Why not have the best of both land and sea on your dinner plate? Classic surf and turf was popularized in the 1960s when it was featured at the restaurant that sat atop the Space Needle in Seattle during the 1962 World’s Fair. So where is the best place to get it here in Ohio? DLM of course! And our stuffed lobster tail and beef filet are so deliciously decadent!
Whether you want the best of both worlds on each dinner plate this Valentine’s Day, or you’re willing to share with your sweetie, we’ve got you covered. For the surf, we are featuring a Stuffed Lobster Tail that can be easily cooked at home (keep reading for more details about this catch)! For the turf, there’s nothing better than a DLM Natural Beef Filet Mignon, cut from a beautiful beef tenderloin. Whether you seek a classic filet prep, or something with additional flair, I’ve got you covered with prep tips, too! Just pop open the wine, play some music, and enjoy some time well spent cooking together.
For the “Surf”
Our Stuffed Lobster Tail comes oven ready to bake from our Seafood department, featuring cold water lobster tails stuffed with real crab, plenty of butter, a touch of Old Bay Seasoning tossed with Panko Bread Crumbs, and a squeeze of lemon juice. These come stuffed, but you will need to cook them when you are ready for your meal. Instructions: Pre-heat the oven to 425°F. Place stuffed tails on a lined pan. Drizzle with melted butter and cook for 18-22 minutes or until lobster meat is cooked through and opaque. Serve with a fresh squeeze of lemon.
For the “Turf”
The Filet Mignon cut is from DLM Natural Beef Tenderloin, and is lifetime free of antibiotics and hormones. Let me tell you, when you start with a great quality steak like this, you’re in for a treat. Don’t be intimidated by this cut of beef! Whether you pan sear, grill, or roast it, this cut is mild and tender. It doesn’t need any complicated ingredients to make it shine—just some good sea salt and a grind or two of black pepper. Either separately or together, DLM Beef Tenderloin and our Stuffed Lobster Tail make an elegant dinner that you can prepare at home. Whether you want to share is up to you!
Chef Amy Brown says it best: “There are no shortcuts in pastry.” As she explains further, her statement is true in all aspects, from ingredients and technique to presentation and flavor. The other stipulation for world-class pâtisserie? “It has to look as good as it tastes with pastry,” says Chef Amy, DLM Pâtisserie Manager. No detail is left unperfected either. From our housemade almond cream and mascarpone fillings (to name a few), to the flawless application of chocolate mirror glaze, a swirl of homemade whipped topping, and adornments like delicately shaved chocolate curls. Core ingredients range from European-style butter, local organic eggs, and chocolate sourced from our dear friend Ghyslain to local fresh fruit when available.
Our dynamic Pâtisserie is comprised of four extremely talented and hard-working professionals: Chef Amy, Chef Lindsey Lucas, Tina Quintanilla, and Carrie Chrisman. The vivacious laughter of this close-knit team meets with a heaping dose of creativity, resulting every day in the most vibrant (and decadently delicious) pâtisserie selection that rivals that of any big city.
You’ll love the dainty cheesecakes, elevated seasonally with varieties ranging from white chocolate raspberry to cinnamon roll. Or, the British-inspired Bakewell Tart with a sweet almond cream nestled in an all-butter crust with a layer of fresh raspberries. (Have Bakewell Tart shipped to you here!) Another seasonal favorite of ours is Le Pithivier, known as an authentically French Mardi Gras pastry. Our signature almond cream fills a delicate puff pastry that’s brûléed. No matter the day, there’s always something to fall for in our beloved Pâtisserie case.
We had it all meticulously planned. Last year around this time, we had just moved Love Cakes by Dorothy Lane Market into a newly renovated space, located in the front of the shopping center of our Washington Square location. We were excited to reveal it to you with grand opening fanfare this past March of 2020. Although that never happened, we are still thrilled to share with you why this move was a big step for us.
Love Cakes by Dorothy Lane Market is more than just a grocery store cake experience. Our designers are truly artists and are eager to tackle the most creative requests to create something unique for you. Our new beautiful space gives us ample room to create. The best part is that you can see us when you stroll by. Although we are an introverted bunch, it’s rather fun having a passerby stop to admire. It’s even more fun when they step inside to check out our ever-changing cake display.
