Join Us for Our Wedding Showcase!

Our Wedding Showcase is unlike any other wedding event as our goal is to inspire you by bringing together mini vignettes of wedding day themes from the table settings and flowers to the wedding dress and wedding cake. The themes that you’ll find at our Wedding Showcase are first conceptualized by the Love Cakes by DLM designers. With that said, we took some time to talk to each designer to give you a peek at some of the excitement you’ll find at this year’s show.

March 3 • 11 a.m.-3 p.m. • FREE ADMISSION • DLM Springboro

1. A ROARING CELEBRATION. Prepare to be dazzled with Art Deco elegance of the Gatsby era. Designer Emma Ward says that 2020 weddings are being planned now, offering the opportunity to tout the roaring twenties.

2. CUPID’S GARDEN. Sabrina Fiffe invites you to fall for the depth and romance of deep reds. “It’s enchanting to me,” she says. “People are afraid of the bold colors.”

3. RUSTIC WINTER WONDERLAND. Earthy elements combine with winter colors and an eye-catching sparkle. “Rustic is my favorite decorating style,” says designer Stacy Felumlee.

4. CONTEMPORARY CRYSTAL. One of the hottest trends, the geode look, transforms the wedding cake to appear as a breathtaking cracked open geode. “It feels very new-age,” says designer Whitley Rohrig.

5. BEJEWELED. Designer Austin Birman is excited to bring to life her first theme and she’s not holding back. “It’s glitzy, but it’s not over the top,” she says. “I want to showcase that if you want lots of color, it can be tasteful.”

6. EVENING SOIRÉE. Think deep, rich wine colors with accents of silver. “Elegant, yet simple,” describes designer Tiara Shackelford of her theme emphasizing texture and sparkle.

7. SOPHISTICATED TEA PARTY. Designer Nicol Yukon brings the classic tea party to life with tiers painted to resemble elegant tea sets, metallic swirls, and life-like marble, all draped with cascading flowers.

8. THE GROOM’S CAKE. Lee Ann Parsons wanted to “Create a cake that catches the groom’s eye,” for this fun tradition that is meant to be in addition to a wedding cake.

March 3 • 11 a.m.-3 p.m. • FREE ADMISSION • DLM Springboro

 

 

The Art of the Winter Roast

Simply speaking , pot roasting or braising is cooking a tougher cut of meat gently and slowly in liquid until it becomes tender. This can result in a flavorful sauce that’s just waiting to be served with a starch or sopped up with DLM Artisan Bread.

The bonuses are plenty as not only does it make your house smell amazing but it feeds a crowd of people economically. And yes, it does tend to taste better after a day or two, so make enough for leftovers.

CHOOSE THE RIGHT CUT OF MEAT

Good news—tougher cuts tend to be cheaper and they make the best braises. That combo of low and moist heat turns well-worked muscles, sinews, and connective tissue into rich, gelatinous, fall-off-the-bone deliciousness. Try: Chuck roasts, short ribs, pork shoulder, veal breast, lamb shanks, and chicken thighs. Bone–in meat imparts even more flavor.

BROWN & SEAR LIKE THE BEST

This step creates the foundation flavors for the entire braise, resulting in gorgeous, deep golden-brown coloring. Browning takes time and space, so don’t crowd your pan as it may take multiple rounds! Heat a heavy-bottomed pan or Dutch oven with a little fat to start. Then, complete the following steps.

STEP 1: Remove browned meat from pan and start the next round of browning mirepoix, additional veggies, aromatics, etc. 

STEP 2: Deglaze pan using liquid. This helps those browned bits become liquid, reinforcing the dish’s foundation flavors. Use enough liquid to partially submerge the meat. More liquid yields a stew-like consistency while less results in a more concentrated, richer sauce.

STEP 3: Cover dish and either place in a low-heat oven (325°F or less) or low simmer on the stove. Note that the oven tends to be more consistent. How long? It depends on what you’re braising and the size of the cut. That’s the thing about braises—it’s done when it’s fork tender.

STEP 4: Season sauce to taste with salt and freshly ground black pepper. Add a splash of acid, such as lemon juice or a glug of wine to brighten things up. Want the sauce thicker? Remove the meat and veggies and bring liquid to a strong simmer. Reduce until desired consistency and season.

