Rotisserie Chicken Perfected

It’s a delicious sight to see our massive rotisserie oven powered up and spinning. As one rack rises to the top of the spindle, the drippings from the whole plump chickens fall, splashing onto the racks below basting the meat. The result is an ultra-moist and tender DLM Rotisserie Chicken that doesn’t disappoint. But the real secret to this DLM Difference starts before they even enter the oven.

The secret is the chicken. Like all of our chicken, it’s air-chilled, lifetime free of antibiotics and hormones, and fed a 100% vegetarian diet. But there’s more than just that. We start with a bigger bird, which not only results in more meat, but a juicier and more tender finished product.

rotisserie chicken

ROTISSERIE CHICKEN AT ITS FINEST

When you get a DLM Rotisserie Chicken you’ll probably first notice the evenly golden skin. Patty Comley, who makes sure the rotisserie at DLM Washington Square keeps up with the daily demand at that location, is quick to point out that the golden skin is just right—never too crispy, but perfectly browned. That’s the beauty of how the rotisserie oven cooks. It gently turns slowly allowing the bird to be cooked evenly on all sides. Prior to starting the rotisserie, Patty generously adds a dry rub, containing no MSG, to the breast of each chicken. She then loads the oven so that one rack will be positioned below the other as it rises to the top, to catch those rich drippings.

She’s always careful to never cook too many birds at once and to keep cooking them throughout the day so that customers can have the best eating experience and they aren’t grabbing one that has been sitting in the warmer too long. She’ll routinely check to see how they’re moving to gauge how many she needs to reload. If a chill hits the air or she senses that people are needing a break from cooking, she knows that the demand may be greater. That hunger for DLM Rotisserie Chicken is what has elevated this to a DLM Difference mainstay over the years.

Patty likes to get two meals out of her DLM Rotisserie Chicken when she brings one home. The first meal is just the chicken with some simple sides, like mashed potatoes, coleslaw, corn on the cob, or green beans. The second is a new meal entirely using the leftover chicken, like chicken and noodles.

rotisserie chicken thai noodles

WINNER, WINNER ROTISSERIE CHICKEN DINNER!

Got a recipe calling for chicken, but short on time? Quicken your meal prep with a DLM Rotisserie Chicken. Here are some meal ideas using rotisserie chicken!

Idea 1: Chicken with Thai Peanut Noodles

Pull chicken off the bone and slice into thin strips. Toss the strips with some pasta (I like either rice noodles or spaghetti for this). Add to it any of these mix-ins: Thai peanut or sweet chili sauce, a splash of soy sauce, julienned carrots, diced green onions, and chopped DLM Extra-Large Peanuts. Then, drizzle with some Sriracha.

Idea 2: BBQ Chicken Sandwiches

Shred the chicken and mix it up with some of our DLM Original Barbecue Sauce. Gently reheat if necessary and pile into our Bakery’s Golden Hamburger Buns. Try it topped with briny pickles, smoked Gouda, or our Homestyle Coleslaw.

Idea 3: One Pan Chicken Enchiladas

In a non-stick skillet, layer your favorite enchilada sauce, a couple corn tortillas, and a container of DLM Roasted Tomatillo Salsa or your favorite salsa. Top with shredded chicken and some shredded Monterey Jack cheese. Cover and gently simmer for about 15-20 minutes. Finish under the broiler for a delicious cheesy crust and serve with a little sour cream and a dollop of DLM Homemade Guacamole.

Idea 4: Chopped Chicken Salad

Grab your favorite bagged leaf salad (I like a spinach and arugula mix) and toss in some shredded chicken. Throw in a couple of your favorite add-ins, such as drained black beans, diced jicama, green onions, chopped tomatoes, shredded Cheddar, and crunchy tortilla strips. Then, toss it all together with ranch dressing and a dollop of your favorite DLM Salsa.

Idea 5: Chicken Tortellini Soup

Shred chicken and set aside. In a soup pot, sauté a small amount of soup veggie starters, such as chopped onion, celery, and carrots, in a little Vera Jane’s Extra-Virgin Olive Oil until soft. Add several cups of your favorite stock and season with salt and pepper. Bring to a boil and then lower heat. Add a package of tortellini and the shredded chicken; let simmer until tender. Serve with some crusty DLM Artisan Farmhouse Bread.

