Citrus 101: Make Your Own Sunshine

We are all ready for a refresh as we start a new year, and there’s no better way to make your own sunshine than with fresh, vibrant, and health-packed citrus! So shine on and squeeze the day!

Check out some of our favorite citrus fruits below!

CALIFORNIA NAVEL ORANGES

These are the sweetest you can find, providing ample amounts of vitamin C for a bonus.

CARA CARA ORANGES

Among some of the prettiest citrus, these have a pink flesh and extremely sweet taste.

BLOOD ORANGES

Originating in Sicily and Spain with nine times the antioxidants compared to Navel Oranges, these have an unmistakable deep red flesh and sweet taste. Check out some of our recipes that showcase this stunning fruit, including Citrus Oven-Poached Salmon and Sicilian Citrus Salad.

SWEET SCARLETTS TEXAS RED GRAPEFRUIT

The most colorful of all ruby grapefruits, these are grown in Texas where the hot sunny days and cool nights help these Texas reds become as sweet as can be.

PUMMELO

This is a very large citrus that’s similar to grapefruit. It’s a Vietnamese staple and used in many dishes. Health benefits include boosting immunity (thanks to that vitamin C), improving digestion, and lowering blood pressure.

SPANISH CLEMENTINES

These are the sweetest you can find! Seedless and easy to peel, these are a popular favorite.

SUMO ORANGE

First developed in Japan, these are now grown on family farms in California’s San Joaquin Valley. Loaded with vitamin C, this is a citrus star thanks to its easy peel and low acid levels. Because of its low acid level, it’s a great option for those with a sensitive stomach.

 

As you make your way through our Produce department, be sure to look for our freshly squeezed juices!

Fresh Squeezed

There’s no better way to start your morning than with fresh juice—it’s simply a must. When you visit our Produce department and see the brightly colored DLM Orange, Grapefruit, or Blood Orange Juices, know that they are freshly squeezed! They are squeezed so fresh, sometimes I can smell that zest just standing in the store. Now that’s fresh! So cheers to your health. Choose from pints, half gallons, and gallons and feel enlivened when you sip this unpasteurized 100% fresh juice.

fresh squeezed juice

Drink up this refreshing selection of fresh squeezed juice!

 

1. DLM FRESHLY SQUEEZED GRAPEFRUIT JUICE

This beautifully pink juice is freshly squeezed using either Ruby Red or Pink Grapefruits. It’s not quite as sweet as orange juice, but has a refreshing sweet and slightly sour flavor. Added bonus, grapefruit juice is heart healthy, great for weight management, and supports a healthy immune system.

2. DLM FRESHLY SQUEEZED ORANGE JUICE

Freshly squeezed from the juiciest Valencia oranges, drink up all-natural sweetness and vitamin C! Orange juice is a mineral powerhouse with a quart containing more than 100 milligrams of magnesium! That’s a significant portion of the amount of magnesium you should be getting every day.

3. DLM FRESHLY SQUEEZED BLOOD ORANGE JUICE

Not only are Blood Oranges entrancingly beautiful with their crimson color within, but their flavor has great depth! When juiced, they unleash the sweetness of an orange with berry notes. Drink up or use this juice as a mixer.

Zest for Cooking

Cooking with citrus is like cooking with sunshine—it just makes me happy and adds a fresh burst of flavor. A common question that I often get at the DLM Culinary Center is when to use citrus zest vs. juice. When juice (especially lemon) is used, it adds flavor and sourness (aka acid), plus the liquid volume. Meanwhile, zest will bolster up the citrus flavor without increasing the liquid volume. Plus, it has a pure citrus flavor from the oil stored in the outside pores of the fruit. I use zest liberally in a lot of my cooking to help add a punch of flavor.

zest for cooking

HOW TO ZEST

• The best tool out there for zesting and one gadget I think everyone needs in their kitchen is the award-winning Microplane Zester, available at the DLM Culinary Center. It zests beautifully every single time. As a bonus, it does wonders for hard cheeses as well, like Parmigiano-Reggiano. We also love the Zyliss Zester, available in stores.
• Before zesting, make sure to wash and dry the fruit first. It is simply not fun to try and zest already cut fruit. Always cut and juice after you zest.
• Avoid the white pith of citrus fruits—that’s the stuff separating the colorful zest from the actual fruit. It’s too bitter and shouldn’t be used.

IDEAS FOR HOW TO USE ZEST

• Try adding to a simple vinaigrette to brighten things up.
• Add a new dimension by zesting a little bit of lemon, lime, or orange zest into your favorite muffin, sweet bread, scone, or biscuit recipe.
• Make anything fried taste “lighter” and brighter by adding right into the batter before frying, from donuts to fish.
• Put it in pasta to add a zip at the end that’ll help make flavors pop.
• Make a better pan sauce by enriching the pan drippings with a hit of both juice and some zest.
• The final step to any dish is the last taste to adjust the seasoning. Besides salt, citrus zest or juice helps brings out the flavors of other ingredients. It will make your dishes shine with flavor!

