Fresh Seafood: The DLM Difference

FRESH SEAFOOD STARTS WITH TRUST

Everyone says their seafood is “fresh” to the point that the word has almost lost its meaning. Our definition of the word is one we stand behind and is one of the building blocks that has elevated our Seafood department over the years.

It comes down to time spent out of water and there are several ways that we keep that time to a minimum. One of those ways is by buying it direct. At DLM, we go straight to the fishing co-ops that practice sustainable techniques to ensure wild fish for years to come and fishing farms that are raising seafood the right way. By doing so, it takes days off the travel time and fish is delivered to our stores faster when it doesn’t have to spend time in warehouses or go through distributors.

The time spent out of water also is reduced by choosing to air freight our fish often instead of having it travel by truck. It costs more, but it results in drastically less time out of water. And that’s a difference that we believe you can taste. You’ll also notice a constant stream of new fish in our seafood case, a true reflection of what’s in season. This is the product of constant communication and good working relationships that our fishmongers have with our fish providers.

With the Lenten season in full swing, check with us often as we’ll be featuring a vast selection of seasonal catches as they are available. In addition to a variety of shellfish, such as oysters, mussels, and wild-caught shrimp, we’re looking forward to an abundance of Alaska cod and halibut, as well as Atlantic and organic farm-raised salmon. Remember, your DLM fishmonger is your friend!


Above video filmed in February 2020. 

MAKE COOKING WITH SEAFOOD EXCITING

Whether you’re in the mood to grill, bake, poach, or broil, cooking fresh seafood doesn’t have to be intimidating! Our fishmongers here at DLM are a wealth of information—just ask. DLM’s Culinary Director Chef Carrie also been hard at work in the kitchen coming up with some exciting recipes to share with you so you can be set up for success when it comes to cooking seafood. Some of our wonderful Certified Specialists of Wine also have added their pairing recommendations for each dish. Enjoy!

PAN-SEARED HALIBUT WITH MUSHROOMS AND BRUSSELS SPROUTS

Wine Pairing: Chehalem Pinot Noir, Todd Templin, CSW, VP of Wine & Beer

CIOPPINO

Wine Pairing: La Caña Albarino, Teresa Kearney, CSW, WSQ Wine Consultant

SHRIMP SCAMPI

Wine Pairing: Pieropan Soave Classico, George Punter, CSW, WSQ Wine & Beer Manager

LOBSTER SALAD WITH AVOCADO & GRAPEFRUIT

seafood recipes

Wine Pairing: Domaine Collin Crémant de Limoux Brut, Teresa Kearney, CSW, WSQ Wine Consultant

MUSSELS & CHORIZO

seafood recipe

Wine Pairing: Camino Roca Altxerri Getariako Txakolina, Todd Templin, CSW, VP of Wine & Beer

SHEET PAN SALMON WITH MPALE, MISO, & GREEN BEANS

seafood recipe

Wine Pairing: Domaine Robert Klingenfus Vin d’Alsace Pinot Gris, Teresa Kearney, CSW, WSQ Wine Consultant

EASY HERB-ENCRUSTED SALMON

seafood recipe

Wine Pairing: Bouchard Père & Fils Pinot Noir Bourgogne Rouge, George Punter, CSW, WSQ Wine & Beer Manager

 

GET ALL OF OUR SEAFOOD RECIPES HERE!

Naples-Style Pizza: The DLM Difference

When we first sought to bring an authentic pizza experience to DLM, we looked no further than the pizza-making style of Naples, Italy. But to achieve a Naples-style Pizza, we knew that technique, ingredients, and cooking methods were key. Here is what distinguishes our Naples-Style Pizza eating experience, available at DLM Washington Square and Springboro.

  • Toppings include our DLM Handmade Fresh Mozzarella, in addition to other accompaniments, which are from our store.
  • The dough for our crust comes from our DLM Bakehouse, where our cadre of artisan bakers are masters of dough and make it fresh daily. The crust has great flavor with a texture that is crispy on the outside yet chewy on the inside (Gluten-free crust is available upon request).
  • Our talented pizza makers hand-stretch the dough to a perfect tradizionale size (11 inches) or bambino (8 inches) and they always arrange toppings in the right proportions, baking them in specially designed ovens that obtain temperatures over 1,000°F.
  • Our housemade red sauce is Made Right Here using ingredients indicative of a Neapolitan pizza.

