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.

Irish Cheddars to Treasure

It seems that in March, everyone is a touch Irish and enjoys a pint or two of great Irish beer, particularly with that favorite American pastime—college hoops! However, Ireland is known for a plethora of wonderful food traditions and amongst our favorites are the cheeses!

Oscar Wilde Irish Cheddar is aged for two years and made with the milk of cows that are pasture fed during the months of milk production in County Cork.

Dubliner is like a Cheddar in texture but with the sweet, nutty taste of a Swiss and piquant flavor of an aged Italian-style cheese. It’s perfect with an Irish stout and charcuterie.

Cahill’s Irish Whiskey Cheddar, originally made for festive occasions, is now a year-round treasure. It’s made using Kilbeggan Irish Whiskey that lends a savory, rich tone. You’ll also love Cahill’s Irish Porter Cheese, which is odd-looking, but is perfect as the centerpiece on a cheese board.

Get Nutty This Winter!

Every one that is familiar with Marcona almonds already know how good they are. If you aren’t familiar – Marcona Almonds, also sometimes referred to as the Queen of Almonds, are imported from Spain. They have a distinctive shape that are flatter, rounder, and a little sweeter than the Californian variety. First they are blanched, than roasted in olive oil, and finished with a good dosing of sea salt resulting in a crispy texture that is just plain delicious.

A couple of years ago we tossed them in our blend of Herbes de Provence and knew we had a hit on our hands. Truffle flavored Marcona almonds are here just in time for the holidays! They’re so perfect as-is with a glass of Champagne. Or, pile a handful onto a charcuterie platter or as a pairing with a wedge of your favorite cheese. Stop by and try our newest addition to the lineup.

Many Moods of Mustards

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

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

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

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

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

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

Prost!

That’s So Cheesy!

Get ready for an ooey, gooey time next Thursday at our Springboro store for the DLM Cheese Show. If you love cheese and haven’t been to this yet, you need to come! First off it’s a great deal at $50 bucks (or $25 with 2500 points). There are so many things to try, all featuring a world of different cheeses. Plus, did I mention there is BOTH wine and beer too?!

Some of my favorites this year are a Raclette Station, where we scrape off bubbling, toasty cheese onto our farmhouse bread with some other goodies thrown in, like your choice of crispy, roasted potatoes, pickled onions and gherkins, and a Macaroni and Cheese Bar with not one, but two different types of this cheesy delight.

Our Grilled Cheese Station, which will feature a few of our favorites, is not one to miss. The Trifecta, our best-selling grilled cheese made with Barber’s Cheddar, Emmental, and DLM Handmade Fresh Mozzarella, and a melty sandwich with Brie and local turkey are tasty eats at this stop. Visit the Charcuterie Station, which is overflowing with salami, prosciutto, pâtés, and olives.

Several fun and unique cheesy appetizers will be coming out of our kitchen, pairing up cheese with all sorts fun ingredients, like quince, chorizo, Hatch Chiles, hot honey, and even chocolate!

Hope to see you there!

 

Check out our gallery of images below of past highlights, and be sure to purchase your tickets now so you can cheese out with us on Thursday, September 13 at the Cheese Show!

 

Curds + Hops: Tips for Pairing Beer and Cheese

Most may find that wine and cheese go together like peanut butter and chocolate. Both are two of life’s great culinary pleasures. But on a hot summer day, the taste of a cheese that’s very salty and full of fat will be left hanging on your palate, which begs the question: have you ever considered pairing your cheese with a nice cold beer? Let’s trade in those fruits and tannins for some malts and hops instead, as beer and cheese are natural partners with equally wide ranges of possible flavors.

The first thing to consider when pairing cheese and beer is the same principle that holds true when pairing it with any other food: match the intensity of the beer with the intensity of the cheese. Set aside your doubts—taste is subjective and not everyone’s taste buds are the same. That said, you can’t pair any cheese with any beer and expect pure bliss. Cheers with beer and add a little curd to your hop with these tips.