CLICK HERE TO GET OUR FAVORITE CITRUS RECIPES!

Meal Ideas Made Easy with Gourmet Takeaway

At DLM, we aren’t just your pantry. We’re also an extension of your Kitchen when you need us to be. You’ve likely heard us say the words “Made Right Here” or seen them stickered on a DLM package. These are words that mean something to us and guide us in a number of departments. Take for instance our Gourmet Takeaway selection, brimming with ready-made possibilities. When you peer into this case, you’re greeted with an entire visual menu of chef-driven recipes that are ready to heat and eat. From sides like Twice-Baked Potatoes that are stunningly swirled on top, to entrées like Roasted Beef Tenderloin, featuring USDA Prime DLM Natural Beef, your eyes will dance with delight looking over these delightful meal ideas. As you stand there, you’ll also see a state-of-the-art Kitchen on the other side of the counter that’s bustling with amazing people who are chopping, poaching, baking, searing, and sautéing real food (our Oakwood Kitchen is the only one not visible from the retail floor).

We use ingredients we are not only proud of but that taste good—this is what we call a Flavor First food mentality. “We use the foods we sell in our stores,” says Chef Carrie Walters, DLM Culinary Director, citing that when local tomatoes are available, you’ll see those intertwined. Her counterpart, DLM Food Service Director Jason Belcher, elaborates on the proteins. “DLM Air-Chilled Chicken, USDA Prime DLM Natural Beef, and sustainably caught salmon or farm-raised the right way” are all at play when you view the selection of ready-made entrées in our Gourmet Takeaway, like best-seller Asiago Encrusted Chicken. “It’s Made Right Here by our Kitchen staff every day,” he says with confidence and pride.

GETTING TO KNOW “AUNT DOROTHY”

We often use the words “Aunt Dorothy” when talking about the home-cooked foods streaming from our Kitchens. But who is Aunt Dorothy? DLM Springboro’s Kitchen Manager Jessica Prior says it best. “Aunt Dorothy is all of us,” referring to her cooking professional comrades at all of the Kitchens. “We take a lot of pride in cooking it, so we make it look beautiful, too,” Prior says, noting that the “wow” first impression is what they strive for when a customer steps up to admire the selection.

Each store’s Kitchen works closely with the Deli managers so that they can keep the selection as fresh as possible each day, and making more as needed. As you go from one store to another, you’ll likely notice not only consistency in the selection but also in the taste and recipes behind it all. That is where Chef Carrie comes in.

To know Chef Carrie is a cool thing. She isn’t the type of chef who relishes in always repeating familiar favorites. She is on trend and is constantly experimenting to take us to that next great food find here at DLM. In her free time, she enjoys jetting across the globe to experience new foods, cultures, and top restaurants. When she’s not traveling, you’ll find her pouring over food magazines, staying connected with local restauranteurs, and popping up on the local food scene’s industry events like this past year’s TedxDaytonSalon focused on conversations about food. She channels all that inspiration into the vast selection of prepared foods here at DLM, as well as sharing her recipes and expertise with you either through cooking classes at the DLM Culinary Center or on the pages of Table! For her, the thrill is in the discovery. “It’s exciting for me to see new things in the case and watch our customers fall in love with something new that they try,” says Chef Carrie.

So as you peer into the Gourmet Takeaway case, know that at some point there was a very elaborate tasting and exploration process behind what you see, likely headed up by Chef Carrie. Take that Asiago Encrusted Chicken for example. We tested several different iterations before we landed on one. After a recipe is selected, the ingredients are mainly sourced from the same foods we sell to you and our cooking professionals use classic cooking methods every day to bring those recipes to life. Now that’s Made Right Here the right way.

5 MEAL IDEAS FROM GOURMET TAKEAWAY

With all of the good food that is already prepared here at DLM, why not look at them as sources for not only meal ideas but as components of dinner? These Made Right Here dishes are made with high quality ingredients and can save you so much time in the kitchen!

We encourage you to stand in front of our Gourmet Takeaway case and come up with your own dinner plans. Here are a couple of our favorite meal ideas.

1. MADRAS CHICKEN CURRY

meal ideas

INGREDIENTS:
Marinated & Grilled Italian Chicken Breast, sliced (Gourmet Takeaway)
Fresh Grilled Vegetables, pick your favorites and slice (Gourmet Takeaway)
Bollywood Cauliflower Rice (Gourmet Takeaway)
Maya Kaimal Madras Curry Indian Simmer Sauce (Grocery)

DIRECTIONS:
Preheat oven to 350ºF. On a foil-lined sheet pan, place chicken, veggies, and cauliflower rice in rows. Heat until hot, about 10-12 minutes. Meanwhile, heat sauce in a pot over low heat. Place chicken, veggies, and cauliflower rice on a plate and top with curry sauce.

