Let’s Take a Journey to Lowcountry

Beyond the tantalizing allure of fried green tomatoes, shrimp and grits, braised greens, and pimento cheese creations that beckon you to the table on a firefly-lit night, there lies a cuisine with a robust array of food eaten in season. Gather around the table with those you love as we journey into the Lowcountry of the coastal Carolinas.

Plus, this month earn Bonus Points on Lowcountry-inspired favorites with use of your Club DLM card. Get the checklist!

Cast Iron Cooking

DLM Culinary Center instructor Jack Zindorf has amassed a collection of cast iron skillets over the years—30 to be exact. And just like Jack is a well-seasoned cook, so are his skillets.

Once a piece of cast iron is cleaned up and seasoned, it may be intimidating to use. But Jack recommends to not let it just become a decoration that collects dust. “Use it and use it often,” he says, noting that the seasoning of the pan continues to deepen.

Part of the charm of these durable workhorse skillets is that they are often passed down between family members, which Jack intends to do with his one day. “When I see one, I wonder what was cooked in it, what did it make?” he says. We can’t help but wonder, too.

If you are looking to start this tradition with your family, the DLM Culinary Center is thrilled to now carry a line of cast iron from a Charleston producer called Smithey Ironworks Co. Come and check it out!

Once you have your cast iron skillet in tow, explore some of our favorite cast iron creations that will become staples in your recipe repertoire.

Cast Iron Skillet Creations

LOWCOUNTRY SHRIMP & GRITS

This classic dish combines rich and creamy grits with sweet, succulent shrimp. It’s great for breakfast or brunch!

PIMENTO CHEESE & SAUSAGE

A southern favorite takes on new life in this appetizer recipe. Serve with saltines and pickles for the ultimate eating experience.

CAST IRON PEACH COBBLER

Buttery, crumbly, and loaded with tons of sweet peaches, this recipe is a summertime favorite!

35 Reasons We Love Local

It was at the Carriage Market House where Calvin D. Mayne, an entrepreneur in the wholesale fruit and vegetable business, and Vera Pacey began their courtship before they were married in 1941. The market was abuzz with excitement, as two-wheelers stacked high with produce whizzed by. On August 12, 1948, after the birth of their son Norman, their dreams came true to open a humble market. Rooted with a sense of duty to their local community and a desire to always do the right thing, Dorothy Lane Market was born. Over the years, DLM has become known as a gourmet destination, but that dedication to local continues to stand strong by featuring local foods like fruits, vegetables, meats, and more from local farmers and vendors within a morning’s drive to our stores. So come Love Local with us!

Earn Bonus Points on Love Local goodness this month when you use your Club DLM card. Get the Bonus Points list here!

1. Brentlinger’s Sweet Corn

Ray Brentlinger’s sweet corn is synonymous with summer and he’s a legend here in Dayton! In 1978, DLM began its long-standing relationship with Brentlinger’s Farm Market, located in New Carlisle. Look for this sweet corn debuting at DLM sometime around July 4. Get some scrumptious recipes using this stand-out sweet corn here!

2. Brickel Creek Organic Farm

Sue, owner of Brickel Creek Organic Farm, has always loved digging in the dirt. So much that after obtaining her master organic gardener certification, she decided to cultivate her new expertise in deeper ways. In 2007, she purchased a 69.5-acre historic farm to grow fruits and vegetables to sell at farmers’ markets and has been expanding ever since. We look forward to organic produce from Brickel Creek, from blackberries in the summer to kale, spinach, and fresh herbs all year long.

3. Guided by Mushrooms

We love the rich umami flavor that a good exotic mushroom brings to any dish. We source an exquisite collection from Dayton’s own Guided by Mushrooms, such as oyster, lion’s mane, and chestnut mushrooms.

4. Foxhole Farm

Brookville-based Foxhole Farm has a mission “to live a good and happy life by growing nourishing, flavorful food for our community.” We appreciate that as well as their microgreens!

5. Grim Organic Farm

Located in Arcanum, Michael and his son grow organic vegetables, such as certified organic corn coming to us this month.