Lighter Beers are Best with Lighter Cheeses. Pale lagers or wheats tend to pair nicely with lighter, fresh cheeses such as DLM Handmade Mozzarella, burrata, or chèvre. Try this: LIFT from MadTree Brewing Co. paired with a fresh chèvre from Laura Chenel. The crisp and refreshing hint of orange from LIFT marries with the rich-tasting, bright, citrusy tang of the Laura Chenel. It’s like the icing on top of a cupcake!

Stronger Cheeses Deserve a Stronger Beer. My favorite pairings include a decadent blue cheese like our Champignon Grand Noir with a rich stout like Yeti Imperial Stout from Great Divide. The salty and creamy experience of the Grand Noir melds so well with the sweet, smoky goodness that the Yeti has to offer.

Hoppy Beers Lift Buttery, Floral Cheeses. Now, I didn’t forget about you hop-heads! If you’re anything like me, then your go-to is a nice, juicy IPA, like New Belgium Brewing Voodoo Ranger. Match that with the key notes of buttery, floral goodness from the Comté Saint Antoine Gruyère. This is a young cheese with an old soul but somehow an IPA just brings out a refreshing and citrus life that it didn’t have before.

In the end, tasting is believing so don’t take my word for it and try some combinations for yourself. Grab your favorite cheese, try it with a variety of beer, and give it a whirl!

A Gastronamic Tour de France

The bicycle world’s Tour de France consists of 21 stages over the course of about three weeks in July. While the thought of that spectacle is daunting and exhausting, we like to think of a wonderful idyllic saunter through the culinary landscape of this country that seems to ooze gastronomical finds from every square inch. So, set your own pace and journey to France via a Tour de DLM with these specialties.

CHAMPAGNE
In the great city of Reims, the heart of Champagne, we like to think of bubbles that make any occasion special. Guyot Choppin Brut Champage is tangy, full of fresh apple fruit, and mineral driven—begging for a bowl of clams simmered in white wine. Add a refreshing twist to a salad with Champagne Vinegar by J. Leblanc.

ÎLE-DE-FRANCE
Not far from Paris is the commune of Meaux and the great Brie de Meaux, which is perfect on a warm baguette with a glass of wine, or with a preserve, such as Bonne Maman or L’Épicurien… ooh la la!

GRAND EST
In years past, Strasbourg has hosted Tour de France riders. It’s also home to the wines of Hugel, a family estate since 1639. We’ve had the pleasure of sitting with family members of the estate and tasting their Riesling, Pinot Blanc, and Gentil, which is a blend of several varietals making it crisp, vibrant, and lively

FRANCHE-COMTÉ
Heading not far south, one comes to the region of France where you’ll find one of the great cheeses, St. Antoine Comté Gruyère, made from unpasteurized cow’s milk. This cheese melts in your mouth, leaving you with flavors that range from dense and smoky to sweet and fruity; cut into small straw-like pieces on a cheese tray or use in a fondue with a splash of white wine.

BURGUNDY
While in Burgundy, one must have the mustard, cheese, escargot, and of course, the wine! The 2016 Côtes Salines Bourgogne Chardonnay is one of our favorites this summer and it showcases the fruit perfectly. Try with a roasted chicken or cheese plate (and include a generous dollop of Edmond Fallot Mustard while you’re at it). Afavorite cheese of ours from Burgundy is the Époisses de Bourgogne, which is a pungent, soft-paste cow’s milk cheese that is simply heaven in a little round container.

SOUTHERN FRANCE
In the south of France is one of the great blues of the world—Le Papillon—and it started as any good French story: love. A young shepherd was distracted by a shepherdess. Forgetting his rye bread and sheep’s milk cheese in the cave of Combalou, he left to pursue the girl. He later returned to discover his meal covered in a blue-green mold. Famished, he tasted the cheese and was delighted. Roquefort was born! Another great, P’tit Basque, is a sheep’s milk cheese from the Pyrenees Mountains between France and Spain. Enjoy with with charcuterie, fruit, or grilled veggies. Southern France also has so many superb wines, but a great warm-weather favorite is the 2017 Picpoul de Pinet Florensac. It’s minerally, crisp, clean, and perfect for summer entertaining. Other delights that we’d be amiss to not mention include Maison Pébeyre Truffle Mayonnaise founded in a small southern French village in 1897 and Vinaigre de Banyuls.