Total time: 20 minutes
Total time when made from scratch: 3 hours
Time saved: 2 hours and 40 minutes

 

2. TEXMEX PORK

meal ideas

INGREDIENTS:
Chile-Rubbed Pork Loin (Gourmet Takeaway)
Southwest Quinoa (Deli)
Mazunte Roasted Tomato Salsa (Produce)

DIRECTIONS:
Preheat oven to 350ºF. On a foil-lined sheet pan, heat pork loin slices until hot, about 7-10 minutes. Place quinoa in center of plate and top with sliced pork. Spoon salsa on top.

Total time: 15 minutes
Total time when made from scratch: 45-50 minutes
Time saved: 30-35 minutes

 

3. CHICKEN WITH ARUGULA

INGREDIENTS:
Asiago Encrusted Chicken (Gourmet Takeaway)
Arugula (Produce)
DLM Dijon Vinaigrette (Deli)
Grape tomatoes (Produce)
Lemon (Produce)

DIRECTIONS:
Preheat oven to 350ºF. Place chicken on a foil-lined sheet pan. Place in oven and cook until hot, about 10-12 minutes. In a bowl, toss the arugula with the vinaigrette and tomatoes, then season to taste with salt and pepper. Top chicken with salad right before serving and place a wedge of lemon for seasoning on plate.

Total time: 20 minutes
Total time when made from scratch: 40 minutes
Time saved: 20 minutes

 

4. SALMON NIÇOISE

meal ideas

INGREDIENTS:
Green Beans Amandine (Gourmet Takeaway)
Grape tomatoes (Produce)
Hard boiled eggs (Deli)
Grilled Salmon (Gourmet Takeaway)
Roasted Red Skin Potatoes with Rosemary (Gourmet Takeaway)
Olives (Deli)
DLM Dijon Vinaigrette (Deli)

DIRECTIONS:
Cut the green beans, tomatoes, and eggs into smaller pieces. Plate salmon in center of plate and scatter the beans, tomatoes, potatoes, olives, and eggs around it. Drizzle with dressing and season to taste with salt and pepper.

Total time: 15 minutes
Total time when made from scratch: 1 hour and 15 minutes
Time saved: 1 hour

 

5. FIESTA DINNER

INGREDIENTS:
Cilantro Lime Rice (Gourmet Takeaway)
Carne Asada (Gourmet Takeaway)
Elote-Style Corn Salad (Deli)
DLM Pico de Gallo (Produce)
Mazunte Tostadas, broken into smaller pieces (Produce)

DIRECTIONS:
Heat rice in microwave until hot. Sauté Carne Asada strips briefly in a little oil until hot. Plate the rice and steak. Serve with the Elote-Style Corn Salad, DLM Pico de Gallo, and some tostadas.

Total time: 20 minutes
Total time when made from scratch: 1 hour and 30 minutes
Time saved: 1 hour and 10 minutes

 

Head to our Gourmet Takeaway case to discover more meal ideas!

Top 10 Food Finds January

A new year calls for some new food finds! Come with us on this month’s food journey as we explore some of the tastiest products available. From the traditional flavors of Maine to New York-style pizza to an exquisite olive oil, we’re excited to share with you our selection of top 10 food finds for the month of January!

SHIP TOP FOOD FINDS

1. Rishi Tea & Botanicals Tea

Composed of premium teas and botanicals imported from gardens around the world, Rishi Tea & Botanicals tea is a true sipping experience. These teas are free of pesticides and fertilizers, making them healthier for the environment, farmers, and tea drinkers alike. Take your taste buds on a flavorful journey as you enjoy the wide array of Rishi Teas. Boost your immunity in a delicious way with Rishi Organic Elderberry Healer Botanical Blend. Filled with plenty of elderberry, ginger root, licorice root, and grapefruit essential oil, this tea has an elegant tannin structure and a luxurious flavor. The limited edition, seasonal Quince Eucalyptus Organic Tea is a lively blend of sweet quince, refreshing eucalyptus, spicy ginger, black pepper, and vibrant yuzu. If you enjoy robust teas, you’ll love the Mushroom Hero Tea. A hearty blend of reishi and maitake mushrooms, rich cocoa nibs, and detoxifying roots, gives this tea a coffee-like appearance and taste. Unwind and reset with a soothing cup of Rishi Valerian Dream Organic Tea, filled with calming botanical and aromatic flowers. Add some zest to your day with Rishi Turmeric Ginger Tea. A fragrant combination of turmeric, ginger, and citrus, this tea is not only wonderful on its own, but shines when used in a variety of recipes. We also love Spicy Masala Chai, a full-bodied black tea blended with traditional Indian masala spices; Dandelion Detox, the perfect after dinner tea; and the traditional British tea, Earl Grey.