6. Peach Mountain Organics

When you meet Leslie Garcia, she is graciously humble and clearly a hard worker (as all flower farmers are). But upon further digging, you realize that she is also deeply dedicated to growing certified organic flowers. Her majestic farm, Peach Mountain Organics in Spring Valley, is filled with vibrant colors, such as the geometrically detailed and dazzling dahlias that she grows with great care. “We’ve been certified organic since 1992 and we are certified because we believe in organic so much that we want to be counted,” she says. “Flowers are beautiful and fleeting, kind of like life… It’s what I’ve done almost my entire adult life.”

7. Bowman & Landes

There’s something to be said about our DLM Free-Range Turkey, and how two local friends, DLM and Bowman & Landes Turkeys, Inc., have come together for many years. Our flock is raised locally for us in New Carlisle, Ohio. Not only is it free-range, antibiotic free, and fed a 100% vegetarian diet, but it’s also Non-GMO Project Verified.

8. 80 Acres Farms

The new age of farming is happening now, just a short trek south in Cincinnati at 80 Acres Farms. Not only do they grow year-round thanks to indoor farming techniques, but they use zero pesticides, food miles are kept to a minimum, and they use 100% renewable energy. Thanks to vertical farming techniques, they are able to grow the equivalence of a much larger traditional farm. We are grateful to partner with the passionate and brilliant minds at 80 Acres for our DLM Salad Blends, which feature curated selections of lettuces, such as frisée and red romaine, and microgreens.

9. Hartzler Family Dairy

Sure you love Hartzler’s seasonal egg nog (who doesn’t), but check our Dairy case year-round for their milk, and whimsical single-serve flavored milks.

10. Tracey Rae Farmer Florist

Always on-trend, Tracey Rae’s stunning local bouquets are truly something to behold. She curates must-have combinations featuring the best of the season, from ranunculus and anemones to peonies and snapdragons. Located in Midland, Ohio, we clamor to see what she’s brought us when she pulls up with our delivery.

11. Cedar Ridge Trails Lavender

There’s something special about this locally grown cut lavender. The connection between Cedar Ridge Trails and DLM goes all the way back to DLM founder Calvin D. Mayne, who was raised in the house on the farm. Ship the Cedar Ridge Lavender Gift Set featuring some of our favorite products from Cedar Ridge Trails via shop.dorothylane.com!

12. Local Grass-Fed Beef

Our DLM Local Grass-Fed Beef Program is possible thanks to Love Local farming families raising grass-fed cattle in the Miami Valley. All of these families work with us to ensure that they abide by our program’s best practices, meaning they are fed a 100% grass-fed diet and are lifetime free of antibiotic and added hormones.

As the cows graze on the lush spring grass, the flavor profile of the beef changes dramatically causing the Omega-3s and CLAs to surge. Not to mention, it fuels the local economy for an added benefit. We started this program in 2010 as a way to provide the health benefits of grass-fed beef locally by linking arms with area farming families. At Hanna Family Farms in Cedarville, the farm sits on a wooded setting that opens up to 101 acres of pasture. Meanwhile, at Clark Family Farm, there are 90 acres of pasture land where the Scottish Highland, Wagyu, and Aberdeen Angus Cattle roam.

13. Morning Sun Organic Farm Eggs

After visiting Morning Sun Organic Farm, located near West Alexandria, Ohio, we noticed one more hidden layer to what makes a good egg—the Filbrun family! We’ve carried their certified organic, cage-free eggs for 20+ years, working with multiple generations of the Filbrun family. Dale Filbrun says that a good egg starts with a happy, healthy chicken, which is a result of its environment. The chickens feed both on the bounty of the pasture and on organic (and therefore non-GMO) grain that the family grows, containing no animal by-products.

14. Eagle Ridge Apiaries

DLM 100% Pure Honey glistens, thanks to Al Tuttle of Eagle Ridge Apiaries, a Miami Valley beekeeper who produces our unprocessed raw honey. He tends to about 70 hives with each having 50,000-60,000 bees.

15. Wesler Orchards

Apple splendor awaits at Wesler Orchards in New Paris, Ohio, and each batch is freshly pressed into DLM Apple Cider, a fall time treat here. The ingredients? 100% pure apples, reflecting the variety of apples that are picked at their peak.

