'll want to savor throughout Spring--and beyond.

This dish was a hit at my Spring Pop-Up Cooking School last year--and I trust you'll find it to be a welcomed addition to your spring eating repertoire.

Happy Eating!

Pasta Primavera
Ingredients:
1 lb. linguine (or pasta of choice)
3 garlic cloves, minced
1 onion, diced
1 tablespoon Herbs de Provence
1 bunch of asparagus tips
1 zucchini, sliced
1 yellow squash, sliced
3 carrots, peeled and chopped
1/3 cup sun dried tomatoes in oil, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 pint cherry tomatoes
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
Grated Parmesan, to taste

Method:
Heat olive oil over medium-high heat in a large skillet or saute pan. Add onions to the pan and season lightly with salt and pepper. Saute until they begin to soften and become translucent, about 4 minutes. Add in garlic and herbs an saute for another minute. Add in vegetables, except the cherry and sun dried tomatoes, and season lightly with a sprinkling of salt and pepper. Cook until the vegetables begin to soften and become tender, about 7-10 minutes. Remove mixture from pan and pour into a large bowl. Stir in sun dried and cherry tomatoes and set aside.

Meanwhile, as the vegetables are cooking, bring a large pot of water to a boil and season liberally with salt. Add in pasta to boiling, salted water and cook according to package instructions. Drain pasta and reserve pasta water.

Pour pasta into bowl with vegetables and toss to combine, adding in reserved pasta water to moisten, as needed. Taste for seasoning and garnish generously with Parmesan. Serve and enjoy!
Recipe adapted from Giada de Laurentiis

Grilled Caesar Salad with Homemade Caesar Dressing

This past weekend marked the unofficial start of the Summer season. There were festivals, concerts and BBQs galore to soak in the beautiful weather and holiday weekend good vibes--and that means food (specifically what to eat) was never too far behind.

A family BBQ was on my agenda for Memorial Day and I contemplated what to contribute to the menu. I briefly considered doing a dessert, but then decided to go in a different (but equally delicious) direction with a classic Summer staple: salad. But not just any salad. If it was going to be a salad that could hold its own among burgers and franks and sides and, yes, dessert, it had to be one that I was sure could deliver. So I decided to dust off my my recipe for Grilled Caesar Salad with homemade Caesar dressing. I fell in love with this salad years ago, and it was a hit at last year's Spring Pop-Up Cooking School, so it had already passed the taste test many times over.

There's nothing quite like making your food from scratch. The homemade effect is hard to beat and that couldn't be truer when it comes to homemade salad dressings. Caesar dressing is especially wonderful with a bold, deeply savory and scrumptious flavor that can single-handedly elevate your classic Caesar Salad to other-worldliness-and when coupled with grilled, slightly charred greens, you'll never see this salad the same again.

Here's to a beautiful Summer filled with lots of Happy Eating!

Grilled Caesar Salad with Homemade Caesar Dressing

Ingredients:
2-3 tablespoons fresh lemon juice
1 garlic clove, peeled and finely minced
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
Few dashes of Tabasco (optional)
3 tablespoons grated Parmesan, plus extra for sprinkling
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg yolk
1/2 cup extra virgin olive oil, plus extra for drizzling
Romaine hearts

Method:
Add the lemon juice, garlic, mustard, anchovy paste, Worcestshire, hot sauce (if using), egg yolk, salt, and pepper to a blender to combine. With the blender on low, slowly drizzle in the olive oil to incorporate until dressing is thickened. Remove dressing from blender and whisk in 3 tablespoons of Parmesan. Set aside.

Heat a grill pan over medium-high heat. Take romaine hearts and lightly drizzle with olive oil. Grill, face-side down, for up to two minutes, or just until greens start to slightly wilt and char.

Greens can be served whole or chopped. Add dressing and garnish with a sprinkling of fresh Parmesan. Enjoy!

Berry & Balsamic Shortcakes

Shortcakes represent simple, no-fuss goodness of many desserts gone by. Light and delicate “cakes” filled with berries and cream make this treat a classic for all the right reasons. An accent of decadent, aged balsamic takes it over the top for the absolute best in sweet indulgences.

These were a hit at my Summer Pop-Up Cooking School--and I know they'll be one in your kitchen, too!

Happy Eating!