2. Catalina Crunch Keto Cereal

A desire to enjoy healthier versions of those childhood favorite cereals drove Krishna, founder of Catalina Crunch, to create this cereal selection. Made with premium, all-natural ingredients, Catalina Crunch Keto Cereal contains a blend of plant proteins and fibers aimed to keep you full longer and promote gut health. This cereal is made ultra-crunchy for a few key reasons, including higher protein and fiber content, it’s more pleasurable to eat, prevents overeating, and boosts your energy through increasing the blood flow to your jaws. As you munch on flavors such as Dark Chocolate, Cinnamon Toast, and Maple Waffle, you can rest assured that these cereals are gluten and grain free, vegan, and Keto friendly.

3. L’Épicurien Mini Preserves Trio & Mini Cheese Confit Set

 

L’Epicurien focuses on the intricate yet artisanal process of taking fresh, top-of-the-line ingredients, combining them with complementary flavors, and creating the ideal textures for jams and preserves. Their impeccable attention to detail and careful product creation shines in each jar. Now you can enjoy a trio of flavors in this perfectly packed set! The L’Épicurien Mini Preserves Trio includes a selection of exquisite preserves that will add a gourmet touch to your breakfast, snack, or dessert. Inside you’ll find Very Strawberry Preserves, bursting with strawberry deliciousness that’s a wonderful addition to cottage cheese and trifles, Apricot, made with peach, apple, pear, and apricot, and Black Fig Preserves, rich with perfectly ripe figs this is delicious addition to your charcuterie board. We also love the L’Epicurien Mini Cheese Confit Set! A true cheese-lover’s dream, this set comes with Fig and Walnuts Confit, which goes perfectly with goat cheese, Red Pepper with Raspberry and Cayenne Pepper Confit, great with blue cheese or spread on sandwiches, and Black Cherry Confit that’s delicious slathered on a toasted baguette.

 

4. Antonio Mattei Biscotti

Enjoying Antonio Mattei Biscotti is like enjoying a piece of history. Thought of as the standard of all biscotti throughout Tuscany, this Tuscan treat is the real deal. It’s still made today with simple ingredients and then hand-shaped in the same historic bakery where it all began. Once the dough is baked in the oven, it’s sliced giving it the classic biscotti shape, then put back in the oven to achieve that perfectly crunchy texture. You can find these cookies packed in their iconic blue paper bags tied with their traditional string (the same way they’ve been packaging biscotti for over 100 years). Savor these treats at the end of the meal with a glass of dessert wine, like Tuscan Vin Santo, crumbled over gelato, or dipped in chocolate fondue.

 

5. Bar Harbor Soups

 

Savor the classic flavors of Maine with Bar Harbor Soups. Each hand-crafted batch is made with simple, real ingredients, including sustainably caught seafood, and contains no artificial preservatives or MSG. You’re sure to love Bar Harbor New England Clam Chowder. Loaded with tender potatoes and juicy clams, this soup will transport you to the shores of Maine. If you love salmon, Bar Harbor New England Style Salmon Chowder is a must! It’s a delightful and hearty blend of wild-caught seafood and potatoes, making it a meal in itself. (But we like to serve it with DLM Artisan Bread so that we can sop up every tasty drop.) We’d be remiss if we didn’t mention the Bar Harbor New England Style Corn Chowder. This comforting soup is chockful of delicious corn and perfect for these cold winter days. Don’t forget about the Lobster Bisque and Crab Bisque! These decadent soups are creamy and luxurious, filled with wild seafood caught right off the docks of Maine. Each bite is like a warm hug. Whether you choose to enjoy these soups with a chunk of DLM Artisan Bread, a handful of oyster crackers, or simply on their own, we’re sure they’ll become a staple in your pantry.

6. Wicked Minis Seasoned Oyster Crackers

Next on our food finds list is Moonlight Mixes Wicked Minis Seasoned Oyster Crackers. These crackers may be small, but they deliver a big punch of flavor! Wicked Minis Garlic Parmesan boasts plenty of savory garlic and parmesan making them some of our go-tos for adding a delightful crunch to salads or soups, including Bar Harbor Soups. The Crushed Red Pepper variety has just the right amount of heat, kicking up the flavor of a variety of dishes, including chili.

 

7. OlioCRU Garda DOP Trentino Extra Virgin Olive Oil

Located amongst the rolling hills in upper Lake Garda, Italy, OlioCRU strives to produce olive oil that’s a true reflection of its terroir. One of their carefully created varieties is the Garda DOP Trentino Extra Virgin Olive Oil that has a delicate and elegant flavor. It is recognized for harmony and for the light, balanced aromas of fresh grass, aromatic herbs, hay, and artichoke along with the typical almond aftertaste. The olives intended for production of extra virgin olive oil with “Garda” Protected Origin Denomination come from the elevated territories of the provinces of Brescia, Verona, Mantua and Trento.