16. VanMeter Family

What we love most about the VanMeter Family Farm (besides their sweet farm-fresh strawberries and watermelon) is that they grow with heart. Trish and Danny VanMeter see farming as a way to share their corner of the world with others.

17. Ohio Gifts

There’s a fervent appreciation for iconic Ohio goods, like those that we ship in gift sets via shop.dorothylane.com. The Ohio Nostalgia Box, right, features mainstays, while the Ohio Artisan Box has the most delicious gourmet twist.

18. Orion Organics

When you meet Jon Paul of Orion Organics in Yellow Springs, you’ll find that his enthusiasm and knowledge for organic, healthy produce is contagious. From squash to sweltering summertime red tomatoes and peppers, we look forward to a variety of hometown produce streaming in all summer long.

19. Look for Local in Our Recipes

It’s hard for any chef to resist quality local produce at its peak of the season, which is why you’ll notice a number of our Made Right Here creations from our Kitchens, Sandwich Station, and Naples-Style Pizza Station featuring local produce when available.

20. Harvey Eicher Family

Just a morning’s drive away in Adams County, Indiana, Harvey Eicher Jr. and his Amish friends bring us fresh vegetables regularly, including the plumpest, juiciest tomatoes around. They grow in hoop houses to extend the growing season, which means more local tomatoes!

21. That Guy’s Farm

That Guy” is Guy Ashmore and it so happens that his daughter, Nellie, runs “That Girl’s Flowers,” No. 23. Farming alongside one another, That Guy’s Family Farm brings us certified organic sweet potatoes, kale, arugula, beets, and more from their Clarksville-based farm.

22. Local Coffee

For many years, we’ve had a wonderful relationship with Dayton’s beloved Boston Stoker Coffee, featuring high-quality beans sourced directly from farmers and roasted in small batches. Enjoy whether you’re picking up a bag or stopping by our DLM Coffee Bar! Find more local coffee by heading down our coffee aisle, where you’ll find more local gems: Erie Island Company, Crimson Cup Coffee, Silver Bridge Coffee Company, Reza’s Roast, Twisted River Roaster, Rooted Grounds Coffee Co., Zingerman’s Coffee Company, and Yield Coffee Roaster.

23. That Girl’s Flowers

Nellie Ashmore is “That Girl” and she is making a name for herself in the organic flower farming industry. Growing up, she’d help on the family farm and accompany her parents to farmers’ markets. Several years ago, after completing college, she started her own business, bringing to us beauties like larkspur, sunflowers, and celosia.

24. Old Soul’s Farm

A pristine, climate-controlled greenhouse allows the kind souls at Old Soul’s Farm to grow all year using hydroponic techniques. We are grateful for ample supply of our DLM Basil & Living Basil, DLM Arugula, and more.

25. More Local Flowers!

We’ve worked hard to extend our local connections to include more flower farmers over the years. In addition to those mentioned, we also carry a variety of local splendor from more area growers, like Hungry Toad Farm and The Flower Field!

26. Local Lamb

Veterinarian Paul Hunter started Loramie Lamb in the 1980s fully aware he’d be an anomaly, as lamb is not as mainstream as other meat items. That doesn’t stop Paul though from continuing to raise this lesser-known red meat that’s rich in protein.

27. Maverick Chocolate

With a bean-to-bar approach, Cincinnati-based Maverick has received accolades from the International Chocolate Awards. Former mechanical engineer Paul Picton has delved into the biz together with his son, Ben.

28. DLM Private Label

You’ve surely noticed our DLM products while you shop, which wear our name because we simply love both how they taste and how they are made. Many of these DLM private label items are produced locally for us, like our jarred fruits, pickles, sauces, 1948 Classic Dark Roast Coffee, and more. For some, the connection goes quite deep, such as our DLM Uncured Grass-Fed Beef Hot Dogs, utilizing beef from our local DLM Grass-Fed Beef Program. Then, there’s our DLM Bone Broths, nutrient-rich and good for the soul, the beef flavor is made from the bones of the DLM Grass-Fed Beef cattle; the same with the DLM Turkey Bone Broth—using turkey bones from Bowman & Landes.

