January 2005 Market Report [click for PDF]
Department Features - Recipes - Monthly Prizes

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Warm Your Day with DLM Homemade Soups

“Feed me, I pray thee, with that same red pottage; for I am faint” –Genesis

When was the last time you were faint with hunger and satisfied it with a warm bowl of “pottage” from Dorothy Lane Market? Was it a Tandoori Turkey & Rice, Mom’s Chicken Noodle, or hearty Potato Bacon from the Deli? A soothing bowl of clear-brothed French Onion Soup topped with our Bakery’s croutons? Or was it a Fisherman’s Stew or Tomato Basil Shrimp Bisque from the Seafood Department? Even though you carry them out in a paper cup, you would be hard-pressed to find an equal to our homemade soups. The reasons why are made clear when you walk through any of our store kitchens. There you see great ingredients, correct methods, and people who are passionate about good food. What it means to you is a quick, nutritious, and flavorful meal that you can look forward to any day of the week. Maybe like me, you eat them often when you want a quick, good lunch. I just polished off a bowl of a clear-brothed Cioppino, overflowing with tasty fish and hand-cut veggies, along with an Asiago Cheese Bagel from our Bakery. We’re spoiled.

You could say that we at DLM are fanatical about using good ingredients in our food, yet we don’t have to go outside our “box” to get them. That’s because we use the same exceptional ingredients you buy in our store. Yesterday I walked through the kitchen in Washington Square, and there was Andreas cleaning and peeling a huge mound of ripe tomatoes-on-the-vine he had gleaned from our Produce Department. He was making Tomato Bisque. Nearby a large vat of beef bones was slowly boiling to make stock. The bones, Andreas told me, are from the same DLM Natural Beef from Coleman that we sell in the Meat Department—naturally raised and free of added hormones and antibiotics. We also incorporate fresh herbs, flavorful cheeses, sea salt, fresh cream, and quality high-fat butter, depending on the soup. That’s not to mention our exclusive meats, including DLM Air-Chilled, Free-Range Chicken; DLM Uncured Bacon; as well as DLM Natural Beef. Could we buy cheap chicken to make our ingredient cost lower? Yes. Use MSG and industrial salt rather than sea salt? Easily. Save money with canned soup stocks and frozen vegetables? Sure. But we take no such shortcuts, and you can taste the difference quality ingredients make. Even the croutons we put out for you are made from DLM Artisan Baguettes, toasted with garlic and other herbs and Vera Jane’s Extra-Virgin Olive Oil from Tuscany.

Master Chef Auguste Escoffier, who published his massive treatise on cooking, Guide Culinaire, in 1903, is widely given credit for codifying and developing classic French cuisine. In his opening comments, he asserts, “Indeed, stock is everything in cooking…Without it, nothing can be done.” I believe that Monsieur Escoffier would approve of how we are making soup stocks from scratch, using the painstaking traditional methods. Remember those DLM Beef bones Andreas was boiling? To develop the deepest flavor of the stock, we boil the bones a full day and night. Here are a few other examples of how we use correct methods: When we make our Onion Soup, we sauté the onions in real butter before adding them to the consommé, thereby respecting the classical recipe. We hand-inspect, clean, and chop our vegetables fresh. We hand-pull our poultry to give the soup better texture and flavor. And we taste every batch for proper seasoning.

Ingredients are vital. Methods are important. Yet producing great food, be it a perfectly baked baguette, a handsomely trimmed Coleman Ribeye, or a flavorful bowl of our soup, would never happen without people who are passionate about food. Take Andreas for example. A native of Cyprus, he started cooking at age 15 in London, where he gained a basic knowledge of classical cooking along with learning English. More recently Andreas worked at several French restaurants in Chicago before joining us at DLM. He has a hand in the development of our soup recipes and works out of the kitchen at Washington Square. Andreas’ soups are a labor of love, and you can taste it. Ditto for the soups that Dave makes at Springboro and Mira makes at Oakwood.

I regularly hear compliments about our great soups (sold in the Deli and Seafood Departments) from both repeat and new customers. While everyone talks about their flavor, don’t forget that these soups are also a very healthy way to eat, and could help you to fend off some of the corpulence that may have crept onto the waistline over the past few months. Come in today, and let’s have a hot bowl of soup together.     

