Fall for These 10 Recipes

Fall is here! It’s time for hayrides, apple picking, pumpkins, and all of the foods that embrace this season of change. We want to welcome fall by diving into the quintessential flavors that make this time of year so delicious. Here are 10 fall recipes sure to have you fall-ing for the season.

8 Recipes to Fall For

10 Fall Recipes You’ll Love!

1. Honeycrisp Fall Sangria

This yummy recipe features the stars of fall: Honeycrisp Apples, Beaujolais Nouveau (available mid-November, but a strong red makes a great substitute), and DLM 100% Apple Cider.

2. Blondies

With cinnamon, nutmeg, and Honeycrisp apples, this dessert is the ultimate fall treat. Just one bite will have you craving all that this season has to offer.

3. Butternut Squash

Feast like a gourmand with this enticing butternut squash recipe. Chock-full of mouth-watering flavors, this is a recipe everyone will love!

4. Pumpkin Pancakes

The perfect weekend breakfast.

5. Braised Bacon Kale with Roasted Veggies

It’s time to get roasting! It’s an easy, simple, and delicious way to bring out some of the unpopular root vegetables. Roast at high heat so a lot of color and caramelization happens, and simply season with salt or pepper.

6. Butternut Squash Soup with Garam Masala

This warming soup has subtle sweetness and spice, and is full of unique flavor.

7. Pumpkin Gingerbread

The perfect edible gift for friends and neighbors.

8. Apple Cider Glazed Pork Chops

A hearty dish that is full of fall flavors. It’s one you’ll repeat all season long.

9. Butterbeer

This magically delicious beverage, perfect for fall parties and get-togethers, is sure to put a spell on you.

10. Pumpkin Gooey Butter Bars

Ooey, gooey deliciousness, these butter bars are ones to share.

 

DLM Dreams of Sushi Are a Reality

If you haven’t seen the film “Jiro Dreams of Sushi,” I recommend you do, preferably with a cold beer and a beautiful platter of sushi. A few of us at DLM have had the opportunity to eat sushi at the famous fish market Tsukiji in Japan where Jiro sources his fish, and it really is a lifetime experience. We’ve also had excellent sushi in supermarkets in Japan, such as from our friends the Ishido family of Keihoku Supermarkets. Fortunately, it’s also become commonplace in American supermarkets as our food psyche is eager to embrace foods from around the world. Authentic sushi is an art form and we decided to perfect how we do it at DLM.

It begins with the chef. Given the exact same ingredients, the experience you would have from a sushi master is on a completely different level than from a novice. When you then supply such an expert with gorgeous fish and perfect rice, the results are extraordinary. We have such talent now in our Sushi department. I marvel at their knife skills and gentle hand in crafting every piece and roll. Thanks to this team, we’re now achieving a level of sushi that we had only once dreamed possible.

In addition to the top talent in our Sushi department, we also are relentless in the sourcing of quality fish, rice, and other ingredients. Our VP of Meat & Seafood and Food Service Jack Gridley finds great fish like no one else I know. He has fishing friends in places like Alaska, Boston, and Scotland, which makes it no surprise that we have such outstanding fish for not only our Seafood department, but for the Sushi department as well.

Indeed, we are proud to offer you an exceptional level of sushi excellence at DLM, one more like what you would have in a fine sushi restaurant. Check out our increased variety, more artistic appearance, and best of all—superior eating experience!

DLM Sushi is so good, we’re attracting many customers of Japanese and Korean origin, the countries with the greatest sushi traditions. I was raised as an Ohio farm boy, yet even I eat our sushi at least two to three times per week as it’s such an easy, healthy pleasure. Our sushi chefs are happy to accommodate your special requests, including eye-popping sushi trays for your next party or a custom roll for your next meal. Give DLM Sushi a try and eat it soon and often. It’s the stuff dreams are made of.

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

The Hills Are Alive with Alpine Cheese & Wine

We are taking a trek through The Alps with this month’s Food Explorer theme, and I couldn’t be more excited about the amount of food and drink hailing from this area. What exactly makes up The Alps? It’s more than the mountainous and picturesque Austrian countryside depicted in The Sound of Music. You’ll find the following countries as specified by The Alpine Convention, which exists to oversee the sustainable development of The Alps: Austria, France, Germany, Italy, Liechtenstein, Monaco, Slovenia, and Switzerland. With that in mind, grab your picnic basket and enjoy some of my favorite wines and cheeses from this area and keep reading for more food inspiration!

Alpine Cheeses

EMMI CHEESE FONDUE BLEND

With 70% of the Switzerland’s agriculture made of pastures and the majority of the farmers having fewer than 30 cows, Emmi contracts for the milk and this easy-toprepare, velvety Alpine herdsman originated fondue is one of the prizes! Dip in crusty bread, fruit, meat, or vegetables.