We’d be delighted to have you stop by or call us directly at (937) 535-5719 to speak to one of our designers. We’ll happily coordinate your cake pickup either from our storefront or the DLM Bakery location of your choosing. Or, you are welcome to place an order at any DLM Bakery.
CAKE TRENDS FOR 2021: SMALL BUT SPECTACULAR
Although special occasion cakes this year are notably smaller in light of more intimate celebrations, these small cakes are more spectacular than ever. Our Love Cakes by Dorothy Lane Market designers love nothing more than to help bring your vision to life, so talk to us!
In addition to scaling cakes to smaller sizes this year or opting for cupcakes, we are noting that customers are letting their imagination go wild with their designs. We’re talking more ornate and more of a “wow” factor than ever!
METALLIC SCROLLNothing drips with sophistication more than metallics. We are seeing everything from rose gold to gold and silver. Unique scroll work adds texture and additional visual interest.
This technique creates imperfectly perfect edges that harken a more rustic look. Finishing touches range from rice paper to natural materials, like greenery and fresh flowers.
CASCADESRice paper is delicately draped layer by layer in ornate designs to create a modern elegance.
CHARMING SIMPLICITYDelicate flowers give this design a simple charm that can be paired with metallic accents. Upon closer review, you’ll also note a light dusting of gold paint.
We’d love to bring your wedding cake dreams to life! Stop by, call (937) 535-5719, or email CakeShop@DorothyLane.com to arrange a take-home wedding cake tasting!
Meet Our Talented Cake Designers
SABRINA FIFFE, MANAGER“I love to do the small intricate details to a cake, and I love making huge flowers.”
STACY FELUMLEE, ASSISTANT MANAGER“I like being able to create a cake for people and playing a small part in their special celebrations.”
ALICE COMBS, CAKE DESIGNER“I love doing dainty designs and I love doing flower work on cakes.”
LEE ANN PARSONS, CAKE DESIGNER“I just love my job and decorating cakes. I like to think out of the box and try to do different things.”
WHITLEY ROHRIG, CAKE DESIGNER“As a designer, my strength is fine, intricate details, and symmetry. I love dainty designs.”
TIARA SHACKELFORD, CAKE DESIGNER“I really enjoy having creative freedom and using many forms of art to design cakes such as painting, sculpting, and utilizing unique textures.”
KAYTLYN STANUSZEK, CAKE DESIGNER“I’ve always been interested in baking and art in general, so by designing cakes I can combine my two hobbies.”
EMMA WARD, CAKE DESIGNER“I love that I get to be creative and that I get to work with my cake shop family.”
NICOL YUKON, CAKE DESIGNER“I love to draw on cakes, creating a cake for someone’s special day, and the people I work with.”
AMELIA ADAMS, DESIGN ASSISTANT“I like being able to be creative and learn new techniques.”
AMY LINAREZ, DESIGN ASSISTANT“I love the way we all work together to create something that makes people happy and brings joy.”
JESSICA WELLS, DESIGN ASSISTANT“My favorite thing about my job is the gratifying reactions from our customers.”
This Valentine’s Day, let’s be thankful for those who are dearest to us. Roses have long been that symbol of adoration, and it’s with gratitude in mind that we lovingly take care of these blooms from the moment they arrive. Proper hydration starts instantly, with each rose receiving a fresh cut. No need to pre-order your roses either. Simply come see us or visit DLMDriveUp.com to add roses to your next curbside order.
Fresh Flower Basic Care Tips
Place fresh flowers in water as soon as possible. If they’ll be out of water for longer than one hour once you leave our store, tell us so we can wrap the stems.
Beware of extreme temperatures. Fresh flowers in a hot car are doomed as are ones left exposed to the winter elements.
Fill a clean vase with cold, clean water. Trim stems with sharp knife or pair of scissors. Remove any foliage that will be below the water. Change water and re-cut stems every three days (don’t forget the flower food).
