Category Archives: Dorothy Lane Market

Add Veggies, Not More Carbs!


Local Produce in Basket

My college-aged daughter is a sometime vegetarian. That means in reality she just eats more carbs: cereal, baked goods, breads, pasta, lots of cheese, and, of course, pizza. She will eat some fish  and a tiny amount of some chicken. Behind closed doors, she is known to eat bacon and crispy sausage.

Do you have one of these types of eaters at home?

Sign them up for our teen cooking class called. “Hey Mom, I Want to be a Vegetarian.”  We hope to introduce them to some healthy legumes and grains to broaden their options,  and learn how to cook it for themselves! Register for this class, to be held on June 9 from 9 a.m. to 11:30 a.m., by visiting our Culinary Center registration page. 


The Summer Culinary Center Schedule is HOT!

chef_carrie_banner_672Join us this summer if you share our passion for food and the relaxed, unhurried mind-set that epitomizes the summer season. We believe that vibrant color equals vibrant flavor and our classes celebrate the fresh, local, colorful food of summer. The summer registration starts today, May 12, 2016, so grab your calendar and start planning!

There is something for everybody at the DLM Culinary Center. Make sure your kiddos are kept busy on break by enrolling them in our Petite, Junior, or Teen classes. We cover a wide range of topics like, ‘Hey Mom, I want to be a Vegetarian’ to ‘Around the World’. What fun!

Or, grab a partner and try one of our Couples’ Classes, like Summer Surf & Turf, or Family Nights where you get hands-on instruction for a variety of cuisine.

New to the Culinary Center this summer is local food blogger Karri Perry. A native of Cincinnati and author of the blog Blue Ribbon Kitchen, she’s joining us this for Margaritaville at the Culinary Center to teach us how to make her award-winning Margarita Key Lime Pie (pictured below). And, of course, we’ll enjoy margaritas as we bake our pies to take home.

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Cook Dinner for Mom This Weekend!

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Forget the busy restaurants and crowds and cook for Mom this Mother’s Day. You know  all she really wants is to spend time with family, and what a better way than around your dinner table?

We have gorgeous Prime beef available in fresh cut filet, rib eye, and NY strip steaks. They are so tender and juicy, all they really need is some sea salt and a couple grinds of black pepper.  So dust off that grill, set the table, and get cooking!

All the things that make Mother’s Day special are right here at DLM! Beautiful floral gifts, chocolates, pastries, artisan breads, and don’t forget to check out our huge selection of Rosé to make this Mother’s Day dinner one to remember.

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Calling all Campers!

chef_carrie_banner_672Brothers Shoot (Joe and Jack 03)

Summer is almost here, which means it’s time to start making all those fun plans: family vacations, cookouts, and camp. The Culinary Center has quite the schedule to keep kids and teens busy this summer, learning new kitchen skills and exploring a world of flavor. We have camps for our Petite Chefs (grades 1-3), Junior Chefs (grades 4-6), and Teens (ages 12 & up).  Here are a few of our favorites:

Fantasy Camp
Petite Chefs (grades 1–3)
June 13–June 17 • 9:30–11:30 a.m.
These fun, creative menus are inspired by themes such as: The Wild West, Blue Ribbon Fair Favorites, Dinosaurs, Pirates & Mermaids, and Star Wars!

Around the World
Junior Chefs (grades 4–6)
July 18–July 22 • 9:00–11:30 a.m.
We’ll travel around the culinary world celebrating foods from these diverse countries: France, China, Italy, and England. We’ll conclude the week with a Mystery Basket Day where our young chefs will use their cooking skills to create their very own dishes.

Santa Cruzin’
Teens (ages 12 & up)
Sherry Monaghan • Thursday, July 7
Take a 2½-hour fantasy vacation in this class while you tap into these easy, breezy recipes that will excite your taste buds with a variety of flavors. Tostada Omelette & Seabreeze Spuds; Green Thang Smoothie; Chill Out Turkey-Bacon-Avocado Wrap; Wiki Wiki Pineapple Burger; and Lemon Drop Cookies.

View our complete schedule of classes, for kids and adults, by visiting our Culinary Center or online.



National Grilled Cheese Day – Everyday!


This past Tuesday, April 12, was National Grilled Cheese Day – a holiday I think can (and should) be celebrate more than once a year. The cheesy-buttery-crispy combination of a well-made grilled cheese sandwich is hard to beat and provides near instantaneous satisfaction to the beholder.

This weeknight, comfort-food classic has received quite a few face lifts over the years,  and the Sandwich Station has a number of unique variations of their own. The next time you’re feeling a little cheesy, stop by and try one of our different grilled cheese variations (a new one for almost every day of the week!):

This week we’re featuring our Kimchi Grilled Cheese (save $1 through Tuesday, April 19). We add the classically smooth flavor of Barber’s 1833 Vintage Cheddar Cheddar with kimchi (a spicy fermented cabbage condiment) for a flavor combination that might sound a little weird but is unbelievably delicious.