8. Matiz España Tinned Fish & Piquillo Peppers

food finds

Part of Culinary Collective, a small company focused on supporting the preservation of local food systems worldwide, Matiz España represents some of the traditional and unique flavors of Spain. Caught in the Atlantic waters off the shores of Spain, Portugal, and Morocco, Matiz España Wild Octopus in Spanish Olive Oil is tender and flavorful. Enjoy it straight from the can or sautéed with Spanish paprika, salt, and a squeeze of lemon.  The sardine varieties from Matiz España are a must-try for any sardine fan. Whether you choose the standard Wild Sardines, Wild Sardines with Natural Essense, Small Sardines with Sweet Piquillo Peppers, or the Wild Spicy Sardines with Piripiri Chili Peppers in Olive Oil, you’re sure to enjoy the plump, tender texture and rich flavor of each hand-packed tin. Fished using traditional line and hook methods (dolphin free) and cleaned by hand, Matiz España Bonito del Norte tuna is packed in high quality Spanish amplifying its hearty and rich flavor. The Wild Cockles come from the Atlantic coast of Spain, Portugal, and France, and are pack Spanish-style with nothing more than a touch of sea salt. They’re plump, tender, and flavorful. Savor them from the tin with a squeeze of lemon and chopped parsley, or serve with pasta sauce and bread. Simmered and marinated in organic extra-virgin olive oil, Matiz España Organic Mussels in Oil and Vinegar are plump, tender, and excellent sprinkled with Spanish paprika, sautéed with onions and roasted peppers, or served with pasta sauce and bread. Matiz España D.O. Piquillo Peppers carry the exclusive seal of authenticity (Denominacion de Origen) granted only to those peppers that are hand-picked in the Ribera del Ebro region of Northern Spain. They’re slow roasted over open wood fires giving them a unique and complex flavor. Serve roasted, sautéed, tossed in salad, or stuffed.

 

9. DLM Sipping Bone Broth

food finds

With our high standards for all of our products, including those in our Meat department, providing a quality bone broth just seemed like a natural next step. Rich in flavor and filled with an abundance of nutrients, bone broth is great for your health and can be enjoyed in a number of ways. Add Sriracha for a little heat; ground ginger and turmeric for a stomach-soothing remedy; or add garlic to combat the common cold. Available in varieties such as Grass-Fed Beef Bone Broth, Free-Range Turkey Bone Broth, Organic Chicken Bone Broth, and a Field & Sky combination. Interested in trying all four? We now have a DLM Sipping Bone Broth Sampler available online only through shop.dorothylane.com!

 

10. Table 87 Coal Oven Pizza

food finds

Pizza fans know that there’s something undeniably delicious about that thin, chewy, and foldable crust that New York-style pizza is known for. Now you can satisfy that craving without having to make the trek to the Empire State thanks to New York-based Table 87. Known as “The Home of the Coal Oven Slice,” Table 87 has been slicing and serving up pies since 2012. Along with running three brick and mortar pizza shops in Brooklyn, they’ve figured out a way to share their delicious pizza with those near and far. Each pie begins with a flavorful crust that’s covered with homemade tomato sauce, fresh mozzarella, and a variety of toppings. The pizza is then baked in their coal oven and promptly frozen to ensure freshness. Look for these pizzas in our Frozen department!

BaconFest 2021: The Bacon Must Go On

Although this year’s BaconFest may look very different without tastings and the event excitement, we thought about it and decided that the bacon must go on!  We’re still raising the curtain to highlight the star of the frying pan—BACON! We’re talking about DLM Uncured Bacon that contains no nitrates or nitrites, and is lifetime antibiotic free. During BaconFest, look for featured bacon-licious products weaved throughout our offering in just about every department, Jan. 27-Feb. 9, 2021, including our Made Right Here creations! From Bourbon Salted Chocolate Bacon to Bacon & Cheddar Stuffed Portobello, you’ll find bacon-centric products all around our stores and online at shop.dorothylane.com.

Although we aren’t having an “event” day in the traditional sense, be sure to pick up some of our bacon creations all around the store. Get our BaconFest Checklist so that you can make sure you make it to your favorites at your own pace Jan. 27-Feb. 9.

GET OUR BACONFEST CHECKLIST NOW!

  • Looking to bestow the gift of bacon to someone special? Check out our DLM Bacon Club via shop.DorothyLane.com. Each month for 6 months, the recipient will receive two packages of bacon from our curated selection.
  • As we celebrate this savory and beloved food, we’re highlighting some of our favorite recipes showcasing, you guessed it, BACON! Get these bacon-filled recipes here!