• Hot Deli Soups small–$2.99; large–$3.49
• Hot Seafood Soups small–$2.99; large–$3.49

Department Features

Every month, we feature select items in our stores and provide you with detailed descriptions. Many are new items and/or on sale!

• Grocery
• Beer & Wine
• Produce
• Healthy Living
• School of Cooking

GROCERY

Olive Oil at Its Peak Right Now!

Is olive oil a regular part of your diet? If it is, you likely already know how good it is for you: extra-virgin olive oil is brimming with monounsaturated fats and polyphenols (powerful antioxidants). And you know how its flavor can enhance so many other foods. If you’re like me, nary a day goes by without olive oil passing your palate somehow. So why bring up the subject now? In the northern hemispheres, olives are usually harvested and pressed anytime from October to January. Unlike most wines, most olive oils are at their peak when pressed. The bottles from the pressings of a few months ago are just now arriving here. The flavors are more intense, and these new oils will brighten most any winter meal. The ones we’ve tasted so far are scrumptious! Look for these and other recently harvested oils at DLM this month, including our own winter 2004 Vera Jane’s Extra-Virgin Olive Oil from Tuscany.

Tibvrtini Olio Novello Early Winter Harvest
We’re always excited to get in this “novello” every December. It hails from the Roman countryside, and is the yield of very old trees under the expert care of the Lolli family. The oil reflects this character with an herbaceous, peppery flavor. It’s also unfiltered, adding to its flavor and character. Great for classic bruschetta…simply rub a thick toasted slice of DLM Farmhouse Bread with a clove of garlic, sprinkle sea salt, drizzle generously with Tibvrtini. $23.99 save $2.00

Cappezana Early Winter Harvest
Another annual favorite of ours, this one is from farther north, in Tuscany. This year’s harvest is buttery and smooth, a bit more delicate than past years, with a little peppery kick. Enjoy this sophisticated oil drizzled over seafood and steamed veggies of all kinds. $23.99 save $2.00

Olio Verde by Gianfranco Becchina — Early Winter Harvest
Its simple name, “green oil,” belies one of the most complex and flavorful oils we’ve ever tasted. This unfiltered oil from Sicily is big and bold, with fruity and grassy flavors that will add tons of flavor to any dish you drizzle it on. Turn upside down a couple of times before using to mix in the unfiltered sediment. Try a teaspoon in a bowl of soup, drizzle on red meats, or just toss with fresh greens and a little sea salt. Meraviglioso! $23.99 save $2.00

BEER & WINE

January Wines

With the holidays past, most of us are working on our New Year’s Resolutions, and it seems that usually entails after-holiday diets and re-commitments to a healthy lifestyle. Wine is one of the healthiest beverages in the world. Besides its wonderful benefits to the heart muscle, wine is that natural beverage most people these days seem to be searching for…low-carb! Dry wine is very low-carb; the average glass of wine has 80 calories and 3 grams of carbohydrates. The USDA lists values of 0.8g to 1.8g, which are quite low. The following are three great dry wines, and two are certified organic to boot!

Frey 2003 Chardonnay
Grown in the Redwood Valley of Mendocino, this white wine is dry and toasty, with a lot of pear and apple fruit to it. Certified organic by the California Certified Organic Farmers and the USDA, you will find it quite tasty! $12.99

Frey Natural Red Table Wine
This non-vintage red wine is quite velvety, with lots of red berry and cherry fruit and a touch of oak in the finish. A blend of grapes, it is dry, but not overly tannic. $8.99

Todd Norman 2002 Merlot
If you have tried this DLM exclusive wine recently, you know why we are fans of it. This Napa Valley Merlot has gobs of bright cherry/berry fruit with hints of chocolate, spice, and oak, with a velvety, well-polished finish. A great everyday dinner wine! 750ml $13.99

PRODUCE

Fennel is Your Friend

Remember the scene in “Young Frankenstein” where Harold the blind man (Gene Hackman) reassures the monster (Peter Boyle) “Fire is good, fire is our friend”? Hackman then goes on to set the unsuspecting Boyle’s finger on fire, mistaking it for a cigar. The monster jumps out of his seat, knocks over some furniture, and heads out the door, as Harold pleads, “Wait! Where are you going? I was going to make espresso.”

