All posts by Nick Nawroth

Rancho Gordo Heirloom Beans

chef_carrie_banner_672

 rancho-gordo-beans-image

I am so excited that these are now available at DLM! Rancho Gordo is located in Napa, California and they work closely with chefs, farmers, and food lovers everywhere by creating and growing a viable market for indigenous beans from the Americas. Rancho Gordo Beans have been featured in Saveur, Bon Appétit and Food + Wine magazine. Chef’s like Thomas Keller, Deborah Madison, and Paula Wolfert love to incorporate them into their meals and now we can too!

 I was in Napa for a culinary conference a couple months ago and got to visit their family run facility. Their beans are on the menus of all the best NapaValley restaurants and gourmet shops. I dined on Christmas Lima Beans at the Market and Classic Cranberry at the Goose and Gander and loved every bite!

 These heirloom beans like Mayocoba, Vaquero, and Yellow Eye (to name a few) all have interesting characteristics and flavor profiles that are just plain delicious. We also have recipes cards with all sort of ideas available in our stores to help you get started adding more healthful legumes to your everyday cooking!

chef-carrie-sig_300

Just in the nick of time!

chef_carrie_banner_672

meatballs-image

Holiday parties are full of delicious nibbles and bites. Make sure you are prepared this season by stocking up on what DLM has to offer. We have some of your favorites available right now!

Pop in and check out our new Kale and Vegetable Potstickers.  They made their debut at our annual Food and Wine show and everyone loved them! Gorgeous Shrimp Tempura is back in our cases, as well as our bestselling Chicken Teriyaki Potstickers.

We’ve packed our freezer with our Holiday line-up of frozen appetizers that will be ready when you are! Our award winning meatballs, fully cooked and packaged for your convenience, are always delicious. You simply cannot find a better a better quality meatball then ours. It’s easy: just reheat in any of our Jack’s Grill sauces like Asian Ginger or Carolina BBQ.

Of course, we have stocked up on our famous Bacon-Wrapped Dates! Haven’t tried them yet? A plump, medjool date is stuffed with a block of Parmigiano-Reggiano and wrapped in DLM Uncured Bacon. All you need to do is bake until the bacon is done to your liking. A little sweet, a little salty, and did I mention BACON? Yum!

Count on DLM to make your holidays simply delicious!

chef-carrie-sig_300

Cooking with All-Clad

chef_carrie_banner_672

all-clad-image

In the Culinary Center Kitchen we use All-Clad pans every day for almost every dish.. Our staff and Chef instructors love them! They are simply the best pans for the way we cook.  We tend to be pretty hard on cookware and given the years of abuse our original set is still in great shape!

I got started with my personal collection of All-Clad with the Roasting Pan. It quickly made me a believer with the way it handles heat between my cook top and oven and vice versa. Making sauces out of the fond in the bottom of that large roaster made me a believer from the get go. Every so often when my husband is doing the dishes ( I cook after all J) he will shine them up with Bar Keepers Friend which helps to keeps them looking new even though we’ve been cooking with them for 15 years now.

Founded in 1971, All-Clad is the only cookware manufacturer who still produces a full line of finished cookware by American craftsmen made with American-made metals. Regarded as the gold standard among professional and home chefs alike, All-Clad’s cookware is made of superior-grade metals bonded together to produce the most durable, conductive cookware available anywhere. It is guaranteed for a lifetime of use- which is pretty incredible these days.

At DLM’s Culinary Center we sell a large variety of All-Clad including some of their specially priced pieces that you won’t find in large department stores or online. Come talk to us about cookware- we would love to share our experiences with you!

chef-carrie-sig_300

Pear Pizza? Yes – Pear Pizza!

carrie-cooks-banner-672

pear-pizza-image

If you are one of DLM’s many devoted Fig and Goat Naples Pizza fans, you have come in to try December’s Naples Pizza of the month, the Pear and Prosciutto.

