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Seafood

Meet the DLM Family

  • Jack Gridley
  • VP of Meat & Seafood
  • Jack Gridley is a familiar, friendly face behind the meat counter. Jack has been a member of the DLM family for over 30 years. With a strong passion for great quality food, Jack has spearheaded many of our creative initiatives during his years at DLM. An avid outdoorsman, Jack enjoys hunting and fishing. He has traveled extensively – out West, where he has spent numerous weeks in a saddle on working cattle ranches; up north to Alaska, where he has worked on boats alongside salmon fishermen; and overseas to Italy, which is one of his very favorite parts of the world. Jack’s mission at DLM is to “help our customers be knowledgeable and successful in preparing products by offering the best quality natural meat and seafood available to our customers”.

Caviar

Fresh caviar should be kept refrigerated until serving. Unopened it will remain fresh for up to four weeks. Once the tin has been opened, the caviar should be served and eaten immediately. It is very important to never place caviar in the freezer.

When serving caviar, it is important to leave the caviar pure. Do not sprinkle with lemon. Garnishes like chopped egg, onion, and sour cream are unnecessary and are generally used to mask the flavor of inferior caviar. Serve caviar on its own or on warm blinis or lightly grilled toast points. Slip a small portion onto your tongue and gently breathe over it to appreciate its exquisite aroma. Then use your tongue to crush the grains against the roof of your mouth, savoring the unique flavor.

The proper utensils for caviar should be made of mother-of-pearl, horn, bone, or gold. Other metals will affect the delicate flavor of the caviar.

Very cold Russian vodka, preferably in iced shot glasses, as well as Brut French Champagne are the most appropriate beverages to serve with any caviar.

Meet the DLM Family
Jack Gridley
VP of Meat & Seafood
Jack Gridley is a familiar, friendly face behind the meat counter. Jack has been a member of the DLM family for over 30 years. With a strong passion for great quality food, Jack has spearheaded many of our creative initiatives during his years at DLM. An avid outdoorsman, Jack enjoys hunting and fishing. He has traveled extensively – out West, where he has spent numerous weeks in a saddle on working cattle ranches; up north to Alaska, where he has worked on boats alongside salmon fishermen; and overseas to Italy, which is one of his very favorite parts of the world. Jack’s mission at DLM is to “help our customers be knowledgeable and successful in preparing products by offering the best quality natural meat and seafood available to our customers”.