You may not have the same fears as Frankenstein’s creature, but many of us do feel a little trepidation with unknown foods from the Produce department, such as those greens you see under the mister: Swiss chard, Brussels sprouts, beet tops, fennel and so on. We know we should eat them, that they are nutritional powerhouses, full of vitamins, phytonutrients, fiber—things supremely good for us. Yet we’ve never been properly introduced to all these greens, and figure they’re only for people who know how to cook.

But don’t let these unfamiliar vegetables intimidate you. While they may indeed be used by chefs in fancy-schmancy recipes, they are also very easy to prepare and enjoy in simple ways. Take fennel for example. Pictured at left, it’s a member of the carrot/parsley family and has celery-like stalks, with a bulb at the bottom and greenery at the top. Fresh fennel, also known as anise, has a refreshing flavor akin to black licorice, and can add a little jump to all kinds of dishes. For example, finely chop the green flower part and add it to mayonnaise and butter sauces, rub it on meats, or sprinkle it in spaghetti sauce to impart color and flavor. The stalk/bulb part of the plant is excellent with fish, especially red snapper, trout, or sea bass. Just roast the cleaned whole fish or filets for about 20 minutes on a bed of sliced fennel after sprinkling fish and fennel alike with sea salt, fresh ground pepper, extra-virgin olive oil, and a squeeze of fresh lemon. For softer fennel, pre-roast the fennel and oil together for 15 minutes (for an exact recipe, go to www.dorothylane.com). Serve with a crispy DLM baguette and a bottle of chilled Sancerre. Slices of fennel are also excellent tossed with apples and a creamy vinaigrette.

Those are just a couple of ways to enjoy fennel. You can easily find dozens more recipes, say on the Web, but maybe you don’t want to bother. Is there an even easier way to eat fennel? What about all the other mysterious veggies on the “green rack?” Is there one just fool-proof method you could use to prepare any one of them? Can you really enjoy eating these oft misunderstood and underappreciated veggies?

Here it is, then… the super simple, not-lighting-your-finger-on-fire method. All you need is a good sea salt (try Maldon Sea Salt from England for this), extra- virgin olive oil (such as our Vera Jane’s from Tuscany) and a steamer, and you can make any mystery veggie your new favorite food. Sea salt is a great flavor amplifier and tastes better than the industrial stuff. Extra-virgin olive oil adds flavor, mouthfeel, and healthy lipids to the equation. So what do you do? Pick out one of the vegetables mentioned above, clean it thoroughly, and sprinkle a half teaspoon of sea salt per pound of vegetable, then put in the steamer. If you don’t have a steamer, put about an inch of water in a pot, get it boiling, and add ingredients. Steam the veggie and salt for a few minutes, long enough to give the salt a chance to dissolve and until the vegetable is done to your liking. Remove, drizzle generously with oil, and serve. For an added twist, sprinkle blue or goat cheese crumbles, or grate some Parmigiano Reggiano. And yes, this simple method of steaming with sea salt and drizzling oil works just as well with better known vegetables such as broccoli, carrots, cauliflower, etc. Try it out on finicky family and friends, and I guarantee they won’t run out on you. They’ll be eating something healthy—and tasty. They may even stay for espresso.     

• Vera Jane’s Extra-Virgin Olive Oil 500 ml $10.99 save $1.00
• Maldon Sea Salt $4.29 save 46¢
• Fresh Fennel $2.59 lb save 40¢ lb

Why DLM is the Best Source for Fresh Fruits and Vegetables
An Interview with Produce Director José Manzano

What are the health benefits of eating fresh fruits and vegetables?
Besides tasting great, eating fruits and vegetables is a great way to reduce your risk of cancer, heart disease, stroke, and other illnesses. They are high in vitamins, nutrients, minerals, and fiber. Plus they are easy and quick to prepare on the road and right at home.

What are you recommending right now as the best new “thing” in produce?
In our Produce Departments, we carry the largest selection of certified organic fruits and vegetables in the area. Organics is the fastest-growing category in our business. Organic farmers use a variety of earth-friendly methods to grow healthful crops without relying on chemical pesticides or synthetic fertilizers. We work with local farmers that grow certified organic produce to add that great homegrown flavor to our department.

What if I don’t have the time or don’t want to prepare vegetables…how can I still eat healthfully?
Some vegetable don’t need any time to prepare. In our department you can get items like carrot sticks, celery sticks, broccoli or cauliflower florets, “grab-n-go” fruit, etc. Our Salad Bar has a great variety of ready-to-eat items.