29. Culinary Center Local Instructors

Local chefs, cookbook authors, and personalities keep guests happily fed and entertained at the DLM Culinary Center! Take for instance Bryn Mooth, Findlay Market Cookbook author, and her upcoming class on Tuesday, July 20. Register for this class here!

30. Local Beer

Within a stone’s throw in any direction, Dayton and Cincinnati are lucky to be brimming with local breweries that are crafting some amazing beers. Cool down at your cookout with some local brew, such as: Warped Wing Brewing Co., The Dayton Beer Company, Yellow Springs Brewery, Rhinegeist Brewery, and MadTree Brewing to name a few. Come visit us to see even more local brews!

31. DLM Gelato & Sorbetto

We know you love Columbus-based Jeni’s Splendid Ice Creams and Cincinnati’s Graeter’s (and so do we!). But enjoy carefree, quintessential Italian moments with our DLM Gelato and Sorbetto in hand, made for us locally using traditional Italian recipes and methods.

32. Turkey Red Wheat Bread

Turkey red wheat is a hard winter wheat that’s not predominately grown in Ohio, but thanks to three local farmers—Edward Hill, Dale Friesen, and Danny Jones—we have a local crop that’s milled farmside. From the harvest, we bake Turkey Red Wheat Bread. Dale’s grandparents were among the German Mennonites who brought with them the seeds of turkey red wheat when they fled Russia to the U.S. years ago. He’s overcome with emotion to see the crop of his ancestors growing on Ohio soil.

33. DLM A2 Milk

The golden age of good milk is now. Our DLM A2 Guernsey Milk is rich in flavor, high in nutrition, and easy on digestion. It’s the brainchild of local collaborator Adrian Bota, who sought to create a cow’s milk featuring the A2 milk protein found in a breed of cows known as Guernsey.

34. Ghyslain Chocolatier

Truly an art, our dear friend and chocolatier Ghyslain Maurais in Union City, Indiana, sends us his hand-painted chocolates and carefully crafted Parisian macarons.

35. More Local Splendor

Truth is, when you do a list like this, you can’t include everything, or else we’d be publishing a novel. All our local vendors make DLM special. Come Love Local, and enjoy earning Bonus Points on local products this July!

Get the Complete Bonus Points List Here

Claws Out for Lobstermania 2021

As we dive into exploring the great foods of New England, it all culminates to the king of the sea—Maine lobster! This anticipated catch will make its traditional splash at DLM for Lobstermania, May 29, as it does every year the Saturday before Memorial Day. Thousands of fresh lobsters make their way to us from the brisk waters of Maine from our lobstering friends at Ready Seafood for this annual tradition. Choose live and embark on a cooking adventure at home! Or, if you’d rather skip that part, well, that’s ok, as we’ll also have pre-cooked whole lobster available, too.

Get lobster cooking/reheating instructions here!

Remember that Lobstermania starts at 9 a.m. and once they’re gone, they’re gone! Here is how it works:

Step 1: Pre-pay for your lobster at any register in stores on Saturday, May 29, starting at 9 a.m. Live lobsters are $16 each and cooked lobsters are $19 each.
Step 2: After you pay inside, your cashier will hand you a lobster card to correlate with whether you are getting “live” or “cooked” whole lobster. Head outside to the Lobstermania outdoor station to get your Maine lobster.
Step 3: Present your Lobster Card at the Lobstermania station. We will fulfill your order!

 

An Annual Tradition

Each year for decades, folks have made a tradition out of Lobstermania, a much welcomed springtime feast!

Although we’ve always known that Lobstermania was special, these past few years have reminded us just how important and fun food traditions like this are in our lives. We also have been reminded how special friendships are, too, like ours with the folks at Ready Seafood in Maine. Not only are they all-around great people, but they catch with sustainability in mind to ensure lobster for many years to come. Although we will miss our lobstering friends this year at Lobstermania, we are grateful to continue featuring this bounty from the brisk waters of Maine!


