D.M.R. Fine Foods, The Blog, Celebrates 10 Years! (Pt. 1)

Time flies when you’re having fun and you look up one day to realize that your blog is ten years old and counting.  Ten years (*throws confetti*)!  It’s an amazing milestone for me, personally, as I think back to where it all began.

 

For a bit of catch up, before there was D.M.R. Fine Foods, the blog, there was D.M.R. Fine Foods in its solely food-centric incarnation that was born out of an idea that came to life during the holiday season of 2007.  So we’re celebrating 13 years of existence (woot, woot), with the companion blog having arrived on the scene 10 years ago.  This post reveals more details on my start and food story.

 

So back to the blog, as I’ve shared before, when I began, it was purely out of a passion to share my love for all things culinary, with no idea who would read, engage and find joy in my corner of the world wide web.  It was a disposition that has served me well and allowed me to remain true to the passions that brought the brand, and subsequently, the blog, to life.  To share, inspire, aspire, create and grow, authentically and organically.  And I could not have asked for a more blessed and thrilling journey to date.

 

As I take time to celebrate many of the special moments that have constituted this ride throughout the past ten years, I will be highlighting them here on the blog and on my social media channels and email list, so be sure you’re connected with me!  I believe my story is one of what’s possible when you dare to believe, share your gifts, put your best foot forward, trust God and nurture a growth mindset.  Despite the odds (or number of followers, subscribers, etc., and some of the other vanity metrics that often label “success".)  For me, quality has always outweighed quantity.  I’m proud of the work I produce, whether it’s on my blog platform, as a micro-influencer on my social media channels, an event host, a food writer, brand ambassador, media liaison, and so on.  Please know, if you put our your best (not someone else’s, but your personal best), that someone will feel it.  And quality work will live long beyond the latest trends, fads, etc. 

 

But rather than tell you, I also want to show what’s possible with that ethos in tow.  I’m happy to share that I’ve seen many of my dreams literally come true with D.M.R. Fine Foods, in what felt like serendipitous fortune.  So without further ado, let’s get this party started!!

 

The Early Years, 2010-2012:

 

My first blog post was published on August 15, 2010 and the blog was dedicated mostly to the culinary spectrum at the outset, but would soon expand in scope to embrace more of passions.  Besides my enthused foodie and recipe sharing on the blog, I experienced highlights such as:

 

Meeting and cooking with one of my favorite chefs (2010)

 

Being given my very own monthly food column, For the Love of Food, for a renowned regional publication, Atlanta Tribune: The Magazine, that would run in print publication and eventually also digitally for eight years! (2011-2019)

 

Winning a CookingChannel Recipe Contest and all the amazing accouterments, including having my recipe published on CookingChanneltv.com (2011)

 

Being a Guest Chef at Williams-Sonoma (2011)

 

Expanding my blog scope to include my travel and lifestyle passions (2011-present)

 

Being a featured contributor for Recipe Lion (2011)

 

Meeting, growing and collaborating with my community of fellow food and lifestyle bloggers and foodies (2010- present)

 

Collaborating with and having my work featured on Yahoo! (2012)

 

Being featured in HuffPost Taste (2012)

 

And more!

 

So you see, so much goodness can happen in a very short time span (and this was before Instagram was a boom! ;))

 

I look forward to continuing my celebration over the remaining weeks of 2020 and hope these shares will inspire you to pursue your dreams and passions and embrace wherever they may lead.

 

xo,

Dawn

 

 

Spicy Goodness!: My Guest Chef Turn at Williams-Sonoma

For many, the mention of spice connotes heat--and little more.  And while spice can be a carrier of heat in some instances, it is only one facet of its many variations. In fact, the world of spice is a broad spectrum that encompasses sweetness, smokiness, depth, richness, intensity of flavor, and much more--along with that most familiar characteristic, heat.

And on last Saturday afternoon, I had the privilege of celebrating the world of spice during my guest chef event at Williams-Sonoma.  With the Fall season upon us and the cooler temperatures in tow, I wanted to showcase recipes that resonate warmth, along with bold, delicious flavor.  In short, I wanted to serve my own brand of spicy goodness!  And I'm pleased to say that I did.

