DLM Food Explorer Viva Italia

On my first trip to Italy some years ago, I was surprised to learn that Tuscans largely ignore balsamic vinegar, and Milanese favor rice over pasta. And right in between Milan and Tuscany you find many recognizable delicacies from lasagna to Prosciutto di Parma to balsamic vinegar in the region of Reggio Emilia. Hazelnuts are a big deal in the north and hot peppers in the south.

You learn that when speaking of Italy’s great food culture, it’s impossible to describe it without putting it in a regional context. Maybe it’s the Italian connection to the land, a long culinary history, or simply local pride. In any case, discovering the regional foods of Italy is both educational and incredibly fun. Over the years, so many of us at DLM have traveled to Italy to discover its food treasures, and we’ve made it a point to bring a number of those back to you.

You see Italy’s influence at DLM in the Italian products themselves, like our Vera Jane’s Extra-Virgin Olive Oil hailing from the hills of Tuscany or our Parmigiano-Reggiano from Modena. Other times, you’ll find its reach in the form of a technique we’ve learned from studying with Italian masters that we then replicate here, such as our DLM Handmade Mozzarella, Naples-Style Pizza, and Tuscan butcher-inspired specialty prepared meats, to name a few. As you can imagine, we could write a book on our passion for Italian food, but for the purpose of giving some focus, we are spotlighting a few regions of Italy that have inspired us the most: Tuscany, Campania, Emilia-Romagna, and Southern Italy, mainly Calabria and Sicily.

We’ll be celebrating Italy all month culminating with our Food Explorer Day taking place May 18. Join us for great fun and good Italian eating on our next stop as Food Explorers…buon appetito!

TUSCANY

FOOD

Vera Jane’s Extra-Virgin Olive Oil (GROCERY), Pane Toscano (BAKERY), Pecorino Toscano (THE DLM CHEESE SHOP), Italian Oven-Ready Meats (MEAT)

WINE

CAPPONE CHIANTI CLASSICO – Count Sebastiano Capponi is a dear friend to DLM, hailing from his lovely Tuscan estate that’s been in his family since 1524! This young-vine Chianti is named for the first ancestor of Sebastiano. It’s 100% Sangiovese, brimming with beautiful fruit and richness.

VILLA CALCINAIA CHIANTI CLASSICO RISERVA – 100% Sangiovese from the best blocks of old vines near Greve in Chianti. It’s a well-structured wine that’s full of rich black fruits, leather, spice, cigar box notes, and supple tannins.

FONTALEONI VERNACCIA DI SAN GIMIGNANO – A wonderfully dry, minerally, and extremely pleasing white wine from the surrounding vineyards of the hilltop town of San Gimignano.

CAMPANIA

FOOD

Naples-Style Pizza (DLM WASHINGTON SQUARE & SPRINGBORO), San Marzano Tomatoes D.O.P. (GROCERY), DLM Handmade Mozzarella (THE DLM CHEESE SHOP)

WINE

COLLI DI LAPIO ROMANO CLELIA FIANO DI AVELLINO – A white wine from the Avellino province and a varietal the Romans called Vitis Apiana, vine beloved of bees. It’s dry, lovely, and has hints of pear and hazelnut, floral tones, and a hint of minerality.

EMILIA-ROMAGNA

FOOD

Prosciutto di Parma (DELI), Mortadella (DELI), DLM Aged Balsamic Vinegar of Modena (GROCERY), Lasagna (GOURMET TAKEAWAY), Parmigiano-Reggiano (THE DLM CHEESE SHOP)

WINE

CASALI ROSA DI ROSA RED SPARKLING WINE – Perfect chilled with a plate of charcuterie enjoyed al fresco with its bright raspberry/blueberry fruit and soft bubbles.

LO DUCA LAMBRUSCO REGGIANO – Lambrusco does not exactly excite most after we’ve suffered so many terrible mass-produced and exported representations of this wine. However, Lo Duca is bright, semi-sweet, and has a naturally carbonated essence. Try it in a cocktail.

SOUTHERN ITALY (CALABRIA + SICILY)

FOOD

Cannoli (BAKERY), DLM Gelato (FROZEN), Scalia Anchovies (GROCERY), Marinated Anchovies (SEAFOOD BAR)

WINE

VILLA POZZI NERO D’AVOLA – The Pozzi family is a fifth-generation winemaking family located on the island of Sicily.

DONNAFUGATA ANTHILIA BIANCO – An amazingly crisp, minerally, and vibrant white wine blend from Sicily that’s perfect for light seafood dishes, salad, or poultry.

 

The Treasures of Tuscany

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.

A trip abroad a few years back took several DLM food explorers, left, to Tuscany. One stop was at the estate of Count Sebastiano Capponi, right, whose beautiful wine we carry.