HOW TO COOK LOBSTER

STEAM

  • In a large pot, bring 2 inches of salted water to a rolling boil over high heat.
  • Drop in the live lobsters. Leaving rubber bands on is optional, but safer.
  • Quickly cover and return to a boil.
  • When the pot starts steaming, cook for approximately 12 to 15 more minutes.

BOIL

  • Get a big pot and fill with fresh water about 2/3 full.
  • Add 1 to 2 Tbsp of salt per gallon of water. Bring to a boil and add lobsters.
  • Start the timer when the water comes back to a boil. You can figure 6-7 minutes for a 1.25-lb lobster, 7-9 minutes for 1.5-lb lobster, and 10-12 minutes for a 2-lb lobster.

*Remember, sometimes the lobster may be undercooked even if the shell is entirely red. Double check that the meat is a creamy white color with no translucent areas. Give a good tug on one of the antennae. If it pops off, the lobster is done. You can also insert an instant read thermometer into the underside of the tail. It should read 135-140°F.

HOW TO REHEAT LOBSTER

  • Wrap lobsters individually in foil. Place in a 350°F oven on a cooking sheet, belly up, and heat until warm. Or, place the foil-wrapped
    lobsters on the grill to warm.

HOW TO EXTRACT MEAT

Be sure to save the shells for stock!

FROM THE TAIL

  • Twist it off the body of the lobster and bend the tail fins upward until they snap. With your finger or a chopstick, push the tail meat out.
  • Similar to de-veining shrimp, make a shallow cut down the center top to expose the intestinal tract and remove it.

FROM THE KNUCKLE AND CLAWS

  • Twist off or cut with shear the knuckles and claws from the body in one piece. Separate the knuckles from the claws. Crack open the knuckles with the back of a chef’s knife or shears and remove meat.
  • Bend the small part of the claw up and down until it snaps. Gently pull away this small shell, leaving the meat inside still attached to the big part of the claw.
  • With shears or the back of a chef’s knife, crack open the claw and remove the meat in one piece. Make sure to remove the wide fin of cartilage from inside the claw meat.

Get Lobster-centric recipes here!

The Great Clam Chowder Debate

New Englanders take serious pride in their New England clam chowder, which you can easily find being slurped up at lobster shacks and roadside diners as well as top-rated restaurants. The famed cream-based soup has been around for a long time, being served in Boston in the early 1800s at the Union Oyster House (one of our country’s oldest continuously operating restaurants).

But the rivalry started when a Manhattan version was created in the 1930s that was tomato based. It caused such an uproar that in 1939, a bill was introduced in Maine to ban the use of tomatoes in clam chowder. It did not pass and has been an ongoing debate ever since.

clam chowder

The difference is visible—there’s no mistaking the two. Both are delicious and have the briny, sweet flavor of clams. The New England version tends to be richer and thicker whereas the Manhattan chowder is more vegetal with a lighter, more brothy base. I love that both styles can support my habit of using plenty of hot sauce and oyster crackers!

This month, our Seafood department will be making both New England and Manhattan Chowders (available in the hot soup well located by the Seafood department and in the soup grab ‘n go area). Come in and try our take on both styles of clam chowder. Then, we want to hear what you think! Take our Great Chowda Debate poll on our Facebook page.

Food Explorer New England Eats

EXPLORE NEW ENGLAND EATS

New Englanders have a fierce loyalty for their home towns and their patriotic history. Between the cordial quirkiness of the small towns, the buzz of big city Boston, old fishing ports, stunning architecture, plus the great outdoors—road tripping through New England is a must, especially as the beginning notes of summer are starting to play in May. We get it—miles and miles of gorgeous coastlines, picturesque lighthouses, quaint towns, and tons of outdoor activities. But let’s talk about the food—think succulent seafood from the land of lobster, as well as plump, briny oysters and clams for days. So many lobster and clam shacks, so little time! You’ll also find a plethora of local farmers’ markets (and Maine blueberries), renowned cheesemakers, breweries, and bakeries with whoopie pies piled high. What’s not to like? As we gear up for Lobstermania, May 29, we’ll be celebrating New England foods and recipes all month! So come get a taste of how delicious summer can be with these New England eats.

