DLM Difference: Authentic Coffee

We don’t just sell coffee at the DLM Coffee Bar. I mean, we do sell coffee, but there’s more at play with each pour. And this past January, myself and the three DLM Coffee Bar managers, Holli Kiser, Chris Hatfield, and Amy Bodish, traveled to the mountainous terrain of the Tarrazú region in central Costa Rica. It’s here that Hacienda La Minita is nestled. Along with some friends from Dayton’s Boston Stoker Coffee Company, including owner Henry Dean, we got to take our understanding of coffee to a new level. We not only soaked in knowledge during our five day stay, but we experienced it: we picked, we sorted, we smelled, we tasted, and we came back with a deeper understanding and appreciation for each sip, each bean, and the fine people who make it possible. —Scott Fox, VP of Bakery & Coffee Bar

“It’s one thing to sit in a room learning about coffee,” says Chris, DLM Springboro Coffee Bar manager, recalling his time in barista school. “But, it’s another seeing it in person.” The trek to where the coffee cherries grow at Hacienda La Minita is rugged terrain and the work is hard. On the first day the DLM team arrived, they strapped the picking baskets to their waists and got started alongside the pickers. They learned what to look for (red and yellow cherries) and that if you pick them too soon or too late, they won’t meet the La Minita grade. “They only pick what is ripe, so that means that they are picking four to five times from the same tree—it’s like a typewriter,” says Scott.

After the allotted picking time was up, everyone took their haul and circled around a large truck where two men stood in the bed. One would be handed a picking basket full of coffee cherries. He’d weigh the contents, shout a number, and the next man would throw money into the emptied basket before handing it back to its picker. As a Fair Trade coffee, the workers are compensated fairly, are permitted to live on the plantation, and have access to a clinic and dentist for free.

Same is true for migrant workers who come seasonally to work. After all that was harvested that day was gathered and paid out, time was ticking. It’s important for the processing of the coffee cherries to happen 24 hours from being picked before
quality diminishes. First, the haul must make its way to recibidores, or receiving stations, before continuing through the mountains to the mill. To get there, Chris, Scott, Holli, Amy, and friends rode in the back of the truck among the cherries,
“hanging on for dear life,” Scott jokes.

At the receiving station, they are weighed again—making sure what was paid out matches what is coming in. A much larger truck then picks up everything that needs to make it the mill where it is all weighed again. From there, a tedious multi-step process begins resulting in only about 20-22% of what was picked meeting the La Minita grade. The rest will be sold under a different banner.

There are layers to the coffee cherry that encase the bean within: the skin, fruit, a sticky layer called mucilage, and a thin parchment-like covering on the bean. At the mill, the beans undergo cleaning, depulping, sorting, fermentation, washing, and drying. Nothing is wasted along the way as the removed parchment feeds a fire that aids in the drying process. The travelers from DLM are witness to this all.

At the sorting stage, DLM Oakwood Coffee Bar manager Amy recalls a phrase that “every bean has a home,” even the ones that do not make the cut for La Minita. About 50-60 inspectors await, knowing just what to look for. “They are pulling out anything that is damaged, not the right color,” says Holli, DLM Washington Square Coffee Bar manager. “The biggest and most dense beans are what becomes La Minita.”

This is just one of the coffee varieties roasted locally at Boston Stoker, which we feature at the DLM Coffee Bar. The same care in finding a high quality and ethical source is taken with other varieties as well that make their way to Boston Stoker and then to DLM. “At the end of the day, La Minita is a top notch company, from their ethics and the way they do things to the quality of their coffee,” Scott says, “And Henry Dean (Boston Stoker) is incredibly well respected in the industry and knowledgeable.”

The DLM Difference

Frequently, visitors from out of town tell me they miss us. Others say it’s a major reason why they love living here. I ask why. People tell me “we trust you. Others gush “the food is so good!” The best one is “the people are wonderful.”

What is the DLM Difference? We strive to make a difference, but different from what? The word “difference” begs a comparison. Are we talking adversarilly about DLM vs other markets? No, actually. It’s a noble task to feed others, and the biz is mostly populated by good people.

The DLM Difference isn’t about us or them. It is about you! It’s the difference we want to make in your life. We want to give you a special experience where you meet nice people and find good food … really good food. Shopping DLM is a source of joy, not drudgery. Simply put, we aspire to make your life better. Our company’s mission begins, “To make our customers happy.”

