Many Moods of Mustards

With Oktoberfest upon us, it is time to get serious about mustard!

Plain and simple – I love mustard. When I was a kid I hated both ketchup and mayonnaise, and believe it or not, all forms of frosting too! One of my favorite after-school snacks was a piece of ham slathered with mustard and rolled around a pickle. Mustard has been a constant condiment that has always had a home with me. Nowadays, there is always a minimum of 3 kinds in my home refrigerator, although on average it runs closer to 5.

Being a native Chicagoan, good ol’ Yellow Mustard is a staple in my fridge—I even keep a spare one in my pantry. There is simply no other that will work on a Chicago style hot dog or a burnt bratwurst at my house. Plus, it’s indispensable for American potato salad along with my mother-in-law’s salad dressing, a family classic.

While in culinary school, I learned how important and versatile Dijon Mustard can be. Way beyond a simple ham and cheese sandwich, there are sauces, marinades, vinaigrettes, and so many more recipes make that jar living in your fridge a powerhouse of creative ideas just waiting for you to open the lid.

Whole Grain Mustard can do things that other mustards can’t – texture being an important and distinctive feature. Whether you are coating a rack of lamb or spreading it on top of a country pâté, it not only adds that acidic brightness of mustard flavor, but also a pop of crunch that is unmistakable. Visibly it helps add interest and it informs the diner that mustard is an integral part of the dish.

Being a traveler has added a bevy of other mustards to my arsenal that are delicious and truly unique. I love the German Extra Hot Mustard for its wicked bite, Provence Mustard for any cheese and charcuterie tray I am whipping up, and Tarragon Mustard for anything with poultry to name a few. Stop by our mustard aisle and broaden your culinary horizons.

Prost!

Turkey Red Wheat – Ohio to Holland

Some stories, the good ones, have a way of taking on a life of their own in the best of ways. This one is as golden as the wild heads of the turkey red wheat that we’ve baked bread from, now for three years, thanks to three unlikely local collaborators who have made it all possible—Danny Jones, Dale Friesen, and Ed Hill.

You see, the story was as rich as honey before, as turkey red wheat is a hard winter wheat that’s predominately grown in the Plains States and naysayers didn’t think it was possible to grow it in Ohio, but thanks to Danny, Dale, and Ed, it flourishes in our corner of the world. We shared the story online and word of our wheat field in Xenia spread to a museum in the Netherlands that sought to spotlight the life of Menno Simons, whose ideals set the foundation of the Mennonite faith. The exhibit curators were drawn to the purity of the strain of turkey red wheat that we grow—it’s never been hybridized—and the family history of Dale, who shares a rich connection to the seeds through his heritage. As Mennonites fled Russia in the late 1800s to the United States, they took with them their prized turkey red wheat seeds to build a new future. Dale’s grandparents were among those Mennonites who settled in the Plains States. Menno de Vries, a curator of the exhibit, is also a farmer. He knew how important turkey red wheat was to the livelihood of the Mennonite people and sought to connect it to the exhibit. The exhibit “Menno Simons Groen” opened at the Groencentrum in Witmarsum, a small village in the Netherlands, in early June. Dale and Ed sent both flour and nearly two bushels of turkey red wheat seeds to De Vries. At the opening of the exhibit, some of the seeds were scattered in ceremonial fashion on bits of earth running down the floor of the museum. They would later sprout and become a part of the exhibit, which remained open through August. “When they sprinkled the seeds, it was a symbolic blessing of the soil by planting the seed that finally had a resting place,” Ed says.

With the remaining seeds, De Vries intends to return them to the soil of Witmarsum to bring these seeds full circle. “This is wheat that left Crimea and went to the Plains States and then later to Ohio. And because of Dale Friesen, it went back home. Home being the birthplace of the man who is responsible for establishing the Mennonite faith,” Ed says. Although these seeds have now been shared with our new friends afar, we’ve kept plenty to grow wheat from and bake bread with here in Dayton, Ohio. Look for Turkey Red Wheat Sourdough at the DLM Bakery now.

Cheers to Oktoberfest!

One of my favorite “food” times of the year is Oktoberfest, and I don’t have to drag myself out to a festival to enjoy all of these foods as they are all right here at DLM! We make it easy for you to throw together your very own Oktoberfest with our yummy seasonal offerings.

Having worked in the Bakery department for more than 15 years, the Bavarian Pretzel ranks right up there as one of my all-time faves. Soft, yet chewy, and topped with just enough salt, it is great warmed and paired with Beer Cheese Dip that’s Made Right Here in The DLM Cheese Shop. Or, you can’t go wrong if you slather it with some butter.