Not far from Lucignano is the better known town of Montepulciano. On our last visit, we enjoyed strolling through the street market, sampling pici (long cut pasta that is significantly thicker than spaghetti), pork sandwiches, and Vino Nobile di Montepulciano. Some of the pictures on this page are from that trip. It’s a pleasure to be able to share some of our food finds with you this month.

The olives used in our Vera Jane’s Extra-Virgin Olive Oil are grown on the Zanetti family’s estate. This olive oil has flavor, balance, and a peppery kick. Middle, Alex Zanetti shows DLM’s Scott Achs the olive grove.

Hot Stuff!

I don’t know about you, but I’ve gotta have it. You might even say I am addicted to hot sauce. In fact, I won’t even make or order eggs for breakfast if there isn’t any to be found. (I mean really—why bother?) I actually have something in common with the amazing Beyoncé—she feels the same way I do about hot sauce! She always carries hot sauce in her bag wherever she goes.

Doing a little bit of research on the huge and fiercely loyal following that hot sauces have leads me to believe that this isn’t a fad that is going away any time soon. I think it’s more of a cultural influence on how all of our tastes are becoming more global. Think about it, have you ever heard of a chipotle pepper in mainstream America 20 years ago? Now it is reported that over 50% of all American households currently have a bottle of some brand of hot sauce.

I read somewhere that Tabasco is the “Kleenex brand” of hot sauces and although Louisiana-style hot sauces are most common, what has really taken off in the hot sauce market are ones with ethnic influences and wider ranges of flavors. Sriracha is a good example. It’s not only a new condiment that the restaurant industry had to make room for on their tables, it’s the trending flavor for the snack aisle in grocery and convenience stores. You can find it on popcorn, crackers, and all sorts of other items.

Right now if you opened my fridge at home, I think I have 5 kinds. I like to use different ones depending on what I am cooking or eating. Tabasco for eggs, Crystal for seafood, Sriracha to kick anything up a notch, Schultz’s for anything Buffalo-style, and Gochujang to help add a warm, slightly smoky depth to sauces and soups.

What’s your favorite hot sauce?

Hot Sauce Hurrah

Hot sauce is one condiment we cannot live without. It’s a sure way to kick your dish up a notch, and with the varying levels of heat you’re able to pick the one that’s perfect for you. We’ve selected a few of our favorites, each bringing its own flavors and complexities to your favorite meals.

1. Crazy Uncle Jester’s Jamaican Hellfire

Dayton-based, award-winning sauce with tropical flavor and heat. Pear purée combines with habaneros, serranos, jalapeños, and sweet bell peppers.

2. Bravado Spice Co. Pineapple & Habanero

This hot sauce has the perfect balance as it’s sweet and spicy, packed with real chilies and fruit.

3. Fix Sriracha

Inspired by a trip to Vietnam, Fix Sriracha was born. It’s simple, clean, and authentic, making it the perfect addition to your bowl of pho.

4. Dave’s Gourmet Insanity Sauce

Kick things up a notch! Add an insane boost to soups, burritos, burgers, and more with this intensely hot sauce.

5. TRUFF Hot Sauce

Crowned with a “truffle” cap, it’s a blend of ripe chili peppers, organic agave nectar, black truffle, and savory spices.

6. Cholula Green Pepper Hot Sauce

Uncap flavor with this zesty combo of jalapeño and poblano peppers in this medium heat sauce.

7. Chilau Original Pepper Sauce

Paying homage to his grandmother’s Crab Chilau recipe, Michael Anderson created this all-natural pepper sauce.

8. Uncle Snorey Taste Bud Annihilator

Locally made in Hamilton, Ohio, you’ll find all-natural ingredients and the ultimate combination of heat and flavor.

Calling All Food Explorers!

Come with us. We’re going on a journey to faraway places and it all starts at one of the most humble destinations—your table and the foods that fill it. No bags or pass ports needed, just an appetite for discovery. Taking flight with us this month is our new Food Explorer series, which will feature culinary stops to some of the hottest food regions of the world in the months to come. First destination is France, so get ready to embrace the fromage, the food, and let’s not forget about the wine!

Our inspiration for launching this journey was not a whim. Travel has become an essential fiber of Dorothy Lane Market’s DNA. For many years at DLM, there has been an underlying philosophy woven into the culture: We travel, we taste, and we meet and learn from artisans and masters in their own craft from faraway places. Then, we bring it back to you. “That gives us passion,” says Calvin Mayne, DLM President. “We are bringing you these great experiences from around the world and it makes us happy and gives our work meaning.”

