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!

Gourmet S’mores Galore!

S’mores—everyone loves this nostalgic treat, and so do we! What started as three simple ingredients for a campfire snack has now erupted into a trendy flavor found in all sorts of things like cereal, granola bars, trifles, and ice cream. It’s even been an Oreo cookie flavor! At DLM, you can swing by our Coffee Bar and take a sip of our new S’more Latte, complete with a graham-encrusted marshmallow.

This trend got its start in 1927 with a Girl Scout guidebook Tramping and Trailing with the Girl Scouts. The recipe name was “Some More” and it wasn’t until the ’70s, when it was shortened to “s’more,” that it really took flight. As a former Girl Scout, I’m proud that the organization is credited with such a memorable flavor. As a chef, I’m excited to add a gourmet twist to this familiar favorite and I’d encourage you to do the same. Start by exploring the Chocolate Wall at DLM where you can find 30+ chocolate varieties. Also, check out Smashmallow, a line of specialty marshmallows in unique flavors like pumpkin and cookie dough. So gather around the bonfire and toast up some s’mores galore with your own creation or try these 5 gourmet ideas below!

1. COOKIE DOUGH S’MORE

Combine classic favorites by switching out the graham crackers for Tate’s Bake Shop Chocolate Chip Cookies and cut thin layers of DLM’s new edible cookie dough to sandwich a torched marshmallow.

2. PB & GRAHAM S’MORE

Take two DLM Milk Chocolate Grahams and spread DLM Creamy Organic Peanut Butter on both inside surfaces. Place a toasted marshmallow in between.

3. BLACK & WHITE S’MORE

Give this fireside favorite a whole new twist with fresh blackberries, creamy Olive & Sinclair Southern Artisan Buttermilk White Chocolate, and a toasted marshmallow between graham crackers.

4. BANANA NUTELLA S’MORE

Nutella fans, have no fear! Spread a graham cracker thick with Nutella and then layer on sliced banana and a toasted marshmallow before capping it with another graham cracker.

5. RICE KRISPY S’MORE

Split our Bakery’s Krispy Rice Treat and sandwich a DLM Dark Chocolate Salted Caramel Graham inside. Then, torch the top piece to unleash that toasty marshmallow taste.

Fall In Love With The Season: 8 Recipes To Welcome Fall

Fall is here! It’s time for hayrides, apple picking, pumpkins, and all of the foods that embrace this season of change. We want to welcome fall by diving into the quintessential flavors that make this time of year so delicious. Here are 8 recipes sure to have you fall-ing for the season.

8 Recipes to Fall For

8 Recipes to Welcome Fall

1. Honeycrisp Fall Sangria

This yummy recipe features the stars of fall: Honeycrisp Apples, Beaujolais Nouveau (available mid-November, but a strong red makes a great substitute), and DLM 100% Apple Cider.

2. Pumpkin Pancakes

The perfect weekend breakfast.

3. Braised Bacon Kale with Roasted Veggies

It’s time to get roasting! It’s an easy, simple, and delicious way to bring out some of the unpopular root vegetables. Roast at high heat so a lot of color and caramelization happens, and simply season with salt or pepper.

4. Butternut Squash Soup with Garam Masala

This warming soup has subtle sweetness and spice, and is full of unique flavor.

5. Pumpkin Gingerbread

The perfect edible gift for friends and neighbors.

6. Apple Cider Glazed Pork Chops

A hearty dish that is full of fall flavors. It’s one you’ll repeat all season long.

7. Butterbeer

This magically delicious beverage, perfect for fall parties and get-togethers, is sure to put a spell on you.

8. Pumpkin Gooey Butter Bars

Ooey, gooey deliciousness, these butter bars are ones to share.

 

Many Moods of Mustards

With Oktoberfest upon us, it is time to get serious about mustard!

Plain and simple – I love mustard. When I was a kid I hated both ketchup and mayonnaise, and believe it or not, all forms of frosting too! One of my favorite after-school snacks was a piece of ham slathered with mustard and rolled around a pickle. Mustard has been a constant condiment that has always had a home with me. Nowadays, there is always a minimum of 3 kinds in my home refrigerator, although on average it runs closer to 5.

