Dorothy Lane Market

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Corporate Chef

Community Involvement

Carrie Walters
Corporate Chef

carrie@dorothylane.com

Carrie Walters is the Corporate Chef for Dorothy Lane Market and is responsible for researching and developing new recipes, menus, and programs for several departments including Food Service, Meat and Seafood, Grocery, Specialty Cheese, and DLM private label items. Chef Carrie plays a key role in our annual Food and Wine Show and other special events for DLM.

As a food stylist, she has designed in-house food shots for the DLM website, DLM Fresh News and Market Report publications, in addition to television commercials and other multimedia venues. Carrie is an accomplished chef who has been the keynote speaker for many groups, ranging from ten to over 300 people.

One of our most popular instructors in the School of Cooking she teaches a variety of classes, always with her approachable demeanor, contagious enthusiasm, and interactive teaching style. A classically trained chef, Carrie earned her culinary degree in Seattle.

Community Involvement

Chef Carrie Walters and the Dorothy Lane Market School of Cooking are proud to be part of our active community. Some of our most memorable events included working with Centerville New Neighbors, Junior League of Dayton, Hospice of Dayton, City of Kettering, Kettering Lathrem Center, Homearama, Buckeye Trail Girl Scout Council, Ringing in the Holidays at Carrilion Park, Noon Optimists, and the American Heart Association.

WPDR Classical Radio Station Wine Dinner
On Sunday May 3 rd a 4 course wine dinner was held at Rue Dumaine featuring 4 prominent Dayton Area Women Chefs. Live music was beautifully played by the Ballaster family featuring 3 violins and a cello. Each Chef brought a long some of their sous chefs, as well as, food and wine experts to help the evening flow seamlessly into a beautiful well orchestrated event.

The Chefs featured were Anne Kearney of Rue Dumaine, Elizabeth Wiley of Meadowlark, Jenn De Santo from The Easy Way Out and Carrie Walters of Dorothy Lane Market.

Menu

Passed hors d’ oeuvres’

Cauliflower flan with chives and American caviar - Dorothy Lane Market

Crispy beef and basil spring rolls - Meadowlark

Seared tuna with wasabi aioli atop crispy wonton - Easy Way Out

Crab “boulette” with preserved lemon-caper relish - Rue Dumaine

Dinner Menu

A Quartet of Spanish Tapas including Balsamic Glazed Ribs and Calamari Romensco,

The Easy Way Out

Roast Salmon with Yogurt, Cilantro-Almond sauce, and Dal fried rice

Chef Elizabeth Wiley, Meadowlark Restaurant

Spring Herb Lamb, Wilted Pea Tendrils and Goat Cheese Gnocchi, Red Wine-Dijon Jus

Chef Anne Kearney, Rue Dumaine Restaurant

Pink Peppercorn Panna Cotta with Strawberries and Bittersweet Chocolate

Chef Carrie Walters, Dorothy Lane Market

6 DLM associates volunteered their time for a wonderful evening of fine food and wine.

Paula McKinney, Oakwood’s kitchen manager and Matt Gaines, WSQ Assistant Kitchen Manager plate the 4 th course at Rue Dumaine.

DLM’s Front of the House

Jerry Post (Assistant store director SPR) Todd Templin Wine director, Steve Issenmann SPR meat dept