Even in the simplest ways, we want to make a difference, whether you’re coming in for a quick cup of coffee, getting a healthy salad, buying a loaf of bread, or filling a cart to feed your family. Maybe it’s just to pick up a treat, say a brownie.

A DEEPER DIVE

Take, for example, that cup of coffee. Maybe it was from Hacienda La Minita in Costa Rica. You savor its aroma and flavor. Why is it so good? Ask one of our Coffee Bar Managers, Amy, Holli, or Chris, as they just went to Costa Rica in January, not just visiting the plantation, but even picking the beans!

Everybody admires our salad bar thanks to Bertha at Oakwood, Loretta at Washington Square, and Connie at Springboro. They come in early and begin selecting, cleaning, chopping, and producing multi-colored edible works of art, composed of organic lettuces, nutrient-packed vegetables, exotic microgreens, and eye-popping garnishments.

We are willing to do the hard work to make a difference. Consider our DLM Artisan Bread, like our Sourdough … oh my, it’s so good! But it takes a lot of work and expertise to make it so. We have a talented team of artisans who mix from the best flours, hand-shape, and bake on the hot hearth of our juggernaut European bread oven. Great bread is also the foundation (crust) of great pizza. We studied pizza for years before creating our Naples-Style Pizza. This involved installing the specialized hearth ovens, creating the right dough, and stretching our own fresh mozzarella.

And that brownie? Yes, it has to be a Killer Brownie®, of course! Our famous triple-layer brownie is so popular that this very month we are opening a brand new facility. We feature our Killer Brownie® not just in our stores, but now distribute it throughout the country.

FOOD LOVERS UNITE

Not surprisingly, we also do business with people who think as we do and who have passion: people whose mission in life is to cultivate the sweetest pineapple, grow the healthiest chicken, or churn-out the most indulgent butter. There are many more ways you experience the DLM Difference. One other quick example is our entire Seafood department. Some people come for our seafood alone. Want to chat about fishing families in Alaska? Species of salmon? Fat content? Recipes? Cooking methods? Let’s do it!

We are a place for people who love food. And that’s the engine that drives the DLM Difference. Join us this year as we explore some of our favorite points of difference each month and highlight these DLM Differences accompanied by tastings, special events, and lots of fun in general. We love what we do. We love serving you. Thank you for giving us the opportunity to make a difference.

DLM Difference No. 1: FRESH SEAFOOD

DLM Difference No. 2: AUTHENTIC COFFEE

Check back in the months to come for more in-depth highlights select DLM Differences. 

Maria Rose

A rose is just a rose, you say? Well let me tell you about the Maria Roses we carry. Ask Felipe Villamizar, President of Maria Roses based in South America, and he’ll probably tell you about his mother Maria, the beauty of the Andes Mountains, and the graciousness of South American culture. He probably won’t tell you though that Maria Roses can be found in the best markets in Europe. He won’t brag that he can trace every rose bunch to the farm of origin and the day it was harvested. He probably won’t even mention the razor-sharp logistics of shipping his roses worldwide. But what he will talk about is the beauty of the roses, the connections they help build, and making people happy.

Maria Roses are cutting edge, coming to us from farms in Ecuador and Colombia. The Ecuadorian farms are at higher elevations and the Colombian farms at lower. With different climates, Maria is able to grow more rose varieties. Poor weather or a production problem at one farm doesn’t necessarily mean that the same problems are at another. Maria Roses cares about sustainability. As Felipe says, “It’s our land, it’s precious, and there is no more.” He is very proud of his family’s involvement, too, and will likely show you a photograph of his teenage son working at one of the farms last summer peering into a microscope in one of the laboratories.

Every few weeks, we get an email or call from Felipe asking if our customers like the Maria Roses we’re getting. Felipe has never been to our stores but he’s part of our family and culture and we are part of his.


Fresh Flower Basic Care Tips

  1. To keep your flowers fresh, place in water as soon as possible. If they’ll be out of water for longer than one hour once you leave our store, let us know so we can wrap them accordingly.
  2. Beware of extreme temperatures. Cut flowers in a hot car are doomed as are ones left exposed to the winter elements.
  3. Fill a clean vase with cold, clean water and flower food. Trim stems with sharp knife or pair of scissors. Remove any foliage that will be below the water. change water and re-cut stems every three days.
  4. Find the perfect spot. Place your vase in an area that is away from sunlight, heaters, or drafts. These will cause your flowers to wilt quickly.