Naples-style pizza can be ordered by phone or in stores at DLM Springboro and Washington Square. View our full menu here!

In addition, place an order with our “Naples-Style Pizza by DLM” App, downloadable on iTunes or the Google Play Store. NEW, now available on DoorDash!

Best of Italy: Vera Jane’s Extra-Virgin Olive Oil & DLM Aged Balsamic Vinegar

Vera Jane’s Extra-Virgin Olive Oil

Like most great discoveries in the food business, this one began at a dinner lubricated with a glass of wine … likely a rustic Brunello. Some 20 years ago, my parents were at a home dinner party in Tuscany and met a young man named Alex along with his mother Lily. They live on a beautiful hillside, dense with ancient olive trees garnished by large bushes of fragrant jasmine, outside of a little town called Lucignano. At the time, Lily was exporting Italian-made leather purses and Alex was in the jewelry business. Their olive grove produced plenty but they never gave it much thought, other than bottling some oil for family and friends, and selling some locally.

After dinner, Alex gave a bottle to my parents to try and the rest is history. We loved it so much, we made it our own. We named it after my grandmother Vera Jane, the majority owner of DLM for most of its history, and decorate the bottle with a beloved photo of her from 1938.

Of all the products we put our name on, we are proudest of this one. We’ve tasted hundreds of oils, and this one is always in our top tier. It’s typically Tuscan with full-bodied flavor, and a healthy peppery kick. If you only want to buy one oil, this is it.

HOW TO USE VERA JANE’S EXTRA-VIRGIN OLIVE OIL? DRIZZLE PLENTIFULLY.

I sometimes chuckle in the morning, rebelliously gently frying my local farm fresh eggs over easy in a small kiddie pool of high end olive oil. Years ago I remember reading an article in some fancy-schmancy food magazine about “strict” uses of first pressed extra-virgin for this, and instructions for use of pure olive oil for that.

Having seen first-hand how producers such as the Zanettis in Tuscany, the Palomars in Granada, and the Mahjoubs in Tunisia, to name a few, consume their great oils liberally, I’ve come to realize that extra-virgin olive oil is simply a great everyday food. No need for food snobbery here. A good olive oil is more than just a pretty bottle; it’s something you can feel good about using on all sorts of dishes.

Quality olive oil is a delicious healthy fat, and as such, is a perfect base for sauces, vinaigrettes, baking, and yes … frying eggs. Just take care to not use high-heat. Beyond that, it’s a wonderful finishing condiment that’s so good to drizzle on just about any food you like, from pizza to pasta, in soups and stews, and over steaks and potatoes.

DLM Aged Balsamic Vinegar of Moderna

Another friend we made on our tours of Italy was Maria Livia, in the food-loving city of Modena. Her family produces gorgeous balsamic vinegar, which we sampled cheerily from various old barrels. It was here that we chose our DLM blend on site.

We love it for its depth, richness, and complexity. Try drizzling our DLM Aged Balsamic Vinegar of Modena on your steak as it finishes on the grill or brushing a reduction on other meats, such as roast beef or lamb. Also put a few drops on fresh strawberries or drizzle on grilled vegetables. Since it is a sweet condiment derived from grapes, it also does very nicely on desserts, such as DLM Madagascar Vanilla Gelato and DLM Classic Coffee Cake.

 

From Prosciutto di Parma Salad with Parmigiano-Reggiano to Spaghetti alla Carbonara, savor the intricate flavors of these adored products that represent some of the best of Italy.

 

Enjoy a taste of Italy with our Vera Jane’s Extra-Virgin Olive Oil and DLM Aged Balsamic Vinegar of Modena Pairing!

 

Top 10 Food Finds for April

This month’s selection of Top Food Finds takes us on a culinary adventure around the world. We’ll explore Italian delicacies, New Zealand classics, Greek-inspired appetizers, locally made favorites, and more!