>Get our New England Eats checklist here!

Fresh Seafood: The DLM Difference

FRESH SEAFOOD STARTS WITH TRUST

Everyone says their seafood is “fresh” to the point that the word has almost lost its meaning. Our definition of the word is one we stand behind and is one of the building blocks that has elevated our Seafood department over the years.

It comes down to time spent out of water and there are several ways that we keep that time to a minimum. One of those ways is by buying it direct. At DLM, we go straight to the fishing co-ops that practice sustainable techniques to ensure wild fish for years to come and fishing farms that are raising seafood the right way. By doing so, it takes days off the travel time and fish is delivered to our stores faster when it doesn’t have to spend time in warehouses or go through distributors.

The time spent out of water also is reduced by choosing to air freight our fish often instead of having it travel by truck. It costs more, but it results in drastically less time out of water. And that’s a difference that we believe you can taste. You’ll also notice a constant stream of new fish in our seafood case, a true reflection of what’s in season. This is the product of constant communication and good working relationships that our fishmongers have with our fish providers.

With the Lenten season in full swing, check with us often as we’ll be featuring a vast selection of seasonal catches as they are available. In addition to a variety of shellfish, such as oysters, mussels, and wild-caught shrimp, we’re looking forward to an abundance of Alaska cod and halibut, as well as Atlantic and organic farm-raised salmon. Remember, your DLM fishmonger is your friend!


Above video filmed in February 2020. 

MAKE COOKING WITH SEAFOOD EXCITING

Whether you’re in the mood to grill, bake, poach, or broil, cooking fresh seafood doesn’t have to be intimidating! Our fishmongers here at DLM are a wealth of information—just ask. DLM’s Culinary Director Chef Carrie also been hard at work in the kitchen coming up with some exciting recipes to share with you so you can be set up for success when it comes to cooking seafood. Some of our wonderful Certified Specialists of Wine also have added their pairing recommendations for each dish. Enjoy!

PAN-SEARED HALIBUT WITH MUSHROOMS AND BRUSSELS SPROUTS

Wine Pairing: Chehalem Pinot Noir, Todd Templin, CSW, VP of Wine & Beer

CIOPPINO

Wine Pairing: La Caña Albarino, Teresa Kearney, CSW, WSQ Wine Consultant

SHRIMP SCAMPI

Wine Pairing: Pieropan Soave Classico, George Punter, CSW, WSQ Wine & Beer Manager

LOBSTER SALAD WITH AVOCADO & GRAPEFRUIT

seafood recipes

Wine Pairing: Domaine Collin Crémant de Limoux Brut, Teresa Kearney, CSW, WSQ Wine Consultant

MUSSELS & CHORIZO

seafood recipe

Wine Pairing: Camino Roca Altxerri Getariako Txakolina, Todd Templin, CSW, VP of Wine & Beer

SHEET PAN SALMON WITH MPALE, MISO, & GREEN BEANS

seafood recipe

Wine Pairing: Domaine Robert Klingenfus Vin d’Alsace Pinot Gris, Teresa Kearney, CSW, WSQ Wine Consultant

EASY HERB-ENCRUSTED SALMON

seafood recipe

Wine Pairing: Bouchard Père & Fils Pinot Noir Bourgogne Rouge, George Punter, CSW, WSQ Wine & Beer Manager

 

GET ALL OF OUR SEAFOOD RECIPES HERE!

Top 10 Food Finds for March

We hope you brought your appetite because this month’s list of Top 10 Food Finds is one you won’t want to miss! Indulge in Made Right Here creations, award-winning products, umami-filled favorites, and trending bites. Dive into the rest of our selection below!

Shop Shippable Food Finds

1. Lopaus Point Waffles

Locally based in Columbus, OH, Lopaus Point Waffles makes extraordinary gluten-free waffles. The name is derived from the city in which founder Stacie Skinner grew up. They make their waffles in small batches and then flash freeze them shortly after being produced to provide the freshest product possible. This local company has recently risen in fame beyond their local stardom as they were featured in O, The Oprah Magazine’s Healthy Living OList for the month of January! Flavors include Wild Blueberry, Chocolate Chip, and Banana Flax.

