Fresh News — April 16, 2009

Recipe of the Week: California Waldorf Salad
The original Waldorf Salad was created more than a century ago, at the legendary Waldorf (later Waldorf-Astoria) Hotel in New York City. It consisted of apples, celery, and mayonnaise. This version has a lively West Coast flair that includes crisp apples, juicy grapes, sweet raisins, crunchy nuts, baby spinach, and a lighter dressing.

In our Grocery Department

New! Honestly Better® DLM Tortilla Chips
If you want chips that are more flavorful – and healthier, then choose DLM Multigrain Tortilla Chips! Organic stone-ground corn, as well as organic seeds such as sunflower, sesame, and brown flaxseeds, are the main ingredients. The flaxseeds add a pleasant, nutty aroma and are a healthy source of fiber. These chips are also a natural source of omega-3 fatty acids, an important nutrient, and are naturally seasoned with sea salt. The DLM Sesame Blue Corn Tortilla Chips are made with organic blue corn, organic sesame seeds, and sea salt. Both tortilla chips are free of cholesterol and trans fats and are also gluten free! Our tortilla chips go perfectly with your favorite salsa or DLM Homemade Dips. 2 for $6.00 • save $1.98 on 2 through Tuesday, April 21.

In our Food Service Department

DLM Tuscan Grilled Artichokes are Here Just in Time for Spring!
Perfectly in season, our DLM Tuscan Grilled Artichokes are cleaned, trimmed, marinated, and then grilled for you fresh in our kitchens so you won’t have any of the hassle! We use Vera Jane’s Extra-Virgin Olive Oil, balsamic vinegar, fresh garlic, and sea salt for that classic taste that is fabulous eaten as is or used in one of your favorite recipes. Come by and see what else we have in store for you this spring!

Food Safety Tip

Buying food in bulk can be a money-saver. Remember, whatever quantity of food – safe handling is a must. Large packages of perishables like raw meat and poultry can be refrigerated for one to two days, but then the food should be cooked or put in the freezer. From a quality standpoint, it is recommended that frozen meat and poultry be consumed within three to six months.

Upcoming Events

Free DLM Reusable Bag for Earth Day!
As a demonstration of our commitment to the environment, we will be giving away a free DLM reusable bag on Earth Day, Wednesday, April 22, to all customers who spend more than $25 on a single order. Club DLM card must be presented at time of purchase.


DLM Chef Carrie Walters Participates in Fundraiser
Join Dayton Public Radio Classical 88.1 for a Wine Dinner, taking place on Sunday, May 3 from 5:30 – 8 p.m. at Rue Dumaine Restaurant in Centerville. The evening features a fabulous four-course dinner prepared by a quartet of local female chefs: Anne Kearney from Rue Dumaine, DLM School of Cooking instructor Jenn DiSanto from Easy Way Out, and Elizabeth Wiley from Meadowlark, and Carrie Walters from Dorothy Lane Market. Each course will be paired with wines from Cutting Edge Selections. Live entertainment will be provided by The Ballester Quartet. Space is limited, so call 937-223-9377 or visit www.dpr.org to make your reservation.


Special Wine Tasting
Local husband-and-wife wine enthusiasts Jim Cretcher and Judy Robinson have donated a three-liter bottle of 1983 Inglenook Charbono for sampling this Saturday, April 18, from Noon to 5 p.m. at the Washington Square Wine Shop. All proceeds from the samples will be donated to the education fund set up for the daughter of Todd Nikolai, former manager of the DLM Wine Shop at Oakwood for many years, who died last year at age 40. Please join us for some great wine and share in helping out a special friend’s family.

At our School of Cooking

School of Cooking: What’s There to Do?
Summer may seem like a long time away, but it will be here before you know it. How about a week-long cooking camp for your kids this summer? Our Kids in the Kitchen Camps sell out fast, so now’s the time to register before they get filled.

PETITE CHEF COOKING CAMP (Grades 1, 2, & 3)
Jun 15-19 or Jul 13-17
9 a.m. - Noon

JUNIOR CHEF COOKING CAMP (Grades 4, 5, & 6)
Jun 22-26 or Jul 20-24
9 a.m. - Noon

TEEN COOKING CAMP (Grades 7 and up)
Jul 6-10
9 a.m. - Noon

COOKING THROUGH HISTORY COOKING CAMP (Grades 1 – 6)
Jul 27 – 31
9 a.m. – Noon

For more information on each camp go to www.dorothylane.com

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