I am excited to share that the DLM Cullinary Center has brought in a line of cookware from Hammer Stahl. Founded in 1874 in Sheboygan, Wisconsin, it is one of the oldest cookware companies in North America. In the 1970’s, they began manufacturing their famous Hammer Stahl American Clad Cookware in Clarksville, Tennessee.
Although there are several high quality cookware companies out there, we feel that this line is a smart way to move forward. In the past, we’ve carried one of their well-known competitors that uses 3-ply, and to our surprise this line is less expensive! Check out their story here and see how they make their pans.
The Hammer Stahl cookware difference is that the 7-ply material is used throughout the cookware, from the bottom and all the way up the sides to the top. Because the Hammer Stahl cookware is made this way, the pan heats more evenly. Other companies use the expensive materials bonded together at the bottom of the cookware, leading to uneven heating.
Hammer Stahl’s 7-ply construction includes a layer of ferritic steel that makes the cookware induction stovetop friendly. This ferritic steel layer throughout the cookware means better quality and stronger cookware. Cheaper “induction ready” cookware only use a magnetic type of stainless steel that is more corrosive.
The handles are hollow so that they stay cool for comfortable handling—that will take some getting used to since we finally got used to always using pot holders no matter what. All of the cookware is hand-finished and hand-polished, by American workers, and include a lifetime warranty. Stop by the DLM Culinary Center and see these beautiful and hard-working pans. We think you’ll love them as much as we do.
We invite you to come cook with us as we enter into a new season! Fall is always a most exciting time of year at the DLM Culinary Center, where we host a variety of classes and private events with each new season. We transition into the bountiful autumn harvest and then into the hustle-bustle of the holiday season. What better reason to take a moment to slow down and savor the present than with food?
There are ample opportunities to do just that with this phenomenal line-up of classes taught by a variety of our favorite restaurant chefs, guest instructors, and educators. Topics range from comfort food to elegant appetizers and upscale menus with wine pairings. We also have world cuisines covered from France and Cuba to Spain and Morocco. Come along with us and share our table as we have so much to celebrate!
People ask what the secret sauce is to DLM. Sure, there’s that touch of gourmet in addition to the everyday infused throughout every department (and no, it wasn’t always that way). There’s the friendly carryout who knows your kid’s name and never hesitates to offer the protection of an umbrella on a rainy day. There’s also the robust network of gourmands from faraway lands and local farmers whose bounty can be found at DLM.
But at the core of everything we do, there’s our history, which we hold near and dear. It’s real and rooted in humble beginnings built on friendship, hard work, and an unwavering sense of community; it’s not perfect, but it’s our history. We are proud of it and it has influenced much of who we are today, 70 years later.
We took a minute to reflect on that history and what has shaped the DLM culture, from cultivating a passion toward exploring good food to growing a family of associates, with many who have been here 25+ years. So take a minute to soak that in with the video below.
And to all of our customers and the community at large, thank you! Please join us this weekend as we celebrate our 70th Anniversary at our 70th Anniversary Carnival happening 11 a.m. to 4 p.m. Saturday, Aug. 11, followed by our DLM Good Neighbor 5K at 8:30 a.m. Sunday, Aug. 12.
Loved by chefs all over the world, Staub Cookware’s enamel coating makes it indestructible, highly chip resistant, and keeps it from discoloring. Unlike other enamel cast iron companies, Staub interior surfaces are black so they’re not prone to stain, scratch, or discolor.
The cast iron retains heat, keeping the dish warm long after it’s been taken out of the oven or off the stove. It cooks food evenly, making the end result more consistent in texture and taste. The special ceramic bottom also makes it possible for use on all types of heating surfaces. We like it because you can take it straight from the oven or cooktop to the table.
Being a favorite of novice chefs and skilled professionals, it makes a great additional to any kitchen. We like to think of Staub as heirloom cookware that can be handed down for future generations of good cooks.
Peggy Neary, DLM Culinary Center manager, appeared on Living Dayton, showcasing the most delightfully elegant platter filled with an array of tea sandwiches and sharing how to make a few. Each sandwich was cut neatly and Peggy explained how afternoon tea is generally served with lighter fare, such as tea sandwiches. Below are some of her favorite tea sandwich recipes. Use them for any number of events, such as a bridal or baby shower or a tea party, including one to celebrate the highly anticipated royal wedding of HRH Prince Harry and Meghan Markle.