Gourmet Burgers: The DLM Difference

Twenty years ago, we knew we wanted to do something to make the proverbial “burger” anything but basic. I mean, when you start with ground chuck that is lifetime free of antibiotics and hormones from trusted farms, you already have the makings for burger nirvana. But our appetite told us that grillmasters sought something more elaborate, exciting, and albeit gourmet. What began with a few mainstays like the Cheddar Bacon and Black ‘N Bleu burger quickly grew into a full-blown line of DLM Gourmet Burgers. We certainly had fun coming up with crave-worthy combinations of ingredients to give each DLM Gourmet Burger a distinct personality and flavor profile.

Our Gourmet Burger varieties are seasoned with fresh ingredients by our trained butchers who then hand-shape into generous patties. In addition to several ground chuck variations, we kept the creative juices flowing and also have a few burger varieties featuring our locally raised DLM Non-GMO Turkey, DLM Natural Lamb, DLM Natural Beef ground sirloin, and ground DLM Air-Chilled Chicken. All, of course, abide by the pillars of our Meat department to feature fresh meats that are lifetime free of antibiotics and hormones and fed a 100% vegetarian diet. “The result was the best of the best. We initially envisioned our DLM Gourmet Burger line being a seasonal item, but the demand spoke for itself and we found ourselves featuring these year-round,” says Jack Gridley, DLM VP of Meat & Seafood. With that in mind, grill on!


Although each DLM Gourmet Burger served simply on a DLM Golden Hamburger Bun packs plenty of flavor on its own, we’ve decided to keep your grill fires stoked with these ultra-fun ways to dress your uniquely crafted burger. We promise that your backyard BBQ will never be boring with DLM Gourmet Burgers and the perfect accompaniments! Check out these ideas for 8 DLM Gourmet Burgers expertly elevated.

8 DLM GOURMET BURGERS EXPERTLY ELEVATED

1. ROSEMARY LAMB GOURMET BURGER

8 DLM Gourmet Burgers Expertly Elevated

This DLM Gourmet burger truly is unique, featuring freshly ground lamb, a touch of Dijon mustard, and fresh rosemary that cooks up juicy and full of flavor.

BUILD YOUR BURGER:

For a signature combo, layer this burger with Cucina Viva Sun Dried Tomato Tapenade, goat cheese, Les Moulins Mahjoub Natural Black Olive Spread, DLM Aged Balsamic Vinegar of Modena, and peppery arugula.

 

2. BLACK N BLEU GOURMET BURGER

8 DLM Gourmet Burgers Expertly Elevated

This one is not shy on flavor! Our butchers lightly mix in DLM Uncured Bacon, green onion, blue cheese crumbles, and then dust with Cajun seasoning.

BUILD YOUR BURGER:

Slather a DLM Golden Hamburger Bun with plenty of DLM Blue Cheese Dressing, local tomato, red onion, and crisp iceberg lettuce.

 

3. PHILLY-STYLE GOURMET BURGER

8 DLM Gourmet Burgers Expertly Elevated

Ground chuck lightly mixed with onions, peppers, and well-seasoned with salt, pepper, and garlic.

BUILD YOUR BURGER:

In the true Philly spirit, we’ve created made-from-scratch cheese whiz sauce (get the recipe here). Don’t forget the sautéed onions and green peppers piled into a DLM Hard Roll that can handle all of that deliciousness!

 

4. ORTEGA GOURMET BURGER

8 DLM Gourmet Burgers Expertly Elevated

This popular favorite is made with green chiles, chipotles in adobo, and shredded pepper jack cheese.

BUILD YOUR BURGER:

Pile it on a DLM Kaiser Bun with Primal Kitchen Chipotle Lime Mayo with Avocado Oil, Deer Creek The Rattlesnake Cheddar, DLM Salsa, crumbled DLM White Corn Tortilla Chips, shredded iceberg lettuce, and diced fresh tomatoes.