POT ROAST 3-WAYS

GUINNESS BEEF STEW

Meat: Chuck roast cut into 2-inch pieces.
Veggie Base: Mirepoix, leeks, potatoes.
Deglazer: Guinness Stout.

BEEF IN BAROLO

Meat: Chuck roast.
Veggie Base: Mirepoix, pancetta, fennel, tomato.
Deglazer: A hearty dry red wine (try Barolo).

AMERICAN POT ROAST

Meat: Chuck roast.
Veggie Base: Mirepoix and potatoes.
Deglazer: Beef stock.

Warm Your Soul with Soup

It’s 11:24 a.m. on a Wednesday and the DLM Homemade Soup Station at DLM Washington Square alone has already replenished two of the six 11-quart soup wells located at the Deli’s Soup Station. Fast-forward 32 minutes and that number jumps to four. On a typical day, our Deli serves approximately 225 quarts of soup. Factor in the Soup Station also located near our Meat & Seafood department and that number jumps even more.

When it comes to DLM Homemade Soups, we’re often asked “what’s your secret?” Truth is, sometimes the best secret is the one that is painstakingly obvious—the soups are made from scratch daily using chef-driven recipes and the very same meats and vegetables you’ll find in our stores. Unlike the soups found on most “hot soup bars” that come from a bag or can, ours are Made Right Here in each store’s Kitchen, and that’s something we’re pretty proud of.

“Terms like ‘homemade’ and ‘made from scratch’ have kind of lost their worth in today’s marketplace. Most people see it as an advertising gimmick that doesn’t mean what it used to. At DLM, it means exacly what it says—no gimmicks, no false promises,” says Rick Mosholder, Kitchen manager at DLM Washington Square. “The ingredients used in our soups are the exact same items our customers can buy. There is no ‘secret’ or unobtainable items that we use. Just good quality products from start to finish.”

Jessica Prior, who manages the Kitchen at DLM Springboro agrees. “Made Right Here—it’s what puts DLM on the map and we take great pride in that,” she says. The Kitchen at DLM Springboro is bustling with activity. She walks from the Kitchen and heads over to the Produce department to grab some fresh cilantro, which she chops once back in the Kitchen and adds to a pot of chili simmering on the stove. Each store offers about 5-6 different types of soup each day, ranging from the ever-popular Mom’s Chicken Noodle and Tomato Bisque to the more exotic, like Pork Posole and Tom Yum Gai. “We try to make sure that each day’s selection offers something cream-based, broth-based as well as an option with chicken, beef, and a vegetarian choice,” Jessica says.

DLM Homemade Soups are so popular, there is a dedicated soup chef for each store’s Kitchen—speaking volumes to Made Right Here in action. “It makes us all feel good to know people enjoy it … knowing that puts a smile on our faces,” Jessica says.

Check out what soups we have available today at your favorite location!

Sweethearts Out There – Ditch the Reservations and Cook at Home!

Planning on going to an expensive steakhouse for Valentine’s Day?  Before you blow a whole lot of money hear me out.  I love to go out and eat. I appreciate everything our local restaurants do, plus I don’t have to cook or clean up.

One of my main pet peeves is that you go out and spend a fortune on what is quite frankly a pretty simple meal (plus wine and tip of course). Face it – the mark up on that bottle alone of wine costs you a pretty penny when you can spend the same amount of money and get a serious upgrade at retail.

DLM Shrimp Cocktail

It’s one thing if you are spending some serious time cooking from scratch say a good beef bourguignon and a chocolate soufflé that can be a little tricky but if you are going for that classic steakhouse kind of thing you can save some money and really ramp up the quality!

Let’s break it down – First course shrimp cocktail? It can’t get any easier to replicate this at home. Our fresh cooked plump shrimp cocktail can rival any local restaurant with its quality. Keep it nice and chilled and customize the cocktail sauce just the way you like it.

DLM Salad Bar

 

 

I know you all can handle making a good salad with what is available here at DLM every single day. You can even skip the prep work and make one exactly with what you want in it at our salad bars complete with from scratch housemade dressing (plus our new butter and salt DLM Croutons!)  Baked potatoes are easy enough to master but in case you want to cheat a little swing by and pick up our loaded or stuffed potatoes with the “works”.