Oh and don’t even talk to me about Sauerkraut Balls, because they are just that good. When our kitchens began making these several years ago, I was happy to be one of the official taste testers (it is hard work around here)! Keep an eye out for this seasonal favorite in our Gourmet Takeaway case as well as a traditional Spätzle.

Another German-inspired food you’ll want to get your hands on is the Crazy Ludwig Sandwich, which is made to order at our Sandwich Station. We layer our Farmhouse Bread with Jarlsberg Cheese Dip and DLM Uncured Smoked Ham. We’d also be amiss to not mention the array of Brats and Sausages that we carry, which you can pile high with good sauerkraut and mustard, such as Hengstenberg German Mustard. To cap it off, you’ll want to head back to the Bakery for a Cream Puff, piped and filled fresh right here by our pastry chefs. They’ll also be debuting an apple strudel this year!

Last, but definitely not least, every Oktoberfest celebration is not complete without picking up some Great Lakes Oktoberfest brewed right here in Ohio, and other Oktoberfest beers. So gather some friends together and enjoy the transition to fall with German foods from DLM!

Celebrate Gluten Free 2018 Vendors

Celebrate Gluten Free is an event we look forward to each year. It will be held at our Washington Square location on October 6, from 11 a.m.-3 p.m. We are excited to have more than 20 vendors this year, each offering mouthwatering gluten-free products. Here is a list of some of the wonderful vendors we have attending!

Bites of Nostalgia

Love Cakes by DLM and Bites of Nostalgia, a local company out of Bellbrook, work together to create delicious, beautiful treats for any special occasion. Cakes and cupcakes are available at any DLM location; 24-hour notice recommended. Biscotti are available at every DLM Coffee Bar, and include flavors like Ginger Spice which is dairy free!

Made Without Grain

Formerly The Brown and Blond Bakery, the Dark Chocolate Brownies and Blondies are available as baking mixes. This allows for alterations when baking, like using an egg substitute, milk can be used instead of water, or butter instead of oil. Skeptics are shocked grain-free baked goods can actually have great taste AND texture.

Maui Mae’s Raw Chocolate

Hawaiian resident, Anna Borchers, moved back to Dayton from the Hawaiian Islands to be near family. Anna comes from a family of bakers, so when she had her first child and realized she didn’t want to go back to work full-time, a business was also born. Her husband Bradley is the official taste tester and is a Chaminade Julienne graduate. She focuses on raw coconut chocolates and Hawaiian-grown macadamia nuts. With 40x the antioxidants of blueberries, her soft and creamy fudge is made of raw cacao, organic virgin coconut oil, and agave nectar. So it’s actually good for you! The roasted macadamia nuts sprinkled with sea salt are the perfect sweet and salty combination!

Hannah’s Healthy Bakery

Hannah’s passion to help others with dietary issues and those with food intolerances led her to develop her grain-free baking mix. It is made mostly with almond and coconut flours which are high in protein and fiber. This paleo mix is also free of gluten, grains, dairy, and sugar. New this year- GF Fruit Pies which will be available in our Frozen department year round.

Tina’s Sweet Treats Pies

Tina’s Sweet Treats is a gluten-free bakery located in Franklin, Ohio. Owner Tina Wagner will be sampling and taking orders for her gluten-free holiday pies. Choose from Pumpkin, Pecan, Cherry Crumble, and Apple Crumble. All pies will be $20 and ready for your Thanksgiving and Christmas dinners.

Lopaus Point

Located on the coast of Maine, Lopaus Point is where the love of food and sharing it with others was rooted in a young Stacie. Today, sharing that love with others through delicious waffles and baked treats is both Stacie’s and Lopaus Point Bakery’s mission. Their waffles are made with real, simple ingredients prepared in a dedicated GF facility.

Purely Sweet Bakery

This local bakery is healthy as well as allergy friendly. They specialize in paleo, vegan, gluten-free, and organic raw baked goods with an emphasis on clean eating. Purely Sweet Bakery uses fresh ingredients and their products are free from preservatives.

Spice Paradise

Spice Paradise owners, Ulrike and David Massey, fulfilled a longtime dream of opening their own business in the Oregon District. Their vegan dry soup mixes are 100% natural and free of preservatives, artificial colors, and artificial flavors. Explore the world of natural flavors with soups like Vegetable Chili, Spring Vegetable, and Split Pea soups.

Florentine Legacy Sauces

Nick and Peter Penzone were proud owners of Florentine Restaurant in Columbus, Ohio, a fixture for 71 years and three generations of Penzones. After closing in December 2016, customers clamored for their signature sauce and Florentine Legacy was born. DLM is proud to offer their Marinara and Tomato and Cream Sauces, both which are gluten free. Be sure to stop by their table at Celebrate Gluten Free event and try a sample.