SHIP TOP FOOD FINDS

 

1. Hudson Valley Marshmallow Co. Marshmallows

We’re entering bonfire season, and as we ready our backyards and firepits for this glorious time of the year we also want to take a look into our kitchens and pantries for those classic foods enjoyed around a campfire, including s’mores. There’s something so satisfying about biting into this nostalgic treat. The crave-worthy combination of crunchy graham crackers, melty chocolate, and an ooey, gooey toasted marshmallow is delightfully messy and so fun to eat! Create the ultimate s’more with Hudson Valley Marshmallow Co. Marshmallows. These gourmet sweets aren’t your average fluffy treat as they’re handmade in small batches with all-natural ingredients, giving them an ultra-squishy texture and wonderfully fresh flavor. Varieties include Strawberry, Vanilla Bean, and Salted Caramel. GROCERY DEPARTMENT

 

2. The Tipsy Pickle

Over the years, pickles have become culinary stars in their own right. And The Tipsy Pickle turns the ordinary selection, typically brined in a blend of vinegar, pickling spices, and dill, upside down with their incredible line of artisan, hand-crafted pickles. Working in collaboration with Vermont’s leading brewers and distillers, The Tipsy Pickle creates unique pickles boasting plenty of boozy flavor. During the pickle-making process, all the alcohol is cooked out making these pickles safe for all ages. Stack these slices on your burgers, sandwiches, or enjoy on their own! Choose from Heady, Hart Bread N Butter, Maple Breakfast Stout, Maple Bourbon Whiskey, and Bourbon Barrel Aged Rum pickles. GROCERY DEPARTMENT

 

3. Kiwi Kuisines Savory Pies

Run by a retired professional rugby player, Kiwi Kuisines was born out of a craving for traditional New Zealand meat pies. These pies are made using all-natural ingredients that are free from artificial flavors and preservatives. And that lack of additives allows the flavors of the meats, cheeses, and veggies to come through in the most delicious way.

The Steak & Stout pie features slow-roasted, stout marinated beef, tender carrots, and onions wrapped in a buttery and flaky crust. As you enjoy the Roast Lamb Pie, you’re met with fragrant rosemary, garlic, and mint seasoned lamb combined with mixed vegetables, potatoes, and a luscious gravy tucked in a flax and whole wheat pastry crust. The Chicken Curry variety is filled with a creamy curry ragout studded with tender pieces of chicken and veggies. Chicken Portabella mixes roasted chicken with a Portabella mushroom sauce and American Cheddar cheese for a savory and delectable bite. The Ham, Bacon, Egg, & Cheese incorporates breakfast classics in this pie that’s perfect for kick starting your day. In the Spicy Veggie, butternut squash, broccoli, cauliflower, carrots, spinach, and a white Cheddar cheese sauce mingle with just enough spice to give it some zing. MEAT DEPARTMENT

 

4. Akropolis Pastries Mini Phyllo Rolls

Thanks to Akropolis Pastries, you can enjoy authentic Greek flavors from the comfort of your home. The hand-crafted phyllo pastries Akropolis began making in their small bakery café were adored by many and became so popular that Akropolis decided to expand their delicious empire.

We’re excited to share Akropolis Pastries Mini Phyllo Rolls with you. Layer upon layer of delicate homemade phyllo dough stuffed with a variety of savory fillings, including spinach, feta, ricotta, and roasted red peppers. As these pastries bake, the phyllo dough gets delightfully crisp and flaky, the perfect counterpoint to the creamy filling. Enjoy these bites as appetizers or a light snack. FROZEN DEPARTMENT

 

5. Fired Up Pizza Heat & Eat Gourmet Pizza

What do you get when you combine a talented chef with a resumé that includes working in Cameron Mitchell Restaurants and a passion for bringing people together over delicious food? Fired Up Pizza. Locally run in Columbus, OH, by chef Michael Rice, Fired Up Pizza crafts pizzas using imported flour and tomatoes. Their wood fired oven was designed in France, specifically for Fired Up Pizza, allowing them to produce top-of-the-line pizzas for you to enjoy.

And now you can enjoy these pizzas without travelling to Columbus. The heat & eat gourmet pizza selections are partially cooked in wood fired ovens, frozen, and ready for you to pop in your oven for a quick and easy dinner. FROZEN DEPARTMENT

 

6. Leoncini Prosciutto di Parma

Over the years a few of us at DLM have visited the Leoncini production plant, thanks to our friends the Gallo Family who import Leoncini hams into the US. The plant is in a town called Langhirano in the province of Parma, just a short drive from the Italian food Mecca of Bologna. It’s an impressive site to see the skilled artisans at work in pristine conditions; deboning, forming, salting, applying lard, and then storing the hams. There they rest for many months of hibernation where the the salt works its wonders interacting with the enzymes in the ham as it loses moisture and gains flavor. Leoncini is a proud multi-generational family business with a focus on tradition and quality. They are one of the few who control the entire process of making prosciutto. (Larger Prosciutto producers in Parma commonly farm out the delicate process of deboning.) Leoncini is authentic through and through, exclusively using Italian raised pigs.