DLM Classic Coffee Cakes: The DLM Difference

Sur ce doux nom, une tache de beurre! Upon his sweet name, a spot of butter!” cries out the pastry chef Ragueneau in the famous French play Cyrano de Bergerac, upon seeing children walking out of his shop with beautiful buttery pastries wrapped in torn out pages of his beloved poetry book. Butter-stained poetry, perfectly understandable to a French audience. Butter is a staple in France, showing up in everything from sauces to sandwiches to the most elegant of pastries.

coffee cakes

Paradoxically, can you believe that margarine was invented in France about 150 years ago? By the 1950s, in part due to our eagerness to adopt fashionable food trends, margarine had also become popular here, eventually overtaking butter, sold as a “healthy substitute.” And so manufactured fats, including the worst—trans fats—found their way into cookies and crackers and all sorts of baked goods. Thank goodness we’ve gotten past that. We are enjoying natural fats again, like lip-glistening, totally satisfying real butter. I don’t know about you, but I do love butter! We go through pallets of it, literally, in our bakery operations, where we use it unapologetically in everything from scones to pie shells to our famous Killer Brownie®.

Our Bakery’s latest creation is another butter-centric pleasure … DLM Classic Coffee Cakes! When you eat a slice (or two) you get that wonderful butter sensation on your palate, and it feels good in your tummy, unlike eating overly sweet treats that make you queasy and regretful. We mix a few ingredients such as local organic eggs, sugar, flour, and of course French-style butter. We then bake the cakes in classic Bundt pans to a perfectly caramelized crust with a moist, dense interior. These new coffee cakes were developed and are lovingly baked by our talented pastry chefs, headed up by Amy Brown.

To debut, we have three flavors for you: Zesty Lemon Poppy Seed, Double Chocolate, and Toasted Walnut Cinnamon (my fave). Enjoy them for breakfast with a hot cup of DLM 1948 Classic Dark Roast Coffee, a chilled glass of DLM A2 Guernsey Milk, or a latte from our DLM Coffee Bar. Have a slice with an afternoon cup of tea, or even serve for dessert. However you enjoy them, that genuine “spot of butter” flavor from our DLM Classic Coffee Cakes will have you waxing poetic.

Pour Over These Picks From Your DLM Wine Experts

The Society of Wine Educators was founded in 1977 and is internationally recognized and regarded for both its quality and relevance to the industry. One such program that they offer is the CSW or Certified Specialist of Wine. We’re proud to have several CSW graduates here at DLM.

What is this program? It’s a rigorous exam that tests a candidate’s wine knowledge and mastery of key elements within the worlds of viticulture and wine production. Some specific topics tested include: physiology of taste, wine composition & chemistry, faults, viticulture & enology, labels, laws & wine regions, wine etiquette, and service. Candidates who achieve a score of 75% or better are distinguished as CSWs, and the pass rate is only about 30%, making it a great honor for those who complete this prestigious certification.

So next time you’re looking for a great everyday dinner wine or a rare special something, feel confident in asking the team at DLM for help—we love to talk about food & wine!

Check out Recommendations From Our DLM Experts Below!

Please note that each DLM location’s wine selection is uniquely curated, so some bottles listed below are not at all locations. 

Todd Templin, CSW

VP of Wine & Beer

Throughout his 30-year career here, Todd has fostered a love and knowledge of fine wine and food not only with customers, but within the DLM culture. His passion for sharing that knowledge has given rise to our sell-out Food & Wine Show, among other community-building events. Todd, an avid outdoorsman, has traveled the world visiting vineyards and attending top industry events, gaining a valuable trove of knowledge along the way.

Best Kept Secret: Hands-down, the people. They want you to have the best experience with food and wine at any price point and they have the ability to pair wine with a dinner as an accompaniment to make both better!
Holiday Pairing Picks: For Heavenly Ham®, an Oregon Pinot Noir, like Chehalem Pinot Noir from Willamette Valley ($25). If Prime Rib is the star, Raymond Vineyards Reserve Selection Merlot Napa Valley ($30) is a
beautiful choice.
Festive Champagne Pick: Guyot Choppin Brut ($35) and Aubry Brut Premier Cru ($45), a “farmer fizz,” which means it’s made by a family that also farms the grapes.
Sparkling Wine for Brunch: More like a “frizzante,” I love La Spinetta Moscato d’Asti ($23) for brunch. Its fizzy, super lovely fruit has a touch of sweet and is low in alcohol … so it’s really perfect for continuing past brunch!
Favorite Big Red: Titus Cabernet Sauvignon Napa Valley ($50) from the Titus family. They’re making such great wine that most wineries would be charging double for.
Best Picks Under $15: Domaine de Nizas Le Clos ($10) from Languedoc in the south of France is a blend of Syrah, Grenache, and Mourvedre that’s full of bright fruit and some gumption.

 

George Punter, CSW

Wine & Beer Manager, DLM Washington Square

You can’t help but smile when you meet George because he is often smiling himself. There’s good reason, too. “This is my third career and my favorite,” says George, noting that it was his passion for wine that brought him to DLM 18 years ago. Much like the evolution of the various chapters in George’s career, his taste in wine has changed, too, over the years. “Your palate changes and so do your likes and dislikes.”