 

5. RANCH TURKEY GOURMET BURGER

8 DLM Gourmet Burgers Expertly Elevated

Non-GMO and locally raised DLM ground turkey is seasoned with the good flavors of ranch and shredded Swiss.

BUILD YOUR BURGER:

Don’t hold back your love for ranch. Try this one topped with some DLM Buttermilk Ranch Dressing, fresh avocado, lettuce, tomato, and red onion.

 

6. HORSERADISH CHEDDAR GOURMET BURGER

8 DLM Gourmet Burgers Expertly Elevated

Try this nose-burner that’s made with DLM Pure Horseradish and garlic.

BUILD YOUR BURGER:

Nestle it onto a DLM Golden Hamburger Bun with Terrapin Ridge Farms Dill Pickle Mustard. Top your burger with Harlech, a semi-soft Welsh cheese with horseradish and parsley. Don’t forget the Randy’s Sideburns Pickles.

 

7. PALMER STEAK GOURMET BURGER

8 DLM Gourmet Burgers Expertly Elevated

Do you love steak? This best-selling burger has your name all over it! We make it with ground sirloin, steak sauce, Provolone, and garlic.

BUILD YOUR BURGER:

Take it up a few notches with Italian Provolone, caramelized onions, Bourbon Barrel Aged Worcestershire Sauce, The Pine Club Steakhouse Sauce, and arugula—all on a DLM Hard Roll.

 

8. CHEDDAR BACON GOURMET BURGER

8 DLM Gourmet Burgers Expertly Elevated

Talk about a crowd-pleaser! This is one of the original varieties that started our Gourmet Burger craze! Made with shredded Cheddar and DLM Uncured Bacon, this hits all the notes of a classic burger that has a ramped-up flavor.

BUILD YOUR BURGER:

We’ve topped this one with DLM Original Barbecue Sauce, DLM Uncured Applewood Smoked Bacon, Tillamook Cheddar cheese, onion straws, lettuce, tomato, and red onion on a classic DLM Golden Hamburger Bun.

*Did you know? You can ship several of these tasty condiments and burger additions through shop.DorothyLane.com!

The Perfect Steak: USDA Prime DLM Ribeye Steak Grilling Tips

When you ask someone what they would like to have grilled, I bet the No. 1 answer will be a steak, so let’s talk about it! We’re not lusting for just any kind of steak; we want one coming off the grill that’s dripping and oozing with flavor and deliciousness. That vision is a USDA Prime DLM Ribeye Steak, a true DLM Difference.

Hold off on the fancy sauces and compound butter. If you buy a high-quality steak, you want to taste the amazing flavor of the beef. By combining well-marbled Prime Beef, salt, fire, and a few simple rules, you will be the perfect grill sergeant.

Watch the below DLM Difference spotlight or keep reading for tips from the experts on how to grill like the best!

 

1. Source quality beef and the right cut, like our USDA Prime DLM Ribeye Steak. Talk to us for more options.

2. Brush with olive oil and season liberally with Kosher salt or a coarse sea salt. Let the beef warm up and absorb the salt before grilling. You’ll love the soft, crunchy Maldon Sea Salt Flakes that literally melt into the steak!

3. Steaks are made for fire! We’re talking serious hot heat to get that caramelization of the meat and that rich, complex flavor. We eat with our eyes, so sear for two minutes and then rotate the steak 45 degrees and sear for another two minutes to get the perfect grill marks. Flip the steak with tongs and repeat the process on the other side. Then move the steak to the indirect or low heat side of the grill to finish cooking.

4. Use a meat thermometer to get the right internal temperature (to start, 120-125°F  for a rare steak). Pull the steak and let it rest for 10 minutes to re-absorb the juices. Pay attention to your cooking … timing is everything.

Looking to make the full meal on the grill? Check out this recipe for Grilled Vegetables!