Think Pink With Ruby

The biggest innovation that’s happened with chocolate in the past 80 years is here, and we couldn’t be more excited to have some fun with it. We all know and love white, milk, and dark chocolate, but now there is a fourth variation on the horizon and it’s unlike any other we’ve ever tasted. Ruby cocoa has subtle berry notes intertwined into its melt-in-your-mouth chocolate flavor.

Ruby launched across the globe in 2018 in limited quantities, only appearing in the U.S. market in more recent months. “What you taste and see comes from the cocoa bean,” says Miriam Madrigal with Barry Callebaut Chocolate, explaining that the unique flavor and color of ruby is all natural. Some fresh cocoa beans are more white inside, but a vast majority are a dark reddish pink color. Through a different way of processing the beans, ruby cocoa was created. Once you add a bit of milk and sugar to the process, the color moves into a stunning pink direction.

The DLM Pâtisserie has created two scrumptious, limited-edition desserts utilizing ruby, which will make an appearance the first few weeks of February. Ruby Cocoa Rocky Road Bars start with a no-bake cookie crust, which is topped with a mixture of toasted almonds, pistachios, housemade marshmallows, freeze-dried raspberries, and shortbread cookies folded within the ruby chocolate. We’re also featuring a Ruby Ganache Tart, composed of pistachios in a gluten-free crust, ruby chocolate ganache, fresh whipped cream, toasted pistachios, and ruby chocolate curls. In addition, our dear friend Ghyslain has made some limited-edition ruby creations to be featured at DLM, including the Ruby Slipper!

20 Years of Partnering with Ghyslain Chocolatier

There’s something to be said about a long-lasting business relationship in this industry that feels more like a well-oiled friendship. It was nearly 20 years ago that Ghyslain Maurais, chef and renowned chocolatier, crossed paths with DLM’S Scott Fox, VP of Bakery & Coffee Bar. “It’s been quite a ride,” says Ghyslain. Watching the two interact, you can see that friendship at play as they jest and riff off one another’s creativity. Scott looks back on the start of it all around this time in 1999, and he knew that he had found a gem, not just in finding a unique product to bring to Dorothy Lane Market but in linking arms with a brilliant local partner with world class experience.

A ONE-IN-A-MILLION FOOD & FRIEND FIND

Ghyslain Chocolates are stunning handpainted creations, many with a flavored ganache encased inside. Each is truly as spectacular as Ghyslain himself. Born in Québec City, Ghyslain spent several years as the head chef for the Québec ambassador at the Canadian Embassy in London and also in New York City. After using his vacation time to expand his knowledge and study chocolate making in Zürich, his creativity was truly unleashed in new ways at the embassy.

In the mid-nineties, Ghyslain was eager to make his way to the U.S. and saw a head chef position for the Ohio-based Inn at Versailles, which is heavily influenced by French culture. It was there that he met his wife Susan. The two moved to Union City, Indiana, where Susan’s family was from, and Ghyslain started making his chocolates from the kitchen of their farmhouse in 1998. Today, Ghyslain Chocolatier is a thriving business there in Indiana where he creates everything from chocolates to perfect croissants, which we also carry.

Dayton Daily News food critic Ann Heller caught wind of Ghyslain and wrote about him in 1999. Fox had to taste the chocolate and meet Ghyslain, and this was the start of our 20-year relationship.

20TH ANNIVERSARY COMMEMORATIVE HEART BOX

That very first Valentine’s Day with Ghyslain, we featured a stunning dark chocolate heart that was hand painted red and held six beautifully crafted chocolates. You can see it photographed in the 1999 article by Ann Heller. This year, to celebrate our 20th anniversary of working with Ghyslain, we are bringing the chocolate heart back, but with some special touches for the occasion.

You’ll find the chocolate heart made from ruby chocolate, an exciting new innovation in the chocolate-making world, which is aptly timed for this occasion. The inside of the heart reveals three ruby pink chocolates filled with a ruby chocolate cream and Champagne ganache, and three platinum chocolates filled with a salted caramel ganache. The 20th Anniversary Ruby Heart Box comes enclosed in a platinum box as a nod to the milestone. It’ll be available seasonally just in time for Valentine’s Day, along with some other ruby creations by Ghyslain because every good friendship is worth celebrating.