Find the perfect spot. Place your vase in an area that is away from sunlight, heaters, or drafts. These will cause your flowers to wilt quickly
Perhaps there is no simpler satisfaction than that of a cold glass of milk? As a child, the sound of clinking glasses followed by the stream of milk rushing to flow and fill each glass full was always a sure sign that dinner was ready. That same nurturing feeling is evoked when pouring a glass of milk nowadays for my family.
Upon closer examination, the history of this beloved beverage can be tumultuous at times, as the industry as a whole has evolved and continues to. Virtuosos of the trade have emerged paving the way for its future. When we first tasted the golden-hued milk produced by Ohio-based Origin Milk Company, we instantly had an immense amount of respect for their milk. Like any food, we find comfort in knowing where it comes from. We learned that founder Adrian Bota’s passion for nutrition and innovation led to this game-changing milk. We love it so much, that about a year ago we introduced Dorothy Lane Market A2 Guernsey Milk to our selection. So grab a cookie (or two), pour yourself a tall glass, and keep reading to learn more about what sets this milk apart, besides its gorgeous creamy color.
Adrian’s appreciation for milk goes back to his childhood as he grew up in Romania drinking milk from his family’s cows. It was when his daughter was born that he decided to embark on a humble mission to provide her with good milk, too.
This milk comes from a distinct heritage breed of dairy cows known as A2 Guernsey cows. Their genetic makeup produces what is known as the A2 milk protein, which is praised for being more digestible along with superior tasting. Most conventional cow’s milks comes from Holstein cows that produce larger volumes, but contain the A1 milk protein, which is linked to lactose intolerance. “If you just leave nature alone, leave the cows alone, and don’t try to turn a cow into a factory, you get better taste, better nutrition, and better genetics,” Adrian says. It’s milk that harkens back to its original, undisturbed form before human intervention.
Just one look and you can see that this DLM A2 Guernsey Milk is something special, boasting a golden-colored milk rich with both flavor and nutrients. It also contains 35% more vitamins A & D naturally as the antibiotic & hormone free cows graze on non GMO grass pasture. The flavor echoes its rich appearance for a satisfying gulp. So when you drink DLM A2 Guernsey Milk, know that its creator has poured into it his heart, soul, and a great respect for this product for your table.
A milk this good is not only deliciously refreshing straight from the glass, but it’s also quite enjoyable with the following applications:
• Use it as the base for a good cream sauce when cooking.
• Makes a great cream for your coffee drinks (In fact, it’s what we use at the DLM Coffee Bar).
• Swirled with chocolate, this will impress even the most enthusiastic chocolate milk drinker.
Surreal sushi starts fresh. Each day, the Sushi Station at Dorothy Lane Market starts on a clean slate for good reason. Freshness. What you see in the case was made that very same day, with no exceptions. It’s all expertly created by our skilled Sushi Chefs who are masters of their craft and take the utmost pride in this DLM Difference. Their knife skills are swift and precise, and every hand movement is intentional as they layer each roll to specification, including outstanding sushi grade fish that meets the meticulous standards of our Seafood department.
The sushi grade rice is cooked just right and made multiple times a day for the same reason—freshness. This is also why the produce is carefully selected daily, from vibrant green avocado to thinly julienned carrots and cucumber to jalapeño. The result is a rainbow of exquisitely made sushi that greets you when you peer into the case, including popular favorites like the Salmon & Tuna Rolls, Shrimp Rainbow Roll, and Nigiri. Even if you aren’t a sushi lover, it’s hard not to stop and admire. There’s so much more to this brilliant display though than the best ingredients. A few years ago, we were ready to take DLM sushi to the next level and we knew that perhaps the most important decision we could ever make when it came to elevating our sushi experience would be the talent of the Sushi Chefs themselves, and our Sushi Chefs here at DLM are the best.
