We love a good cookbook to add to our kitchen stack – and every good cookbook collection has a varied selection for all types of hosting and gathering recipes. When we first heard about Danielle Walker’s “Against All Grain” mantra, we were hooked. From allergies to clean eating concerns, grains are a hot topic as of late. Her approach is simple: cut out all grain and live a happier, healthier life. After battling with her own digestive health, Danielle took matters into her hands and through her learnings, was able to self teach a thing or two. She has since lived a healthy life without the consumption of grains… and she’s sharing it all with us.
Her fourth cookbook, Eat What You Love! is out now with even more recipes perfect for hosting large parties or quiet evenings at home. For the launch of this book, Danielle wanted to do something a little different. She called on Be Inspired PR to help her craft a day to remember. Taking place at Allenbrooke Farms, a CSA organic farm, it was an afternoon full of delicious food (with some of Danielle's recipes straight from the cookbook), Instagramming, and holiday wreath-making. We caught up with Danielle about the day, her new book and even snagged a recipe for you to try at home.
Tell us about this book: why you created it and how it differs from your last book :)
While my last cookbook, Celebrations, included a lot of nostalgic dishes like cinnamon rolls, green bean casserole, birthday cakes and Christmas fudge, but I still had a mile-long list of recipes that I had promised to develop for my fans. I won’t stop publishing recipes until each and every one of them has grain-free renditions of their most beloved dishes that they can slide into their stained and tattered recipe journals in between their grandmother’s handwritten index cards. This book is filled with all of the comfort foods and family favorites that we crave, but often think aren’t possible when eating healthy.
What was the inspiration for this launch party? It was not your typical launch event - so beautiful and fun!
I have a lot of close friends in Nashville, and it was important to me to create an intimate event to celebrate the new book with them that was separate from your traditional book launch or signing event! A small sit-down brunch with my new recipes and an interactive wreath-making class just sounded like the perfect afternoon. For the decor, we wanted something festive and holiday-inspired, but still pretty and on-brand for the new book. Be Inspired PR did a great job of understanding my vision and bringing on all of the right people to make it happen!
Tell us about the venue! How was working here?
It's outside of Nashville, and the drive out is just gorgeous. Rolling hills, farms, quaint buildings... It's also a Certified Organic CSA Farm, which I loved. The barn itself at Allenbrooke Farms is modern-meets-rustic, and it complemented the decor perfectly. They took care of everything from start to finish!
Did you have any special moments or touches you incorporated?
The custom place cards were important to me, since I wanted every guest to feel personally invited and welcome! We also had an amazing swag bag that included some of my favorite products along with local must-haves from around Nashville. The wreath making class was my favorite element though. I knew how much all of my friends love Christmas, and their all creatives in their own way, so I had a feeling they’d be great at it! We all learned so much and it was so fun to see photos of their wreaths hanging in their homes afterwards.
Can you share the recipes from the event with us?
We had a mix of recipes from the new cookbook, plus a couple that the caterer provided. I’d love to share my gluten-free Banana Bread recipe with you, and a bacon recipe that will leave you never wanting plain old bacon ever again!
Get your copy here →
Production: Be Inspired PR | Venue/Design: Allenbrooke Farms | Photography: Laura Moll Photography | Florals: Foxglove & Heather | Wreaths: Field and Forage | Stationery: The Artisan Abode | Catering: Sip 'n' Bite Cocktail Chef
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