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

For past issues of the Market Report, visit our Market Report Archive!

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

“Spring is the Air” at the
DLM Produce Department

Spring is in the air, and as Produce Manager at the Oakwood store, I see lots of exciting things happening at Dorothy Lane Market! Seasonal changes come at a fast pace this month. Berries are the first exciting category to hit for spring. Berries speak to you; they say “spring is here, and summer’s on the way.” Berries are getting to us fresher because they are now being grown in the northern hemisphere, so travel time is reduced. You should see California berries from our favorite grower, Driscoll’s, this month. My mentor, Produce Director José Manzano, knows the top people at Driscoll’s, and has toured their fields and facilities in California on several occasions. Strawberries, raspberries, blueberries, and blackberries will all be getting sweeter this time of year. Strawberries are my favorite. I like to dip them in chocolate, as do my kids Josh and Sarah, 1 and 2 years old. Also, look for us to carry plenty of organic berries this month at DLM.

Speaking of organics…our friends at local organic grower Orion Organics expect record crops this year. Jon Paul Rion is the founder and owner of Orion Organics, with fields in nearby Clark County. Jon Paul shops here at the Oakwood DLM, and he is very passionate about organic, healthy produce. I was talking to Jon Paul recently, and he told me they are planting over four million seeds in their fertile soil in Clark County! Thanks to our friendship with Jon Paul, we will have a steady stream of homegrown organics through the summer. Keep your eyes open for Orion Organics produce, such as Swiss chard, beets, lettuces, tomatoes, and more appearing later this spring. Jon Paul’s enthusiasm is contagious. He gets me excited about produce every time I see him.

Another category I’m excited about is melons. Honeydew is on the horizon, as well as cantaloupe from Mexico. Mexican produce has gotten a bad rap in the past, yet it has to meet very high standards set by the USDA to even enter our country. I think Mexican quality is excellent, meeting and sometimes exceeding that of our domestic product. To pick out a good honeydew, look for a yellow color and softness at the stem end. A very bright yellow spot means a lot of residual sugar, for a sweeter melon. I like to wrap it with Prosciutto di Parma from our Deli. With a cantaloupe, look for yellowish color between the webbing, and a little give on the stem end. Using smell in choosing a melon can be deceiving, especially if the melon has just come out of refrigeration, because a cold melon will not give off very much scent. It’s better to go by color and feel.

At DLM, we’re proud to give you great produce. We often get deliveries seven days a week from our supplier, Caito Foods, one of the most well-respected produce distributors in the country. Not only do they share our high standards, they have the cleanest facilities I’ve ever seen. José has made surprise visits to Caito and always finds them in top condition. Here’s just one example of our high standards: We carry 24 size celery rather than the 30 size you see at most places. “24” means the box has 24 stalks, and “30” means you can fit 30 in the same box, therefore 24 is bigger. A 24 grows longer, and develops more flavor since it’s in the ground longer. We often carry larger sizes of fruits and vegetables. Flavor is the number one measure we use for quality. And we search for those items such as the Golden Rose Apples we had this past winter, the Prima TasteMark tree-ripened peaches coming later this spring, and of course Driscoll’s berries.

I really enjoy working with fresh produce. When you go home at the end of the day, you know you’ve done something good, helping people to eat healthy and live healthy. People who eat fresh produce are healthier people. Stop by and see us in the DLM Produce Department, and we’ll show you what’s healthy and tasty that day, and help you build a good foundation for a nutritious diet.

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!

• Beer & Wine
• Meat & Seafood
• Healthy Living
• School of Cooking
• In Other News

BEER & WINE

Champagne—The Perfect Wine for Spring

We think of springtime as such a celebratory time, with the surge of graduations, weddings, and the ensuing anniversaries, and as with most celebrations in America, we think of sparkling wine. We at DLM, however, think of sparkling wine and its most famous rendition, Champagne, as not just the perfect celebratory beverage, but rather as the perfect all-purpose, everyday wine! We say this because nothing pairs as easily with food as sparkling wine, and indeed the effervescence of the wine acts to cleanse the palate and invite you to enjoy more of what you are eating.