Our Secret Ingredient
Sam Lim was working in Connecticut several years ago when he first learned how to make sushi from a Japanese chef. “When I first started making sushi, my teacher told me that I was born for this because I learned so fast,” Sam says. Together with Christine Lim, they take great pride in working alongside all of the Sushi Chefs here at DLM to always ensure top quality. Christine was a chocolatier prior to becoming a Sushi Chef, so precise artistic hand skills are a part of her background. It was about five years ago that she applied those skills to sushi. “He’s my teacher,” she says about Sam.
Like Sam and Christine, each of our Sushi Chefs and their sous chefs have their own story for how they learned this incredible skill. No matter which store you visit, you’ll notice a consistency with many of the featured menu items. On top of that, you’ll also see some variance depending on the chefs’ choice. As you enjoy DLM Sushi, rest assured that it was made fresh that day with great skill and care.
Rolling with the Best
“Our sushi is not just regular market sushi. Our variety is even better than some restaurants. Everyone here tries their best every day,” Christine says, beaming with pride. “People walk over to the case and say ‘wow, this is art.'”
So as we all welcome the new year, be sure to fuel your appetite with our DLM Sushi experience. If you are a seasoned sushi eater, you are in great company. If you are new and unsure of where to start, that’s ok, too. Just let us know and we’ll gladly guide you. Enjoy!
Great Sushi Expectations
Looking to introduce your household to sushi or to make a date night at home? Come see what’s in our case today. Or, talk to us about a sushi tray that brings together a flavorful array of different sushi rolls to give you a variety to taste.
We are all ready for a refresh as we start a new year, and there’s no better way to make your own sunshine than with fresh, vibrant, and health-packed citrus! So shine on and squeeze the day!
Check out some of our favorite citrus fruits below!
CALIFORNIA NAVEL ORANGES
These are the sweetest you can find, providing ample amounts of vitamin C for a bonus.
CARA CARA ORANGES
Among some of the prettiest citrus, these have a pink flesh and extremely sweet taste.
Originating in Sicily and Spain with nine times the antioxidants compared to Navel Oranges, these have an unmistakable deep red flesh and sweet taste. Check out some of our recipes that showcase this stunning fruit, including Citrus Oven-Poached Salmon and Sicilian Citrus Salad.
SWEET SCARLETTS TEXAS RED GRAPEFRUIT
The most colorful of all ruby grapefruits, these are grown in Texas where the hot sunny days and cool nights help these Texas reds become as sweet as can be.
This is a very large citrus that’s similar to grapefruit. It’s a Vietnamese staple and used in many dishes. Health benefits include boosting immunity (thanks to that vitamin C), improving digestion, and lowering blood pressure.
These are the sweetest you can find! Seedless and easy to peel, these are a popular favorite.
First developed in Japan, these are now grown on family farms in California’s San Joaquin Valley. Loaded with vitamin C, this is a citrus star thanks to its easy peel and low acid levels. Because of its low acid level, it’s a great option for those with a sensitive stomach.
There’s no better way to start your morning than with fresh juice—it’s simply a must. When you visit our Produce department and see the brightly colored DLM Orange, Grapefruit, or Blood Orange Juices, know that they are freshly squeezed! They are squeezed so fresh, sometimes I can smell that zest just standing in the store. Now that’s fresh! So cheers to your health. Choose from pints, half gallons, and gallons and feel enlivened when you sip this unpasteurized 100% fresh juice.
Drink up this refreshing selection of fresh squeezed juice!
1. DLM FRESHLY SQUEEZED GRAPEFRUIT JUICE
This beautifully pink juice is freshly squeezed using either Ruby Red or Pink Grapefruits. It’s not quite as sweet as orange juice, but has a refreshing sweet and slightly sour flavor. Added bonus, grapefruit juice is heart healthy, great for weight management, and supports a healthy immune system.
2. DLM FRESHLY SQUEEZED ORANGE JUICE
Freshly squeezed from the juiciest Valencia oranges, drink up all-natural sweetness and vitamin C! Orange juice is a mineral powerhouse with a quart containing more than 100 milligrams of magnesium! That’s a significant portion of the amount of magnesium you should be getting every day.
3. DLM FRESHLY SQUEEZED BLOOD ORANGE JUICE
Not only are Blood Oranges entrancingly beautiful with their crimson color within, but their flavor has great depth! When juiced, they unleash the sweetness of an orange with berry notes. Drink up or use this juice as a mixer.