Your Guide to the Prepared Pantry

Now more than ever we are all cooking at home. For a lot of us who eat out, you might be facing a serious wake up call in the kitchen. Getting your pantry prepared and well organized is one of the most important steps not only in a professional kitchen, but your home one, too, so we’ve create a guide to the prepared pantry. Having and keeping the staples in your pantry or cupboard as well as in your fridge and freezer can make cooking at home just plain simple and fast because you already have the ingredients. Don’t forget to make a list before you leave to shop. (Download our printable shopping list here.) It’ll help you become a more efficient shopper, think in terms of meal planning, and use what you already have on hand.

 

Since we are all spending more time doing home projects, like cleaning out our closets, why not spend some quality time taking a good look at what’s already in your pantry, fridge, and freezer? If you haven’t used an item in a year, it might be time to throw it out! Although expiration, best by, and sell by dates can be confusing, they tend to be a good guideline on making the decision to keep or pitch. Take a good look at what you have left. Fill in the missing holes with items you’re consistently using and find yourself always cooking with. Just by adding a couple fresh ingredients, those pantry staples can give you so many options for baking and cooking.


Your Guide to the Prepared Pantry Checklist

Here are some of my staples that I try to have on hand to help me cook every day. For the most part, they are items that have a shelf life. Don’t wait until these run out to restock them. Instead, think about creating a par level at home so you can always come up with something delicious to cook!

>>DOWNLOAD YOUR GUIDE TO THE PREPARED PANTRY CHECKLIST<<

Or, keep reading below!

OILS & VINEGARS

BASIC:

– Extra-virgin olive oil
– A neutral cooking oil like canola or grapeseed
– Red-wine vinegar
– White vinegar
– Apple cider vinegar

ADVANCED:

– Peanut oil
– Coconut oil
– Sesame oil
– Sherry or balsamic vinegar
– Walnut oil
– Rice vinegar
– Mirin

DAIRY & CHARCUTERIE

BASIC:

– Eggs
– Milk
– Butter
– Cheeses like Parmigiano-Reggiano, Cheddar, Gruyère, feta
– Plain full-fat yogurt or sour cream
– Bacon
– Hard salami or sausages

ADVANCED:

– More cheeses like Pecorino Romano & blue
– Pâté
– Prosciutto or other cured artisan ham or meats

GRAINS & STARCHES

BASIC:

– Long-grain white rice
– Whole grains like quinoa or farro
– Dried pastas
– Plain bread crumbs
– Crackers
– Canned beans

ADVANCED:

– Dry lentils
– Rice noodles
– Specialty rice like basmati or Arborio
– Brown rice
– Panko bread crumbs
– Dry beans
– Specialty pastas like bucatini or farfalle
– Whole grains like spelt, pearl barley, or teff

NUTS & NUT BUTTERS

BASIC:

– Peanut butter
– Almond butter
– Pecans
– Walnuts
– Almonds
– Peanuts

ADVANCED:

– Pumpkin seeds
– Pistachios
– Tahini
– Pine nuts
– Hazelnuts

SPICES & DRIED HERBS

BASIC:

– Kosher salt
– Red pepper flakes
– Ground Cayenne
– Chili powder
– Curry powder
– Bay leaves
– Black peppercorns
– Sweet paprika
– Ground cinnamon
– Ground cumin
– Garlic powder or granulated garlic
– Dried thyme and dried oregano

ADVANCED:

– Flaky salt
– Ground coriander
– Dried dill
– Turmeric
– Smoked paprika
– Cardamom
– Za’atar
– Allspice
– Fennel seeds
– Dry mustard
– Garam masala
– Chinese 5-spice powder
– Whole nutmeg
– Sumac
– Cumin seeds
– Coriander seeds

CANNED & JARRED GOODS

BASIC:

– Soups
– Tuna
– Tomato paste
– Diced tomatoes
– Tomato sauce
– Chicken or vegetable stock
– Beans
– Pickles
– Fruit jams and preserves
– Anchovies
– Olives
– Maple syrup

ADVANCED:

– Clams
– Sardines
– Cornichons
– Preserved lemons
– Unsweetened coconut milk
– Capers
– Pickled hot peppers
– Kimchi

CONDIMENTS & SAUCES

BASIC:

– Dijon and yellow mustard
– Mayonnaise
– Ketchup
– Hot sauce
– Salsa
– Soy sauce
– Worcestershire sauce
– BBQ sauce