The quality of Leoncini Prosciutto di Parma is evident from the moment it hits your lips. Ask for it sliced very thin and let it come to room temperature before eating. It’s sweet, delicate, and fragrant with just a hint of salt, wonderful as is, or along with fruits, on sandwiches, and on pizza. (It is the ham we use on our “Rocket Ham” Naples style pizza. We prefer putting the ham on pizza after it bakes.) Yes, maybe you can find “Prosciutto” on just any corner, but the real deal from Leoncini is a top food find. DELI DEPARTMENT

 

7. Vera Jane’s Extra-Virgin Olive Oil

Over the years we’ve had the great fortune to travel to Italy several times to find new and exciting foods to bring back to DLM. Often, our home base is Tuscany. Our good friend and partner Alex Zanetti has graciously hosted us at his villa in the small medieval town of Lucignano. The rolling hills of this part of Tuscany are home to the olive trees that produce our signature Vera Jane’s Extra-Virgin Olive Oil. Made exclusively of Tuscan olives, it’s virgin pressed and bottled within a few miles of the olive groves. Its distinctive peppery notes are indicative of Tuscan oils and makes it our go-to olive oil for vinaigrettes, sauces, or simply drizzled over grilled meats or pasta dishes. GROCERY DEPARTMENT

 

8. DLM Aged Balsamic Vinegar of Modena

 

Modena is one of our favorite food cities in Europe, a land of fast cars and big flavors. A few years ago, we spent an afternoon with Maria Livia touring her family’s estate where they produce their wonderful balsamic vinegars. She makes our DLM Balsamic Vinegars, including Aunt Angie’s Balsamic Vinegar, which is great for everyday use. Best of all, Maria creates our DLM Aged Balsamic Vinegar of Modena. It’s a blend that we chose on site with Maria and we are extremely proud to put our name on it. We think you will love its richness, depth, and complexity. GROCERY DEPARTMENT

9. Fagottini di Pollo

It feels like just yesterday that we traveled to Tuscany to study age-old techniques with hands-on training from Italian butchers. We did so to bring gorgeous oven-ready Italian specialties to our Meat department. One of those, our Fagottini di Pollo features boneless air-chilled chicken thighs seasoned simply with savory spices like rosemary, sage, salt, pepper, and garlic, then wrapped in DLM Uncured Bacon. Get a taste of Italy with this main dish! MEAT DEPARTMENT

10. Pecorino Toscano Stagionato D.O.P.

Between the breathtaking Apennine Mountains and the Tyrrhenian Sea lies a picturesque pasture where flocks of sheep that are to be milked for Pecorino Toscano graze. Made with only whole milk from these sheep, Pecorino Toscano is a cheese to be savored. Compared to other Pecorino cheeses, this particular variety is briefly salted lending itself to have a more delicate, sweet flavor. It’s aged for at least four months, giving the cheese a golden hue and a brittle texture. Pecorino Toscano is a great addition to your antipasto tray or cheese board alongside fresh vegetables, fruits, jams, and honey. THE CHEESE SHOP

 

SHIP THIS MONTH’S FOOD FINDS!

 

Rancho Gordo Heirloom Beans

The wait list is 18+ months … just to join a bean club? Why wait when you can get Rancho Gordo’s gorgeous heirloom dried beans right here at DLM (or have them shipped via shop.dorothylane.com)? Between the rise in pantry cooking and press coverage from Food & Wine Magazine, The New York Times, and Bon Appétit (to name a few), Rancho Gordo beans are crazy cool right now. Each heirloom variety has its own unique characteristics, flavor profile, and history—and the recipes are plenty. So why not forego the can and give good heirloom dried beans a chance?