Speaking of Champagne, are you aware that Champagne is a grape-growing region in the Marne Valley of France? Look at a map, and you will see it in the northeastern part of the country. It is here that sparkling wine is made according to very strict rules. Only after tedious production methods is the label allowed to bear the word “Champagne.” California, too, produces some world-class sparklers, as do a host of other wine-producing countries. While following the guidelines set by the French, the California producers tend to have a little more fruit to their flavor.

So during this time of celebration, try a bit of “bubbly” with dinner and see what amazing effects these great wines have on your palate!

Egly-Ouriet Brut Tradition
Wow, this is easily one of my favorite Champagnes! The fruit dynamic is amazing, it is white wine in your glass, but the berries just exude from the perfume, as it is a Pinot-dominated wine! $39.99

Laurent-Perrier Brut
Simply put, this is one of the most fantastic Champagnes for the money that we have tasted in some time! A very old company, Laurent-Perrier produces a non-vintage brut that is a delicate blend of Chardonnay, Pinot Noir, and Pinot Meunier that is aged for 3½ years! It is vibrant, dry, and full of citrus fruit, with a touch of the classic “bread dough” nose. Perfect paired with smoked salmon, Thai food, or simply as an aperitif. $39.99

Duval-Leroy Brut Champagne Paris Label
A beautiful bottle for a mouth-watering wine! The well-known artist Leroy Neiman sketched the scene on the bottle on a napkin while visiting Paris. This Champagne is a harmonious balance of toast and candied berry flavors, with creamy texture and mineral aftertaste. $37.99

Gosset-Brabant Brut Tradition
The family-owned, estate-bottling Gosset-Brabant winery in the famous town of Ay creates a Pinot Noir-dominated cuvée that reflects its unique microclimate. It is, quite frankly, as complex and expressive a non-vintage Champagne as we know (for those concerned with what they drink rather than with what they are seen drinking). $35.99

Jean Milan Brut à Oger
This is great Champagne. Its posh style invites you in with bright fruit flavors and buttery, creamy accents that build on the palate and linger on the finish. Pair with fresh oysters! $42.99

Jean Vesselle “Oeil de Perdrix’’
“Oeil-de-what?” It means “eye of the partridge.” The winemaker thought of the beautiful eyes of this bird when she cast her gaze upon the juice. Delicate, light salmon color with a balanced cherry-almond fruit. $32.99

Gloria Ferrer Blanc de Noirs
This is a wonderful property from Sonoma, California, and we thoroughly enjoy a glass of it when viewing the vistas from the winery’s patio upon returning to wine country! Rich in bright strawberry, raspberry, and black cherry flavors; a nice touch of spice; and a warm, mouth-filling finish that lingers on the palate. $19.99

Gloria Ferrer Sonoma Brut
This is a delightfully refreshing sparkling wine from California. Ripe fruits with a delicate yet gripping mouthfeel make it a perfect food companion. It made Wine Spectator’s Top 100! $19.99

MEAT & SEAFOOD

Evolution of Grilling…According to Jack

Back in the prehistoric days preparing the protein was easy. All you had to do was hunt it down, kill it, drag it home, and eat it. Then, prehistoric woman discovered fire, and from that moment on, man was destined to be “the keeper of the flame,” and outdoor cooking was born. The modern grill has evolved outdoor cooking quite a bit beyond the open flame approach, but the basic principles remain the same. Guys — fire is your friend — but respect it! Keep your grill in a cleared area, away from the house and sheltered from the wind. This will give you a more even cooking temperature and eliminate the chance of secondary fires. Use a set of long-handled tongs and a spatula to keep from burning yourself. And I always recommend a beverage of choice in the other hand to achieve balance and for the false sense of security it gives you in the way of fire protection.

