Destination: Oaxaca, Mexico

Mexican food—who doesn’t like it? It’s a cuisine that’s embraced worldwide. Interestingly, Mexican cuisine was the first to be awarded an UNESCO Culinary Heritage Status. As we embark on a new Food Explorer destination this month, we’re especially drawn to the cooking coming out of Oaxaca, Mexico (pronounced Wa-ha-ka).

We’re not the only ones who are slightly obsessed with Oaxacan cuisine. American chefs, restaurateurs, and cookbook authors are heavily influenced by Oaxaca, including Rick Bayless, Alice Waters, and Diana Kennedy, to name a few. It’s become quite the trendy food-lover destination bringing in tourists to the region and flooding their food markets. Although we can’t hold a candle to that experience, we’re excited to bring our interpretation of some of these food experiences to DLM.

Oaxacan cuisine has a large variety of ingredients coming from mountain areas, central valleys, southern coastline, and in and around the capital city that shares its name. Think staples like not only corn and beans, but a variety of chiles and stunning produce, seafood, chocolate, avocados, cheeses, and even the smoky mezcal that heavily influences this cuisine. Other more exotic ingredients are the delicious, but not super attractive, corn fungus called  huitlacoche (or corn smut) and a small type of grasshopper called chapulín that is full of protein and plentiful to the area.

We especially love favorites from Oaxaca, such as tlayudas, tamales, quesadillas, black beans, and Oaxacan cheese, also known as quessillo. Chocolate also is plentiful, mostly drunk hot. But the primary focus and foundation of Oaxaca cooking is mole, see page 6 for more! We’re excited to explore Oaxaca and we hope you join us for the journey.

Click here for some recipes to try at home or ways you can bite into Oaxaca, Mexico, via DLM.

Get Your Kicks with These 8 Recipes from Route 66

The ultimate road trip in America has got to be driving Route 66, spanning eight states with iconic comfort foods along the way. Although it was officially decommissioned in the 80s, it continues to attract tourists, road warriors, and food lovers looking to taste pure Americana. Today the historic route boasts vintage motels, nostalgic roadside attractions, and some really good road food.

After the Great Depression, folks finally had a little extra cash so they piled into the family car and embarked on a road trip of a lifetime with destination spots like the Grand Canyon or Disneyland Park in mind. Even great movies, songs, and books were inspired by the open road and aura of Route 66. For many, this road trip is also about the iconic flavors, like home-style baked goods, spicy chiles, BBQ, and all-around good country eating!

Buckle up and take a bite out of these eight recipes representing the eight states along Route 66!

1. Chicago Dog

2. Kansas BBQ Rub

3. Country Fried Steak

4. Buttered Pecan Blueberry Cobbler

5. Cowboy Steak

6. Easy Sticky Buns

7. Chicken Posole

8. Fish Tacos with Lime Crema & Cabbage Slaw

DLM Food Explorer Viva Italia

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

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

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

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

TUSCANY

FOOD

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

WINE

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

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

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

CAMPANIA

FOOD

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

WINE

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

EMILIA-ROMAGNA

FOOD

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

WINE

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

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

SOUTHERN ITALY (CALABRIA + SICILY)

FOOD

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

WINE

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

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

 

Lobstermania

Sun’s Out, Claws Out!

Thousands of fresh lobsters make their way to DLM for Lobstermania each year the Saturday before Memorial Day, May 25! Friends make plans to queue up in line before the sale officially starts and the energy is one to behold as folks eagerly await the makings of the most delicious feast, which will inevitably set the stage for a great weekend.

The fresh, live lobsters come to us from our friends at Ready Seafood. Each year, they come all the way from Maine for Lobstermania, which has been an annual tradition at DLM now for more than 40 years and counting. Ready’s mission is to share their love of fresh, succulent lobster and spread the word about sustainably caught lobster and why the practices of each fishery is important.

Join us later this month as we celebrate this bounty of the sea with our good friends. Remember that the sale starts at 9 a.m. and once they’re gone, they’re gone!

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.

Seafood Menus

As you’re looking for Friday meal ideas, be sure to stop by our Sandwich Station for a Chesapeake Crab Cake Sandwich. Or, visit Jack’s Grill and choose a piece of fish and have it grilled for lunch or dinner. Jack’s Grill also has a variety of menu items showcasing some of the most scrumptious seafood sandwiches, such as Cod,  Tilapia, and our ever-popular Lobster Roll.