1. Cheddar Chutney Tea Sandwiches (Yield: Makes 24 tea sandwiches)
9-oz jar Major Grey’s Chutney (about ½ cup), pieces chopped
½ lb Barber’s 1833 Vintage Cheddar Cheese, grated coarsely (about 2 cups)
½ cup sour cream
3 oz cream cheese, softened
12 slices DLM Raisin Walnut Bread
½ cup minced fresh parsley
6 Slices DLM Oven Roasted or Wood Smoked Turkey Breast
In a bowl stir together chutney, cheese, sour cream, cream cheese, and salt and pepper to taste until combined well to make a Cheddar chutney. Spread Cheddar chutney on all 12 slices of bread. Place a slice of turkey on 6 slices of the bread. Make 6 sandwiches with filling, turkey, and bread, pressing together gently. Trim crusts and cut into quarters. Spread edges with soft butter and coat edges with chopped parsley. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.
2.Garden Party Cucumber Tea Sandwiches (Yield: Makes 32 tea sandwiches)
1 thin cucumber
16 slices DLM white sandwich bread
4 oz fresh unsalted butter
1 to 2 tsp finely chopped fresh mint
Salt and pepper
Peel cucumber and slice in paper-thin rounds. Salt rounds lightly and place in colander for 15 minutes to drain. Press to release water; pat dry with paper towels. Spread slices bread with softened butter. Put two layers of cucumber slices on bottom slice, sprinkle with finely chopped mint, salt and pepper to taste and top with another buttered slice. Press lightly with palm of hand. Cut all crusts off with a sharp knife. Cut sandwiches in half diagonally and then again into quarters. Serve with points facing up!
3. Checkerboard Tea Sandwiches
Filling ideas: For an easy filling, visit our Deli and pick up DLM Tuna Salad, *Chicken Pecan Salad, *Old Fashioned Chicken Salad, or our Made Right Here Egg Salad. *mince these salads for a finer sandwich filling.
Garnish ideas: Spear each sandwich with an olive, pickle slice, or small cherry tomato and line up on platter like a checkerboard.
4. Smoked Salmon, Caper and Cream Cheese Tea Sandwiches (Yield: Makes 16 tea sandwiches)
5½ oz cream cheese
½ red onion, finely chopped
1 Tbsp capers, drained, finely chopped
8 slices whole wheat bread, lightly buttered
8 slices smoked salmon
Mix the cream cheese, red onion, and capers together in a bowl. Spread this mixture onto four slices of the bread. Top with the smoked salmon and close the sandwiches with the remaining slices of bread. Cut all crusts off with a sharp knife. Cut sandwiches in half diagonally and then again into quarters.
5. Roast Beef Finger Sandwiches with Horseradish Cream (Yield: Makes 16 tea sandwiches)
8 slices white or wheat bread
Horseradish cream (recipe following)
¼ pound DLM deli-sliced roast beef, thinly sliced
4 slices havarti cheese
1 English cucumber, peeled into paper-thin strips
Softened unsalted butter
Horseradish Cream 3 oz cream cheese, softened
½ cup sour cream
2 Tbsp fresh grated horseradish or prepared horseradish
1 tsp Worcestershire sauce
½ tsp Kosher salt
½ tsp ground black pepper
For horseradish cream, in a small bowl, beat cream cheese and sour cream with a mixer at medium speed until smooth. Add horseradish, Worcestershire sauce, salt and pepper, stirring to combine. Cover and refrigerate for up to 3 days.
Spread bread slices with softened butter. Spread one side of 4 bread slices with Horseradish Cream, and divide roast beef among bread slices. Top with a slice of cheese and remaining 4 bread slices. Trim crusts and cut each sandwich into 2 fingers, and wrap each with a cucumber strip.
As the very wise Julia Child once said, “People who love to eat are always the best people.” We couldn’t agree more.
Which is why we’ve got you covered when it comes to gifting these individuals something special. There are many ways DLM can quell your quest for the perfect gift for the foodie in your life! From necessity to novelty, the DLM Culinary Center has you covered with gadgets and gear!
Many cooks swear Le Creuset is simply better than any other cookware. Here are a couple reasons why it’s been a classic staple in the kitchens of so many good cooks: it’s durable, heats perfectly and evenly, can be used with a variety of cooktop surfaces, and it’s pretty! Stop by and see what we have in store. We can also special order any piece or color you’d like with no shipping charges.
An Inexpensive Change of Seasons
Seasonal colors fill the Culinary Center with our lines of various linens and accessories, including napkins, table runners, dishtowels, coasters, and more. From whimsical designs to more modern flair, there’s something for everything kitchen. Shop the unique selection of gifts and collectibles for a bridal shower or gift.