Dr. Schär 

Schär’s Gluten-Free Artisan Baker Breads have amazing taste and texture, crafted with sourdough, millet, buckwheat, quinoa, sunflower seeds, flax seeds, agave, and honey. Available in White, Multigrain, and 10 Grains & Seeds varieties. Schär Honeygrams are delicious crackers which are ideal for s’mores! Gluten free and made with real honey, pack these for your next outdoor adventure as they are perfect for a campfire treat! These little single-serve, cocoa-covered Sch’nack cakes from Schär are filled with cream and dipped in German chocolate. Ideal for lunch boxes or to take on the go to enjoy with a cup of hot coffee!

Into the Field with Peach Mountain Organics

Every so often, you meet someone who is larger than life. What they do becomes more and more incredible the closer you look. Their passion and total dedication is inspiring. They are the best at what they do. Leslie Garcia of Peach Mountain Organics is one of those people. I am fortunate to know her as she grows certified organic flowers locally and brings them to Dorothy Lane Market. We are so beyond grateful to be able to provide our customers with her beautiful flowers.

Down a winding road in Spring Valley is where you’ll find that majestic farm called Peach Mountain Organics. As you walk through the greenhouse and fields, the vibrant colors draw your eye here and then there, while a rain-kissed fresh fragrance gently greets you. Although the local floral bouquet season started in the spring, it’s still going strong even as summer comes to a close and fall takes over. Right now, we are simply dazzled by all of the dahlias that Leslie grows with such care. These late-summer/early-fall beauties come in a variety of different sizes and together form a rainbow of luscious colors making for the most stunning bouquets. On a recent farm visit, Leslie showed us how she cares for each and every stem so delicately and told us why growing flowers is so meaningful to her. Her story is incredible.

 DAHLIA CARE TIP: Cut the stems with clean, sharp cutters and use floral preservative. Always re-cut the stems and change the water after a few days

Nutrition for Life Seminars Aim to Provide Clarity

When I’m shopping here at DLM, I often stop and talk with other customers about their nutrition questions. I am always happy to share my knowledge, but I’ve realized over the years that “nutrition” has become more and more confusing, and it’s no wonder. Every day it seems that nutrition headlines change: Fat is bad, fat is good; grains are good, grains are bad; go paleo, low carb, vegan. It’s enough to make our heads spin. So, I’m asked, what should we eat?

I am not a dietician, so it’s not my job to tell others what to eat. But as a Nutrition Educator, I point out that much of what we’re told about nutrition, food, and wellness is misleading and sometimes just plain wrong. We have to be able to separate the facts from the hype, and when we do, we can have a much clearer picture of what our food life should look like.

So here is the bottom line. All of us are different and will thrive on different kinds of food. But a constant in all of this confusion is that nature has provided us with a variety of foods that supply the essential nutrients needed to provide our bodies and minds with the fuel they need to function optimally.

In our new Nutrition for Life series, we will sort out the facts and learn about essential nutrients, their food sources, and how they support the body. We will discuss inflammation, the many ways it affects our physical and mental functioning, and how we can use nutrition to temper the flame. And finally, we’ll take a look at the role of nutritional supplements in our health and wellness.


Nutrition for Life is an informative 3-part series highlighting the role of nutrition in our life. Register for each class individually ($20 each) or for all three ($50).

  1. Nutrition for Life: The Fundamentals (11:30 a.m.-1 p.m. September 18)
  2. Nutrition for Life: Nutrition & Inflammation (11:30 a.m.-1p.m. September 25)
  3. Nutrition for Life: The Scoop on Supplements (11:30 a.m.-1 p.m.October 2)

FOR MORE INFORMATION AND TO REGISTER NOW

Come Cook With Us!

We invite you to come cook with us as we enter into a new season! Fall is always a most exciting time of year at the DLM Culinary Center, where we host a variety of classes and private events with each new season. We transition into the bountiful autumn harvest and then into the hustle-bustle of the holiday season. What better reason to take a moment to slow down and savor the present than with food?

There are ample opportunities to do just that with this phenomenal line-up of classes taught by a variety of our favorite restaurant chefs, guest instructors, and educators. Topics range from comfort food to elegant appetizers and upscale menus with wine pairings. We also have world cuisines covered from France and Cuba to Spain and Morocco. Come along with us and share our table as we have so much to celebrate!

Check out our wide variety of classes at DorothyLane.com/CulinaryCenter

Party Like It’s 1948 at the Food & Wine Show!

