Bundt, Bundt Baby

The beauty of the bundt cake goes beyond its sleek curves. This is a cake, after all, that has to stand alone. Although it may be finished with a chocolate coating or shower of powdered sugar, depending on the flavor, the rich, moist cake must be so good that the memory of a thick coating of icing is washed away.

It’s with this challenge in mind, that the masterminds and DLM pastry chefs Amy Brown and Lindsey Lucas, have crafted an exquisite new line of DLM Bundt Cakes. True to the bravo of bundt cakes, we bake these rich, dense, moist cakes in aluminum pans.

Not only are they a sight to behold, but each unlocks a whole new flavor profile. Approximately 6-inches and one pound each, mainstay flavors will be Hummingbird and Cinnamon Walnut.

We’ll also feature a third seasonal flavor as well (like this month’s Chocolate Peanut Butter Bundt Cake). The size makes them perfect for a hostess gift, small get-together, or an addition to your brunch or party spread.

Cinnamon Walnut Bundt Cake

Rich coffee cake layered with brown sugar and walnut streusel.

Hummingbird Bundt Cake

This delicious cake is filled with bananas, pecans, and pineapple then dusted with donut sugar!

Chocolate Peanut Butter Bundt Cake

Chocolate bundt cake with peanut butter chips encased in a peanut butter chocolate shell.

Meet the Coffee Roasters Who Will Be at Our Coffee Crawl

As we gear up for our Coffee Crawl, happening January 18 from 11 a.m.-3 p.m. (coffee roasters will be on site at DLM WSQ only; tastings will be at all locations), we invite you to meet some of our participating coffee crawl friends!

ERIE ISLAND COMPANY

“Founded by a crew of four coffee enthusiasts (a TV producer, a photographer, a ferry boat captain, and, thank goodness, a Starbuck’s manager) … with the opening of their first shop on Kelleys Island.”

CRIMSON CUP COFFEE

“Roasting coffee is both art and science, and our master roasters use decades of experience and enhanced technology to identify the perfect roasting curve for each coffee.”

ZINGERMAN’S COFFEE COMPANY

“Minerals in the soil influence the body and acidity of coffee; higher altitude makes for a sweeter, higher-quality coffee (on account of lower temperatures, rather than the elevation itself).”

SILVER BRIDGE COFFEE

“Our flavored coffees are free of solvents and chemicals often used to flavor coffee. They are gluten free, vegan friendly, and Kosher certified.”

REZA’S ROAST

“I worked at the student-run coffee shop on UD’s campus when I was a business student and fell in love with coffee. Reza is my middle son’s middle name and when I started this business, I had 3 little boys under five who I would drag along to the roastery with me while I roasted and bagged coffee. They had their own little play room there. The boys have traveled all over the world with me to visit coffee farms we buy from. … I am proud to provide Dayton with high quality, ethically sourced coffee that I roast fresh each week.”

BOSTON STOKER COFFEE CO.

“Harnessing coffee at its peak flavor starts with finding the best quality beans through direct sourcing and supporting the farmers who grow them. Better care for the farmers means better conditions for the crops, means better coffee for you. We roast more than 150,000 lbs of coffee annually in small batches ranging from 25 to 150 lbs. All orders are roasted fresh daily and cupped by our quality control team. Each roast is designed to capture each varietal of coffee at its peak flavor. From start to finish, a better bean.”

EQUAL EXCHANGE FAIRLY TRADED COFFEE

“We were founded with an unusual mission—to create a new model of bringing the best coffee from farmers to consumers in a manner that’s direct, fair, and sustainable to all involved: the environment, the farmers, our employees, and customers.”

TWISTED RIVER COFFEE ROASTER

“Roasting coffee in small batches gives us more control in the roast profile of the beans. More control means that we are able to pull out the natural flavors of each coffee.”