The Secret to a Good (Organic) Egg at Morning Sun

The drive out to Morning Sun Organic Farm, located near West Alexandria, Ohio, weaves through hilly, quaint towns on a beautiful autumn day. Our mobile directions fail us and we concede to the fact that we’ll be late to joining the lunch invitation extended by the Filbrun family. We get back on track after the technology fail. Soon, we are heading down the long driveway toward the Filbrun family’s farm, where we are then warmly greeted (despite being late) by both the scenic farm and our hosts, the Filbrun family. The kids run to and fro, with the youngest finding solace from the myriad of new faces (a group of us from DLM, including the Dairy managers) in the arms of her grandfather, Dale Filbrun. I quietly reach my hand into my pocket and switch my mobile to silent, not wanting the interruptions that come with it as we spend time with these kind people.

 

PURITY STARTS WITH TRANSPARENCY

DLM has had a relationship with Morning Sun Organic Farm for more than 20 years when Dale walked into DLM Oakwood with a dozen eggs and introduced himself to Larry Fourman, DLM Oakwood’s longtime Dairy manager. The yolk of a longtime friendship with DLM started that day.

Dale and his son Daren explain that the purpose of their invitation, beyond sharing our company over a meal, is transparency in how they do things. There is a purity that shines through as they delve into their belief of their product and practices. With great pride, they walk us through the inner workings of their 160-acre farm, where they have about 8,500 chickens laying approximately 7,250 eggs per day. The chickens are certified organic and cage-free, meaning that the numerous red barns that line the West Alexandria farm each have multiple openings with fans running constantly, allowing for ample ventilation, and open access to green space where the chickens can roam.

The natural feel of chickens clucking contently marries well with some modern advancements that the Filbruns have made over the years, like a conveyer belt that brings the eggs laid in nesting houses to a gathering spot. Young Daniel, age 4, doesn’t hesitate to take a break from playing to jump up and begin carefully placing the eggs in carriers. Nobody asks him to do so; he just saw the eggs and his eyes lit up, happy to help in his own way. As a parent, I can admire the sense of responsibility these children are learning. Although these tasks are carried out on a daily basis by the adults, the lifestyle is a part of them.

“We used to be washing the eggs by hand,” Daren remarks, as he carries Daniel’s sorted eggs to a machine that carefully suctions the top of each egg so that they can be cleaned. They then travel down a line to undergo a process called candling, where a bright light shines through each egg, and they’re sorted for quality and size (hence large vs. jumbo), and then finally packaged. Next step is delivery, with Morning Sun Organic Farm bringing their eggs to pockets of restaurants and retail locations, like ours.

THE SECRET TO A GOOD EGG

Daren points out how nicely the chickens are feathered, noting that they aim to not overcrowd the individual areas. In addition, each of the red barns where the chickens lay eggs has its own designated pasture, rather than a shared one.

Dale is quick to add that a good (organic) egg starts with a happy, healthy chicken, which is the result of its environment, even down to the soil. “In addition to scratching in the pasture for bugs and worms, they also get organic (and therefor non-GMO) grain raised by us,” Dale says. “We have been following the organic standards since 1992, before it was popular, because we believe in raising nutrient dense food, whether it’s for my family or our chickens.” By doing so, he says this gives Morning Sun total control over what the chickens are fed—whole grains and no animal by-products. “That’s very important,” Dale says.

After touring the farm and meeting the family and team behind Morning Sun Organic Farm, I notice one more hidden layer to what makes a good egg—the Filbrun family. Together at lunch sit four generations, from Dennis and Doris to Dale and Evelyn, Daren and Holly, and their children, joined in business as well by good friends Shane, Ellen, and Myron. Evelyn’s contagious laugh lights up any room and the kids contentedly play all the while while we enjoy conversation. As Dale says of the chickens, “birds of a feather flock together,” and so does this close-knit family.

New Look, New Year, New Classes!

We’ve ramped up our style and are bringing you a more modern look to match what we’ve got going on in the DLM Culinary Center. Love food and want to learn, talk, and share it with others? Our cooking classes, interactive dinner parties, and other events are a great way to have fun and eat some amazing food. Come in and see what we’ve got going on in 2020—it’s absolutely delicious!

View Our Full Cooking Class Schedule!