DLM Natural Beef Rib Steak

Steak – You simply cannot find a better tasting higher quality one than right here. Simply season generously with sea salt and freshly ground pepper.  Need some info on steak? Click here or ask one of our experts in our meat department.

Chocolate Mousse

Cheese Course and Dessert?  Think of the options here –  cheese, fruits, and nuts from all over the world. The best French pastries, chocolate-dipped strawberries, decadent cheesecakes, and even chocolate mousse. Best part? No tipping, no designated driver, and the music playlist has all of your favorites!

Raising the Chocolate Bar—Maverick Chocolate & 6 More Chocolatiers to Adore

You don’t have to look far to find chocolate makers who see their work as equal parts passion and craft—a science to be explored, continuously perfected. Cincinnati-based Maverick Chocolate Co. has attracted national attention for their bean-to-bar approach, gaining quick accolades from the International Chocolate Awards.

Albeit impressive, that’s not the most interesting thing about Maverick. Hints of the story behind the bar can be gleaned from the packaging of their chocolate. You’ll note illustrations of revolutionary flying contraptions throughout aviation history—mavericks in their own time. As you move your fingers across the fastener on the packaging, the words “remove before flight” appear across the pull tab.

Founder Paul Picton spent the lion’s share of his career working as a mechanical engineer in the aviation industry for GE, Delta, and Mercedes-Benz. He traveled often and found a sweet way to connect with his family upon returning—with chocolate. About 5 years ago, he decided that it was time to reinvent his career and dreams of chocolate making surfaced. “I knew it was time for a change,” he says. “I quickly learned that not all craft chocolate is equal … It’s relatively simple to make [chocolate], but it’s very hard to perfect.” As an engineer, it’s clear that the quest for perfection is a big part of the fun for Paul. His evolution to a food entrepreneur has offered the opportunity to draw upon the talents of his family, like his son Ben Picton, who heads up sales and marketing at Maverick. Together, they are adding a new spin to the classic comfort of chocolate. “It’s not just candy,” tells Paul, calling attention to the devil in the detail.

Maverick’s stunning new chocolate-making facility located in Cincinnati’s Rookwood Commons area is an off-shoot from its original Findlay Market shop. Cocoa beans are roasted, ground, and then tempered on impressive brushed steel equipment from Italy. Paul describes how tempering the chocolate just right brings about changes to its innate crystal structure, resulting in that beautiful shine and snap by natural means—no artificial additives and the ingredients are kept simple.

“We are mavericks in chocolate-making,” Paul says. With that said, we are excited that such chocolate makers are locally based in our own backyard.

6 More Chocolatiers to Adore, by Todd Templin

Dorothy Lane Market Chocolate Bars by Ghyslain

Union City, IN • ghyslain.com

Here at DLM, we love great food and sometimes a collaboration is just natural as it is with our dear friend, Master Chef Ghyslain Maurais … who also loves great food! Together, we’ve created a line of chocolate bars that are beautifully made, affordable, and the perfect accompaniment to nearly any occasion. Available in Dark, Milk, Sea Salt Almond, Artisan Dark Milk, Hazelnut, and Sea Salt Caramel, these are meant to be nibbled at your desk mid-day, post meal for a decadent dessert, or paired with the perfect wine for a tasty treat.

Le chocolate des Français

France • lechocolatdesfrancais.fr/en/

We love this French company that brings to life a whimsical fun side with their vibrant packaging. They’re dedicated to making super high quality chocolates from pure cocoa butter, sustainably farmed beans from Ecuador and Peru, and French ingredients that are 100% natural, without palm oil or preservatives! With labels that remind one slightly of an Andy Warhol collection, these chocolates are delicious, fun, and make one simply smile.

MilkBoy Swiss Chocolates

Switzerland • milkboy.com

The milk from the famed herds that graze high in the Alps each summer is the base for these bars. High quality ingredients, including top-notch cocoa beans from some of the world’s best sustainable sources, make these chocolate bars some of our favorites!