Sandwich Station

Jack’s Grill

 

7 Ideas for a Fish Dish Meal

Remember, your fishmonger is your friend and here at DLM. They are knowledgeable and passionate about sourcing the best and the freshest! But what does that word “fresh” really mean? It’s often overused because 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,” says Jack Gridley, DLM VP of Meat & Seafood, and there are several ways that we keep that time to a minimum. We do so by buying it direct from fishing co-ops that practice sustainable techniques. We also choose air freight instead of having it travel by truck, resulting in drastically less time out of water.

The constant stream of new fish in our seafood case is a true reflection of what’s in season. So as the Lenten season begins, check with us often as we’ll be featuring a vast selection of seasonal catches as they are available as well as a variety of shellfish. Here are 7 recipes so you can cook up a fish dish for your table, whether it’s for Fish Friday or any day.

 

Fish Friday Find

When it comes to the farm-raised salmon we carry, we seek the very best. So many providers raise their salmon in densely packed waters with antibiotics so that they grow as fast as possible. We take it upon ourselves to source farm-raised salmon that’s antibiotic free, fed an organic diet, and given plenty of room. The farms also practice rotation to allow sites to redevelop naturally. “They’re raised the right way,” says Jack Gridley, VP of Meat & Seafood.

The Shetland Farm Organic Salmon we carry is raised in floating ocean pens about 100 miles off the coast of Scotland. The fast-moving currents of the cool water are perfect for raising salmon, which are certified organic by the UK.

Farm-Raised King Salmon from Creative Salmon Co. is certified organic by Canada. “The Farm Raised King Salmon is raised in Tofino Bay, British Columbia … the cold, clean, fast-moving water provides the fish with the same environment as its wild counterparts with plenty of room to swim and develop muscle,” says Jon Lemaster, DLM Springboro Seafood manager. “Both of these farm-raised salmon are from two of the best farms in the world and we’re very proud to have them in our cases.”

3 Ways to Feast Like a Gourmand by Sea

It is interesting to note that our planet is more than 70% blue and that seafood is the primary source of protein to more than an estimated 3 billion people worldwide. We pride ourselves on building up a Seafood department that aims to source fish direct, which means less time spent out of water (aka ultimate freshness). Because of that, it’s so easy to feast with fresh fish and shellfish from the sea at your favorite DLM. So get on the boat and challenge yourself to start making a habit of adding more seafood to your grocery list when planning your family’s meals. We have so much to choose from and it’s the perfect way to add a little bit of variety!

Visit our beautiful, fresh Seafood cases where our experienced fishmongers are there to answer questions you may have or provide a cooking suggestion for dinner tonight. We have plenty of fresh fish and shellfish that varies day to day with even some ready-to-cook items that are pre-seasoned and ready to take home to either bake, grill, or sauté. If you are in a time crunch and don’t want to worry about cooking, head over to our Gourmet Takeaway where we have something for everyone, including Parmesan-Encrusted Tilapia, Grilled Salmon, and our best-selling Crab Cakes and Salmon Patties. With all of these possibilities swimming in your mind, our store is your oyster! Speaking of shellfish, October is one of our favorite months as the shellfish are plentiful! Keep reading for some ways to fully enjoy these flavors from the sea.

ALASKA RED KING CRAB

I know I’m not the lonely one waiting with bated breath for the fresh Alaska Red King Crab to come to DLM! Once fishing starts, we’ll be bringing in as much as we can. It’ll be a very tight window that we carry it, so get it while you can. It’s such a good excuse to indulge in something so delicious and fresh!

OYSTER HAPPY HOUR

During Oyster Happy Hour each week, we explore all the subtle differences between oysters of the East and West Coasts. Just like a wine, they develop their own merroir (characteristic taste imparted by their environment). The supply is looking strong this year, so boldly slurp or grill on the half shell. Look for Oyster Happy Hour, 4-7 p.m. Wednesdays at DLM Washington Square, and Fridays at DLM Oakwood and Springboro. View which varieties we’ll be shucking: DorothyLane.com/OysterHappyHour

CLAMBAKE BUCKETS

If you are looking for a fun dinner party idea, try one or two of our Clambake Buckets. They are perfect for friends, football, and cool nights—what more do you need? We fill a 5-gallon bucket with potatoes, fresh corn, carrots, celery, onion, Andouille sausage, clams, mussels, and shrimp. You can select either a beer or wine base.