ALP BLOSSOM

Inspired by its home in western Austria’s “hay belt,” it’s both a feast for the palate and eyes. Its coating of flowers include marigold, rose petals, lavender, and chervil. It’s rich, full-bodied flavor has hints of umami and a slight sweetness to the finish.

CRUCOLO

Made by a single producer at the mouth of the Val Campelle in Trentino, Italy. It’s smooth, creamy, and slightly tangy, pairing well with cured meats and a hearty wine.

PRÉSIDENT EMMENTAL SWISS

The old tradition using pure cow’s milk and a maturation period of at least four months allows Emmental to develop into a mild, slightly nutty tasting cheese.

COMTÉ ST. ANTOINE GRUYÈRE 

This cheese is made in the cooperative dairies of the Jura Mountains and aged for 18 to 22 months in the renowned caves of Marcel Petite Fort St. Antoine. It’s smooth with assertive flavor and particularly good with a white wine from the Savoie, such as Abymes.

Alpine Wines

ABYMES VIN DE SAVOIE 

Savoie is located in eastern France, very close to the Swiss border near Lake Geneva. Made from the grape Jacquère, this wine is extremely vibrant and crisp, with a dry finish. It’s a very pleasing wine perfect for lunch or light dinner dishes.

DÖNNHOFF RIESLING TROCKEN

The Dönnhoff family first came to the Nahe region of southwestern Germany 250 years ago and Helmut, who took over from his father in 1966, makes simply breathtaking wine! This dry wine is extremely balanced with flavor nuances and speaks to Helmut’s personal philosophy for wine making. “I express myself clearly and so do my wines,” he says.

MÜLLER-CATOIR RIESLING

From one of the grand old estates in Germany, this wine is easily one of the best white wines in the world! Amazing complexity, with ample fruit, minerality, and very well-balanced acidity.

BOTTEGA VINAIA TEROLDEGO ROTALIANO

From Trentino, Italy, this wine is dry, full-bodied, with soft tannins and a long, well-rounded finish that seems to be wrapped in raspberries! Wonderful paired with roast chicken, grilled meats, or a charcuterie board.

ELENA WALCH VIGNA CASTEL RINGBERG PINOT GRIGIO

Castel Ringberg is the hotel and restaurant that the Walch family owns near their vineyards in Italy. This single vineyard Pinot Grigio is easily the most intense, wellstructured, vibrant Pinot Grigio we have ever had. No watered-down version here!

NIGL FREHEIT GRÜNER VELTLINER

Tucked deep in the Krems Valley in Austria is Nigl, easily one of our favorite producers. They’ve been farming this land for over 200 years! Stunning vibrancy, minerality, and length in this dry wine that is lovely on its own, but best with food.

Fermented Faves

Eating in The Alps is so much fun! With all that cheese, sausage, braised meats, and noodles, you need a pop of bright flavor and acidity to keep it in balance. The natural accompaniments that you’ll find rely on fermentation, which both packs a powerful punch and has health benefits.

Some of our faves include:

  • Henstenberg Traditional German Barrel Pickles
  • Maille Cornichons
  • Hengstenberg Red Cabbage
  • DLM Bulk Sauerkraut
  • Krazy Kraut Krazy Currey

The 21st Annual Food & Wine Show

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 21 years ago. We hope that each year, just like a fine wine, it keeps getting better and better.

At our Food & Wine Show, Thursday, Nov. 7, you’ll have the opportunity to taste wines from around the world and from some of the best producers, and talk to knowledgeable sommeliers all while sampling chef-driven food prepared by DLM’s best. It’s truly an evening that we take great pride in hosting and infusing with our passion.

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 our kitchen along with ample food stations. We promise you won’t go hungry!

Cheers and I’ll see you soon!

Although the event isn’t until Nov. 7, tickets go on sale Friday, Sept. 13, starting at 6 a.m. and they’ll sell out quickly. Limit 10 per customer.

Tickets can be purchased at Guest Services or online at www.DorothyLane.com/FoodWineShow.

Bite into the Hatch Hype: 5 Hatch Chile Recipes

Fire up the roaster and get ready—the much-anticipated Hatch Chiles are here and we are celebrating their arrival in the most delicious ways at DLM, including the 5 Hatch chile recipes below! But first, let’s talk about these prized chiles.

Hatch Chiles are named after the original growing area in Hatch Valley, New Mexico, and have a one-of-a-kind flavor with a mild to medium heat. These peppers are grown along the beautiful Rio Grande River, where the rich soil and climate create the perfect conditions for this beautiful chile. The intense sunlight and cool nights in the valley result in a unique flavor. When roasted, that flavor displays its full glory!