The base is DLM Extra-Virgin Olive Oil and freshly ground black pepper.

Then chunky nuggets of both Italian Gorgonzola and our own fresh mozzarella are topped with strips of imported Prosciutto di Parma. Next, we take the ripest pear we can get our hands on and distribute evenly over the hand formed pizza.

Then comes my favorite part — the walnuts. Yup, we scatter walnuts all over so when it’s baked in our Naples Style oven at 700º F they get beautifully toasted. The pizza is then taken out of the oven, drizzled with additional olive oil and a smattering of sea salt.

It’s a little salty, a little sweet, but just plain delicious. Come in and try our December’s pizza of the month. It’s available in both traditional size and the lunch perfect size- the bambino.

Ciao!

chef-carrie-signature

Chef Carrie Walters
DLM Culinary Director

The DLM Culinary Center Now Carries Rifle!

carrie-cooks-banner-672

rifle paper stuff

We are so excited about carrying Rifle, a unique company that features original hand painted illustrations with a kind of retro feel. Rifle is well known in the gift category with some of their most popular items like calendars and greeting cards. We fell in love with their recipe tins and recipe cards that have a vintage look that we just had to have. The lost art of handwritten recipes are coming back in full force thanks to pinterest. A recipe tin full of family favorites makes a perfect, thoughtful and quite frankly irreplaceable wedding gift. Come check these adorable items out for yourself!

chef-carrie-signature

Chef Carrie Walters
DLM Culinary Director

Provence + Rosé = Vacation Bliss

carrie-cooks-banner-672

provence image

Cézannes Studio, a bullfight in a Roman Amphitheater, and even the Palace of the Popes pales to my memories of drinking rosé in that glorious sunshine! Just a few short weeks ago, my family took a “road trip” through Provence.  I was there almost 21 years ago on a break during Culinary School with my husband. We had a blast back then, but we truly didn’t realize how fortunate we were stumbling around the South of France just drinking red wine.

Don’t worry — going back years later I had rosés on the top of my list. What I like most about rosé is that it is delicious- no snobbery or pretense, just the perfect wine. For vacations, picnics, lunch, dinner – get the picture? It is so food friendly, I never have to stress about whether it will be a good pairing wine.

When we headed towards the coast, we decided to stay in Bandol – the headquarters, if you will, of Provence rosés. I was amazed at the huge variety, colors, and nuances between just the locally produced wines. Now add in all the other rosés you can find being produced from almost every other established wine region, like the States, Australia and even Hungary, and it’s quite a selection to choose from!

The best memory for me right now is captured in that photo. Eating a Provençal planche – a board filled with small bites of pâtés, cheeses, tapenades, and olives all paired with a crisp, refreshing rosé.  I plan on reliving that lovely memory every time I open a bottle of rosé this season.

 

 

Come and check out DLM’s huge selection of rosés. Or, book a spot in our Days of Wine and Rosé class next week in our Culinary Center and get to know the world of rosé!

chef-carrie-signature

Chef Carrie Walters
DLM Culinary Director

A new twist on healthy cooking!

carrie-cooks-banner-672

spriralizer image

Zucchini noodles are all the rage right now, but you need special equipment in order to cut them at home. We’ve found the ultimate (and original) Spiralizer, and it is so much fun and easy to use!

By simply turning the handle, the Spiralizer creates effortless vegetable spirals that would be at home in the pages of your favorite foodie magazine. It also creates curly fries, shredded carrots, and cabbage for coleslaw, decorative garnishes, and more!

Spiral slicers come with interchangeable blades to create three different textures: ribbons, thick spirals, and thin spirals or shreds. Blades easily slide into place and store under the base of the unit when not in use. The toothed, rotating disc holds vegetables securely against the cutting surface and keeps fingers safely away from the blade. Suction feet keep the spiral cutter from slipping, and the helper handle provides extra leverage when necessary.