Serving up tasting samples and engaging the crowd

It was such a thrill for me to bring D.M.R. Fine Foods to the Williams-Sonoma customer base, as well as to my dear friends, clients, family and "fans" who came out, and to fulfill my passion for sharing all things culinary.  I loved every moment of the event, most especially my interaction with the lively, inquisitive and fun group.  From my cooking demonstration, to informal Q&A, to the tastings and immediate (positive) feedback, it was a grand time in keeping with Williams-Sonoma's tradition of grand cuisine. 

As I purposed, we talked of--and tasted--the world of spice.  And now I'm thrilled to similarly unfold that world to you here on DMRFF by sharing that day's recipes; ones that are sure to become favorites in your dining and entertaining repertoires.  You can also check out a few additional photos from that day's event here.

So here's to spicy goodness (as featured below in three delicious recipes which were a big hit!)--and, as always, Happy Eating!

Spicy Three Bean Chili

Ingredients:

2 tablespoons olive oil

1 large onion, chopped

3 garlic cloves, minced

1 bell pepper, diced

1 28-ounce can crushed tomatoes

1 8-ounce can tomato sauce

12 oz. water

1 ½ tablespoons chili powder

1 tablespoon cumin

1 tablespoon garlic powder

1 tablespoon sweet paprika

1 ½ teaspoons cayenne pepper

Salt

2 chipotle peppers in adobo sauce, diced*

1 15oz. can chili beans

1 15oz. can black beans, rinsed and drained

1 15oz. can cannellini beans, rinsed and drained

1 ½ cups frozen corn kernels

Several splashes of Tabasco sauce (optional)

Instructions:

Pre-heat olive oil in a heavy bottomed pot under medium heat.   Add the onion, bell pepper and ½ teaspoon salt.   Cook until vegetables begin to soften, about 5-7 minutes.  Add in garlic and cook for another minute. 

Add crushed tomatoes, tomato sauce, water, spices and seasonings, chipotle peppers, 1 teaspoon salt and Tabasco.  Stir until mixed thoroughly and bring to a boil.  Cover, reduce heat to low and simmer for 25 minutes, stirring occasionally.  Add in corn and beans and cook for an additional five minutes.  Serve and enjoy!

*Cook's Note: If you want to temper the heat factor in this spicy chili dish, you can reduce the amount of chipotle peppers or, omit them altogether.

**This recipe converts perfectly into a turkey, chicken, or beef chili.  Simply add in 1 1/2 to 2 lbs. of your meat of choice when you begin sauteing your onions and peppers and allow meat to brown thoroughly. 

Sugar, Herbs and Spiced Nuts

Ingredients:

2 cups assorted nuts, roasted

1 1/2-2 tablespoons butter

¼ cup brown sugar

½ teaspoon cumin

½ teaspoon allspice

¾ teaspoon cayenne

½ teaspoon herbs de Provence

1 teaspoon sea salt

2 tablespoons water

Instructions:

Preheat oven to 350° F

Place nuts on a baking sheet and roast for 10 minutes.  Remove from the oven and set aside.

Mix spices, salt and herbs and set aside.  Put butter in a large skillet over medium heat and as it melts add in sugar, spice blend and water and stir together until a glaze forms, about 1-2 minutes.

Turn off heat and add roasted nuts to the skillet.  Toss nuts until they are completely coated.  Pour glazed nuts onto a foil-lined baking sheet and spread out into one layer to prevent clumping.  Allow glaze to set for 10-15 minutes.  Serve and enjoy!

*Note: Nuts should be stored in an airtight container to preserve freshness.

Hot Mulled Cider

Enjoy this warm and delicious sip from the DMRFF recipe archives: Hot Mulled Cider.

 

 

Join Me as Williams-Sonoma's Featured Guest Chef!

I was recently invited to be Williams-Sonoma's featured Guest Chef on Saturday, October 22, 2011, from 2-4pm EST at Lenox Square Mall, Atlanta, Georgia--and I want you to be my guest!

I'm excited to collaborate with one of my favorite gourmet food brands to share my love for the world of food--including a cooking demonstration, recipes, tastings and more!

So mark your calendars and make plans to join me for a fun afternoon of yummy eats and inspiration.

I hope to see you there!

XO, Dawn


Venue Details:
WILLIAMS-SONOMA
LENOX SQUARE

3393 PEACHTREE ROAD NE

ATLANTA, GA 30326

(404) 812-1703