BASIC DRIED BEAN TIPS

• Store dry beans in a cool, dark place.
• 1 cup of dried beans yields about 3 cups of cooked.
• No time to soak? Don’t worry! Go ahead and cook them knowing it’ll take a bit longer.
• Simple seasonings speaks volumes, like adding a ham bone or cooking in stock. A little bacon fat or olive oil helps add depth of flavor.
• Cook in the soaking water and add salt after the beans are tender.
• Store leftover cooked beans in the fridge for up to 5 days or freeze.
• Keep the cooking liquid handy. Store leftover beans in the liquid

 

CHECK OUT THESE DELICIOUS RECIPES SHOWCASING RANCHO GORDO HEIRLOOM BEANS!

PASTA E FAGIOLI

 

CASSOULET BEANS IN SAVORY TOMATO SAUCE

 

FLAGEOLET SALAD WITH LEMON, RADISHES, AND ROASTED TOMATOES

The Ultimate Comfort Cookie: Laura’s Cookies

For 30+ years, my five sisters, sister-in-law, and I have been baking Christmas cookies together. Typically, on the day after Thanksgiving, we gather at my brother’s home, which my parents built in 1954, and we bake. When we first started our tradition, we had about a dozen different recipes that we made every year, but we were always looking for new recipes to add.

About 25 years ago, we added a special recipe to our annual baking tradition. It was a rolled cookie dough with a taste that reminded us of a sugar cookie that our mom would make for us. I loved the cookie dough, but I didn’t care for the royal icing we initially tried. The thick, soft sugar cookie did not seem to be enhanced by the hard, tasteless royal icing.

So, I developed my own special almond-flavored frosting to complement the cookie. We decided that this combination was just right and Laura’s Cookies was born. We soon referred to it as the ultimate “comfort cookie.”

Q & A WITH LAURA

HOW DID LAURA’S COOKIES DEVELOP FROM THERE?

I’d been in hospital administration for my entire professional career (17 years), and in 1999 I decided that I wanted to move in a new direction. What that would be, I had absolutely no idea.

I took full advantage of career development sessions offered locally and found out a few things about myself. Most significantly, I had experiences, skill sets, and a self-awareness of my strengths and weaknesses that indicated a potential to be a successful small business owner. I was intrigued—but what business could I start?

While taking a 10-week SBA class at Sinclair Community College, I would bring a variety of cookies to get feedback from my classmates and instructor. The “comfort cookies” (now known as Laura’s Cookies) became the most requested for repeat tastings. That became the focus of my business plan. My primary challenge was to find a commercial kitchen to bake in and an outlet sell my cookies.

ENTER DLM. HOW DID IT START?

This was 21 years ago. One of my book club friends was acquainted with Scott Fox, DLM VP of Bakery, and I was able to get a meeting. I explained that I had a cookie that everyone seemed to really like, but that I needed a place to bake. Scott expressed interest and shared that DLM likes to promote quality, local products. A day later, I brought in 2-3 dozen “Laura’s Cookies” in different shapes. We met in the Oakwood Bakery manager’s office (a very pregnant Shelley Eberle). There are two things about this meeting that I will never forget. The first is Shelley opening the container, biting into a cookie, and then turning around in her chair exclaiming “this is the best cookie that I’ve ever had!” Scott tasted one and agreed with Shelley, and asked for more samples. He called the next day and asked when I could start baking!

HAS THE RECIPE CHANGED AT ALL?

The only thing that has changed is that the trans fats have been removed from the ingredients.

DID YOU EVER IMAGINE LAURA’S COOKIES WOULD HAVE GROWN INTO WHAT IT IS TODAY?

Honestly, no (insert laughter). My informal business plan when I started was to make enough cookies to cover my living expenses, save for retirement, take a couple vacations a year, and maybe have a couple of employees. Fast forward to 2021 and 5,337,000+ cookies later. Laura’s Cookies has a huge fan base, an amazing team, and a beautiful production facility at DLM.

SWEETEST MEMORIES?

My favorite sweet memories are those shared with me by customers. Laura’s Cookies have become a part of so many people’s lives and celebrations. Major life events have been made even more special with Laura’s Cookies. Innumerable grandchildren have been delighted when a grandparent arrives with Laura’s Cookies in hand. Corporate clients look forward to holiday gift boxes of Laura’s Cookies. A gift of a single Laura’s Cookie can brighten someone’s day. It truly brings me joy to know that there is a happy memory in every bite.

SHIP A BOX OF COMFORT COOKIES THROUGH SHOP.DOROTHYLANE.COM!