2. St. Elmo Steak House Sauces

A landmark in downtown Indianapolis, St. Elmo Steak House is the oldest steakhouse in the area that’s still in its original 1902 location. They have a classic menu of delicious steaks, seafood, and pork chops. One of the most ordered dishes on their menu is the shrimp cocktail that was made famous by their super spicy Shrimp Cocktail Sauce. Loaded with fresh horseradish, this sauce packs a punch! And now you can enjoy this mouth watering sauce at home. Another sauce that has a nice kick is the Creamy Horseradish, which pairs perfectly with steak and roast beef. The Horseradish that gives these delectable sauces their signature kick is also a nice way to spice up your bloody Mary, potato salad, or any number of dishes. Try St. Elmo Remoulade with crab cakes, seafood, or even as a spread on sandwiches. For a gourmet touch, try the Truffle Dijonnaise. Made with Dijon, truffle, and a touch of honey, this sauce filled with umami is excellent on sandwiches, burgers, or even fries.

3. Crab Cakes

There’s something irresistible about fresh crab cakes, especially when crab is the shining star. We combine sweet, tender pieces of lump crab meat with flavorful Dijon mustard, fresh parsley, breadcrumbs, bright lemon zest, and just enough mayonnaise to hold it all together. Grab a few from our Seafood department and cook them up for dinner tonight!

4. Stuffed Foods Appetizers

Sometimes, the best dinners are the ones made entirely of snacks! And we always like to have some handy in our freezer in case that appetizer craving strikes. Stuffed Foods appetizers are tasty bites reminiscent of classic dishes, but with a tasty spin. For you cheese-lovers, you’ll love their  Mac & Cheese Bites, oozing melty cheese and perfectly cooked pasta, and Asiago Arancini, which is made with Asiago, Parmesan, and Romano cheeses combined with creamy white wine risotto. More varieties of these craveable morsels include Buffalo Chicken Poppers, Buffalo Chicken Meatballs, and Spinach Artichoke Poppers.

5. Sandwich Station Sandwiches

There are a lot of details that need to be mastered in order to achieve sandwich excellence, and we like to think the sandwiches from our Sandwich Station are some of the best of the best. We’ll start at the base—DLM Artisan Bread. Made Right Here in our Bakehouse by our skilled bakers, each variety is carefully hand crafted and baked to golden perfection. The result is a chewy and flavorful crust that houses a moist, airy interior. Next we pile on an assortment of high quality meats and cheeses, followed by fresh produce from our Produce department. From the Paesano Pesto Chicken, filled with DLM Grilled Italian Chicken Breast, DLM Fresh Mozzarella, fresh basil pesto, and roasted red bell pepper on Farmhouse Bread, to the Cuban Social Club, made with DLM Smoked Pork, DLM Uncured Smoked Ham, Emmental Swiss, dill pickle chips, and yellow mustard on a Hoagie Bun, we work to create a memorable food experience that’s full of extraordinary flavors. Check out our full menu of Famous Deli Sandwiches!

6. Rancho Gordo Heirloom Beans

With all of the pantry cooking trends happening right now, the blogs and websites of various chefs and food-centric companies are focusing on a key ingredient—beans. But there is a certain brand of bean that folks can’t stop raving about, and that’s Rancho Gordo. But why the huge following? Each variety of Rancho Gordo’s heirloom beans is unique, showcasing different flavors, colors, and textures. Whether you choose to enjoy the creamy and stunning color of the Vaquero or the mild flavor and unique look of the Flageolet, these beans are culinary show stoppers. Get our recipes for Pasta e Fagioli, Flageolet Salad with Lemon, Radishes, and Roasted Tomatoes, and Cassoulet Beans in Savory Tomato Sauce.

7. Thursday Cottage Handmade Lemon Curd

With an award-winning selection of products, England-based Thursday Cottage creates nothing but the best. Their curds are made in small batches using quality fruits. Our favorite of their line is the Lemon Curd. Made with lemon, sugar, fresh pasteurized free-range eggs, and pure country butter, this curd is rich, velvety smooth, and beautifully bright. We love this as a topping for scones, biscuits, or the DLM French Blueberry Loaf! Get our recipe for French Blueberry Loaf with Mascarpone & Lemon Curd Sauce.