Best Kept Secret: Renzo Masi Chianti Riserva 2016 ($16).
Holiday Pairing Picks: For Heavenly Ham®, I’d recommend a dry Rosé from France. For Prime Rib, go for a big Napa Valley Cabernet Sauvignon.
Festive Champagne Picks: Pehu-Simonet Extra-Brut Champagne ($59, available at DLM WSQ & OAK) and Marc Hébrart Champagne Brut Rosé ($62, available at DLM WSQ & SPR).
Sparkling Wine for Brunch: Dibon Cava Brut ($12).
Favorite Big Red: Groth Cabernet Sauvignon Napa Valley ($60) or Darioush Cabernet Sauvignon Napa Valley ($122).
Best Picks Under $15: Benziger Cabernet Sauvignon Sonoma County ($15) and Fontaleoni Vernaccia di San Gimignano ($14), a Tuscan white wine that is both crisp and minerally without being heavy and oily. Perfect with
a cheese plate, seafood, or light fowl.

GEORGE’S UPCOMING CLASSES:

  • Alsace Region Wine Dinner with George, 6-8:30 p.m. Feb. 4. This will be a fun evening of delicious French dishes paired with fantastic wines and lively conversation. Limited seating available. REGISTER NOW
  • Wine 101, 6-8 p.m. March 10, in the DLM Culinary Center, is the perfect into to the wonderful world of wine. He’ll walk guests through the basics of tasting while you sip through a curation of six wines. Limited seating available. REGISTER NOW

Stephany Madliger, CSW

Wine & Beer Manager, DLM Oakwood

Prior to coming to DLM, Stephany performed as an opera singer, including with the Dayton Opera Chorus. After starting at DLM 21 years ago, she would read anything she could get her hands on about the wine industry to grow her knowledge. Over the years, she has relished the life experiences of touring vineyards in Portugal, Spain, and even South Africa.

Best Kept Secret: The Prisoner Wine Company Unshackled Cabernet Sauvignon 2018 ($25).
Holiday Pairing Picks: For Heavenly Ham®, J.L. Chave Mon Coeur Côtes-duRhône 2018 ($25). For Prime Rib, go for Andronicus Red Blend 2018 ($35).
Festive Champagne Pick: Château de Bligny Blanc de Blancs ($51, available at DLM WSQ & OAK).
Sparkling Wine for Brunch: Gratien & Meyer Crémant de Loire ($17).
Favorite Big Red: Jordan Cabernet Sauvignon 2016 ($65).
Best Picks Under $15: Fontaleoni Vernaccia di San Gimignano ($14) and Les Garrigues Côtes-du-Rhône 2017 ($12).

 

Elliot Spitler, CSW

Wine & Beer Manager, DLM Springboro

Elliot, a graduate from The Ohio State University and our newest Wine & Beer Manager, realized that he wanted this job after observing how so much of George’s role was relationship building with customers and distributors. “It’s very awesome that winemakers from around the world visit our stores to tell the stories about their wineries and wines, so that we can better educate and inform our customers.”

Best Kept Secret: The Fine Wine Room. Out of sight from the main pathways through the department, many customers don’t even know it exists. Temperature controlled at 55°F, there are many luxury items in there in addition to very moderately priced ones, too.
Holiday Pairing Picks: For Heavenly Ham®, Pahlmeyer Jayson Pinot Noir ($50). With Prime Rib, Turley Old Vines Zinfandel ($37).
Festive Champagne Pick: Taittinger Brut Champagne ($55).
Sparkling Wine for Brunch: Biutiful Cava Brut Nature ($12), also available in a Rosé.
Favorite Big Red: Grgich Hills Cabernet Sauvignon ($70).
Best Picks Under $15: Kalpela Vineyards Red Blend ($11) and Elizabeth Spencer Sauvignon Blanc ($15).

 

Teresa Borros-Kearney, CSW

Beer and Wine Consultant, DLM Washington Square

What started with a wine course years ago through a local restaurant, has blossomed into both a passion and second career for Teresa, a former chemist. She joined DLM 20 years ago, and loves the aspect of pairing wine with different foods. Although she finds her personal tastes gravitating toward “old world” wines, she also enjoys many domestics as well.

Best Kept Secret: We have a wide selection of cocktail ingredients, including bitters, liqueurs, and vermouths, as well as many specialty non-alcoholic mixers.
Holiday Pairing Picks: I like a riesling with Heavenly Ham® and a nice California Cabernet Sauvignon with Prime Rib.
Festive Champagne Picks: Marc Hébrart Brut Rosé ($62, available at DLM WSQ only) and the Mumm Cordon Champagne Rouge.
Sparkling Wine for Brunch: I like Cavas from Spain as they’re made in the traditional style. Biutiful Cava Brut Nature ($12) and Juvé & Camps Cava ($18) are both very nice and made in a very dry style.
Favorite Big Red: A Barolo from Piedmont, Italy, and a California Cabernet Sauvignon.
Best Picks Under $15: Hyatt Vineyards Rattlesnake Hills Cabernet Sauvignon Columbia Valley, Washington ($12), and Domaine de Pajot Les 4 Cépages White Blend Gascogne, France ($11).

