The Hills Are Alive with Alpine Cheese & Wine

We are taking a trek through The Alps with this month’s Food Explorer theme, and I couldn’t be more excited about the amount of food and drink hailing from this area. What exactly makes up The Alps? It’s more than the mountainous and picturesque Austrian countryside depicted in The Sound of Music. You’ll find the following countries as specified by The Alpine Convention, which exists to oversee the sustainable development of The Alps: Austria, France, Germany, Italy, Liechtenstein, Monaco, Slovenia, and Switzerland. With that in mind, grab your picnic basket and enjoy some of my favorite wines and cheeses from this area and keep reading for more food inspiration!

Alpine Cheeses

EMMI CHEESE FONDUE BLEND

With 70% of the Switzerland’s agriculture made of pastures and the majority of the farmers having fewer than 30 cows, Emmi contracts for the milk and this easy-toprepare, velvety Alpine herdsman originated fondue is one of the prizes! Dip in crusty bread, fruit, meat, or vegetables.

ALP BLOSSOM

Inspired by its home in western Austria’s “hay belt,” it’s both a feast for the palate and eyes. Its coating of flowers include marigold, rose petals, lavender, and chervil. It’s rich, full-bodied flavor has hints of umami and a slight sweetness to the finish.

CRUCOLO

Made by a single producer at the mouth of the Val Campelle in Trentino, Italy. It’s smooth, creamy, and slightly tangy, pairing well with cured meats and a hearty wine.

PRÉSIDENT EMMENTAL SWISS

The old tradition using pure cow’s milk and a maturation period of at least four months allows Emmental to develop into a mild, slightly nutty tasting cheese.

COMTÉ ST. ANTOINE GRUYÈRE 

This cheese is made in the cooperative dairies of the Jura Mountains and aged for 18 to 22 months in the renowned caves of Marcel Petite Fort St. Antoine. It’s smooth with assertive flavor and particularly good with a white wine from the Savoie, such as Abymes.

Alpine Wines

ABYMES VIN DE SAVOIE 

Savoie is located in eastern France, very close to the Swiss border near Lake Geneva. Made from the grape Jacquère, this wine is extremely vibrant and crisp, with a dry finish. It’s a very pleasing wine perfect for lunch or light dinner dishes.

DÖNNHOFF RIESLING TROCKEN

The Dönnhoff family first came to the Nahe region of southwestern Germany 250 years ago and Helmut, who took over from his father in 1966, makes simply breathtaking wine! This dry wine is extremely balanced with flavor nuances and speaks to Helmut’s personal philosophy for wine making. “I express myself clearly and so do my wines,” he says.

MÜLLER-CATOIR RIESLING

From one of the grand old estates in Germany, this wine is easily one of the best white wines in the world! Amazing complexity, with ample fruit, minerality, and very well-balanced acidity.

BOTTEGA VINAIA TEROLDEGO ROTALIANO

From Trentino, Italy, this wine is dry, full-bodied, with soft tannins and a long, well-rounded finish that seems to be wrapped in raspberries! Wonderful paired with roast chicken, grilled meats, or a charcuterie board.

ELENA WALCH VIGNA CASTEL RINGBERG PINOT GRIGIO

Castel Ringberg is the hotel and restaurant that the Walch family owns near their vineyards in Italy. This single vineyard Pinot Grigio is easily the most intense, wellstructured, vibrant Pinot Grigio we have ever had. No watered-down version here!

NIGL FREHEIT GRÜNER VELTLINER

Tucked deep in the Krems Valley in Austria is Nigl, easily one of our favorite producers. They’ve been farming this land for over 200 years! Stunning vibrancy, minerality, and length in this dry wine that is lovely on its own, but best with food.

Fermented Faves

Eating in The Alps is so much fun! With all that cheese, sausage, braised meats, and noodles, you need a pop of bright flavor and acidity to keep it in balance. The natural accompaniments that you’ll find rely on fermentation, which both packs a powerful punch and has health benefits.

Some of our faves include:

  • Henstenberg Traditional German Barrel Pickles
  • Maille Cornichons
  • Hengstenberg Red Cabbage
  • DLM Bulk Sauerkraut
  • Krazy Kraut Krazy Currey

The 21st Annual Food & Wine Show

We like to think that our Food & Wine Show is the perfect kickoff to a celebratory season to come, and this year is certainly no exception. For one night, DLM Springboro transforms into the stage of a spectacular gustatory experience and it’s hard to believe that it started 21 years ago. We hope that each year, just like a fine wine, it keeps getting better and better.