ROOTED GROUNDS COFFEE

“Over the years we’ve supported amazing causes, such as The Marvin Lewis Community Fund, The Flying Pig Charities, Bogg Ministries, UC Foundation, Kettering Foundation, Feed the Children and The Second & Seven Foundation. Giving back is at the very core of who we are. When you purchase Rooted Grounds Coffee, you are helping us help others.”

The Secret to a Good (Organic) Egg at Morning Sun

The drive out to Morning Sun Organic Farm, located near West Alexandria, Ohio, weaves through hilly, quaint towns on a beautiful autumn day. Our mobile directions fail us and we concede to the fact that we’ll be late to joining the lunch invitation extended by the Filbrun family. We get back on track after the technology fail. Soon, we are heading down the long driveway toward the Filbrun family’s farm, where we are then warmly greeted (despite being late) by both the scenic farm and our hosts, the Filbrun family. The kids run to and fro, with the youngest finding solace from the myriad of new faces (a group of us from DLM, including the Dairy managers) in the arms of her grandfather, Dale Filbrun. I quietly reach my hand into my pocket and switch my mobile to silent, not wanting the interruptions that come with it as we spend time with these kind people.

 

PURITY STARTS WITH TRANSPARENCY

DLM has had a relationship with Morning Sun Organic Farm for more than 20 years when Dale walked into DLM Oakwood with a dozen eggs and introduced himself to Larry Fourman, DLM Oakwood’s longtime Dairy manager. The yolk of a longtime friendship with DLM started that day.

Dale and his son Daren explain that the purpose of their invitation, beyond sharing our company over a meal, is transparency in how they do things. There is a purity that shines through as they delve into their belief of their product and practices. With great pride, they walk us through the inner workings of their 160-acre farm, where they have about 8,500 chickens laying approximately 7,250 eggs per day. The chickens are certified organic and cage-free, meaning that the numerous red barns that line the West Alexandria farm each have multiple openings with fans running constantly, allowing for ample ventilation, and open access to green space where the chickens can roam.

The natural feel of chickens clucking contently marries well with some modern advancements that the Filbruns have made over the years, like a conveyer belt that brings the eggs laid in nesting houses to a gathering spot. Young Daniel, age 4, doesn’t hesitate to take a break from playing to jump up and begin carefully placing the eggs in carriers. Nobody asks him to do so; he just saw the eggs and his eyes lit up, happy to help in his own way. As a parent, I can admire the sense of responsibility these children are learning. Although these tasks are carried out on a daily basis by the adults, the lifestyle is a part of them.

“We used to be washing the eggs by hand,” Daren remarks, as he carries Daniel’s sorted eggs to a machine that carefully suctions the top of each egg so that they can be cleaned. They then travel down a line to undergo a process called candling, where a bright light shines through each egg, and they’re sorted for quality and size (hence large vs. jumbo), and then finally packaged. Next step is delivery, with Morning Sun Organic Farm bringing their eggs to pockets of restaurants and retail locations, like ours.

THE SECRET TO A GOOD EGG

Daren points out how nicely the chickens are feathered, noting that they aim to not overcrowd the individual areas. In addition, each of the red barns where the chickens lay eggs has its own designated pasture, rather than a shared one.

Dale is quick to add that a good (organic) egg starts with a happy, healthy chicken, which is the result of its environment, even down to the soil. “In addition to scratching in the pasture for bugs and worms, they also get organic (and therefor non-GMO) grain raised by us,” Dale says. “We have been following the organic standards since 1992, before it was popular, because we believe in raising nutrient dense food, whether it’s for my family or our chickens.” By doing so, he says this gives Morning Sun total control over what the chickens are fed—whole grains and no animal by-products. “That’s very important,” Dale says.

