Fresh News — May 20, 2010 

Copper River Wild King Salmon Has Arrived!

This run of the Chinook Salmon (the King Salmon) is one of the most sought-after fish for those who appreciate the best of the best. The reason for its prized flavor is its high omega-3 oil content. The fish must build up such a large fat content in order to give them the energy to travel the long spawning journey up the Copper River. To grill, brush the salmon with Jack’s Grill California Lemon Extra-Virgin Olive Oil and season with sea salt and freshly ground pepper. Cook salmon flesh side down for about 5 minutes. Turn skin side down and continue cooking until cooked through. Enjoy!

Upcoming Events

First Cookout of the Year!
Ladies and gentlemen - start your grills! The DLM summer cookouts are about to commence this Saturday, May 22 with our Chicken Kebab Cookout. We combine Honestly Better^® DLM Air-Chilled, 100% Vegetarian-Fed Chicken with fresh produce, all marinated in Jack's Grill Honey Ginger Teriyaki Sauce, and served with a DLM Canadian Spring Water. 11 a.m. to 6 p.m.

Lobstermania 2010!
Join us Saturday, May 29 at 9 a.m. for Lobstermania. Fresh, live lobster, truly the world's ultimate white meat, comes from the cold waters of the North Atlantic to DLM for this event. Choose up to twelve lobsters and we will cook them for you at no extra charge. We will have all the essentials you'll need for your feast: lobster crackers, bibs, lemons, and clarified butter. Get in line early, 'cause when they're gone — they're gone!

Join the Farm2Fork Fresh CSA Today
The Farm2Fork Fresh CSA (Community Supported Agriculture) will provide members with weekly boxes of fresh food. Members will sign up for any of the five-week periods for $25 per week, and will receive a tote with local produce with a value of $30. New this year is the Half Share for $15 per week. You may pick up the tote every Thursday from 11 a.m. to 8 p.m. at the DLM you have designated. Every box of produce will have a newsletter and information on how to prepare and enjoy the local food. Click here for more information and to register.

In our Grocery Department

New! Soler Green Hearts Natural Charcoal Briquettes
You can slow global warming by using this product. It is 100% natural single-wood eucalyptus, and is a carbon-neutral source of energy. It contains no anthracite, no borax, no sodium nitrate, no petroleum by-products, and no hard coal. Soler’s message is “The green way to light your green hearts”!

New! Thursday Cottage Key Lime Curd, Ginger Jam, and Blood Orange Marmalade
Thursday Cottage is based at Trewlands Farm in Tiptree, North Essex, England. All of their foods are made from the very finest ingredients in small batches in open pans. After the products have been stirred and cooked to perfection, they are then filled by hand. You’ve been enjoying their Lemon Curd for years, and now we offer Lime Curd as a specialty dessert topping. The Ginger Jam and Blood Orange Marmalade are filled with chunks of fruit and are wonderful atop toast.

At our School of Cooking

Italian Cooking with Mario Rizzotti!
Join us for this special class taught by Mario Rizzotti on May 28 from 4-6 p.m. as we sample and learn about some wonderful Italian products. Mario, an Iron Chef America judge, has a passion and superb knowledge of all the fine products DLM sells from Academia Barilla. Joining Mario is Chef Carrie Walters, who will prepare Bruschetta with various Academia Barilla toppings; Tossed Salad with Vinaigrette; Pecorino and Asparagus Omelet; Spaghetti with Cherry Tomatoes; and Fresh Berries with Balsamic. Learn how food is a celebration of life as we eat, listen, and drink a little vino. To register for this very special and limited event click here or contact School of Cooking Director Sandy Martz: cooking@dorothylane.com or (937) 535-5696.

In our Seafood Department

New! Margaritaville Shrimp
Looking for the perfect island appetizer? Or maybe an entrée that goes with Margaritas? Food critics and fans everywhere agree that Margaritaville Shrimp is fantastic. Calypso Coconut is full of plump butterflied shrimp in a coconut breading with a mango chutney dipping sauce. Island Lime features extra-large shrimp in a savory Caribbean citrus sauce, and Jammin’ Jerk has extra-large shrimp seasoned with Jamaican spices. All flavors make a great filling for wraps or fajitas, or go great in a stir-fry.

The DLM Cheese Shop

New! Caprinelle
Caprinelle has exquisite depth of character and will enhance any cheese board selection. A natural acidic flavor, typical of goat milk cheese, begins to dissipate as the cheese ages longer, eventually rounding out to a grassy floral taste, with bold Pyrénées tones and a subtle nuttiness. Match with Sauvignon Blanc, crusty French bread, and a few good friends.

In our Beer and Wine Department

Founders Beer Dinner
Join us for a wonderful evening of fine food and craft beers as we welcome John Host of Founders Brewery on Tuesday, June 22 in the Springboro Community Room. Springboro Seafood Manager and chef, Rick Vitale, will create a meal fit for a king! Register early as seating is limited.

In our Healthy Living Department

Food for Life Kids Nutrition and Cooking Classes Series
Join Robin Gentry McGee as she presents a series of nutritional classes for kids 9-12 years of age. This free pilot program is sponsored by DLM and The Cancer Project. Each class includes a nutrition topic and activity, followed by a cooking demonstration and sampling of the food prepared. Each student will receive his or her own program booklet that includes activities, puzzles, recipes, and room for illustrations. There is no charge but registration is suggested, as seating is limited. Register online or contact Kathy Stone (937)748-6800 or Joy Kemp (937)434-1294.

Food Safety Tip

To serve extra marinade as a sauce, it must be heated to a rolling boil before serving.

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