Being a native Chicagoan, good ol’ Yellow Mustard is a staple in my fridge—I even keep a spare one in my pantry. There is simply no other that will work on a Chicago style hot dog or a burnt bratwurst at my house. Plus, it’s indispensable for American potato salad along with my mother-in-law’s salad dressing, a family classic.

While in culinary school, I learned how important and versatile Dijon Mustard can be. Way beyond a simple ham and cheese sandwich, there are sauces, marinades, vinaigrettes, and so many more recipes make that jar living in your fridge a powerhouse of creative ideas just waiting for you to open the lid.

Whole Grain Mustard can do things that other mustards can’t – texture being an important and distinctive feature. Whether you are coating a rack of lamb or spreading it on top of a country pâté, it not only adds that acidic brightness of mustard flavor, but also a pop of crunch that is unmistakable. Visibly it helps add interest and it informs the diner that mustard is an integral part of the dish.

Being a traveler has added a bevy of other mustards to my arsenal that are delicious and truly unique. I love the German Extra Hot Mustard for its wicked bite, Provence Mustard for any cheese and charcuterie tray I am whipping up, and Tarragon Mustard for anything with poultry to name a few. Stop by our mustard aisle and broaden your culinary horizons.

Prost!

Screaming for Ice Cream

Chill out and scoop on this quintessential summer sweet! If you need an excuse to eat more ice cream this summer, we’ve got the scoop. Not only will we be hosting an Ice Cream Social noon-4 p.m. Saturday, July 21, at all three stores, but we’re also having a summer scoop sale this weekend (through July 22) featuring select brands of ice cream so you can share a pint with someone you love.

We carry some really cool (no pun intended) brands, with so many unique flavor combos. Keep reading below to hear a little bit about each.

VAN LEEUWEN ARTISAN ICE CREAM

This trendy Brooklyn-based ice cream is made with gorgeous high quality ingredients and has fun flavors like Honeycomb, Peanut Butter Marshmallow Crunch, and Earl Grey Tea. Vegan flavors also available!

COOLHAUS AWESOME ICE CREAM

Two women launched Coolhaus in 2009 with a barely drivable postal van at Coachella, a music festival. Now they have two scoop shops and a presence in a handful of retail stores, including DLM! The Milkshake & Fries flavor is all the rage with shoestring, crispy potatoes nestled within! Also cool is the Campfire S’mores, Dirty Mint Chip, and Buttered French Toast.

NEW ORLEANS ICE CREAM COMPANY

We’re melting for this ice cream that pays homage to the food-centric culture of Louisiana. Whether it be flavors like Coffee & Chicory, Baked Alaska, Bananas Foster, or Cherries Jubilee, these pints are singing the blues of the Big Easy in the best of ways.

JENI’S SPLENDID ICE CREAM

If you’re from Ohio, then you know this Love Local fave from Columbus. Jeni is indeed the woman behind this ice cream sensation and the James Beard award-winning chef who created the trend of Salty Caramel. Other favorite flavors of ours are Frosé Sorbet, Gooey Butter Cake, and Brambleberry Crisp.

DLM GELATO

Having quite an affection for all things gustatory from Italy, we knew we wanted to bring a gelato under the DLM private label umbrella. We found a local purveyor in Cincinnati and the rest is history. Look for favorite flavors like Killer Brownie® or Madagascar Vanilla, which is so dense with a rich vanilla bean flavor.

GRAETER’S

What would an ice cream article be without mention of Love Local Graeter’s? Not only do that keep all the Fiona hippo fans happy with their limited edition Chunky Chunky Hippo, but they keep our ice cream bowls full all year long with favorites.

HOMEMADE BRAND ICE CREAM

Look for Homemade Ice Cream featured at our Ice Cream Social this weekend.

As the Cincinnati-founded chain United Dairy Farmers grew, the Homemade Brand of ice cream was born in 1982 and has quickly become a freezer staple in homes across the country, boasting a Cookies ‘n Cream flavor made with real Oreo® cookies.