After touring the farm and meeting the family and team behind Morning Sun Organic Farm, I notice one more hidden layer to what makes a good egg—the Filbrun family. Together at lunch sit four generations, from Dennis and Doris to Dale and Evelyn, Daren and Holly, and their children, joined in business as well by good friends Shane, Ellen, and Myron. Evelyn’s contagious laugh lights up any room and the kids contentedly play all the while while we enjoy conversation. As Dale says of the chickens, “birds of a feather flock together,” and so does this close-knit family.

New Look, New Year, New Classes!

We’ve ramped up our style and are bringing you a more modern look to match what we’ve got going on in the DLM Culinary Center. Love food and want to learn, talk, and share it with others? Our cooking classes, interactive dinner parties, and other events are a great way to have fun and eat some amazing food. Come in and see what we’ve got going on in 2020—it’s absolutely delicious!

View Our Full Cooking Class Schedule!

COOKING CLASSES

Our classes are designed for home cooks with busy lifestyles who have a passion for food. We offer both an intimate hands-on experience and demonstration classes covering a wide range of delicious topics, including kids’ camps, family nights, couples dinner parties, 5-course food and wine events, to name a few!
Now enrolling at DorothyLane.com/CulinaryCenter

PRIVATE EVENTS & COOKING PARTIES

Whether your goal is to entertain VIP clients, celebrate a family birthday, or host a shower, we can offer a fun, educational, and unique experience. We can create any combination of hands-on or demonstration activity, or just simply support your event by catering in our unique space. As with any event at the DLM Culinary Center, you choose your level of culinary participation.

CORPORATE & TEAM BUILDING EVENTS

Our professional chefs help your colleagues work together in a cohesive, positive, and efficient way to create a delicious meal together. Not only will your team learn some cooking skills, but they’ll have fun working together.

MEETINGS & KITCHEN RENTALS

Get out of the same-old conference room and host your meeting here! Filled with plenty of natural light, the DLM Culinary Center can support your team throughout the meeting with breakfast, lunch, yummy snacks, and beverages.

View Our Full Cooking Class Schedule!

Journey to South Africa—Wild Proteas

At the southern tip of Africa lies a landscape unlike anywhere else in the world. Jagged mountains rise up from ragged coastlines. A milk Mediterranean climate and ancient volcanic soil produce unique growing conditions. It’s here that a huge group of plants collectively known as the Cape Floral Kingdom grow. Many of these plants are found nowhere else.

The most widely known of these endemic plants in the Queen Protea, a dinner-plate size Protea that’s been adopted as the South African national flower and is all the rage on social media for bridal bouquets. In addition to the many Protea varieties, there’s a huge number of lesser known but stunning wildflower species.

I’ve wanted to see the wild Proteas and other Cape species for decades. My late August trip to South Africa was timed to coincide with the late-winter Protea blooming season. For the better part of two weeks, I hiked with a local naturalist and experienced the amazing diversity of the wild Cape Floral Kingdom. I wanted to see the local flower-growing industry firsthand. I was fortunate to meet Bryan Michell. Growing up, his family had a vacation farm about 50 miles outside of Cape Town in the stunningly beautiful Franschhoek Valley.

It’s one of the most scenic wine regions of the world with rolling, fertile hills surrounded by towering mountains with sheer granite cliffs. Many years ago, Bryan’s mother decided she wanted to start breeding and raising Proteas. She became very good, and after several years was commercially growing and selling her cut Protea to local floral exporters. Her farm grew as did many of the other flower farms in the valley. The Franschhoek Valley is now a mix of world-class vineyards and flower farms.

While the Proteas are cultivated, i.e., planted, maintained, and harvested, for years, many of the other fowers grow wild. Large areas of natural vegetation are then selectively harvested. This is completely organic and completely sustainable. These wild flower fields are as they have been for centuries. It’s sustainable agriculture at its very best.

We’re very excited to reveal that Cape Mountain Flora, which is operated by Bryan and exports native South African cut flowers mainly to Asia and Europe, will now add DLM to its network starting in mid-December. The quality of Cape Mountain Flora is the best of the best, so get ready!