LOIRE VALLEY
Loire is where many of the fairytale castles of France can be found. We love to pour a glass of La Vigne des Sablons Vouvray, a deliciously dry and mineral-driven wine, with a chilled plate of oysters—simply a magical pairing.

BRITTANY
M. Gilles Hervy Fleur de Sel is a yummy grey natural sea salt harvested from the Atlantic.

NORMANDY
Pierre Biscuiterie French Butter Cookies have been made in the French Countryside since the 19th century. Another sweet delight from this region is one of our favorite whipped creams in a can, Isigny Sainte-Mère

5 Gourmet Grilled Cheese Ideas

A grilled cheese is a grilled cheese, right? As if! If you’re anything like me, then a grilled cheese sandwich was probably the first thing you learned to cook by yourself using the pre-wrapped cheese slices that shall remain unnamed. Why not do yourself some justice and gift yourself some of the cheesy, comforting goodness you deserve with a gourmet grilled cheese?

Take that old tried-and-true grilled cheese sandwich up a notch (or ten) by exploring all of the cheeses that The DLM Cheese Shops have to offer. The possibilities are endless! From the spicy, tangy flavors of goat cheeses, like Humboldt Fog, to the smooth, velvety flavors of the Comté Saint-Antoine Gruyère, we’ve got five sure-fire ways to elevate you to grilled cheese gourmand status:

1. FOGGY BOTTOM. Take our Raisin Walnut Bread as a base and add Humboldt Fog goat cheese plus a few slices of Prosciutto di Parma for a perfect salty-creamy bite.

2. THE ULTIMATE. Take two awesome cheeses, Comté St. Antoine Gruyère plus Barber’s 1833 Vintage Cheddar, put them on our classic Unbleached White Sandwich Bread, and you get a simply perfect grilled cheese.

3. DELISH. The perfect grilled cheese for brunch! Take slices of Deer Creek’s The Doe, stack them between slices of Sesame Seed Bread that is spread with DLM Apricot Preserves, and grill until golden brown.

4. THE RETRO. We love the retro flavor of DLM Pimento Cheese Dip paired with DLM Uncured Bacon piled between buttered slices of Farmhouse Bread.

5. CAPRESE. This is a toasty and gooey take on the flavors of a caprese salad: DLM Handmade Mozzarella, thinly sliced Roma tomato, fresh basil leaves, and Ciabatta Bread.

Anatomy of a Cheese Board

Nothing is as easy, and yet so impressive, as a cheese board for home entertaining. If your friends and family are anything like mine, cheese is a must for almost every occasion. But how do you make a cheese board? I find that a lot of people are intimidated when it comes to assembling a crowd-pleasing cheese board. To begin, set aside your doubts about finding the right combination. While it is possible, it is incredibly hard to come up with a bad pairing.

I personally like to use about three to five different cheeses. Of course, you can do more, but it’s easy to overload the senses, so keep it simple. Once you’ve chosen your cheeses, have fun with sweet and salty accompaniments, from assorted crackers and cured meats, to fresh fruit and cornichons. The possibilities are always fun and endless! Lastly, don’t forget about the one-hour rule; to maximize the flavors of your cheese, allow them to sit at room temperature for at least an hour prior to serving. Now, let’s get started with making some cheese board magic!

Pro Tip 1: Define the Foundation

Are you hosting a casual get-together or a formal affair? How many people? Any known likes or dislikes? These are good questions to consider, and don’t be afraid to talk to your DLM cheesemongers. It’s our job to steer you in the right direction. If your experience hasn’t surpassed Kraft singles, don’t worry! We’ll get you to where you want to be.

Pro Tip 2: Set the Framework

When selecting cheeses for my boards, I think of a rhyme I once learned: Something old, something new, something goat, and something blue. Make this your motto and you’ll have the framework for the perfect cheese board.

Pro Tip 3: Finish, Finesse, & Serve

To keep your board from looking like a battle site by the end of the night, cut your cheeses before placing them on the board, but not too far in advance as to keep them from drying out. Try thin slices from the rind to the center to showcase flavors from the inside out that the cheese has developed through aging. For soft, crumbly cheeses, leave them whole and provide a spreader for your guests to use.