What are some to the best-tasting fruits right now?
California seedless navel oranges are very good, as well as Spanish clementines. We carry premium sizes of clementines with higher levels of sweetness. We are waiting for other varieties of citrus to become available.

How do you ensure quality for customers who shop at DLM?
We work closely with our supplier to be sure we only carry products from reputable companies that meet quality, sanitation, and health standards consistent with those of Dorothy Lane Market.

How did you get started in the food business, and how long have you been involved with Produce at Dorothy Lane Market?
I started working here in 1962 as a bag boy. I have worked in various departments through the years. I must say my love and passion is in the Produce Department. I have been involved with produce for over 26 years now, going back to the ‘70s and ‘80s when I used to go to the produce market in Cincinnati to buy the produce as it was being unloaded from California, Florida, and other places.

HEALTHY LIVING

Digestion: A Key to Wellness

I heard on the radio the other day that studies show that the average American gains 5 to 7 pounds between Thanksgiving and New Year’s. Whew! That’s a lot of food! But you and I both know that it doesn’t take a scientific study to tell us we overeat during the holidays. Our stomachs spell that out loud and clear. Stomach aches, gas, bloating, heartburn, and constipation, you say? It may feel more like an intestinal apocalypse!

Digestive complaints are common, and not just during the holidays. Over-the-counter digestive aids are flying off the shelves and prescriptions for acid blockers have more than tripled over the last few years. Sure, we get temporary relief from these products, but if we don’t address the cause of the upset, it becomes a chronic problem. Because optimal digestion is crucial to disease prevention, it may be a good idea to review how it works.

The digestive system provides the body with the nutrients necessary to sustain the life of the cell. Its function, of course, is to break down food into small molecules that can cross plasma membranes, absorb these nutrient molecules, and eliminate nondigestible wastes. Digestion begins in the mouth, with salivary glands producing digestive enzymes. (Your mother was right when she told you to chew your food slowly and thoroughly!) The stomach prepares the food for the small intestine by producing more enzymes and hydrochloric acid, which breaks down the connective tissue of meat and activates gastric secretions. In the small intestine, enzyme reactions stimulate the functions of the pancreas, liver, and gallbladder, which contribute to the breakdown and utilization of sugars and fats. Nutrients are absorbed through the intestinal wall, and undigested material is transported to the large intestine to prepare for excretion.

Our digestive systems are extremely sensitive and there are numerous factors that can cause interference. Eating processed and refined foods, drinking carbonated beverages, consuming excessive amounts of coffee, eating too fast, and stress are probably the most common causes of digestive issues. So we reach for the Tums or Prilosec, hoping to shut off the mechanism that’s causing the disturbance. The problem with that approach is that we’re interrupting a natural, automatic process.

So, let’s take a look at how we can actually promote adequate digestion. Eating small, more frequent meals can minimize the digestive load. Eating foods in their whole, natural form, particularly fruits, vegetables, and grains, insures that we’re getting enzymes and fiber that aid digestion and elimination. Slow down, as digestion works more efficiently when we’re relaxed. Natural digestive aids can also be helpful. Enzyme supplements support our own enzyme production. The amino acid l-glutamine promotes tissue healing for an irritated digestive tract. Probiotics provide beneficial bacteria for waste elimination, and betaine hydrochloride supports healthy acid production (Many folks who experience chronic reflux or heartburn may actually be under-producing stomach acids rather than over-producing. For a simple “test”, squeeze half of a lemon into a half cup of water and sip slowly for about five minutes. If you feel better, you probably need more acid).

To learn more about digestive issues and their solutions, please join us as we welcome Dr. Decker Weiss on Thursday, January 13th from 7-9 p.m. at our Springboro location. Dr. Weiss is a Naturopathic physician who practices at the Arizona Heart Hospital. He travels internationally, training physicians in safer ways to use fewer prescriptions and give more vitality to their patients with natural medicines. Dr. Weiss holds positions on several scientific and research boards and is the first naturopathic physician to receive credentials as a fellow of the American Association of Cardiovascular and Pulmonary Rehabilitation.

The cost is $10.00 and each participant will receive a gift bag with a coupon to the Healthy Living department. Your stomach will thank you!