Olive & Sinclair

Nashville, TN • oliveandsinclair.com

Working within an old grocery store turned chocolate factory, Olive & Sinclair is Tennessee’s first and only bean-to-bar chocolate company. They begin their chocolate making process by stone-grinding cacao, using melangeurs (stone mills) from the early 1900s, then adding only pure cane brown sugar. They call it Southern Artisan Chocolate™. From Buttermilk White Chocolate to 75% Cacao, their chocolates are nothing short of exquisite.

Charles Chocolates

San Francisco, CA • charleschocolates.com

Charles Chocolates’ founder Chuck Siegel is self-taught in the art of chocolate making. His passion has driven the dedication of the company to create some of the best handmade chocolate, all crafted with the finest ingredients. This attention to detail has given Charles Chocolates a glowing reputation in the world of small batch artisan chocolates.

K + M Chocolate

Napa, CA • kellermannichocolate.com

If there was ever a superstar duo to team up to make decadent tasting chocolate, it is this team: Thomas Keller, the famed chef and owner of Napa Valley’s The French Laundry, and Armando Manni, the owner of Manni Organic Extra-Virgin Olive Oil. Chi Bui, the chocolatier who oversees production of the chocolate, helps with the unique production methodology where a small amount of heart-healthy Manni Extra-Virgin Olive Oil infuses the bean-to-bar chocolate with its signature texture while boosting antioxidant properties.

Equal Exchange Fairly Traded Co-op

Cleveland, OH and other locations • equalexchange.coop

Since their start, Equal Exchange’s mission has been to empower small farmer co-ops that use sustainable agriculture. Using that same vision, they source the organic cocoa and sugar used in their chocolate bars directly from small farmer co-ops in Latin America. Each blissful bite is silky, smooth decadence.

Geeking Out Over Cookbooks

I have a cookbook problem. I’ll admit it. It’s been going on for longer than I care to admit. Gone are the days of just buying a book for 1 recipe. I have gotten much smarter over the years with buying only the new ones that offer something truly different whether it’s recipes, techniques, history, or just good food stories. My purchasing of cook books has slowed down a little because now I spend an amazing amount of time reading recipes on the computer. I know that a lot of great recipes are “free” on the internet, but it is not the same thing. I still find myself craving books! I want to hold them, read them, cook from them, and most importantly share them.

I love paging through ones that belonged to my mom. Seeing her handwriting makes me miss her even more. I like trying to find that one recipe in an old book on my shelves that I haven’t looked at in a while. Opening it up, I can tell which recipe pages were more well-loved and it brings back warm memories of a certain time and place.

What’s really cool is that I just so happen to work with a bunch of people who have the same problem. In fact, our last staff meeting we had a potluck of our favorite “vintage” recipes. Needless to say, we had a ball! I am not sure we will ever be able to compete with Amazon in selling books, but the one thing we can do is use our passion to help you find some true gems.

We’ve put together a curated cookbook selection at the Culinary Center. Some are the most popular and trending new releases, others are tried and true favorites that offer something special, and a few are obscure gems that we would love to share with you. One thing is certain, all of them have a good reason for being there and taking up shelf space.

Come visit us at the Culinary Center–we can geek out together!

Edmond Fallot’s Mustard Paradise

There are few condiments as tantalizing as mustard. I can’t think of anyone who doesn’t like it for that matter. Smothered on a brat with sauerkraut, slathered on pastrami and rye, incorporated into a sauce and drizzled on asparagus … its tangy flavor makes your nose tingle and taste buds want more.

Combine this innate human need for mustard with our love for French food and you can understand why we were so excited to visit the home of one of the world’s great mustard traditions in the fabled wine and gastronomy region of Burgundy, France. The address: La Moutarderie Edmond Fallot, in the town of Beaune. The charming Fallot Mustard factory is just a stone’s throw from the Hospices de Beaune where aficionados, collectors, and wine geeks from around the globe gather annually in November for the famous wine auction and festival.

I first got to know Marc Désarménien nearly 20 years ago at the International Fancy Food Show in New York. Ever since, we’ve carried his family’s mustard, and I’ve always been a huge fan. Marc’s grandfather, Edmond Fallot, bought this mustard factory in 1928, which had been established since 1840. I asked Marc if he came from a long line of Burgundians, and he quipped non with his definitive French accent.