The photo is from one of our best customer’s first-time experience using her Spiralizer. Dinner was zucchini noodles with DLM Original Marinara Sauce and chicken breast. It was quite the hit – plus all 3 children loved it! Come to the Culinary Center and check it out.

chef-carrie-signature

Chef Carrie Walters
DLM Culinary Director

Nduja – The Ultimate Salty-Spicy Meat Snack

carrie-cooks-banner-672

Nduja Photo

I want to pronounce it “nudg ya,” but it’s pronounced en-DOO-ya. Which makes sense because of familiarity with its French cousin, andouille. I like to think of it like spicy, spreadable salami. In redneck terms, it’s kind of like the inside of an incredibly high-quality Slim Jim.

Most simply, Nduja is delicious on top of a cracker, on warm toast, or eaten standing up with a spoon. It is also perfect to serve with a cheese course instead of sliced meats.

It is made by grinding up prosciutto and speck, and blending in red pepper paste resulting in a salty/spicy, umami-filled flavor bomb! Right now we carry the La Quercia Brand who makes artisan-cured meats out of Iowa.

The flavor possibilities in cooking, however, are almost endless. Last week at the DLM Culinary Center, we added a small, pea-sized amount to fill our arancini in our Sicilian class. Over the weekend, I scooped up my poached eggs and smeared some on our Farmhouse Bread. Its helps add depth to any bean dish, and adding a teaspoon or two while sautéing onions and garlic ramps up flavor and adds a hint of spice to any sauce. Be bold and add some to help add a salty, slightly spicy flavor to any dish (it is especially good on pizza)!

Stop by and pick some up — Nduja is available in our meat departments. You will be so glad you did!

chef-carrie-signature

Chef Carrie Walters
DLM Culinary Director

Private Events + Support in the Kitchen

carrie-cooks-banner-672

Last night I got to hang out with a wonderful group of ladies from Noble Circle. Twenty four women of all ages and backgrounds came together to freshen up their knife skills, laugh and snack at the DLM Culinary Center. We learned hands on the best ways to cut, julienne mince, chiffonade, etc. Knife skills are the mark of a good cook and nothing but practice will get you there. Many of the women who participated are looking to increase the amount of both fresh vegetables and fruits into their daily diet.

NobleCircle

Photo Courtesy of Noble Circle, www.noblecircle.org

If you aren’t familiar with this wonderful group of women, I would like to introduce you.  The Noble Circle Project was founded by eight local women who wanted to explore complementary healing methods during their journey with cancer. This supportive group is a committed community of women thriving beyond cancer by bringing hope, inspiration, empowerment, and well-being through programs focusing on nutritional education, complementary energy techniques, and peer support.

For more information on Noble Circle, check out their website http://www.noblecircle.org/

For information on private events at the CulinaryCenter please contact Peggy Neary, our CulinaryCenter manager at peggy@dorothylane.com

chef-carrie-signature

Chef Carrie Walters
DLM Culinary Director

Molecular Gastronomy in your home Kitchen!

carrie-cooks-banner-672

Cuisine R Photo

High end restaurants play around with food in the most creative ways. Foams, gels, smears, pearls, even “noodles” are things most of us see on Top Chef or the Food Network. Maybe you’ve been lucky to eat at some of the high end restaurants that continue to push the creative boundaries of unique food styling and plating techniques.

Now you can try it at home! Peggy and I found this new line of Molecular kits that makes playing with your food a fun (and affordable) reality for your home kitchen.

Cuisine R-Evolution came out with a “do it yourself” kit that includes all you need to experiment with the different techniques. The Molecular Gastronomy Kit comes with 5 pre-measured food additives, 5 specialized tools, as well as a 50 recipe DVD that makes it accessible to all foodies. We also carry individual kits that will get your started with learning 1 technique like pearls, foam or “noodles”.

Come into the Culinary Center and see for yourself all the cool stuff you can make by playing with your food!

chef-carrie-signature

Chef Carrie Walters
DLM Culinary Director