Register Online!

For more information, contact:
Joy Kemp (937) 748-6800 (Springboro)
Lori Kelch (937) 434-1294 (Washington Square)

SCHOOL OF COOKING

January Class List

Sushi Basics
You’ve tried it, you like it, and now you want to learn how to make it! Try your hand at making sushi in our hands-on class. This class was so popular last fall and spring, we’re repeating it for all of you that missed it. Sign up early, so you don’t miss out!

Bold, Beautiful Braising
Who can resist a rich and hearty fork-tender meal napped with a flavorful sauce that you only get from slow cooking? Our recipes are perfect for the do-ahead weekend cook.

All About: Pan Roasting
Our All About Classes are hands-on, 1½ hour classes focused on a basic cooking technique or method. From cooktop to oven, pan roasting is an essential cooking skill every good cook needs to know.

The Winter-Spring Schedule of Classes will be posted online and available at all stores on Wednesday, January 5.

Online registration begins at 10 a.m. Wednesday, January 12.

Check out the School of Cooking page to register, or for a complete list of all Winter/Spring Classes!

Club DLM card is required for all sale prices. Prices herein are valid through January 31, 2005. In the event of a typographical error, in-store prices will prevail. All sale items are limit five with Club DLM card.

Recipes

For a printable version of the recipes listed below, click here.

Feel no guilt and stick with your New Year’s resolution to eat right, even while enjoying a Super Bowl Party. Use these spreads as dips for crudités, crackers, or tortilla chips. The white bean is especially good on a whole wheat cracker. These spreads also make delicious sandwich fillings. (Both recipes are from the Tufts University Health & Nutrition Letter)

White Bean Spread

• 1 can cannellini beans (15- or 19-oz can), drained and rinsed
• 2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
• 2 Tbsp fresh lemon juice (from 1 lemon)
• 1/2 to 1 tsp minced fresh garlic
• Pinch of cayenne pepper
• Pinch of salt
• Freshly ground pepper, to taste
• 1/2 to 1 tsp chopped, fresh rosemary

Place first seven ingredients in a food processor; pulse into a chunky purée. Transfer to a medium bowl and stir in rosemary. Serve at room temperature. Makes about 1½ cups

Per 2 Tbsp serving: 57 calories; 41% calories from fat; 3g total fat; 0g saturated fat; 0mg cholesterol; 118mg sodium; 7g total carbohydrates; 2g protein

Black Bean Spread

• (1) 15-oz can black beans, drained and rinsed
• 2 Tbsp fresh lime juice (from 1 lime)
• 1 Tbsp Vera Jane’s Extra-Virgin Olive Oil
• 1/2 to 1 tsp minced fresh garlic
• 1 tsp ground cumin
• 1/4 tsp Tabasco sauce
• Pinch of salt
• Freshly ground pepper, to taste
• 2 Tbsp chopped fresh cilantro

Place first eight ingredients in a food processor; process until smooth. Transfer to a medium bowl and stir in cilantro. Makes about 1½ cups

Per 2 Tbsp serving: 42 calories; 32% calories from fat; 1g total fat; 0g saturated fat; 0mg cholesterol; 135mg sodium; 5g total carbohydrates; 2g protein

Cherry-Stuffed Chicken Breasts

• 3/4 cup Woodstock Farms dried cherries
• 1 cup boiling water
• 1/4 cup chopped onion
• 1 to 2 tsp chopped fresh sage
• 1/2 tsp sea salt
• 1/2 to 1 tsp chopped fresh thyme
• 4 boneless, skinless DLM chicken breasts, halved (about 1½ pounds)
  
• Marinade:
• 3 Tbsp Vera Jane’s Extra-Virgin Olive Oil
• 2 Tbsp Aunt Mary’s Italian White Wine Vinegar
• 1 tsp minced fresh garlic
• 1/2 tsp sea salt
• 1/2 tsp freshly ground pepper

Place cherries in boiling water for 10 minutes. Drain, pat dry, and coarsely chop. Combine cherries, onion, sage, salt, and thyme; mix well. Cut a pocket on the thicker side of each chicken breast. Stuff one-fourth of the cherry mixture into each pocket; close opening with toothpicks. Combine olive oil, vinegar, garlic, salt, and pepper; mix well. Marinate stuffed chicken breasts 30 minutes in the refrigerator. Cook chicken breasts in a grill pan or on a grill, brushing raw side once with marinade before turning, until chicken is fully cooked and juices run clear when sliced. Makes 4 servings

