If summer has you feeling nostalgic for drive-ins, soda shops, and old summer loves, perhaps it's time to revisit an all-American blast from the past, the iconic "Coke Float" — updated to ice cream form! I can guarantee memories of this fresh take on the classic will linger all summer long... Continue reading at The Kitchn
Finding My Voice
Yes, I know it's been awhile, and I do apologize for that. Please don't think I have been ignoring you. It just seems that after years of hiding behind a computer screen, blogging to an oftentimes quiet and unknown realm, my creative juices finally started to wane, with any inspiration I did muster up being channeled away from this site.
I made plenty of excuses (does getting married in Malibu count?!) to conceal the truth, but in my heart I knew my fire was fading. Then, as if on cue, came the spark I needed to feed the flame. I'd always held an unspoken desire to teach cooking classes but if left to my own devices I would have never tried. So when the opportunity arose last year, I accepted. You never know if you can fly until you jump, so I decided to leap.
Looking back on that first class I just have to laugh, because boy was I shaking in my chef's coat. My standard issue Sur La Table jacket was super-sized and shapeless, just like when I played dress up in my daddy's pilot uniform, except this time it wasn't pretend. I was absolutely terrified my students wouldn't take me seriously upon their first glance!
I've taught countless classes since that awkward first day, and I can assure you that now the only jitters I get are from one-too-many Nespressos. I'm even rocking a proper fitting chef's coat, and this one hangs in all of the right places. The only thing missing is my own nagging self doubt, which, thankfully, I expunged ions ago.
So where'd this newfound confidence come from? Because teaching helped me rediscover my voice! By interacting with real faces, some familiar and some new, I remembered why I fell in love with cooking in the first place...
Each class is different yet each class the same, strangers all self-consciously chopping and mincing their way through a recipe, glancing around hoping they're doing it right. But as the wine starts to flow so does the conversation, and finally their walls begin to crumble. Teams come together, sharing in their successes and learning from their mistakes, a new bond consummated when they finally break bread.
It's amidst these real-life episodes that I hone my role as commanding officer, head cheerleader, and goofy sidekick. Together — my fearless kitchen assistants by my side — we march into another day, another battle. It's here, at the center of the action, where I thrive, doing my part to unveil a few of the great kitchen mysteries. My hope is always this: that each student walks away more confident than before, better equipped to win a lifetime of culinary battles.
And while I find great joy in watching my students learn, teaching is so much more than that to me. The truth is that I myself have a lot to learn, and with every unique experience comes a new chance to grow. Some days require every ounce of my patience, while others require me to think on my feet. I may never know how a situation might unfold, but as the leader I must strive to perform at my best.
I am telling you all this because I finally feel a renewed sense of purpose. Becoming an instructor has allowed me to recharge my batteries and gather my thoughts, and to remember why I started this blog in the first place. There are so many new ideas I want to share with you here, because the thing is, I don't want Dixie Caviar to be "just another food blog." More than anything I want Dixie Caviar to be an online community, a food-loving, party-hosting meeting of the (Southern) minds. Are you in?
I am currently in the process of moving my content to a new platform, and I cannot wait to reveal all of the exciting changes with you. (Visual recipe index, what?!) Look out for a bigger, better Dixie Caviar in the very-near future. Stay tuned, and I'll see you guys on the other side!!
XOXO, Nealey Dozier (now Thompson!)
Valentine's Day: Gifts That Last
Why give flowers that die or candy to eat when you can give a Valentine's gift that will last a lifetime. Here are some lovely little things to share with your lover, gal pal, or — more importantly — yourself. (Walt, I hope you're taking notes!)
1. Succulents - If you're anything like me then house plants don't stand a chance. Thank goodness for succulents, which are so low maintenance even I can take care of them. The Sill is a super cool website that offers a variety of sizes and shapes for any style and budget. {Image: Say It With Succulents}
2. Framed art - Collecting art seems like such a grown up (not to mention expensive) endeavor. Thankfully there's an app for that! Gift a unique painting you discovered on Etsy, frame a favorite picture using Minted, or turn an iPhone photo into a watercolor work of art with Waterlogue. {Image: Minted}
3. Champagne coups - Sparkling wine will never go out fashion and neither will Gatsby-esque glasses. It doesn't matter whether you're drinking André or Veuve when sipping out of these delicate coups, because at least you'll be sipping in style. {Image: Sur La Table}
4. Delicate gold chain - Why wear your heart on your sleeve when you can where it on your neck? What could be more timeless than this simple gold necklace, which is just as lovely worn alone as it is layered with a few old favorites. {Image: Zoe Chicco}
5. Candles - I am absolutely obsessed with Glassybaby candles. Not only do the handblown votives come in hundreds of totally gorgeous colors, but part of the proceeds — almost two million to date — goes to help others in need. The only downfall? How can you ever choose just one! {Image: Glassybaby}
{Watercolor heart image: OutsideInArtStudio}
Recipe: Chopped Salad & Creamy Italian Vinaigrette
Have you ever spent months, years even, trying to replicate a recipe from a favorite restaurant? I've been trying to perfect this chopped salad since the day I first tasted it at my beloved red-sauce Italian joint in L.A., and I'm proud to say I think I finally nailed it. (Sans the red checkered tablecloths.) ...Continue reading at The Kitchn
Zac Brown Band: Legendary Musicians & Foodies!