In addition to so many at DLM, Calvin’s love for travel is inspiring and it walks hand in hand with his love for great food of the world. “You see how people live, you taste, you eat … and those memories stay with you forever.” This is why you’ll find the great flavors of the world discovered during travel being brought back to DLM with authenticity and pride. You’ll see this at play when it comes to our Artisan Bread, Naples-Style Pizza, sushi, Italian-style meats, and DLM Handmade Mozzarella, to name a few. You’ll also find products that we’ve sourced from fine makers and artisans lining our shelves, from the robust wine selection to olive oils, cheeses, and cooking sauces.

“Where else do you go to a grocery store where we’ve actually visited the fisherman or where the Bakery director studied with French masters to learn how to make a baguette?” Calvin says, referring to Jack Gridley’s salmon fishing exploration to the brisk waters of Alaska, Scott Fox’s rendezvous with French bakers in Aurillac, France, Todd Templin’s wine adventure to Austria, all the way to more local treasures, like Dennis Chrisman’s trek to the Amish farms in Adams County, Ohio.

With that said, we are ecstatic to celebrate the foods from afar that you’ll find in our stores the year to come! If you’ve traveled to the regions we’ll be featuring, we hope to revive some of those most delicious memories. If you’ve yet to explore the destinations, then let us give you a small taste of what it has to offer.

27 Ways to Feast like a Parisian at DLM

A lot of folks think of art, romance, and the Eiffel Tower when France comes to mind. For us, it’s all about the food & wine! There is not a region of France that does not produce some great beverage or gastronomic morsel that is not in demand throughout the world, and we are so fortunate to have such a plethora of great French items here at DLM. So come along and have a French picnic or French-inspired dinner right here in Dayton!

 

1. LE VILLAGE SPARKLING FRENCH LEMONADE

Perfect for cocktails or a laid-back Saturday afternoon. Try it as the French do in a panaché: half lemonade and the other half a lager beer.

2. MACARON

Featuring a unique array of flavored shells and fillings, we get this French favorite from our dear friend Ghyslain.

3. MADRANGE JAMBON NATURAL HAM

No added nitrites, nitrates, water, or coloring, enjoy this ham on a baguette with a hint of Dijon mustard and cornichons.

4. MICHE BREAD

“Miche” is literally a French word for “loaf” and a fitting tribute to this bread’s rustic character. After tasting it on a bakery-lined street in Paris, we knew we needed to bake this bread at DLM!

5. J. LEBLANC HUILE DE NOIX WALNUT OIL

You’ll love the beautiful aroma of roasted walnuts from the south of France. For a vinaigrette, combine with Banyuls Vinegar or lemon juice.

6. LE PITHIVIER

Named after the town where it originated in the Loire region of France, this puff pastry has a light almond cream.

7. OYSTERS

Walk into any French restaurant and you will likely see an oyster dish on the menu. In fact, it’s estimated that France is the No. 1 consumer and exporter of this wine of the sea.

8. JACQUES GONIDEC SARDINES

The ultimate treat smeared on a cracker, bread, or even eggs. Hand packed in olive oil and available with tomato, lemon, or chili peppers!

9. GROIX & NATURE SALMON OR SCALLOP RILLETTES

Fishing is second nature to the inhabitants of the island Groix in Southern Brittany. We like these delicacies on DLM Italian Mini Toasts, warm blinis, or in a salad.

10. FICELLE SANDWICHES

With varieties like The Parisian, you’ll be picnic-ready with a few of these French-style sandwiches in your basket.

11. CROQUE MONSIEUR

French ham, Gruyère cheese, and our béchamel sauce, grilled to perfection at our Sandwich Station!

12. LE CHOCOLAT DES FRANÇAIS

Delicious and fun, these high quality French chocolate bars have a whimsical side with labels that remind one slightly of an Andy Warhol collection.

13. DLM BUTTER CARAMELS

The Paris-Caramels company’s reputation is based on the quality of the ingredients with only Charentes-Poitou PDO butter, milk, crème fraîche, and French cane sugar used in the making of these decadent treats.

14. LA MOUTARDERIE EDMOND FALLOT

Located in the charming village of Beaune (the heart of Burgundy), this mustard is unrivaled by any other taking this simple condiment to near gastronomic perfection!

15. LES COMTES DE PROVENCE

Jams with a wonderfully distinct flavor while not being overly sweet. Try spread over buttered Farmhouse toast.

Fromage of France

France’s varied terroir can sustain different milk-producing animals resulting in a variety of cheeses. Here are some of our favorites, clockwise from the top left!

16. MORBIER

A rich cows’ milk cheese with a traditional line of ash separating the morning and evening milk. This pungent cheese is great on a baguette with a glass of red wine.