At our Food & Wine Show, Thursday, Nov. 7, you’ll have the opportunity to taste wines from around the world and from some of the best producers, and talk to knowledgeable sommeliers all while sampling chef-driven food prepared by DLM’s best. It’s truly an evening that we take great pride in hosting and infusing with our passion.

A ticket to the Food & Wine Show includes an opportunity to taste from a selection of nearly 200 fine wines and beer with a bevy of hors d’oeuvres coming from our kitchen along with ample food stations. We promise you won’t go hungry!

Cheers and I’ll see you soon!

Although the event isn’t until Nov. 7, tickets go on sale Friday, Sept. 13, starting at 6 a.m. and they’ll sell out quickly. Limit 10 per customer.

Tickets can be purchased at Guest Services or online at www.DorothyLane.com/FoodWineShow.

We’ve Hatchified the Deli & Kitchen!

We can’t get enough of the incredible flavor and perfect heat Hatch Chiles are known for, so we’ve upped the spice level in some of our Deli and Kitchen favorites with these perfect peppers. Check out some of the new ways to enjoy Hatch Chiles!

Hatch Chile Potato Salad

Be sure to ask for a taste this month of Hatch Chile Potato Salad. All the flavor of our classic potato salad with the added flavor and little kick from our roasted Hatch Chiles.

Hatch Chile Elote-Style Corn Salad

If you haven’t tried the Elote-Style Corn Salad from our Deli, now is the time! For a limited time we’re offering Hatch Chile Elote-Style Corn Salad. Hatch Chiles meet the traditional smoky, sweet, spicy, and tangy flavors of Mexican Street Corn in this easy-to-eat salad.

Hatch Chile Chicken Quesadilla

We’ve introduced Hatch Chiles to one of our best-selling grab-and-go items to create the Hatch Chile Chicken Quesadilla. DLM’s all-white meat chicken, peppers, Hatch Chiles, onions, and Monterey Jack cheese have us savoring each bite of this tasty quesadilla.

Hatch Chile Encrusted Macaroni & Cheese

Encrusted Macaroni & Cheese + Hatch Chiles? Yes, please! Rich, cheesy macaroni and cheese studded with pieces of Hatch Chiles and topped with a buttery breadcrumb crust. Our Hatch Chile Enrusted Macaroni & Cheese has quickly become one of our favorites.

South of the “New Mexican” Border Dip

Dip into the South of the “New Mexican” Border Dip. Creamy and flavorful, this dip is a great addition to your game day spread. Scoop up every tasty bite with DLM Tortilla Chips and cheer on your favorite football team!

Bite into the Hatch Hype: 5 Hatch Chile Recipes

Fire up the roaster and get ready—the much-anticipated Hatch Chiles are here and we are celebrating their arrival in the most delicious ways at DLM, including the 5 Hatch chile recipes below! But first, let’s talk about these prized chiles.

Hatch Chiles are named after the original growing area in Hatch Valley, New Mexico, and have a one-of-a-kind flavor with a mild to medium heat. These peppers are grown along the beautiful Rio Grande River, where the rich soil and climate create the perfect conditions for this beautiful chile. The intense sunlight and cool nights in the valley result in a unique flavor. When roasted, that flavor displays its full glory!

I can imagine the wonderful aroma of them roasting just by thinking about these peppers. Speaking of roasting, we’ve rolled out our custom super-sized roaster and the roasting team will be bringing it to each store at various times throughout the Hatch season, so make sure to stop by and take in the aroma yourself if you see us in action.

You’ll also notice that life is pretty spicy around here as special items throughout DLM feature Hatch Chiles as a key ingredient, so be sure to try them all. Come get a little pep in your step and see for yourself what all the Hatch hype is about. You can get them raw or freshly roasted by the quart. Then, let your imagination and creativity go hot wild. We did with the five Hatch chile recipes below!