Have you ever had an 'oh-my-God, who have I become' moment followed just as quickly by an 'I wouldn't change my life for second' moment? As Walt and our buddy Matt bolted out the door the other night headed to an Allman Brothers concert, I jumped up to intercept them in the kitchen: "Guys, do y'all have some snacks packed? Do you need me to make something really quick? You're going to be boozing and there won't to be any decent food!" As I quickly loaded up a Tupperware filled with pulled pork wraps and chicken salad sandwiches, I couldn't help but acknowledge the difference ten years can make in a girl's life.
I spent my formative teen years chasing Southern jam bands across the country (a perk of being a pilot's daughter) and eagerly awaited new tour dates to be announced with each upcoming season. I don't regret any of those crazy years, although there are probably a few unflattering photos lurking around I hope never surface. Thankfully, my idea of a good time no longer means sleeping in a stranger's bathtub, and a balanced dinner no longer consists of Jäger shots and a $1 grilled cheese. But you might imagine how I felt, though, when I found myself packing a freakin' picnic basket while my fiancé headed off to a show: to say I questioned my new reality is an understatement. (Even my mother, queen of hospitality, never made me a pre-concert snack pack, and I would have looked at her like she was crazy if she did!)
As I piddled around the house waiting for the guys to return, I suddenly fell deep into an existential crisis. Even though I was merely days into my thirties, my future as perky planner/OCD housewife was now staring me in the face. (And wait, what's that in the mirror I see? Did those wrinkles appear overnight?!) What was becoming of me, I wondered... Good things, as it turns out. Walt slipped quietly into bed later that night and gave my hand a squeeze. He whispered, "Man, who knew all that food you packed would be such good idea. If we hadn't had it we might not have made it out of there alive!" I closed my eyes and rolled over but this time with a smile. Turns out those sandwiches weren't a glimpse into my future as "high-strung wife," but just a sign that I am wiser now than I ever was. And thank God for that!
But just because my days of noodling barefoot in a fairy crown are behind me doesn't mean I don't kick back and enjoy a rowdy show every now and then. This time around though, it's gotta prove to be more than just a never-ending drum & bass solo. These days I need good food, better company, and maybe even some "yard games" to make a concert worth my while. Perhaps I am asking too much? Well if you ask Zac Brown (yes, the country music extraordinaire of Zac Brown Band fame), I'm not. Seems he already has my bases covered and then some!
I started listening to Zac Brown Band {ZZB} way back when I was a single girl living in Los Angeles. I had never really been a country music fan (besides the likes of Garth, Hank, Willie, Johnny, and June) but there was something about ZBB's spot-on Southern anthems that made me long for home like never before. In a city known for salads and supermodels, the mere idea of fried chicken and PBR had never tasted so good. I immediately knew this guy was different than the rest. But it wasn't until I returned South — with my very own Georgia boy, no less — that I began following ZBB's behind-the-scene endeavors. My interest was piqued when I discovered his campfire chili in food magazine and then got hold of his cookbook Southern Ground.
As ZBB's star rose, it was the buzz about their famous 'Eat & Greets' that really won my always-hungry heart. I mean, it's not very often you hear about a world-renowned band creating an environment in which they willingly hang out with their fans. I can honestly say that in all my years chasing after the elusive "backstage pass" hoping for a chance encounter with adolescent idols, I sure have never seen the musicians encouraging the mixing and mingling. (Well, except for a few pretty young things.)
ZBB 'Eat & Greets' are an opportunity for their biggest fans to not only shake hands with the band, but to dine with them as well. Prior to every performance, up to 200 lucky folks get to enjoy a farm-to-table meal inspired by seasonal produce available in each city. At the helm of these feasts is Chef Rusty Hamlin, who operates out of a state-of-the-art mobile kitchen lovingly referred to as "cookie." Every menu is designed to showcase the very best Southern dishes using the very best local ingredients, all washed down compliments of another Southern staple, Jack Daniel's.
Luckily for anyone who missed out on ZBB's summer tour like I did, they are bouncing around the country this fall, including headlining appearances at the Southern Ground Music & Food Festivals held in Nashville and Charleston. The festival, a brainchild of Brown and Hamlin, brings together big-name acts with big-name chefs for the ultimate sensory (and savory) experience. I'm hoping to hit them up in Georgia, and I hope to see you there! (I'll bring the snacks if you bring the beer!) You can check out tour dates and purchase tickets here.
For some truly incredible ZZB foodie factoids, check out this totally awesome infographic sent to me by Amy at Vivid Seats, a Dixie Caviar friend and fan. Pretty freakin' awesome, huh?! And for more ZZB info, get their bio here and fun facts here.