Cooking with citrus is like cooking with sunshine—it just makes me happy and adds a fresh burst of flavor. A common question that I often get at the DLM Culinary Center is when to use citrus zest vs. juice. When juice (especially lemon) is used, it adds flavor and sourness (aka acid), plus the liquid volume. Meanwhile, zest will bolster up the citrus flavor without increasing the liquid volume. Plus, it has a pure citrus flavor from the oil stored in the outside pores of the fruit. I use zest liberally in a lot of my cooking to help add a punch of flavor.
HOW TO ZEST
• The best tool out there for zesting and one gadget I think everyone needs in their kitchen is the award-winning Microplane Zester, available at the DLM Culinary Center. It zests beautifully every single time. As a bonus, it does wonders for hard cheeses as well, like Parmigiano-Reggiano. We also love the Zyliss Zester, available in stores.
• Before zesting, make sure to wash and dry the fruit first. It is simply not fun to try and zest already cut fruit. Always cut and juice after you zest.
• Avoid the white pith of citrus fruits—that’s the stuff separating the colorful zest from the actual fruit. It’s too bitter and shouldn’t be used.
IDEAS FOR HOW TO USE ZEST
• Try adding to a simple vinaigrette to brighten things up.
• Add a new dimension by zesting a little bit of lemon, lime, or orange zest into your favorite muffin, sweet bread, scone, or biscuit recipe.
• Make anything fried taste “lighter” and brighter by adding right into the batter before frying, from donuts to fish.
• Put it in pasta to add a zip at the end that’ll help make flavors pop.
• Make a better pan sauce by enriching the pan drippings with a hit of both juice and some zest.
• The final step to any dish is the last taste to adjust the seasoning. Besides salt, citrus zest or juice helps brings out the flavors of other ingredients. It will make your dishes shine with flavor!
At DLM, we aren’t just your pantry. We’re also an extension of your Kitchen when you need us to be. You’ve likely heard us say the words “Made Right Here” or seen them stickered on a DLM package. These are words that mean something to us and guide us in a number of departments. Take for instance our Gourmet Takeaway selection, brimming with ready-made possibilities. When you peer into this case, you’re greeted with an entire visual menu of chef-driven recipes that are ready to heat and eat. From sides like Twice-Baked Potatoes that are stunningly swirled on top, to entrées like Roasted Beef Tenderloin, featuring USDA Prime DLM Natural Beef, your eyes will dance with delight looking over these delightful meal ideas. As you stand there, you’ll also see a state-of-the-art Kitchen on the other side of the counter that’s bustling with amazing people who are chopping, poaching, baking, searing, and sautéing real food (our Oakwood Kitchen is the only one not visible from the retail floor).
We use ingredients we are not only proud of but that taste good—this is what we call a Flavor First food mentality. “We use the foods we sell in our stores,” says Chef Carrie Walters, DLM Culinary Director, citing that when local tomatoes are available, you’ll see those intertwined. Her counterpart, DLM Food Service Director Jason Belcher, elaborates on the proteins. “DLM Air-Chilled Chicken, USDA Prime DLM Natural Beef, and sustainably caught salmon or farm-raised the right way” are all at play when you view the selection of ready-made entrées in our Gourmet Takeaway, like best-seller Asiago Encrusted Chicken. “It’s Made Right Here by our Kitchen staff every day,” he says with confidence and pride.
GETTING TO KNOW “AUNT DOROTHY”
We often use the words “Aunt Dorothy” when talking about the home-cooked foods streaming from our Kitchens. But who is Aunt Dorothy? DLM Springboro’s Kitchen Manager Jessica Prior says it best. “Aunt Dorothy is all of us,” referring to her cooking professional comrades at all of the Kitchens. “We take a lot of pride in cooking it, so we make it look beautiful, too,” Prior says, noting that the “wow” first impression is what they strive for when a customer steps up to admire the selection.