Preheat your grill in advance and hold the palm of your hand 5-6 inches over the top of the coals or flame. If you can only stand it for a few seconds, you have a hot fire. Use the high heat to prevent your meat and seafood from sticking to the grill. Put it on and wait, letting a nice crust form to sear in the flavor and juices. Some men have not evolved from those prehistoric days, still possessing the desire to stick, poke, jab, and cut the meat while flipping it numerous times on the grill. Don’t do it, guys! This dries the meat out by releasing the natural juices through the holes you are putting in the meat, and you are cooling and heating the meat repeatedly by flipping. Flip only once during the cooking process, with a good set of tongs or a spatula.

When possible, grill your chicken and seafood with the skin on. This helps retain the natural juices for added flavor. Try using one of our rubs for chicken, pork, beef, and seafood. Just sprinkle a little on all sides and rub it into the meat. Have patience and allow the meat to cook, drawing the seasoning into the meat. If you are grilling with any of the Jack’s Grill Sauces, wait till the last few minutes of cooking to apply, to prevent over-browning or burning of the sauce. Always use a clean plate to transport the grilled meat to the table. Never place cooked product on the same plate that you used to carry raw meat to the grill. When finished grilling, take a minute and clean the grill top. Every man should own a good grill brush with metal bristles, and a minute of effort here will keep your equipment clean for the next outdoor feast. So go ahead – evolve! And enjoy being keeper of the flame.

• 50¢ off any Jack’s Grill Sauce or Rub

Alaska’s Harvest — Go Wild This Summer

The Wild Alaska Salmon spawning runs are underway! We look for runs from the Taku and Stikine rivers to start the first week of May. These two rivers have not been fished in 30 years because of over-fishing in the ‘70s. Next up will be the mighty Copper River run. Dorothy Lane Market will be bringing you the best of this great natural resource, as we follow the harvest from one area to the next. We have teamed up with fisherman from these areas who take the time to care for the fish properly. These new measures taken aboard the harvest boats greatly improve the quality of the fish. Follow the wild salmon runs as we present fish from the Copper River, Sedovia Point on the Cook Inlet, Good News Bay, Yukon River, and Castle Cape, marking the entrance to Chignik Bay. Enjoy and celebrate this great fish, because you won’t have another chance till next year!

Lobstermania!

May is the month to get your “Maine squeeze.” Yes, grab your pots, because Saturday, May 28, 9 a.m. will begin the 2005 Maine Lobstermania Celebration at DLM. Maine lobster, truly the world’s ultimate white meat, comes from the cold waters of the North Atlantic to Dorothy Lane for this event. Get in line early, cause when they’re gone – they’re gone! Limit 10 per person with Club DLM card.

HEALTHY LIVING

Hypnotherapy: A Tool Toward Wellness

The other day I was talking to my friend Bill Demoray about his upcoming presentation on Hypnotherapy, the last of our 2005 DLM Professional Series. I was telling him about two specific experiences that I’ve had with hypnosis. The first was years ago when I was in college and attended, as an observer, a “show” for purely entertainment purposes. The hypnotist (clearly NOT a hypnotherapist) seemed to plant suggestions in the minds of the participants that, on the count of three, they would bark like a dog or cluck like a chicken. And they did. It was funny at the time, but as I told Bill the story, he was visibly cringing and shaking his head. For despite the fact that hypnotherapy has been used successfully for generations and is one of the most scientifically endorsed complementary therapies, it still suffers from a tarnished reputation due to the continuing tradition of using hypnosis on the stage for its entertainment value.

The roots of hypnotherapy were planted over 200 years ago, by an Austrian named Anton Mesmer, whose goal was to harness mental energies to effect cures. He found that as the body and the mind were calmed and relaxed simultaneously, the mind would “open up” and become more attuned to the physical, mental, and emotional state of the individual. After his death, Mesmer’s theories and techniques were refined by Dr. James Braid, who emphatically determined that “hypnotized subjects could not be made to act against their will”. After hypnosis was introduced to the medical community, it was largely used for anesthesia during surgery.