5 Hatch Chile Recipes

1. Hatch Chile, Chicken, & Chorizo Pasta

2. Cheesy Hatch Chile Bean Dip

3. Hatch Chile Country Gravy

4. Hatch Chile Con Queso

5. Hatch Chile Elotes

 

 

Bite into the Hatch Hype!

The “Hatch Hype” as we call it at DLM is HERE! But the hype is only as good as the product, and that story has been over a hundred years in the making. These beautiful green chiles are grown in the Hatch Valley of New Mexico. We love the flavor of roasted Hatch Chiles, so offering chiles from our open-flame roaster has become an annual tradition.

Last year, DLM’s Dennis Chrisman, VP of Produce and Springboro Store Director, and I went to Hatch, New Mexico. We met with Chris Franzoy, owner of Young Guns Produce. In 1917, his great-grandparents arrived in America from Tyrol, Austria, and settled in the Hatch Valley. They quickly adapted to the culture and became farmers. Ten children and some years later, this family has been instrumental in expanding the farming of these chiles in the area.

It was amazing to see such green fields in what many consider a desert. Chris told us how Hatch “Valley” is actually at 4,000-feet elevation, which explained the hot, arid climate. While the outside temperature was about 100 degrees, the humidity was only about 28%. Being blessed with a water supply in the form of the Rio Grande to the north and an underground aquifer, Chris indicated that underground irrigation was necessary.

Hatch Chiles have to be hand-harvested because the plants have to be left intact in order to obtain multiple harvests during the growing season. Workers trained in properly harvesting are essential to get the best chiles. Once picked, they’re quickly sent to the processing facility for cleaning, cooling, and sorting before being packed for shipping.

Finally, we discussed one of my favorite subjects—chile roasting! Chris said that roasting at a high temperature and as quickly as possible was the way to get the best product. As we were leaving town, we were fortunate to see this in action with a roadside setup. And oh, the aroma! To say the least, it was a wonderful experience as the chile culture is so inherent in New Mexico and contributes to a sense of community.

The great forethought, planning, and execution evident in the Young Guns operation was an excellent example of the passion that this family has toward their Hatch Chiles. This level of dedication to a superior product, along with a well developed sense of community, felt familiar. I believe these concepts are evident in the daily operations here at DLM. And all the associates in the DLM family are an integral part of this process. Pulling back the curtain ultimately reveals the heavy lifting needed to make the magic possible.

Thanks to everyone who has stopped to say “hi” while I’ve been roasting Hatch Chiles at various times at different DLM locations. Although we’ll keep roasting as needed throughout the week, you can count on seeing me in action with the roaster at DLM Oakwood from 11 a.m. to 4 p.m. on Saturday, Sept. 14! See you soon. 

Celebrate Gluten Free

Explore the world of gluten free at our 9th annual Celebrate Gluten Free event, happening 11 a.m. to 3 p.m. Saturday, October 5, at DLM Washington Square. Being the only free event in Dayton focusing on the vitamin, supplement, and food needs of the gluten intolerant, this event features local vendors, such as Spice Paradise, Terrapin Ridge Farms, Made Without Grain, as well as several other favorites.

As you journey around the store, you’ll have the opportunity to learn about the gluten-free lifestyle, sample tons of gluten-free foods, check out gluten-free skin care items, and attend a seminar at 1 p.m. titled Recent Developments in Celiac Disease led by Michael Bates, MD, Division Chief of Gastroenterology at Dayton Children’s Hospital. Did we mention there will be door prizes and great sales on gluten-free products? Whether you’re curious about the gluten-free diet or a well-versed gluten-free pro looking for new products and ideas, this event is one you don’t want to miss!

OCT 5 • 11 A.M.-3 P.M. • DLM Washington Square • FREE

  • Featured seminar at 1 p.m. (in DLM Culinary Center): Recent Developments in Celiac Disease led by Michael Bates, MD, Division Chief of Gastroenterology at Dayton Children’s Hospital.