Know Thy Lobsterman—Why We Choose Ready

Our lobster friends at Ready Seafood Co. in Maine are always on the cutting edge. Ready Seafood’s Captain Curt Brown, who many of you Lobstermania fans have possibly met in past years when he visits our stores, was recently spotlighted by Maine Lobster, an industry publication, for bridging divide between science and fishermen, thanks to his dual background as lobster fisherman and marine biologist.

The article reads: “Curt Brown, the marine biologist for Ready Seafood, spends his days in this rich and productive space between science and industry.

“Ready Seafood is one of the largest seafood wholesalers in Maine, shipping hundreds of thousands of pounds of lobster around the world every week.  Five years ago, the company made a commitment to science, and Brown, who has a Masters in Marine Biology and Marine Policy from the School of Marine Sciences at the University of Maine, stepped in to fill that role.” —Maine Lobster, “Curt Brown: Bridging the Divide”

Both Curt and Ready Seafood are so ahead of the game on sustainability when it comes to their lobstering practices as they aim to ensure that the species is around for the next generation. This is a big reason why we’ve done business with this reputable company for so many years. It’s nice to see them recognized for those efforts.

We are proud to say that all of our lobster products in our Seafood department, both fresh and frozen, come from Ready Seafood.

Here Are a Few Lobster Items  to Take Note of That we Carry from Ready Seafood

Cold Water Lobster Tail. Try it poached in butter or split and grilled. Added bonus: It’s on sale this week through December 10, 2019!

Lobster Mac & Cheese & Lobster Risotto. Served on the half shell, the Lobster Mac & Cheese is a velvety mixture of cheeses and pasta combine with succulent chunks of lobster, taking this comfort food to a new level. The Lobster Risotto, also served on the half shell, is a luscious, creamy risotto tossed with tender pieces of lobster. Look for both it in our Seafood department.

Coming Soon! Cold Cracked Lobster. We’re talking freshly shucked raw lobster meat that has the flavor and texture intact. In just a few weeks, DLM will be the first grocery store in the country to carry this. It comes ready to poach, sauté, grill, and integrate in a myriad of recipes where lobster meat and claws are the heroes.

Lobster Cakes. Ready to cook, we’ve made the most delicious Lobster Cakes using Ready’s knuckle & claw meat.

Lobster Roll. Using our housemade Lobster Salad, you’ll truly savor Maine with this catch. Although this is one of our most popular summer cookout item, the secret is that we offer these all year long at Jack’s Grill, made to order.

Lobster Knuckle Claw Meat. Always on hand in our Seafood department so that you can make your own lobster rolls, lobster bisque, and other creations.

Mark Your Calendars Now for Lobstermania 2020, coming May 23, 2020! Every year the Saturday before Memorial Day, our friends from Ready Seafood in Maine come to DLM bringing with them a huge haul of live lobster! Our Lobstermania sale starts at 9 a.m., so come early because once it’s gone, it’s gone!  So save the date, invite your friends over, and get ready!

4 Local Herbs to Have on Hand This Holiday

Whether you’re cooking up a holiday feast or listening to Simon & Garfunkel’s song “Scarborough Fair” with lyrics “parsley, sage, rosemary, & thyme,” our friend Sue Borton at Brickel Creek Organic Farm in Jamestown, Ohio, has you covered. She keeps us fueled year-round with fresh herbs and greens. Here are four fresh herbs from Brickel Creek to keep on hand.

PARSLEY

This humble herb will find its place in any number of dishes, from potatoes to stuffing. Keep on hand for stews as you find new ways to enjoy turkey leftovers.

SAGE

It pairs beautifully with butternut squash or add it to turkey before roasting.

ROSEMARY

Add to stuffing, tuck sprigs into lamb before roasting, or add a sprig to a holiday cocktail.

THYME

You’ll definitely want to have this on hand to stuff in your turkey cavity or place in roasting pan to add flavor.