Berry & Balsamic Shortcakes

Ingredients:

Fresh strawberries, hulled and quartered

1/3 cup plus 1 tablespoon sugar

2 1/2 cups all-purpose flour, plus more for dusting

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

2 1/2 teaspoons baking powder

1 teaspoon salt

1 cup milk

Whipped cream (recipe follows)

Aged balsamic vinegar

Method:

Preheat oven to 425 degrees F.

Make the sweetened strawberries: Hull and quarter strawberries; toss in a bowl with sugar. Let stand until syrupy, tossing occasionally. Can be made up to 1 day ahead, covered and refrigerated.

In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.

Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a rectangle.

Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with whipped cream, berries and balsamic vinegar.

Whipped Cream

Ingredients:

1 cup heavy cream, chilled

¼ cup sugar

1 teaspoon vanilla extract

Method:

Pour heavy cream into a large bowl and begin whisking on low speed with a mixer. As cream develops volume, increase speed to high and slowly add sugar and vanilla. Beat until firm peaks form.

Strawberry-Basil Sorbet

*Special Post Update* Join me in celebrating Juneteenth by indulging in some delicious fare, including the dishes of my fellow contributors to the 2021 Juneteenth Virtual Cookout, located at the end of the post. In grand jubilee style, 40+ black creators contributed to this collaborative menu as a Freedom Day tribute. Juneteenth marks our country’s second independence day; the final emancipation of those enslaved in the U.S.--whose freedom was ultimately announced in 1865. Join in, share, and help us continue the legacy of celebrating progress. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2021 on Instagram.

As for me, I'm celebrating this year with my contribution of a sweet, frosty, fruity, scrumptious--and ultra refreshing--sorbet treat that's perfect for your Juneteenth celebrations--and beyond.

**********

There has to be a special place in heaven for the person who discovered the incomparable sweet treat known as ice cream. And let's not overlook the genius who decided to dubb July as National Ice Cream Month. Heroes/Heroines in my book, without question.

Now to say that I love frozen, icy, creamy (or not so creamy) treats doesn't do justice to my lifelong obsession. Truly, if I could savor them everyday, without consequence, I absolutely would. (I've done it for spells, like while traveling in Italy. The effects of my daily gelato fix remained with me--or should I say my waistline--as a not-so-welcome reminder of my indulgent ways. There's something about 'holidays' that make you feel calories are a figment of the imagination--or you simply just don't care.)

More than cake, cookies, brownies, pies, pastries, or any other sweet decadence, ice cream helms my sweet affections. So adding a homemade sorbet (made with luscious strawberries and sweet, lemony basil, no less) to the menu for my Spring Pop-Up Cooking School was a no brainer. My class raved over it, and now I'm sharing the easy, four ingredient recipe, so you can get in on the action and savor it, too!

Make it now--and thank me later.

Happy Eating!

Strawberry-Basil Sorbet
Ingredients:
1 lb. fresh strawberries, hulled and sliced
3/4 cup sugar
Juice of a small lemon
1/4 cup fresh basil, chopped
*Special Equipment: Ice Cream Maker

Method:
Combine berries and sugar in a bowl. Stir to coat fruit, cover and allow berries to macerate for an hour.

Add macerated berries and their liquid to a blender or food processor, along with lemon juice and basil. Process until it becomes a puree. Transfer mixture to a container and chill in the refrigerator for several hours or up to overnight.

Pour chilled mixture into an ice cream maker and freeze according to instructions. Once frozen, place sorbet in the freezer for at least two hours to harden further. Enjoy!

Want More? Indulge in the Full Juneteenth Virtual Cookout 2021 Spread Below:

Watermelon Ice Pops by A Girl Called Adri

Juneteenth Soul Rolls by Black Girls Who Brunch

Honey Buttermilk Biscuits with Roasted Strawberries by Britney Breaks Bread

Strawberry Collins by Brownbelle

Peach Cobbler Cinnamon Rolls by Butter Be Ready

Red Hot Pepper Shrimps by Chef and Steward

Jalapeno Cornbread Muffins by Chef Curl Ardee

Lemon Sour Cream Pound Cake by Chenée Today

Vegan Ranch Style Beans by Collards Are The Old Kale

Jamaican Jerk BBQ Ribs by Cooks with Soul

Sweet and Tangy Coleslaw by Crumb-Snatched