In this 70th wonderful year of Dorothy Lane Market, we hope you can join us at the 20th annual Food & Wine Show, happening 7-9:30 p.m. November 1, as this year will be quite a celebration of fine food and drink. We like to think that our Food & Wine Show is the perfect kickoff to a celebratory season to come; and this year is certainly no exception. For one night, DLM Springboro transforms into the stage of a spectacular gustatory experience and it’s hard to believe that it started 20 years ago.

THANK YOU FOR YOUR INTEREST. THIS EVENT IS OFFICIALLY SOLD OUT! TO ADD YOUR NAME TO THE WAIT LIST IN THE EVENT THAT A TICKET BECOMES AVAILABLE, PLEASE E-MAIL DLM@DOROTHYLANE.COM.

Taste wines from around the world and from some of the best producers, and talk to knowledgeable sommeliers all the while sampling exquisite chef-driven food prepared by DLM’s best. A ticket to the Food & Wine Show includes an opportunity to taste from a selection of nearly 200 fine wines and beer with a bevy of hors d’oeuvres coming from the kitchen along with 15 food stations. We promise you won’t go hungry!

In addition, we’re adding a fun twist this year as we take a trip back to 1948 with jazz music and by celebrating the dress of the era. So pull out your fancy hat or fedora, satin gloves, peep-toe pumps or oxfords, and double breasted suits. Let’s Party like it’s 1948 DLM style, and celebrate all things food and wine!

THANK YOU FOR YOUR INTEREST. THIS EVENT IS OFFICIALLY SOLD OUT! TO ADD YOUR NAME TO THE WAIT LIST IN THE EVENT THAT A TICKET BECOMES AVAILABLE, PLEASE E-MAIL DLM@DOROTHYLANE.COM.

Recipe Hacks for Family Meals Month!

September is National Family Meals Month™, and we want to help you make connections with one another while sharing great food! Making family dinner doesn’t have to mean long hours in the kitchen. We have taken most of the work out of prepping dinner so that you can spend more time with your family, and less time in the kitchen. Here are some meal ideas that are sure to please the whole gang!

 

Chicken Asiago

Heat an Asiago Encrusted Chicken Breast from Gourmet Takeaway and serve over DLM Barilotti Pasta. Top it all off with DLM Original Marinara Sauce and grated Cello Aged Asiago cheese.

 

 

 

Turkey Hot Shots

Simmer DLM Sliced Oven-Roasted Turkey Breast from the Deli in DLM Homestyle Turkey Gravy, and pile it high with DLM Mashed Potatoes on DLM Unbleached White Sandwich Bread.

 

 

 

Flat Italian Chicken™ & Potatoes

Baked Mediterranean Flat Chicken™ with diced Idaho Baking Potatoes and Fresh White Onions drizzled with Vera Jane’s Extra-Virgin Olive Oil is a one-pan wonder.

 

 

 

Grass-Fed Beef Tacos with Quinoa

Cook DLM Grass-Fed Ground Beef with Frontera New Mexico Taco Skillet Sauce, stuff it in Nuevo Leon Flour Tortillas, and top with  DLM All-Natural Mild Salsa. Serve with Southwest Quinoa.

That’s So Cheesy!

Get ready for an ooey, gooey time next Thursday at our Springboro store for the DLM Cheese Show. If you love cheese and haven’t been to this yet, you need to come! First off it’s a great deal at $50 bucks (or $25 with 2500 points). There are so many things to try, all featuring a world of different cheeses. Plus, did I mention there is BOTH wine and beer too?!

Some of my favorites this year are a Raclette Station, where we scrape off bubbling, toasty cheese onto our farmhouse bread with some other goodies thrown in, like your choice of crispy, roasted potatoes, pickled onions and gherkins, and a Macaroni and Cheese Bar with not one, but two different types of this cheesy delight.

Our Grilled Cheese Station, which will feature a few of our favorites, is not one to miss. The Trifecta, our best-selling grilled cheese made with Barber’s Cheddar, Emmental, and DLM Handmade Fresh Mozzarella, and a melty sandwich with Brie and local turkey are tasty eats at this stop. Visit the Charcuterie Station, which is overflowing with salami, prosciutto, pâtés, and olives.

Several fun and unique cheesy appetizers will be coming out of our kitchen, pairing up cheese with all sorts fun ingredients, like quince, chorizo, Hatch Chiles, hot honey, and even chocolate!

Hope to see you there!

 

Check out our gallery of images below of past highlights, and be sure to purchase your tickets now so you can cheese out with us on Thursday, September 13 at the Cheese Show!