He shared that Edmond grew up in an unremarkable town in the east part of France, but loved good food as a young man, so moved to Beaune for the simple reason that he wanted to eat well—my kind of guy!

Edmond moved to Beaune and began to work in the town’s little mustard factory in the 1920s. He eventually took over the business, made it his own, and prospered. Edmond’s son-in-law Roger took the reins right after WWII and Edmond’s grandson Marc has headed up the firm since 1994.

As we toured his sparkling clean factory and tasted some extraordinary mustard, Marc and his colleague Caroline explained some amazing facts about mustard. While Dijon is capital of France’s famous Burgundy region and the namesake of the famous mustard, “Dijon mustard” today simply refers to a recipe. Interestingly, most of the world’s mustard seeds come from Canada and the U.S.

Dijon mustard indeed was created in the city bearing its name. Legend has it that Jean Naigeon replaced the usual ingredient of vinegar in the recipe with verjuice, the acidic juice of unripe grapes, which was a plentiful and inexpensive (at the time) leftover from the wine harvest. The use of verjuice gave the mustard a better flavor. Although verjuice is ideal as a liquid base for mustard, many Dijon mustards today, however, are made with inexpensive vinegar.

With a nod to tradition, Marc is resurrecting the glory days of Burgundian mustard by using French grown mustard seeds and white wine from Burgundy in his Burgundy Mustard IGP (IGP translates as Protected Geographical Indication). This is the single most balanced and pleasurable taste of mustard I’ve ever had!

Speaking of taste, the varieties of Fallot mustard will never leave you wanting. At the tasting room, you’ll see a wall covered with photos of many of France’s great chefs, both upcoming and famous. Mark has collaborated with many of them to create pairings and flavors of his mustards.

Try our Chicken Fricassee recipe featuring Edmond Fallot Tarragon Dijon Mustard!

We have chosen several including my favorites the Burgundy IGP, Tarragon, and Blackcurrant. My wife, who is a great cook, also loves the Walnut and standard Dijon. She incorporates these mustards in vinaigrettes, sauces, and other ways several times a week … and I’m a happy consumer of these sublime flavors! For good eating at home these cold winter months, make Edmond Fallot Mustards a regular feature at your table.

 

HONEY & BALSAMIC. A hit on Heavenly Ham®!

BURGUNDY IGP. The king of them all! Try this with any recipe calling for mustard.

WALNUT. Serve on winter meats, such as lamb shanks, roasts, and prime rib.

BLACKCURRANT. Excellent with duck, especialy pan-seared duck breast.

BASIL. Use a teaspoon in a vinaigrette for a Caprese salad or tossed with sliced ripe tomatoes.

TARRAGON. Perfect accompaniment to DLM Chicken Thighs.

DIJON. Superb on a DLM Baguette with French ham and butter.

GREEN PEPPERCORN. Try glazed on duBreton pork loin.

PROVENÇAL. Brush liberally on salmon just as you finish grilling.

 

Feast like a Gourmand with Duck

Looking for an alternative to everyday protein choices? Let’s talk about duck. When I was a kid, my only experience with duck was a whole roasted one that was usually greasy, overcooked, and drowned in overly sweet orange or cherry sauce. Did you have the same?

My experience and attitude changed when I first tasted Pekin duck in Chinatown as a teenager. I couldn’t get enough of it and then promptly fell in love with hoisin sauce. Fast forward to the 70s and 80s when duck was suddenly everywhere—from California-style pizzas to amazing chopped salads.

At DLM, we carry Culver Duck from Middlebury, IN. Their ducks are antibiotic free, sustainably raised, fed a vegetarian diet, and are free roaming. We like their strict standards as the quality really shines through in the flavor.

What has changed since my early experiences with duck is how easy it is now for the home cook to actually prepare it without having to roast the whole thing and smoke up the house. We carry smoked and fully cooked breasts along with legs and whole or half birds. So whether it’s the main dish, tossed in a salad, or carved tableside, branch out a little bit and taste how good duck can be.