By the 1950’s, the American Medical Association approved hypnotherapy as a useful tool in medicine. It is one of the few complementary therapies taught in conventional medical schools, and is widely considered to be a valuable method of encouraging healing and altering behavior. It can be used to improve physical and mental health at all levels.

During my conversation with Bill, he explained hypnotherapy as a method to allow the subconscious mind to explore and redirect thoughts, memories, and feelings; to logically take another look and initiate changes. Using a computer as an analogy, he said “It’s like adding data to the hard drive, but whether it plays back depends entirely upon you.” When asked about the types of issues presented by his clients, Bill said that 90% of his referrals are from physicians, cardiologists, and psychiatrists who recognize the power of the mind in healing, and view hypnotherapy as an important adjunct to conventional medicine. My assumption was that smoking cessation and weight loss would be the most common reason for one to use hypnotherapy, and many of his clients deal with those issues. But Bill also sees folks, including children, for a variety of situations such as stress, anxieties, pain, or those wanting to make even simple behavioral changes. His goal is to help people take charge of their life through “balanced and comfortable mental and physical health”.

Oh, by the way, my other experience with hypnosis was a far cry from the first. I sought out hypnotherapy about 15 years ago for control of pain and inflammation when I injured both shoulders while working out. The certified hypnotherapist taught me relaxation and visualization techniques I still use to this day. (And I’ve never clucked like a chicken!)

To learn more about hypnotherapy and its role in healing, please join us as we welcome Bill Demoray to the community room at our Springboro location on Tuesday, May 10, from 7 – 9 pm. Bill is a board-certified hypnotherapist and a member of the National Board of Hypnosis Education and Certification. With over 12 years of experience, he incorporates imagery and a variety of techniques to safely treat a wide range of wellness concerns.

Registration is required as seating is limited. The cost is $10.00 and each participant will receive a gift bag of product samples and a coupon to the Healthy Living Department.

Register Online!

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

Eat Real Food (Part 1)

The Dietary Guidelines for Americans, first published in 1980, provides science-based advice to promote health and to reduce risk for chronic diseases through diet and physical activity. The process to create the Dietary Guidelines is a joint effort of the U.S. Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA). The Dietary Guidelines are reviewed, updated if necessary, and published every 5 years.
The 2005 Dietary Guidelines, released in January, recommend that we consume at least 50% of our grain servings from whole grains, with a minimum of three whole grain servings per day. Whole grains are an important source of fiber and other nutrients. At DLM there are a variety of whole grain choices, and we are continually adding to the selection. Try our 100% Whole Grain Artisan Bread in the Bakery. The Four Cheese Bake with Whole Wheat Pasta in Gourmet TakeAway and the Whole Wheat Pasta Mediterranean Salad in the Deli are delicious whole grain choices.

SCHOOL OF COOKING

May Class List

$10.00 Italian Wines & Party Appetizers
Todd Templin’s favorite $10.00 Italian wines are paired with Dottie Overman’s favorite party appetizers.

Sauce Workshop #3
Flavorful sauces based on the fundamentals of classic French sauces, along with variations of modern sauces that are simple, easy, and quick to prepare.

Cinco de Mayo!
Cinco de Mayo is a salute to Mexican culture – food and beverage, music and customs unique to Mexico. To celebrate we’ll take a culinary journey south of the border. For Petite Chefs in grades 1 to 3.

Asian Wraps 7

Asian Noodle Bowls
Added Session! Seats available!

Open House Party
Specializing in American contemporary cuisine with a California flair, Chef Tim McGrath is the author of Great Tastes For All Seasons and proprietor of The Cook’s Gathering in Long Beach, offering catering services, restaurant consulting, and culinary instruction. A very popular visiting chef at DLM, his classes are a combination of rich culinary teaching and catering skills, coupled with a passion for creating his own original recipes. Tim’s exquisite menu features party hors d’oeuvres, perfect for entertaining.