Each store’s Kitchen works closely with the Deli managers so that they can keep the selection as fresh as possible each day, and making more as needed. As you go from one store to another, you’ll likely notice not only consistency in the selection but also in the taste and recipes behind it all. That is where Chef Carrie comes in.
To know Chef Carrie is a cool thing. She isn’t the type of chef who relishes in always repeating familiar favorites. She is on trend and is constantly experimenting to take us to that next great food find here at DLM. In her free time, she enjoys jetting across the globe to experience new foods, cultures, and top restaurants. When she’s not traveling, you’ll find her pouring over food magazines, staying connected with local restauranteurs, and popping up on the local food scene’s industry events like this past year’s TedxDaytonSalon focused on conversations about food. She channels all that inspiration into the vast selection of prepared foods here at DLM, as well as sharing her recipes and expertise with you either through cooking classes at the DLM Culinary Center or on the pages of Table! For her, the thrill is in the discovery. “It’s exciting for me to see new things in the case and watch our customers fall in love with something new that they try,” says Chef Carrie.
So as you peer into the Gourmet Takeaway case, know that at some point there was a very elaborate tasting and exploration process behind what you see, likely headed up by Chef Carrie. Take that Asiago Encrusted Chicken for example. We tested several different iterations before we landed on one. After a recipe is selected, the ingredients are mainly sourced from the same foods we sell to you and our cooking professionals use classic cooking methods every day to bring those recipes to life. Now that’s Made Right Here the right way.
5 MEAL IDEAS FROM GOURMET TAKEAWAY
With all of the good food that is already prepared here at DLM, why not look at them as sources for not only meal ideas but as components of dinner? These Made Right Here dishes are made with high quality ingredients and can save you so much time in the kitchen!
We encourage you to stand in front of our Gourmet Takeaway case and come up with your own dinner plans. Here are a couple of our favorite meal ideas.
1. MADRAS CHICKEN CURRY
Marinated & Grilled Italian Chicken Breast, sliced (Gourmet Takeaway)
Fresh Grilled Vegetables, pick your favorites and slice (Gourmet Takeaway)
Bollywood Cauliflower Rice (Gourmet Takeaway)
Maya Kaimal Madras Curry Indian Simmer Sauce (Grocery)
Preheat oven to 350ºF. On a foil-lined sheet pan, place chicken, veggies, and cauliflower rice in rows. Heat until hot, about 10-12 minutes. Meanwhile, heat sauce in a pot over low heat. Place chicken, veggies, and cauliflower rice on a plate and top with curry sauce.
Total time: 20 minutes
Total time when made from scratch: 3 hours Time saved: 2 hours and 40 minutes
Preheat oven to 350ºF. Place chicken on a foil-lined sheet pan. Place in oven and cook until hot, about 10-12 minutes. In a bowl, toss the arugula with the vinaigrette and tomatoes, then season to taste with salt and pepper. Top chicken with salad right before serving and place a wedge of lemon for seasoning on plate.
Total time: 20 minutes
Total time when made from scratch: 40 minutes Time saved: 20 minutes
4. SALMON NIÇOISE
Green Beans Amandine (Gourmet Takeaway)
Grape tomatoes (Produce)
Hard boiled eggs (Deli)
Grilled Salmon (Gourmet Takeaway)
Roasted Red Skin Potatoes with Rosemary (Gourmet Takeaway)
DLM Dijon Vinaigrette (Deli)
Cut the green beans, tomatoes, and eggs into smaller pieces. Plate salmon in center of plate and scatter the beans, tomatoes, potatoes, olives, and eggs around it. Drizzle with dressing and season to taste with salt and pepper.
Total time: 15 minutes
Total time when made from scratch: 1 hour and 15 minutes Time saved: 1 hour
Heat rice in microwave until hot. Sauté Carne Asada strips briefly in a little oil until hot. Plate the rice and steak. Serve with the Elote-Style Corn Salad, DLM Pico de Gallo, and some tostadas.
Total time: 20 minutes
Total time when made from scratch: 1 hour and 30 minutes Time saved: 1 hour and 10 minutes
Head to our Gourmet Takeaway case to discover more meal ideas!