COOKING CLASSES

Our classes are designed for home cooks with busy lifestyles who have a passion for food. We offer both an intimate hands-on experience and demonstration classes covering a wide range of delicious topics, including kids’ camps, family nights, couples dinner parties, 5-course food and wine events, to name a few!
Now enrolling at DorothyLane.com/CulinaryCenter

PRIVATE EVENTS & COOKING PARTIES

Whether your goal is to entertain VIP clients, celebrate a family birthday, or host a shower, we can offer a fun, educational, and unique experience. We can create any combination of hands-on or demonstration activity, or just simply support your event by catering in our unique space. As with any event at the DLM Culinary Center, you choose your level of culinary participation.

CORPORATE & TEAM BUILDING EVENTS

Our professional chefs help your colleagues work together in a cohesive, positive, and efficient way to create a delicious meal together. Not only will your team learn some cooking skills, but they’ll have fun working together.

MEETINGS & KITCHEN RENTALS

Get out of the same-old conference room and host your meeting here! Filled with plenty of natural light, the DLM Culinary Center can support your team throughout the meeting with breakfast, lunch, yummy snacks, and beverages.

View Our Full Cooking Class Schedule!

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 recently 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. Added bonus: It’s on sale this week through December 10, 2019!

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.

Mark Your Calendars Now for Lobstermania 2020, coming May 23, 2020! Every year the Saturday before Memorial Day, our friends from Ready Seafood in Maine come to DLM bringing with them a huge haul of live lobster! Our Lobstermania sale starts at 9 a.m., so come early because once it’s gone, it’s gone!  So save the date, invite your friends over, and get ready!

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!

 

 

Thanksgiving Turkey Prep: 3 Methods to Try

I love all the November food magazines, blogs, and chefs all claiming they have finally found the best way to cook a turkey. Truth is, there is no one and only best way to cook it. Deciding on the desired end results will help the home cook figure out which particular cooking method can get them there.

Lots of families want the whole roasted bird as the centerpiece of their holiday table. While others want crispy, crackly skin with juicy tender meat inside, sans the stress of carving at the table. Some of us want a simple method that yields easy clean up, with just enough breast meat leftover for sandwiches. Others are in it for the adventure! Whatever you’re looking for, here are three ideas for how to prepare your locally raised Non-GMO DLM Free-Range Turkey, the turkey that’s the talk of the town!

1. The Traditional Whole Roasted Turkey

Step 1: Remove the neck and gizzards and discard or place in the bottom of the roasting pan if you desire. Rinse the turkey, drain well, and pat dry.

Step 2: Rub skin with Vera Jane’s Extra-Virgin Olive Oil and season well with Kosher salt and DLM Grilling & Seasoning Rub.

Step 3: Fill the cavity with celery, onion, and a quartered lemon. Add an inch of water to the pan and roast covered (uncover at end to lightly brown).

Step 4: Pull when meat thermometer reads 165ºF in the thigh. Let turkey rest for 15-20 minutes before carving. It’s that simple! Hint: If turkey is too large to fit in your pan, see No. 3 below for a Spatchcocked Turkey.

2. Turkey Breast

We all know that dark meat is the most flavorful, but for those white meat fans, roasting a turkey breast is just the ticket.

Step 1: Try rubbing it with an herb butter, either making your own or using our DLM Herb Butter from The DLM Cheese Shop. Rub all over the outside and even tuck some under the skin!

Step 2: Choose a pan that’s slightly larger than your breast. Add about an inch of liquid to it. Try DLM Premium Turkey Broth or channel your inner Ina Garten and use white wine.

Step 3: Cook low and slow to keep meat from drying out. Preheat oven to 325ºF and cook until it reaches 165ºF.

2. Spatchcocked

The benefits are plenty—cut down on cooking time and maximize that crispy skin!

Step 1: Remove turkey’s backbone using a good pair of kitchen shears. Or, ask our Meat department associates to do this for you. Flatten turkey in pan, breast-side up, pushing down on breast bones. Pull thighs outward.

Step 2: Rub with Vera Jane’s Extra-Virgin Olive Oil and season with sea salt and freshly ground pepper on both sides! Or, use a dry brine for extra crispy skin. Sit turkey uncovered overnight in the fridge.

Step 3: Cook to 165ºF. To carve, remove legs and wings and slice breast meat, paying attention to cut away from breastbone.