Look for representatives from the following companies:

    • Dr. Schär
    • Bites of Nostalgia
    • Tate’s Bake Shop
    • Lopaus Point
    • Made without Grain
    • Purely Sweet Bakery
    • Spice Paradise
    • Maui Mae’s
    • Ella Bella
    • From the Ground Up
    • Jack N’ Jill Natural Care for Kids
    • Ultra Human
    • Beeler’s Brats
    • Dayton Children’s Hospital
    • Daiya Cheese
    • Against the Grain Pizza
    • Soozie’s Doozie’s

Get Perfect Grill Marks in 3 Steps

Fire up your grill this weekend and soak in what’s left of summer! You may be thinking—so much to grill, so little time. Well, here’s an idea: DLM Natural Beef New York Strip Steak, as we’ll be offering a scrumptious Best of Market price while supplies last on U.S.D.A. Choice DLM Natural Beef New York Strip Steak. Did we mention that it’s lifetime free of antibiotics and hormones, vegetarian fed, and certified humane?

How to Get Perfect Grill Marks in 3 Steps

Once you grab those steaks, it’s time to get grilling. Perfecting grill marks is a skill that every grillmaster needs in their tool belt.

Step 1: Pre-heat grill and place food down at a 45° angle.
Step 2: Be patient—don’t turn too soon, but when you do, rotate 90°.
Step 3: Get the grill marks first on high heat and then adjust temp and finish cooking to your desired doneness.

10 Things to Know about The DLM Umbrella Brigade

We will be joining the community this Labor Day as we participate in the 60th annual Holiday at Home celebration! Join us as we twirl our classic black and white umbrellas down Far Hills Ave. during the Holiday at Home parade, starting at 9:55 a.m. Monday, Sept. 2.

We’ve been working hard on our routine and we can’t wait to share it with the community! Here are some fun facts about the DLM Umbrella Brigade to know:

1. There’s a lot of hard work that goes into our routine! Participating associates attend a series of practices, which are always a lot of fun.

2. We take such pride in joining the fun that we even bring in a choreographer to help us craft a new routine each year. We’ve worked with Barbara Rethlake, a local choreographer, for many years.

3. It’s probably hard to tell how many DLM associates make up the DLM Umbrella Brigade as we dance by, but this year there will be about 85 members!

4. You may also notice a very furry participant. Oliver, our furry mascot, always leads the parade.

5. What happens after the parade? Associates enjoy a boxed lunch provided by DLM Oakwood’s Deli.

6. Rain or shine the show goes on, but let’s hope for shine. We usually have ponchos on hand just in case.

7. Speaking of the show going on, one year we forgot to do a sound check before starting. How did it turn out? Let’s just say we kept marching, even without our music.

8. Each year we feature a new song, which we choose to echo the theme of the parade. “Hit it Out of the Park” is the theme of the parade this year. Past years, we’ve marched to the Boot Scootin’ Boogie and the Ghost Busters theme song to name a few.

9. The DLM Umbrella Brigade has been at it for more than 20 years! Interestingly, the first year we started out with shopping carts and there were only seven of us. It’s been so cool to see how our presence has grown over the years!

10. You’ll also want to keep your eye out for Norman Mayne. He participates every year, sometimes in a golf cart and sometimes marching. We’ll have to wait to see what he does this year.

This event is definitely a source of pride for all of DLM. We hope to see you there!

Taste of Thailand

What is it about Thai food that has so many of us enthralled? I can answer that with four words—hot, sour, salty, and sweet. In most Thai dishes you can find some kind of combination of all of these taste components. In addition to the contrast of flavors, you’ll also find a contrast of textures. How fun is that? Think for example of bright herbal soups, savory curries, crunchy salads, slurpy noodles, spicy dips, and beautiful tropical fruit to name a few.

Grab your Produce Passport and get ready to dive into the world of delicious Thai Produce!

Street food found in Thailand is some of the best in the world. Some favorites from my travels include spring rolls, grilled satay, salty fish cakes, and sweet sticky rice in baggies along with the best fried chicken I’ve ever eaten in my life.

Lucky for us, it’s easier nowadays than in years past to find the ingredients to recreate excellent Thai food in your own kitchen. Rice and mung bean noodles, curry pastes, coconut milk, fish sauce, and chili sauce are now common and you need to find some room for them in your pantry. Along with some fresh veggies and a variety of proteins, a taste of Thailand can be yours! So challenge yourself to roll up your sleeves and explore the incredible flavors that the cuisine of Thailand has to offer.

Curious about curries? Learn about the different types and how to use them!

Noodle on These 3 Recipes:

1. Pad Thai

2. Yum Woon Sen

3. Chicken Pad See Ew