ADVANCED:

– Whole grain mustard
– Hoisin
– Thai red curry paste
– Fish sauce
– Anchovy paste
– Harissa
– Gochujang
– Mango chutney
– Miso
– Wasabi
– Chinese oyster sauce
– Asian chili bean pastes

BAKING

BASIC:

– All-purpose flour
– Cornmeal
– Rolled oats
– Cornstarch
– Baking soda
– Baking powder
– Pure vanilla extract
– Granulated sugar
– Light brown sugar
– Dark brown sugar
– Confectioners’ sugar
– Bittersweet baking chocolate
– Semisweet chocolate chips
– Raisins or other dried fruits
– Cocoa powder

ADVANCED:

– Cake flour
– Whole wheat flour
– Dark baking chocolate
– Vanilla beans
– Almond extract
– Powdered gelatin
– Molasses
– Light corn syrup
– Buttermilk powder
– Active dry yeast

PRODUCE

BASIC:

– Garlic
– Onions
– Potatoes (Yukon Gold or Russet)
– Lemons
– Carrots
– Celery
– Apples
– Oranges
– Bananas
– Greens like lettuce or kale
– Broccoli
– Parsley
– Any favorite herbs

ADVANCED:

– Ginger
– Avocados
– Cilantro
– Scallions
– Limes
– Jalapeños
– Shallots
– Specialty herbs like mint, rosemary, and lemongrass
– Peppers

FREEZER

BASIC:

– Chicken
– Ground beef
– Sausage
– Thick fish fillets
– Shrimp
– Sliced bread
– Frozen veggies like corn, peas, and spinach
– Frozen fruits like peaches, berries, and mangos (excellent for baking or smoothies)
– Ice cream
– Bread dough or rolls

ADVANCED:

– Puff pastry
– Pancetta
– Stock
– Fresh pasta
– Vegetables like green beans, cauliflower, broccoli, edamame, and artichoke hearts


Check Out These 5 Meals to Make from the Prepared Pantry List

1. Beans & Greens

2. Clam Pasta

3. Crunchy Roasted Chickpeas

4. Restaurant-Style Tomato Soup

5. Caramel Banana Cake

Download Our Printable Shopping List Here

Roasting Chicken: Tips for a Perfectly Roasted Bird

Roasting chicken is a skill that I think everyone should have in their cooking tool belt. It has the power to pleases almost everyone. The added bonus is that it makes your kitchen smell so darn good and is the ultimate comfort food. If you’re lucky enough to have leftovers, it can be used for all sorts of quick meals throughout the week. Check out these 5 ideas!

I like to say that a perfectly whole roasted chicken is the true sign of a good cook. You don’t need a lot of fancy equipment to master this skill—just a DLM Whole Chicken and a couple of cooking rules of thumb.

Whole Roasted Chicken
The time is now to master the skill of a whole roasted chicken.

 

Roasting Chicken: What You Need to Know

Prep. Whatever you do, don’t roast a cold, wet bird. Let the chicken come to room temp (at least 30 minutes or more). This will help the bird cook more evenly and efficiently. Make sure the skin is dry. There’s no need to rinse the chicken you buy here at DLM. Dry skin yields a crisper and more crackly roasted surface.

Seasoning. You all have heard me say this before—do not be shy with the salt and pepper! Don’t forget to add it under the wings, the back, and even inside the cavity. Other goodies can be added inside the cavity, too, like chopped herbs, garlic, onion, and even a cut lemon, but there’s something so good about a simple salt and peppered roasted chicken.

What to roast it in. There are many pans out there. My answer is to use what you have. Different pans can give you different results, but all are delicious. For example, a roasting pan with a rack allows air to circulate under the bird, which helps brown the chicken all over and is brilliant if you want to carve it tableside for that “Norman Rockwell” presentation. Using a roasting pan without a rack will yield more pan juice and is an excellent way to roast veggies simultaneously, like  onions, carrots and potatoes, for a one-pan meal. My mom used to “roast” chicken in a deep-sided, covered Dutch oven, which technically wasn’t roasting, but delicious.

