| May 17, 2007
In Our Seafood Dept
 Featured Recipe of the Week: Sautéed Soft Shell Crabs
Soft shell crab season kicks off today, with soft shell crabs from the shores of Chesapeake Bay. DLM purchases the very freshest crabs - the goal is to have them from boat to dock within two hours! Only the most super-fresh, liveliest crabs are selected and "dressed" for shipment. Wet and iced, the crabs arrive at Dorothy Lane Market daily and then are rushed out to DLM customers to ensure peak freshness! The "dressed" primes, which are 4½ to 5 inches across the back, are already cleaned, which means the entire crab can be eaten. Read more here and try this tasty recipe for this seasonal delicacy.
 Honestly Better® Wild Alaska Copper River Salmon has Arrived at DLM! This run of the Chinook Salmon (the King Salmon) is one of the most sought-after fish for those who appreciate the best of the best. The reason for its prized flavor is its high Omega-3 oil content. The fish must build up such a large fat content in order to give them the energy to travel the long spawning journey up the Copper River. Fighting tidal currents through the sandbars of the delta, raging rivers from the mountain snow melt, and a never-ending line of bears dining at the salmon buffet, these fish deserve a break! So, plan on inviting one over for dinner. With the rich flavor this fish has, we recommend a little Vera Jane's Extra-Virgin Olive Oil, kosher or sea salt, and fresh dill as the only seasoning needed to grill or broil. This is one of the most regulated fisheries in the world, so the supply and price are market driven (In other words, we apologize for being out on certain days).
DLM Events
First Cookout of the Season!
We're firing up the grills as we head into summer. Our first cookout of the year is Chicken Kebabs this Saturday, May 19 from 11:30 a.m. to 6:30 p.m. DLM Air-Chilled, 100% Vegetarian-Fed Chicken and fresh produce are marinated in Jack's Grill Honey Ginger Teriyaki Sauce. Cost is $5.00, which includes a DLM Canadian Spring Water with Club DLM card.
 Lobstermania 2007!
Due to the shortage of lobsters, this year's Lobstermania was in jeopardy of being canceled. But we managed to finagle enough for our annual event. So go ahead and plan your dinner party for Saturday, May 26. As always, we can cook them for you at no extra charge.
In Our Bakery Dept
 New! Trans-Fat-Free Decorated Cakes
Treat your grad to only the very best with a moist and delicious decorated cake from DLM. Always beautiful, our cakes are now trans-fat-free in white, chocolate, marble, and yellow flavors with our famous white buttercream icing. Order your Honestly Better™ cake today! Please allow 24-hour notice.
 "14 Karat" Cake
Featured at the Springtime in Paris Pastry Show is our new individual "14 Karat" Cake. This Honestly Better™ moist cake is iced with cream cheese buttercream, with hints of pineapple, coconut, and vanilla bean. Finished with an orange-colored white chocolate, this dessert is guaranteed to please! $4.49 • save 50¢ with Club DLM card through Tuesday, May 22.
In Our Specialty Cheese Dept
The Cheese that Grills!
Halloumi is a sheep's milk cheese from Cyprus. It has a distinctive layered texture, similar to mozzarella, and a salty flavor. Fresh sliced halloumi is used in cooking, as it can be fried until brown without melting due to its higher-than-normal melting point, making it an excellent cheese for frying or grilling. Add to salads, or simply fry and serve with vegetables.
At Our School of Cooking
 The Chemistry of Food and Wine
There are few things more satisfying to the senses than the perfect marriage of wine and food. Whether you are looking for hedonistic gratification or simply an understanding of why food and wine taste so good together, this class will show you some basic chemical reactions that transpire when saliva breaks down food. The practical application will involve several small plates that are theoretically matched with two different wines, so you can taste how different components of wine and food react together. By the end of class you will understand that the best wine for that steak may be a WHITE wine! Register online at www.dorothylane.com or call 434-1294.
Matt Citriglia • Wednesday, May 23 •
6-9 p.m. • $65.00
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