Elegant Spring Picnic
Robin Davis, Food Editor for The Columbus Dispatch, returns to DLM to teach another outstanding class. Perfect with a bottle of wine or two for an elegant spring picnic in the park, these recipes are sure to please! A former editor for Bon Appétit magazine, Robin will share lots of tips on packing and carrying the basket to the picnic site, along with elegant and easy serving suggestions to make your picnic perfect. Capture the passion of spring with these inviting selections!

Check out the School of Cooking page to register, or for a complete list of all Spring/Summer 2005 Classes!

IN OTHER NEWS

DLM Opens a Web Store

My sister left Dayton about 23 years ago, and every time she returns for a visit, she eats at a couple of her favorite restaurants and shops at Dorothy Lane Market. She sorely misses these Dayton landmarks, so much so that when I go to Denver to visit, I take her some of the things she misses, like Killer Brownie® brownies. There are some things she just can’t seem to live without. So when I asked her to let me ship her a loaf of some of our artisan bread as an experiment for our new Mail Order Department, she answered me excitedly, “Sure, send me anything you want!” So in the mail went a loaf of our Asiago Cheese Bread and our Farmhouse Bread. Two days later, I got an excited call from her, exclaiming that she got the bread and it was delicious! It held up wonderfully, and after she refreshed it by tossing it in the oven, she and her dinner guests would enjoy that evening what she didn’t gobble up as we spoke.

Maybe you know someone in a similar situation: a family member, friend, or neighbor who has moved away and misses Dorothy Lane Market. Well, I have great news: the new DLM Mail Order Department online catalog will feature many delicious items that you can ship to friends or family, or even to your own front door! By visiting us at www.dlmmailorder.com you can choose from hundreds of items, such as our artisan breads, extra-virgin olive oils, balsamic vinegars, domestic and foreign cheeses, tasty olives, unique salts and seasonings, fruity preserves, luscious chocolates, and even kitchen essentials, just to name a few. We’ve made the site easy to navigate, yet should you choose to, you can call us at our toll free number as well.

We are very excited about this new venture, and we hope that soon everyone will be shopping at Dorothy Lane Market – online! Remember: www.dlmmailorder.com or call toll free at 866-748-1391. I hope to hear from you soon!

Club DLM card is required for all sale prices. Prices herein are valid through May 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.

Whole Grain Buttermilk Pancakes
Start the day off right with these delicious and satisfying pancakes. Adapted from Bon Appétit, September 2000

• 1 cup whole wheat flour
• 2 cups buttermilk
• 1/3 cup quick-cooking oats
• 2 large eggs
• 1/3 cup whole grain yellow cornmeal
• 2 Tbsp butter, melted
• 1/3 cup wheat germ
• 2 Tbsp honey
• 2 tsp baking powder
• Cooking Spray
• ¼ tsp baking soda
• Pure Maple Syrup
• ¼ tsp salt

Mix first 7 ingredients in a medium bowl to blend. Whisk buttermilk, eggs, butter, and honey in a large bowl. Add dry ingredients; mix just until blended. Heat griddle or heavy large skillet over medium heat. Spray surface with cooking spray. Working in batches, drop ¼ cup batter onto griddle for each pancake. Cook until brown, about 3 minutes per side. Serve warm with maple syrup. (Variation: Add a cup of fresh blueberries or chopped toasted pecans to the batter.) Makes 18-20 3-inch pancakes

Per pancake: 80 calories (28% calories from fat) 3g total fat; 1g saturated fat; 27mg cholesterol; 145mg sodium; 12g total carbohydrates; 3g protein

Southwest Quinoa
If you haven’t tried quinoa (keen-wa) before now, this is the recipe to introduce your taste buds to this delicious whole grain. There are more than 5 grams of fiber per serving!