Per serving: 378 calories; 32% calories from fat; 13g total fat; 2g saturated fat; 99mg cholesterol; 687mg sodium; 22g total carbohydrates; 41g protein

DLM School of Cooking Favorite!
Roosters’ Famous Fire Crackers
Pepper-hot, crisp, crunchy, cheesy crackers that you can’t stop eating - perfect party food for the Super Bowl or a tailgate snack. Normally, you keep temperatures low when working with cheese so that it doesn’t separate, but in this case, the separation of the cheese makes the dish outstanding. Originally developed at Roosters, a gourmet take-out, cookware shop, and cooking school in Greensboro, North Carolina, food scientist and best-selling cookbook author Shirley Corriher shared this recipe with us.

• 1 sleeve Keebler’s Zesta Fat-Free Saltines
• 1 teaspoon Pueblo Rub or seasoning of choice
• Hot pepper flakes
• 10-oz log Cracker Barrel Extra Sharp Cheddar, grated

Arrange a rack in the center and preheat oven to 475°F. Spray a 10 x 15 jelly-roll pan (not shiny) with nonstick cooking spray, and arrange crackers (about 40) in rows so that crackers are touching each other. One sleeve fits almost perfectly in this size pan.

Sprinkle seasoning over crackers, then sprinkle with as many pepper flakes as you dare. About 5 flakes to a cracker is good. Finally, top evenly with grated cheese.

Bake for 1 minute only. Turn the oven off. Leave in the oven overnight. The hot oven melts and browns the cheese, producing an even coating of crisp brown cheese. The fat from the cheese soaks into the crackers and puffs them slightly. Leaving them in the oven dries them out well so that they are super crunchy. Break apart and eat or store. They keep well for several weeks sealed in an airtight tin. Makes 40 crackers

Note: We’ve found that the Cracker Barrel cheese gives the best results for this recipe.

DLM School of Cooking Favorite!
Maytag Blue Cheese Pistachio Cheesecake
This rich, flavorful, savory cheesecake from Pastry Chef George Geary is a hearty crowd-pleaser – perfect for your Super Bowl get-togethers.

• 8 oz unsalted butter, room temperature
• 1/2 cup chopped green onions, divided
• 8 oz cream cheese, softened
• 1/4 cup chopped fresh parsley, divided
• 1 lb Maytag blue cheese, crumbled, divided
• 1 cup toasted and chopped unsalted pistachios, divided
• 1/4 cup minced shallots, divided
• 1/4 cup Madeira wine
• 1/2 cup toasted and chopped pistachios for garnish
• 1/4 tsp white pepper

Line the bottom of an 8 or 9 x 3 cheesecake pan with parchment paper.

In the work bowl of a food processor fitted with a metal blade, blend the butter, cream cheese, ½ lb of the blue cheese, shallots, Madeira, and pepper. Pulse until smooth. Set aside. In the bottom of a lined cheesecake pan, place half of the remaining blue cheese, half the green onions, half the parsley, and half the pistachios. Top with half of the butter/cheese mixture, then layer with remaining blue cheese, green onions, parsley, and pistachios. Finish with the last layer of the butter-cheese mixture. Cover with plastic wrap and press gently to compact the layers. Chill for at least two hours or overnight prior to molding.

To un-mold, place a large plate over the top of the cheesecake and invert. Take the sides of the pan off, then the bottom. Peel the parchment paper off the cheesecake. Pack the sides with chopped pistachio nuts for garnish.

Tip: This cheesecake can be refrigerated in the pan for up to 2 weeks before serving. The blue cheese that is not creamed will crumble more uniformly if it is cold. The portion to be creamed should be at room temperature. Parsley must be very dry to chop finely. Makes 10 to 12 servings

Throughout the month of January, each time you use your Club DLM card you will be given a chance to win...

• Two Dozen Roses from our Floral Department
• Dinner for 4 at the Montgomery Inn (value $90.00)
• New! DLM Artisan Chocolates (Two 18-ct boxes)

One set of prizes will be awarded at each store location unless otherwise specified. No purchase necessary to enter.