I can imagine the wonderful aroma of them roasting just by thinking about these peppers. Speaking of roasting, we’ve rolled out our custom super-sized roaster and the roasting team will be bringing it to each store at various times throughout the Hatch season, so make sure to stop by and take in the aroma yourself if you see us in action.

You’ll also notice that life is pretty spicy around here as special items throughout DLM feature Hatch Chiles as a key ingredient, so be sure to try them all. Come get a little pep in your step and see for yourself what all the Hatch hype is about. You can get them raw or freshly roasted by the quart. Then, let your imagination and creativity go hot wild. We did with the five Hatch chile recipes below!

5 Hatch Chile Recipes

1. Hatch Chile, Chicken, & Chorizo Pasta

2. Cheesy Hatch Chile Bean Dip

3. Hatch Chile Country Gravy

4. Hatch Chile Con Queso

5. Hatch Chile Elotes

 

 

Bite into the Hatch Hype!

The “Hatch Hype” as we call it at DLM is HERE! But the hype is only as good as the product, and that story has been over a hundred years in the making. These beautiful green chiles are grown in the Hatch Valley of New Mexico. We love the flavor of roasted Hatch Chiles, so offering chiles from our open-flame roaster has become an annual tradition.

Last year, DLM’s Dennis Chrisman, VP of Produce and Springboro Store Director, and I went to Hatch, New Mexico. We met with Chris Franzoy, owner of Young Guns Produce. In 1917, his great-grandparents arrived in America from Tyrol, Austria, and settled in the Hatch Valley. They quickly adapted to the culture and became farmers. Ten children and some years later, this family has been instrumental in expanding the farming of these chiles in the area.

It was amazing to see such green fields in what many consider a desert. Chris told us how Hatch “Valley” is actually at 4,000-feet elevation, which explained the hot, arid climate. While the outside temperature was about 100 degrees, the humidity was only about 28%. Being blessed with a water supply in the form of the Rio Grande to the north and an underground aquifer, Chris indicated that underground irrigation was necessary.

Hatch Chiles have to be hand-harvested because the plants have to be left intact in order to obtain multiple harvests during the growing season. Workers trained in properly harvesting are essential to get the best chiles. Once picked, they’re quickly sent to the processing facility for cleaning, cooling, and sorting before being packed for shipping.

Finally, we discussed one of my favorite subjects—chile roasting! Chris said that roasting at a high temperature and as quickly as possible was the way to get the best product. As we were leaving town, we were fortunate to see this in action with a roadside setup. And oh, the aroma! To say the least, it was a wonderful experience as the chile culture is so inherent in New Mexico and contributes to a sense of community.

The great forethought, planning, and execution evident in the Young Guns operation was an excellent example of the passion that this family has toward their Hatch Chiles. This level of dedication to a superior product, along with a well developed sense of community, felt familiar. I believe these concepts are evident in the daily operations here at DLM. And all the associates in the DLM family are an integral part of this process. Pulling back the curtain ultimately reveals the heavy lifting needed to make the magic possible.

Thanks to everyone who has stopped to say “hi” while I’ve been roasting Hatch Chiles at various times at different DLM locations. Although we’ll keep roasting as needed throughout the week, you can count on seeing me in action with the roaster at DLM Oakwood from 11 a.m. to 4 p.m. on Saturday, Sept. 14! See you soon. 

3 Recipes that Celebrate Summer

As we move deeper into summer, we want to embrace some of those quintessential flavors that liven up your plate this time of year. From our Panzanella Salad recipe, which can be chock-full of local tomatoes, to our 5 ways to take your Brentlinger Sweet Corn to the next level, we’ve got you covered. Dive in below to these 3 recipes that celebrate summer and all its glory!

1. Panzanella Salad

2. Grilled Veggie Platter

3. Local Sweet Corn 5 Ways

Get Perfect Grill Marks in 3 Steps

Fire up your grill this weekend and soak in what’s left of summer! You may be thinking—so much to grill, so little time. Well, here’s an idea: DLM Natural Beef New York Strip Steak, as we’ll be offering a scrumptious Best of Market price while supplies last on U.S.D.A. Choice DLM Natural Beef New York Strip Steak. Did we mention that it’s lifetime free of antibiotics and hormones, vegetarian fed, and certified humane?

How to Get Perfect Grill Marks in 3 Steps

Once you grab those steaks, it’s time to get grilling. Perfecting grill marks is a skill that every grillmaster needs in their tool belt.

Step 1: Pre-heat grill and place food down at a 45° angle.
Step 2: Be patient—don’t turn too soon, but when you do, rotate 90°.
Step 3: Get the grill marks first on high heat and then adjust temp and finish cooking to your desired doneness.