• 1½ cups quinoa
• 1/3 cup lime juice (from 1 large lime)
• 1 tsp sea salt
• 1½ tsp ground cumin
• 1/3 cup Vera Jane’s Extra-Virgin Olive Oil
  
• 15-oz can black beans, drained and rinsed
• 10-oz bag frozen corn, thawed
• 1 bunch green onions, sliced
• 1 medium red bell pepper, finely chopped
• 1 jalapeño pepper, seeded and finely minced
• 1/3 cup chopped cilantro
• Sea salt
• Freshly cracked black pepper

Place quinoa in a medium saucepan with 3 cups water. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes. Remove from heat and let set, covered, for 10 minutes. Transfer quinoa to a large bowl and cool.

Meanwhile, prepare dressing by combining lime juice, salt, and cumin. Slowly whisk in olive oil.

To the bowl of quinoa add beans, corn, green onions, bell pepper, jalapeño, and cilantro. Drizzle dressing over salad and toss well. Season to taste with salt and pepper. Makes 8-10 side-dish servings

Per serving: 256 calories (35% calories from fat); 10g total fat; 1g saturated fat; 0mg cholesterol; 271mg sodium; 35g total carbohydrates; 8g protein

Serving suggestion for a vegetarian main course: Double the dressing. Serve salad on a bed of mâche and top with sliced avocado. Drizzle with additional dressing. Makes 4 to 6 servings

DLM School of Cooking Favorite!
Lemon Burst Shrimp with Caviar
This festive and elegant hors d’oeuvre can be served before a dinner party or as a mainstay for a cocktail buffet. Make a lot, as these go fast at a party! From Shirley Corriher, author of Cookwise.

• 2 medium shallots, peeled and halved
• 8 ounce package cream cheese, softened
• ½ tsp salt
• 24 large shrimp (size 21-25), cooked, peeled, and de-veined
• 1-2 large round seedless cucumbers
• 1 thin-skinned lemon
• 6-8 tsp red or black caviar, well-chilled

With the steel knife in the food processor work bowl, turn processor on and drop shallots down the feed tube onto the spinning blade to mince. Add cream cheese and salt, and process to blend.

Use shrimp whole if desired, or slice each shrimp in half horizontally so that each half still looks like a shrimp. Slice cucumber into ¼-inch slices (peel on). Cut 2 medium slices from center of lemon (peel on). Cut each lemon slice into quarters, and then cut each quarter into 3 small wedges.

Generously spread each cucumber slice with the cream cheese-shallot mixture. Place a shrimp or shrimp half, cut side down, on each spread cucumber. Stand the small lemon wedge, peel up, in a curl of the shrimp. Chill. Just before serving, spoon about ¼ tsp of well-chilled caviar inside the curl of shrimp at the base of the lemon wedge. Makes 24 hors d’oeuvres

DLM School of Cooking Favorite!
Antipasto Stuffed Baguettes
Perfect for graduation parties, this is a great do-ahead, party appetizer from Chef Lisa Wagner.

• 2 to 3 DLM Mini Baguettes
• 4 to 6 Tbsp olive paste
• 4 oz mild goat cheese
• ¼ lb thinly sliced salami, or smoked turkey
• 2 cups arugula leaves, washed and dried
• 7 oz jar roasted red peppers, drained, rinsed, and patted dry
• 13- to 14-oz can whole artichoke hearts, drained, rinsed, and patted dry, chopped

Cut off a scant top third of the baguettes, and remove the soft crumb from the tops and bottoms, leaving the shells about ½ inch thick. Spread 1 tablespoon of olive paste on the inside of each bottom shell of the baguettes, and top with goat cheese. Fold the salami or turkey on top of the goat cheese, and arrange half of the arugula on each of the baguettes and then top with the red peppers. Divide the artichoke hearts between the two, and finally spread the remaining olive paste on the inside of the tops. Fit the top shells over the bottom and re-form the loaf. Wrap tightly in foil and chill at least 3 hours or overnight. Cut each baguette into 8 to 10 pieces and secure with a wooden pick. Makes 24 to 30 appetizers

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

• $50 Gift Certificate to Marco’s Paper
• $100 Gift Card to the Montgomery Inn
• $35 Gift Certificate to G.S. Outfitters

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