Temperature. You have two choices here—low and slow or hot and fast. Low and slow will yield a very tender, fall-off-the-bone type of meat with soft and sticky skin. Roast at 300°F to 350°F for anywhere between 1.5 to 2 hours.  The hot and fast method will yield a more crisp and dark golden brown exterior and a firmer, chewier meat inside. Roast at 375° to 500°F, 45 minutes to 1.5 hours depending on the weight of the chicken.

Is it done? Use a meat thermometer. It’s the easiest and most foolproof way to be sure. You are looking for it to read 165°F when you insert it into the thickest part of thigh.

Carving. Let it rest and hang out for at least 15 minutes before cutting. I know it can be torture waiting to dig in, but don’t blow it! You want those juices to redistribute or else you’ll end up with them all over your cutting board.

Lastly, don’t be intimidated. You will quickly master this and be on a journey of good cooking for years to come. Now, what to do with the leftovers? We’ve got 5 ideas to fuel your meal planning.

Recipes to Savor From Our Family to Yours

Here we are, hunkered down at home, making the best of things. We all need to eat, so why not eat well?! Imagine a platter of steaming hot pasta. Or the aroma of a large pot of Beef Bourguignon wafting through the house. We wanted to give you a few recipes to share good food and good feelings in your home. Few pleasures in life compare to eating together, so let’s savor it—with the people we love. We wish your family happiness and good health.

RECIPES TO SAVOR

Swordfish Involtini with Sicilian Tomato Salad

 

Classic Potato Gnocchi with Parmigiano Cream Sauce

 

Spaghetti with Lemon-Parmigiano Sauce

 

Prosciutto di Parma Salad with Parmigiano-Reggiano

 

Savor more of our favorite recipes and meal ideas here!

Seafood Starts with Trust: The DLM Difference

DLM realized many years ago that we needed to source the very best products for our customers. At the time, most seafood sold was frozen or whatever distributors in Ohio wanted to sell you. The first step was to teach our seafood specialists all about fresh seafood. What to look for, how to handle it, how to hold and display it, and most important, develop that passion about what they sell. This passion was contagious and it did not take long to develop the trust with our customers that our seafood was truly different. When it comes to the secret behind our Seafood department, there are three legs to the stool: The freshest fish possible, the most knowledgeable fishmongers in town, and the customers who trust us to do the right thing and bring high quality seafood to Dayton, Ohio. This is the DLM Difference. —Jack Gridley, DLM VP of Meat & Seafood

TRUST THY FISHMONGER
When I walk in the door for work, my mindset instantly goes to a portion of the DLM Mission Statement that says “To make our customers happy by providing Honestly Better® food & service—every time.” Sure that involves things like smiling and knowing my customers on a first name basis, but it really involves honesty and integrity, meaning that I always tell the truth. If someone asks me “what came in today,” I tell them. Prior to coming to work at DLM 17 years ago, I was on the vendor side for a combined 27 years in this industry. I know that trust is so important, and it makes me proud to be able to deliver answers because we get the best, allowing us to serve the best. —Mike Kirkland, DLM Washington Square Fishmonger

 

WE GO STRAIGHT TO THE BEST FOR THE BEST
A huge DLM Difference is our fantastic suppliers. We go right to the source, which gets the product to our stores quicker than most, meaning that there is less time spent out of water. Plus, they are fabulous people who have become part of our DLM family. We have gone through many ups and downs of life together and they always look out for the very best our industry has to offer. These are some of the people who we talk to almost daily, and they bring fantastic seafood to our stores. There is Karl in Alaska, LaDawn from the Columbia River Valley, Frank in Boston, John up in Northern Ohio near Lake Erie, the Ready Brothers in Maine, as well as our industry friends Becky and Emily who have a vast network. My family has even spent some time with Karl’s family in Alaska touring their facility! The relationships with these small family businesses are real—we are not just an invoice number. This is a key part of our success. —Kim Swing, DLM Washington Square Seafood Manager