TERESA’S UPCOMING CLASSES:

Virgil Clark, Aspiring CSW

Beer and Wine Consultant, DLM Washington Square

Virgil started at DLM when he was 16 years old, working in a number of roles before joining the Beer & Wine department.  “I got into the department out of an interest in craft beer but I quickly became enamored with wine and wanted to learn as much as possible, he says. “The greatest thing about working in wine is the vast amount you can learn, I found that you often aren’t just learning about wine, but you learn about a cultures cuisine and history as well.” His time in the Beer & Wine Department has also offered unique experiences, such as a trip to California where he was able to compete in a small cooking competition. “We were divided into two teams and had to compete to make a three-course meal that we had to pair with three different wines. It was the moment that my love of cooking and my love of wine intersected and I realized how the right wine with the right meal can make create a better combined experience than either on their own,” he says.

Best Kept Secret: Our selection of Amber wines from Georgia or Slovenia.
Holiday Pairing Picks: For Heavenly Ham®, try a dry sparkling wine like a Brut Champagne or Cava. For Prime Rib, I would recommend a Cabernet Sauvignon from California or a Zinfandel.
Festive Champagne Pick: Juvé & Camps Cava, Spain ($18).
Sparkling Wine for Brunch: Indigenous Prosecco Brut Italy ($15).
Favorite Big Red: Sequum Kidd Ranch Zinfandel Napa Valley ($41).
Best Picks Under $15: Cune Crianza Rioja Spain ($15), and Clos des Grands Primos Muscadet Loire Valley ($14).

 

 

DLM Difference: Heavenly Ham®, A Timeless Tradition

The thing about tradition is that it brings us comfort, even as many of our typical holiday plans are shifting. This is why at DLM, we continue to do what we do best this holiday season, which is to provide Honestly Better® food and service every time. So no matter how different your holiday looks this year, the pleasure of a good meal is a tradition to hold tight. Our Heavenly Ham® is one of those food traditions at so many households, earning it a place on our list of treasured DLM Differences for plenty of good reasons.

Not only is it dressed with our signature glaze of a sweet, rich honey and delicate spices, but it’s all sealed in with a high-heat open flame. The result is a rich caramelization that locks in the juices and enhances the natural flavor within. The hams are slowly cured and hickory smoked, making them ready to heat and serve at a moment’s notice.

We first embarked on bringing such a treat to DLM in the early 80s with the help of a good friend who taught us a thing or two. Norman Mayne tells the story best as we sought to bring our ambition to life: “We ruined so many hams, but eventually (with help) we got it right. Millions of toothpicks later and after our first holiday season… they loved it.” Before we knew it, Heavenly Ham® was one of our holiday season bestsellers, eventually expanding to also ship via shop.dorothylane.com and embraced as a corporate gift. Heavenly Ham® certainly is a tradition we’ll hold on to.

 

Bringing home a Heavenly Ham® is a smart way to fill your table for days to come. Dinner? Done. Brunch? You betcha! Or, you’ll be covered when you get that hankering for a late night sandwich. If you’re lucky to have leftovers, check out some of our favorite recipes showcasing this timeless tradition.

DLM Difference: Killer Brownie®

People often ask me where it all started when it comes to our Killer Brownie®. Sure we started selling them at DLM in the early 80s, but in some ways it began in 1953 with chocolate-covered ants. I know that sounds strange, but my father and DLM’s founder, Calvin D. Mayne, knew how to catch people’s attention and make a memorable experience. I noticed as a kid that he’d bring unique items to DLM that you couldn’t get anywhere else—and every aisle had something truly special—whether it was a goat cheese from Norway, the best selection of coffee in town, or those chocolate-covered ants. So the mentality that started with my dad was instilled into me and the DLM culture very early on. It was that “killer strategy” that resulted in the Killer Brownie® and many other signature favorites that we’ve developed over the years.

The first time I tasted that double layered brownie nestled with pecans, velvety caramel, and powdered sugar… I knew it was something special. So we very humbly baked these in the basement at DLM Oakwood. We realized that our Box Lunches wouldn’t be complete without one of these for dessert, so word started to spread and the rest is history because all it takes is just one bite. Fast forward 40 years and millions of brownies later. Thanks to hard work by plenty of good people, it’s now grown into a sister company to DLM run by my daughter Chimene and her husband Matt Ross. So although we don’t sell those chocolate-covered ants anymore, we sure do have great brownies. Thank you, Dayton, for loving them as much as we do.

 

 

It truly is the most wonderful time of the year as Peppermint Killer Brownie® is back! A generous layer of peppermint cream topped with white chocolate chips is sandwiched together with creamy caramel between two fudgy brownies. So good! Find them in the DLM Bakery or send some to someone special!