8. Rustichella d’Abruzzo Pasta

Appropriately named for this company’s rustic pasta making techniques, Rustichella d’Abruzzo Pasta is well-known for their flavorful and diverse pasta varieties. Using only the finest semolina flour sourced from the best durum wheat they carefully create each pasta shape. From there, the pasta is left to slowly dry, giving it a rough texture that’s perfect for holding onto all sorts of tasty sauces. From farfalle to spaghetti, the pasta-bilities are endless.

9. TRUFF Pasta Sauce

TRUFF has taken over the world of hot sauces, delivering incredible truffle flavor in a well-balanced, perfectly spiced hot sauce. Now, they’re trying their hand at making pasta sauces, and it’s a smashing success. Made with a mouthwatering blend of tomatoes, herbs, black truffle, and TRUFF® Chili Blend, TRUFF Black Truffle Pomodoro is filled with fresh flavors and umami goodness. If you’re looking for more of that signature TRUFF spice, you’ll love TRUFF Black Truffle Arrabbiata. This luscious sauce is similar to Pomodoro, but with the addition of red peppers. The generous amount of this spice gives the Arrabbiata a nice kick and a craveable quality. Both of these sauces are excellent on a variety of pastas, used in lasagna, ladled over meatballs, or sopped up with DLM Garlic Bread.

10. Lobster Cakes

So you’ve heard of crab cakes (and don’t worry, those aren’t going anywhere), but have you tasted a Lobster Cake? The rich, buttery flavors of fresh lobster steal the show and rightly so. You can find these pre-made in our Seafood department so you can pan-fry at home. Or, ask for us to prepare one at Jack’s Grill.

What’s for Dinner Valentine’s Edition: Surf and Turf

Why not have the best of both land and sea on your dinner plate? Classic surf and turf was popularized in the 1960s when it was featured at the restaurant that sat atop the Space Needle in Seattle during the 1962 World’s Fair. So where is the best place to get it here in Ohio? DLM of course! And our stuffed lobster tail and beef filet are so deliciously decadent!

Whether you want the best of both worlds on each dinner plate this Valentine’s Day, or you’re willing to share with your sweetie, we’ve got you covered. For the surf, we are featuring a Stuffed Lobster Tail that can be easily cooked at home (keep reading for more details about this catch)! For the turf, there’s nothing better than a DLM Natural Beef Filet Mignon, cut from a beautiful beef tenderloin. Whether you seek a classic filet prep, or something with additional flair, I’ve got you covered with prep tips, too! Just pop open the wine, play some music, and enjoy some time well spent cooking together.

For the “Surf”

Our Stuffed Lobster Tail comes oven ready to bake from our Seafood department, featuring cold water lobster tails stuffed with real crab, plenty of butter, a touch of Old Bay Seasoning tossed with Panko Bread Crumbs, and a squeeze of lemon juice. These come stuffed, but you will need to cook them when you are ready for your meal. Instructions: Pre-heat the oven to 425°F. Place stuffed tails on a lined pan. Drizzle with melted butter and cook for 18-22 minutes or until lobster meat is cooked through and opaque. Serve with a fresh squeeze of lemon.

For the “Turf”

The Filet Mignon cut is from DLM Natural Beef Tenderloin, and is lifetime free of antibiotics and hormones. Let me tell you, when you start with a great quality steak like this, you’re in for a treat. Don’t be intimidated by this cut of beef! Whether you pan sear, grill, or roast it, this cut is mild and tender. It doesn’t need any complicated ingredients to make it shine—just some good sea salt and a grind or two of black pepper. Either separately or together, DLM Beef Tenderloin and our Stuffed Lobster Tail make an elegant dinner that you can prepare at home. Whether you want to share is up to you!

3 Ways to Prepare Filet Mignon

Traditional Pan-Seared Filet Prep Tips

Filet with Blue Cheese Crust Recipe

Filet Mignon with Madeira & Mushrooms

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