17. P’TIT BASQUE

Sheeps’ milk cheese from the French side of the Pyrenees Mountains. This mild, delicate cheese is the perfect charcuterie accompaniment.

18. BRIE DE MEAUX

This is the luscious, true Brie from the region of Meaux. With its bloomy rind and earthy aromas, it’s simply divine with jams from Les Comtes de Provence served on top!

19. MIMOLETTE

An interesting cows’ milk cheese with a burnt orange color. It’s buttery in the palate with a slightly nutty, salty tone that makes it great in omelets!

20. LE PAPILLON ROQUEFORT

A sheeps’ milk cheese made in the world-famous caves of Roquefort. Simply smear on warm and crusty bread.

 

French Wines

21. LA FERME DE GICON CÔTES DU RHÔNE ROSÉ 2018

From the south of France, this is summer in a bottle with its bright, dry strawberry and raspberry fruit and floral tones. Made primarily of Grenache with a touch of Syrah, it is perfect with a cheese and olive plate.

22. CLARENDELLE BORDEAUX ROUGE 2015

A new favorite of ours with its blend of Merlot, Cabernet Sauvignon, and Cabernet Franc. Ample black currants and silky smooth tannins make it a very friendly dinner wine.

23. CHAMPALOU VOUVRAY LA CUVÉE DES FONDRAUX 2017

This Loire Valley wine shows a lot of stone fruit and orange peel wrapped in an elegant sheath of crisp acidity, pairing well with seafood. This is a seriously good Chenin Blanc from vines averaging 45+ years!

24. CLOS LA COUTALE CAHORS 2015

This is the ultimate dinner wine that is just the right balance of rustic old worldliness and total drinkability! A blend of primarily Malbec and a touch of Merlot, this wine is made for grilled steaks.

25. CHÂTEAU GRAVILLE-LACOSTE GRAVES BLANC 2017

A crisp, invigorating white wine that is made primarily from Sémillon in Bordeaux. It lends itself well to seafood, roasted chicken, or a salad with a vinaigrette made with Leblanc Huile de Noix Walnut oil.

26. FLORENSAC PICPOUL DE PINET 2017

A great everyday white wine that’s crisp, clean, and vibrant making it perfect as a crowd pleaser on the patio or paired with light seafood or poultry dishes.

27. DOMAINE DE VERQUIÈRE RASTEAU

Organically farmed Grenache and Syrah from a small family estate beneath the limestone cliffs of the Dentelles de Montmirail. Intensely flavored, it’s a beautiful wine paired with grilled foods or a hearty cheese and charcuterie plate.

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.

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.

 

4 Chocolate Bark Recipes To Gift This Season

‘Tis the season to create something sweet for those you love! One of our favorite things about Chocolate Bark is that not only is delicious to have on hand for your festive gatherings, but it’s a great gift idea if you are looking to add a homemade touch. So, without further ado, here are four chocolate bark recipes to keep you and yours holly jolly this season!

 

Minty White Chocolate Bark

Ingredients needed: White chocolate, semi-sweet chocolate, peppermint extract, green food coloring.

Almond + Sea Salt Chocolate Bark

Ingredients needed: Dark chocolate, slivered almonds, shredded unsweetened coconut, sea salt.

Pistachio + Dried Cranberry Chocolate Bark

Ingredients needed: bittersweet chocolate, pistachios, dried cranberries, orange zest.

Dried Fruit + Walnut Chocolate Bark

Ingredients needed: Bittersweet chocolate, semi-sweet chocolate, walnuts, dried apricots, dried cherries, golden raisins.

Easy Truffle Decadence

Fresh Truffles are seasonal and pretty pricey, but so delicious! We carry them when we can get our hands on them, so if you are a fresh truffle fan come talk to our friendly associates in our Produce departments to find out the specifics.

If you are like me and simply can’t wait for that umami flavor that fresh truffles can give dishes, both truffle oil and truffle salt can be your next best allies.

Truffle oil is best to use as a finishing oil right before you are ready to eat. I like the smaller bottles because a little goes a long way in terms of flavor. The aroma of truffle oil drizzled on the warm food hits your nose right before you get to taste it. There is nothing like it! Try drizzling on pasta, pizza, soups, and on soft scrambled eggs.

Truffle salt is fun to play around with! So delicious on popcorn, which this combination is a perfect pairing for champagne—in case you need an excuse to pop that cold bottle of bubbly. I love it on French fries, baked potatoes, or whipped potatoes made with plenty of butter. It turns the average burger into a flavor bomb! Try mixing a little in your mayo to jazz up your next roast beef or French dip sandwich.

Both truffle oil and truffle salt are naturally good with anything mushroom. It just boosts up that incredible umami flavor. The time is ripe to start savoring the delicious foods of the fall season. Get cooking!