The Mac Daddy is the ultimate indulgence—Cheddar cheese, a slab of our Encrusted Macaroni and Cheese, and DLM Uncured Bacon all sandwiched together and grilled to perfection.

Back by popular demand is our classic Croque Monsieur, a French-style grilled cheese with Gruyère, béchamel, and French ham. So rich and decadent, you might want to split it with a buddy.

You can’t go wrong with The BCT: DLM Uncured Bacon, Cheddar, and tomato.

Or try our best selling Crazy Ludwig slathered with our Jarlsberg Dip and Bavarian ham all piled on our rustic Farmhouse Bread. YUM!

If you’re really feeling the need, the need for cheese, try the Trifecta. Barber’s Cheddar, Emmenthal Swiss, and DLM Fresh Mozzarella stacked on buttered DLM Unbleached White Sandwich Bread for melt-in-your-mouth deliciousness.


Dinner Inspiration on the Run



When I am out of ideas for dinner and in a hurry, I simply stand at our salad bar waiting for inspiration. Fast dinner ideas like stir-fry, all sorts of pasta add-ins, taco or fajita bar, and many other options for side veggies or fruit salads can be found right here.  Dinner last night is a good example.

I grilled some chicken and the rest was supplied by our salad bar. I tossed some spinach and arugula with roasted beets, crumbled blue cheese, and toasted pecans with DLM’s Housemade Raspberry Vinaigrette. I also threw some broccoli and cauliflower florets in a high-heat oven and roasted them with a little olive oil and salt and pepper. Voila! Dinner.

The key here for dinner is the time saved on washing, peeling, & chopping all of the veggies and fruits! Plus you only have to buy the quantity you need no matter how small.

See you at the salad bar!



Just a Classic Lunch


Whether it’s bringing lunch to someone who is on the mend or serving a crowd of folks with varied tastes, I have the perfect answer on what to bring: DLM Old Fashioned Chicken Salad.

DLM is Dayton’s expert on all things chicken salad. We’ve been making fresh, from-scratch chicken salads every day in our kitchens for decades.   So, why is this particular salad one of my favorites to recommend and serve? One reason is that it has no onions or any other “weird” stuff in it like bell peppers  that is not child or grandma friendly. 

Another nostalgic reason is that I grew up eating this particular version at my favorite Windy City department store (cough-cough Marshall Field’s). It was on the menu in The Walnut Room stuffed into a croissant or served in a big scoop on a salad plate complete with canned peaches and a nest of fried shoestring potatoes

Grab this salad from our Deli and maybe some fresh fruit and croissants. Throw it together with a couple of your own touches and voila- a perfect lunch.

Come into DLM and get prepared for April and May with all of the parties, luncheons, graduations, and everything else in between with some help from DLM.


Au Gratin Update

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What’s not to like? Rich, cheesy sauce and tender potatoes baked up till bubbly and golden brown. It has been one of our best sellers for years. While I don’t like to change a good thing, a couple of the original ingredients in that dish were not “real” (aka. processed cheese food). I know that some folks like that creamy, orange type of look & taste, but it was a dish many of us here at DLM were not proud of.

So we gave an update to our classic Au Gratin Potatoes that I think you will love.

It still has a universal, classic taste but it’s now made with our Barber’s 1833 Vintage Reserve Cheddar – a cheese that we believe is simply the best cheddar available. Simple, real ingredients round out that dish with an easy-to-pronounce label filled with such wholesome ingredients like milk, butter, potatoes, and now a cheese we can brag about!

If you haven’t’ tried this best-selling dish in a while, ask us for a sample. Sometimes a little change is good for you!


Easter Traditions Made Easy and Fresh


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Whether you are cooking up a storm for the spring holiday or need help with the main course or a few of the sides, we are here to help. Our Heavenly Ham® can be the centerpiece of your celebration.  Along with made-from-scratch  Au Gratin Potatoes, Grilled Asparagus, or Orange-Glazed Carrots, we can help you round out your holiday table with great taste and no stress!

Having an Easter Brunch with family and friends? Don’t forget to pick up one of our quiches to go along with that Heavenly Ham®.  You might want to stop by our bakeries  and pick up some Hot Cross Buns, decorated Laura’s Cookies, or our delicious Carrot Cake for your favorite bunnies.


Food for Thought: Video With Heart

Every now and then, you come across a heartfelt video that makes you stop and think. It surprises you. We don’t do business with Masterfoods, an Australian-based food company, but we admire them for being smart enough to conduct this experiment of sorts and to share it in video form for all the world to see. It’s a great reminder of what’s really important.

What’s that, you may be wondering? Well, we’d like for you to watch it for yourself.