I am officially obsessed with a new gouda cheese made with both cow’s milk and coconut cream. We debuted it at the DLM Cheese show last week. Everyone who tried it really enjoyed it! Kokos is its name, and I think you will love it too!
First off, it’s not too sweet. It tastes like a full-flavor gouda but finishes with a rich flavor of coconut. Next time you are in, make sure you ask to taste it! Our top cheesemongers just happen to be 3 beautiful and strong women who are well versed in everything cheese. They can help you find the cheese of your dreams! Look for Maritza at Springboro, Maureen at Oakwood, or the lovely Erika at our Washington Square Store.
I had fun playing around in the test kitchen creating a new hor’s d oeuvres for our annual Food and Wine show using this cheese, and I can’t wait for you to taste it! BTW Did you buy your tickets yet? We are almost sold out, but still have some left- Don’t delay!
This past weekend, I got to hang out and cook with 7 incredible local Chefs, their Sous Chefs, Bartenders, and Servers! The lovely Peggy and Megan from DLM’s Culinary Center and Kitchen joined me in preparing and serving a stunning 7 course meal for 160 people dining outside at Glen Helen Nature Preserves. DLM provided the cheese course which was served before the dessert course. Next year, be sure to come join us for an al fresco dinner!
View a behind-the-scenes look of the dedication and work that went into serving 160 people.
Since every great meal begins with some chopping, mincing, slicing or dicing, there’s no way around learning the basic, yet essential knifes skills. Join us in the DLM Culinary Center on Thursday, September 20 for a hands-on learning experience you’ll use the rest of your life!
DLM’s Knife Skills Class is as popular as ever and a Culinary Center customer favorite. Whether you are just getting started in the kitchen or want to become more efficient, this class is well worth your time and money! We start and end the class mastering the onion and in-between you’ll learn the classic cuts while breaking down common fruits and vegetables used in everyday cooking. Register in person or online at www.dorothylane.com/cooking Chop, chop!
Don’t worry! We’ve got you covered with DLM’s Lunchbox. This cute and recyclable lunchbox will fit right in to the kid’s backpack, sports duffle, or even your briefcase!
We fill our lunchbox with smart choices that will not only make mom happy, but the kids as well. Each box has a freshly made sandwich with our DLM Unbleached White Sandwich Bread or Classic 10-Grain, but sized slightly smaller than our overstuffed Famous Deli Sandwiches. We have three to choose from: Ham and Cheddar, Turkey and Cheddar, or the classic PB & J using DLM Oregon Strawberry Preserves. Nestled alongside is a crisp Red Delicious Apple, string cheese, Goldfish Whole Grain Crackers, and a box of raisins.
Next time you or your family is in need of a healthy alternative for lunch on the run, come in and grab a couple of our Lunchboxes. They are packed and ready to go when you are!
While I have been watching the Rio Olympics my family, I have been indulging in the best snack—Brazi Bites Brazilian Cheese Bread (Pão de Queijo). I like to think of them as a Brazilian version of a French gourgères.
We carry them on our freezer cases and in 20 minutes you have a cheesy, slightly chewy nosh that you simply can’t stop eating! Made with tapioca flour, they are both gluten free and made with non-GMO ingredients. You can even serve them “American style” with a side of DLM Original Marinara sauce for dipping!
Go Team USA!
It’s officially Hatch Chile season here, and we couldn’t be more excited. The smell is incredible, but the taste of a roasted Hath Chile is even better.
What’s the big deal, you ask? First off, the season is really short – only a couple of weeks. Folks wait in line for hours in New Mexico to buy up enough to last in their freezer all year. Secondly, and most importantly, it is the taste of these chiles. They are a perfect balance of both flavor and heat. Hatch Chilies are green and slender and look a little similar to an Anaheim. They are named after the town of Hatch, New Mexico, and its environs where they are grown. The roasting of the chiles is an important step because the outside skins are tough. The roasting blisters the skin insuring it can be scraped off.
DLM sells them in quart containers that are recipe ready or perfect to pop in your freezer to enjoy later. Come by, say hi, and watch us roast them this weekend!
Here are some ideas for ramping up some flavor using Hatch Chiles:
• Lay a slab on a cheeseburger
• Chop ‘em up and add to macaroni and cheese
• Use to jazz up plain rice
• Bake into your favorite cornbread or corn pudding recipe
• Bake into chocolate cookies
• Makes an excellent addition to a grilled cheese sandwich
• Purée into pesto
• Scramble some along with our organic eggs
- Chef Carrie Walters
DLM Culinary Director
When the afternoon hits and I start to lose concentration, I feel like there are only two choices: take a nap or drink some caffeine. For me taking a nap is never really an option-especially at work! Instead, I head to the DLM Coffee Bar in search of the perfect pick-me-upper.
This summer my go-to drink is our version of Vietnamese iced coffee. We call it The Big Easy. The DLM Coffee Bar cold brews coffee and chicory root together which adds a distinctive floral/slightly winey flavor profile. Then it is sweetened it up just like they do in Southeast Asia with a little bit of sweetened condensed milk, then it’s poured over ice. It’s cold, refreshing, and tropically sweet. So not only do you get a lift from the caffeine, but the sugar helps to shake off the afternoon haze so you can get back on track and focused.
This summer, there’s an added bonus: Half Price Frappé Hour at the Coffee Bars! Every day this summer, from 3 to 5 p.m., receive any cold or iced beverage for half off. So when the heat and the humidity starts to make you feel a little wilted, come by and try our Big Easy for half the price.
Cara Mangini was one of the first ‘vegetable butchers’ at Eataly in New York City. (Fun fact- she married a Jeni’s Ice Cream guy and he convinced her to move to Columbus, Ohio!) She is now the owner and executive chef of Little Eater, a produce-inspired restaurant, and Little Eater Produce and Provisions, selling local and artisan foods in Columbus at the North Market.
She will teach us some of her butchery secrets, plus show us how to cook some of her favorite recipes from her bestselling cookbook The Vegetable Butcher.
Some seats are still available, so register online to save your spot at this fun class!
My newest summer obsession is a seasonal flavor of Jeni’s Ice Cream – Atlantic Beach Pie. I had never heard of this pie, so at first I wasn’t prone to spend almost $10 on a new flavor! I already have such a hard time deciding which one of her amazing flavors I am willing to commit to standing in front of the ice cream freezer doors here at DLM. But this combo of tart citrus, sweet cream, and saltine crackers has been buzzing around the summer issues of Food & Wine and Bon Appétit, so I figured I’d give it a try. My only regret is that it took me so long!
On Jeni’s website she describes this flavor as “Sweet cream layered with tart lemon pudding and saltine gravel – based on the classic Southern pie.” My goodness—what’s not to like, especially in the summer? The salty soda crackers are found in clumps that still manage to be dry and crunchy, swirled into lightly sweetened cream with tart ribbons of thick lemon deliciousness.
Dining out? Here in Dayton, my good friend Wiley (chef and owner of Meadowlark & Wheatpenny) already has her version on the menu. Baked from scratch complete with a saltine crust, you should order this dessert the next time you are out. Perfectly balanced, it’s a great, flavorful way to end a summer meal!