SCOUTING FOR THE UNIQUE
When I call my contacts to place orders, I’m always asking questions like “hey, what’s new,” “what’s popular in the industry,” and of course, “how is the fishing going?” Whether it be sourcing oyster varieties to feature that week or bringing in any number of products, these types of questions help me in my quest to pick unique items. Or, sometimes these conversations unlock preparation and serving ideas that I can tell customers about or filleting techniques. I really think that curiosity that all of us managers have is something that sets us apart. It also leads us toward new finds, and in the case of our revamped Poke bars, something truly unique.   —Jon Lemaster, DLM Springboro Seafood Manager

FRESH NEVER FROZEN
You may be asking yourself, “How is fresh (never frozen) seafood possible in midwestern Ohio?” We receive fresh shipments of seafood seven days a week from the Boston area, Washington state, and even as far as Alaska just to name a few areas, and this is thanks to our tight-knit industry relationships. We also choose air-freight to minimize that time spent out of water. In fact, long-time DLM associate Wayne Chrisman even picks up fresh fish deliveries from the Dayton airport for us. We also strive to reflect fish that is in season so we are always focusing on what is fresh now. Speaking of fresh, don’t miss our semi-annual fresh Whole Salmon Sidewalk sale this summer where we can cut the fish to your liking! —Nick Budding, DLM Oakwood Seafood Manager

FARM RAISED THE RIGHT WAY
Growing populations and less wild stock in the oceans collide with over fishing, warming of the ocean, acidification of the water, and an overall growing love of eating seafood. It’ll continue, and farm-raising seafood is part of the answer, but only if we do it to the best of our planet’s interest. We made a stand many years ago by only sourcing farm-raised seafood done the right way, with those principles practiced by our organic and “all natural” land-based farmers and ranchers taken into consideration. We look for low stocking densities, no antibiotics or growth promotants, and sustainability and responsibility of the resources used. There are so many certifications out there for farm-raised seafood, but the most important thing is to “trust thy knowledgeable DLM fishmonger.” We only deal with responsibly raised farmed seafood. —Jack Gridley, DLM VP of Meat & Seafood

Know Thy Lobsterman—Why We Choose Ready

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

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

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

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

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

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

Cold Water Lobster Tail. Try it poached in butter or split and grilled.

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

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

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

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

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

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

1. LOCALLY RAISED

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

2. NON-GMO PROJECT VERIFIED

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

3. FREE-ROAMING

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

4. NO ANTIBIOTICS/HORMONES

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

5. IT TASTES GOOD

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

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

Here are some turkey tips for your holiday meal!

 

 

Pumpkin Checklist

Fall is here, which means bonfires and pumpkin EVERYTHING! We’re big fans of this seasonal flavor and the wide variety of yummy pumpkin products available, so we’ve compiled a list of pumpkin must-haves to get your pumpkin fix. Let’s face it, is fall even fall without pumpkin treats?

We’ve updated our Pumpkin Checklist to feature all of the pumpkin goodies we have available this fall. Make your way around the store with the checklist to get the most out of pumpkin this year!

How many of these pumpkin goodies have you tried?

CLICK TO VIEW OUR PUMPKIN CHECKLIST

See below for some of the items featured on our Pumpkin Checklist.

Caramel Iced Pumpkin Donut

Fresh and made right here daily, our pumpkin donuts are topped with scrumptious caramel buttercream.

Southern Tier Brewing Co. PumKing Imperial Ale

Pour Pumking into a goblet and allow its alluring spirit to overflow. As spicy aromas present themselves, let its copper color entice you as your journey into this mystical brew has just begun.

Purely Elizabeth Pumpkin Cinnamon Granola

Purely Elizabeth Pumpkin Cinnamon Ancient Grain Granola combines pumpkin seeds and cinnamon with ancient grains and superfood seeds for a fall flavor that tastes delicious all year round. These granolas are gluten free, vegan, non-GMO, organic, free of refined sugars, sweetened with coconut sugar, and baked with coconut oil.

Pumpkin Spice Latte

Our Pumpkin Spice Lattes are what pumpkin spice dreams are made of with homemade pumpkin purée, aromatic pumpkin pie spice, and freshly made whipped cream.

 

Check out some of our pumpkin goodies that ship!