Meet the DLM Family

  • Jack Gridley
  • VP of Meat & Seafood
  • Jack Gridley is a familiar, friendly face behind the meat counter. Jack has been a member of the DLM family for over 30 years. With a strong passion for great quality food, Jack has spearheaded many of our creative initiatives during his years at DLM. An avid outdoorsman, Jack enjoys hunting and fishing. He has traveled extensively – out West, where he has spent numerous weeks in a saddle on working cattle ranches; up north to Alaska, where he has worked on boats alongside salmon fishermen; and overseas to Italy, which is one of his very favorite parts of the world. Jack’s mission at DLM is to “help our customers be knowledgeable and successful in preparing products by offering the best quality natural meat and seafood available to our customers”.

DLM Free-Roaming Chicken

What's so special about DLM Chicken?

It is much heavier breasted. Its flavor is distinct and noticeably better. In general, it produces less fat when cooked. It contains less absorbed water than those chilled using giant continuous chillers and pre-chillers. You can see the difference in both raw and cooked by way of a side-by-side comparison. Its texture is firmer due to the breed of the bird, the room that the birds have to move around in, and the absence of antibiotics in the feed. Certain cuts are available USDA Organic.

DLM Stuffed
Chicken Breasts

For something quick and easy this weekend, why not try our Stuffed Chicken Breasts?

Cooking Instructions: Preheat oven to 350°F. Season the chicken with salt and pepper and drizzle with olive oil. Secure opening with toothpicks to help breast cavity retain its shape during cooking. Bake until center stuffing reaches 165°F, approximately 30 to 50 minutes. Tenting with foil halfway through cooking time to will help prevent over browning. Remove toothpicks before serving.

Bacon Broccoli Cheddar
Smoked bacon, tender broccoli, and aged Cheddar stuffed into a tender Dorothy Lane Market chicken breast. Excellent with rice pilaf.

Black and Bleu
Stuffed with bleu cheese, scallions, bacon bits, garlic, salt, and pepper.

Cordon Bleu
Stuffed full of ham, honey mustard, and Swiss cheese and rolled in corn flakes. A classic family dinner choice.

Stuffed with spinach, cream cheese, and a touch of nutmeg.

Only the freshest ingredients, including basil, garlic, roasted red peppers, Kalamata olives, peppercorn, feta cheese, and spinach. Excellent with couscous.

Prosciutto Provolone
Aged prosciutto ham, provolone cheese, fresh basil, garlic, salt, and pepper. Excellent with pasta.

Stuffed full of Mexican 4 cheese blend, Andouille sausage, wild rice, and black beans.

DLM Rotisserie Chicken

Nothing beats the convenience of a wholesome and healthy dinner for families on the go! So the next time you are in the mood for a quick and delicious meal, give our rotisserie a spin.

DLM Flat Chicken®

For a nutritious and scrumptious meal, choose DLM Flat Chicken® for dinner tonight! All the prep work is done. We start by de-boning a whole DLM air-chilled chicken, leaving just the wing and drumstick bones. These chickens are raised lifetime free of antibiotics with no growth promotants and fed a 100% vegetarian diet. The birds are air-chilled giving the meat a wonderful firm, moist texture.

Cooking instructions : Preheat the grill to medium heat. When ready to cook, brush oil on the grill grate. Place the Flat Chicken® skin-side down. After 10 to 12 minutes, the skin side of the chicken should be crisp and golden brown. Turn the chicken over and continue to cook for an additional 8 to 15 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh (but not touching the bone) registers 165°F. Let the chicken rest for 3 to 5 minutes.