SERVING SUGGESTIONS

  • Try smoked duck breast sliced thin on your next charcuterie platter. A boneless breast can cook up in 15 minutes or so and is simply delicious. As an added bonus, that skin gets so darn crispy it’s almost addicting!
  • I’d be remiss if I didn’t brag about the recipe-ready duck confit. It’s wicked good and so much time is saved by getting it already perfectly cooked. Heat in a hot pan and voilà, so much flavor.
  • Try shredding a little duck confit over a winter salad or stir into a bubbling pot of lentils or beans for added depth of flavor.

Get Our Duck & Wild Rice Salad Recipe Here!

8 Ways to Bite Into Our Citrus Celebration

CELEBRATE GOOD TIMES, COME ON! Crank up the vitamin C volume and vivid colors—come celebrate citrus with us this January! We consider ourselves so lucky to be able to flood our stores with the beauty of all the colorful citrus we bring in this time of year. We have some of the freshest flavors from jumbo navels to Texas red grapefruit. We love how all the varieties of citrus are bursting with colors and will bring wonderful flavor as well as provide many health benefits during these cold winter months. Here are eight ways to bite into our Citrus Celebration (and don’t hesitate to enjoy some of the many citrus samples and recipes we’ll be featuring).

1. NAVEL ORANGES. These are the sweetest you can find, providing ample amounts of vitamin C for an added bonus!

2. CARA CARA PINK NAVELS. Among some of the prettiest citrus, these have a pink flesh and extremely sweet taste.

3. BLOOD ORANGES With an unmistakable deep red flesh and dangerously sweet taste, you won’t be able to resist! Both this variety and the Cara Cara are great low-acid options with the same healthful benefits as a Navel orange. To really unleash the flavor of a blood orange, try the Sicilian Citrus Salad recipe.

4. DLM FRESHLY SQUEEZED ORANGE JUICE. It’s made from the juiciest Valencia oranges and is made fresh in our Produce departments. We love it because it is extremely smooth to taste and is ultra fresh. We will also treat you with Cara Cara and Blood Orange Juice throughout this celebration, which is a true treat.

5. SWEET SCARLETTS TEXAS RED GRAPEFRUIT. These are the most colorful of all ruby grapefruits. These luscious grapefruits are grown in Texas where the hot sunny days and cool nights help these Texas reds become as sweet as can be.

6. PUMELO. 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.

7. SPANISH CLEMENTINES. These sweet and easy-to-peel treats are a wonderful option for a great breakfast or snack option.


8. SUMO CITRUS. Coming later this month! First developed in Japan, these are now grown on family farms in California’s San Joaquin Valley. Loaded with vitamin C, these will sure to be the citrus star! It sets itself ahead of the pack in popularity due to its easy peel and low acid levels. Because it’s low in acidity, it’s a great option for those with a sensitive stomach.


Looking to add some citrus zing to make you sing? Try this Sicilian Citrus Salad recipe.

Give the Gift of a Culinary Adventure

Cooking classes, interactive food, wine dinners, and themed events make excellent gifts for anyone who is really into food or wants to be. Do you have someone like that in your life? Make their day with a DLM Gift Card. Your friends, family, and colleagues can choose classes that fit their interests and their schedules.

Our Winter/Spring Schedule is hot off the press, so come and pick one up at your favorite DLM location. Or easier still, you can view them all at your convenience online, anytime. Be sure to register early as classes fill quickly. https://www.dorothylane.com/classes/

We have plenty of comfort food classes to help you survive the winter months—including one on how to use that Instant Pot Santa will leave for you under the tree. We’ll celebrate Valentine’s Day with both an indulgent Valentine’s Day Dinner and our popular food and wine class, Girls’ Night Out; Galentine’s Day. Many of our students will be rolling up their sleeves, learning how to make pasta from scratch and excellent pie. We’ll explore through wine and food the French Alps, regional Italy, Eastern Europe, Spain and Latin America. Or just come in and relax for one of our Seafood Suppers on Friday nights in the early Spring.

We think sharing good food is at the heart of every memorable occasion, so come and join us as we celebrate the love of food and the pleasure of sharing it.

Register here for the Culinary Center’s Winter/Spring classes:  https://www.dorothylane.com/classes/