Reliving the Party: The Food & Wine Show

After DLM throws the annual Food & Wine Show, we spend more than a couple of days reviewing all of the pieces that make this event so special. Now that we’ve had time to look back, I thought I’d share some fun Food & Wine Show facts!

• We were thrilled that the “Big Chill” waited until this week so we could get over 600 folks through our doors for the start of the party in less than 15 minutes!

• Happy to report that all fingers are accounted for after shucking 1,000 oysters and cutting 1,000+ pieces of sushi.

• Our servers happily trayed and presented over 4,400 individual hors d’oeuvres.

• We made batch after batch of cheese risotto finishing it in a 90 lb wheel of Grana Padano, which is similar to Parmigiano-Reggiano.

• We had a wonderful representation this year of wine regions and varietals. From rare connoisseur picks to everyday delights, there was truly something for everybody.

• We hope everyone enjoyed the live jazz music from band leader Mike and his mates. This year he celebrated 20 years of entertaining our guests during the show.

• We’re thankful for our 140 associates who help us put this together and make it successful every single year.

Thank you to all who attended this year’s show and to those who helped make this event unforgettable. Mark your calendars for the 2020 Food & Wine Show, happening Thursday, November 5. We are now ready for the holidays to begin!

5 Things to Know About Our Non-GMO DLM Free-Range Turkey

1. LOCALLY RAISED

When you visit Bowman & Landes Turkeys in New Carlisle, Ohio, you’ll be greeted by the fall brilliance of splashy colors. DLM has partnered closely with Bowman & Landes to raise our turkeys for the past 14 years.

2. NON-GMO PROJECT VERIFIED

Two years ago, we proudly announced a huge DLM Difference when it comes to our turkey. We debuted our Non-GMO Project Verified DLM Free-Range Turkey. This was the result of a lengthy, ongoing process we embarked on with Bowman & Landes involving farm audits and documentation of procedures to make sure our flocks were raised Non-GMO Project Verified.

3. FREE-ROAMING

Our turkeys can roam in outdoor greenspace if they wish where they can bob and weave with curiosity. Carl Bowman says that this isn’t just to make a more flavorful turkey, but it provides the conditions for a healthier one.

4. NO ANTIBIOTICS/HORMONES

DLM Turkeys have always been antibiotic and hormone free. They are fed a diet that in addition to being non-GMO, also is 100% vegetarian.

5. IT TASTES GOOD

As Carl Bowman told us on a past visit, “A happy turkey is a healthy turkey. … We translate a healthier turkey to a more flavorful one.” We couldn’t agree more.

>>>Reserve your Fresh DLM Free-Range Turkey here!<<<

Here are some turkey tips for your holiday meal!

 

 

Made Right Here Bakery Favorites

When you bite into a piece of Grandma Tobias Pie or slather butter on a fluffy Bakehouse Roll, do you ever stop and ponder what “Made Right Here” really means? When it comes to the DLM Bakery’s signature holiday items, we are proud that they are made with top-notch ingredients in our very own DLM Bakehouse. So as you plan your home-cooked, hassle-free holiday, be sure to reserve these favorites for your table.

GRANDMA TOBIAS PECAN PIE

We use an all-butter crust with a traditional pecan pie filling that’s sweet, gooey, and chock-full of pecans.

BREAD BASKET

The perfect edible centerpiece, we make these beautiful bread baskets by hand that are piled high with two dozen assorted rolls.

GRANDMA TOBIAS PUMPKIN PIE

So good, it’ll impress even the most discerning mother-in-law. We start with an all-butter crust and fill it with traditional pumpkin pie filling that’s creamy and smooth to taste.

PUMPKIN CHEESE ROLL

Rich cream cheese folded between layers of pumpkin cake comprise this instant favorite.

BAKEHOUSE ROLL

Soft and pillowy, each bite of this yeast roll that’s Made Right Here melts in your mouth.