News

News

Summertime, Sushi Time

So fresh, so good, and so summery! Beautiful days are meant to grab a picnic blanket to enjoy a meal outdoors. So why not keep things easy and go with DLM Sushi? Our Sushi case is always brimming with possibilities and we pride ourselves on a sushi experience that is restaurant quality (aka, this isn’t your average grocery store sushi!). Try Spicy Tuna Roll and California Roll, for instance. Or, order something custom to your liking.

 

 

Authentic sushi is truly an art, and we quickly learned a few years ago that it all starts with a skilled sushi chef. We are beyond grateful to have such expertise when it comes to DLM Sushi.

Ingredient is the next secret to our sushi. Just like anything at DLM, we are looking to raise the bar, and sushi is no exception. We’ve always prided ourselves on sourcing the best and the freshest fish for our Seafood department. It only made sense to use that same philosophy for sourcing fish used for our Sushi, as well as other ingredients. So grab your blanket and soak in some sunshine with DLM Sushi by your side.

Classic Strawberry Shortcake & 3 More Fruitful Endeavors

Nothing says summer like a layered strawberry shortcake with ripe berries and real whipped cream. Our Vera Jane’s Shortcakes, which are Made Right Here, are truly a DLM Difference. They are just the right size and aren’t overly sweet, so they hold up well with summer’s ripest berries and fruits.

So let’s forget the Twinkie-like sponge cakes and that gloppy red dye glaze. With our Vera Jane’s Shortcakes by your side and some fresh ingredients, your summer shortcake options are plentiful. Here are a few ideas from the classic strawberry to other fruitful endeavors.

Classic Strawberry Shortcake

Lemon Blueberry Shortcake

Peaches, Caramel, & Cream Shortcake

Tropical Fruit Shortcake

Pro Tips

• Another combo you can try is some fresh lime juice with a little honey or agave nectar to help create a little more juice for your cut fruit or berries.
• Try variations in whipped cream by adding a generous dollop of mascarpone cheese (try Vermont Creamery’s) or some malted milk powder for a different flavor profile. Or, switch it up by replacing the cream with yogurt.

Picnic Perfect: 3 New Deli Summer Sides

Our Deli has always been our pride and joy. There are so many classics as well as fun, modern sides that you just can’t find anywhere else. Why are we simply the best? Flavor. We don’t skimp on quality ingredients or take shortcuts as they are all Made Right Here in our Kitchens and you can taste it in every bite. Take our Classic Potato Salad for instance. We steam the potatoes fresh and use Hellmann’s mayo because we believe it just tastes better. Yes, we’ve spent a lot of time blind tasting a variety of mayonnaise, including one made from scratch, and Hellmann’s won, hands down! I’d be remiss if I didn’t mention our Chicken Salad as well, using freshly poached DLM Air-Chilled Chicken. In addition to these classic mainstays, get ready to make a little more room at your next picnic for these summery additions!

Lowcountry Coleslaw

Nothing says summer side dish more than coleslaw, and we have a feeling that this one is going to be a hit! No mayo in this one—just bright flavors that are perfect for an outdoor picnic. Made with green cabbage tossed with some diced carrots in a dressing that’s not too sweet and has a little kick from fresh ginger and jalapeño.

Avocado Salad

It’s not guacamole! Big chunks of fresh avocado and sweet grape tomatoes are tossed in a housemade lime vinaigrette made with fresh cilantro, garlic, and a smidge of DLM Classic Dijon Mustard. Added bonus? It’s VEGAN.

Lemon Pasta Salad

This clean and simple pasta salad screams summer. We toss al dente orecchiette with fresh lemon, basil, and a touch of roasted garlic. Try it served at room temperature as a base for grilled chicken or fish.

DLM Partners with 80 Acres for New Salad Blends

We are excited to work closely with Cincinnati-based 80 Acres, the next generation of fresh and locally grown produce. Not only are their lettuces, microgreens, and tomatoes grown year-round thanks to indoor farming techniques, but they use zero pesticides, food miles are kept to a minimum, and they use 100% renewable energy.

Big vision, right? Well, they’ve done it and they call it 80 Acres. The name comes not from the number of acres it takes to grow, but in how much food can be grown in a smaller space utilizing vertical farming techniques. This is a super-efficient method for growing that yields the equivalent of a farm with 80 acres of land, give or take.

It’s easy to see why we became fast friends. When talking to 80 Acres founders Mike Zelkind and Trish Livingston as well as Samantha Bergman, one of the first 80 Acres team members, it’s clear that they are doing what they love. Samantha joined the company when it was just a big vision—nearly 4.5 years ago. She had an immediate connection to 80 Acres Farms’ mission. Years ago, while living in Chile, Samantha experienced the benefits of fresh, locally grown food as she shopped in the markets. She felt better physically, but she also developed a deep emotional connection to the community that grew it. She knew that 80 Acres Farms was her opportunity to make that magic happen in her own community while making a positive impact on the planet.

Samantha was the first grower at the farm in Cincinnati. As the farm grew, she moved into the farm manager role and eventually found the path to business development. She realized that as much as she loved the plants, what she really enjoyed was finding the perfect partners for 80 Acres products and building relationships with them. From the early beginnings, she knew that Dorothy Lane Market would be a great partner and now she’s very excited to bring 80 Acres into the family of Dorothy Lane Market’s brand.

For that, we are grateful. We are excited to debut three new varieties of DLM Salad Blends together with 80 Acres. The Gem City Mix has crispy green ice lettuce and radish microgreens. Buckeye Bliss features green incised lettuce, green frilled lettuce, green and red romaine, with a dash of Dijon mustard microgreens. Then we have Frilly Leaf—green incised lettuce that will remind you of a frisée lettuce.

Bite-Sized Ways to Celebrate Your 2020 Grad

We realize the class of 2020’s school year isn’t ending as anyone would have expected. In lieu of those grandiose grad parties, you will likely be instead focusing on a nice intimate dinner and celebration with your household. With that in mind, we wanted to take a moment to highlight some bite-sized options for celebrating your grad and making them feel special.

Killer Brownie® Mini Trays

These pre-packed 7-inch trays come with four different Killer Brownie® flavors quartered and ready to dig in. Available in stores.

Laura’s Cookies

Whether you choose traditional grad cap designs or have something custom in mind, perhaps with your grad’s school colors, Laura and team have you covered. Minimum custom order is one dozen. 72-Hour Notice.

 

Graduation Cupcakes

With a number of cupcake and icing flavors to choose from, we are happy to bring something to life for your grad and customize it with an icing color and sprinkles with a nod to their alma mater. 24-Hour Notice.

Mini Sandwich Tray

Did you know that our Deli can customize a small size tray of our Mini Sandwiches with your choice of croissants or mini rolls, meat, and cheese. For sandwiches, choose from a variety of lunch meats, cheeses, or DLM Deli salads, such as Tuna, Egg, Old-Fashioned Chicken Salad, or Chicken Pecan. Vegetarian option available. Minimum 10 mini sandwiches per order. 24-Hour Notice.

Grad Cakes

Just because you aren’t having a big party doesn’t mean the tradition of a celebratory cake has to be cancelled too. Check out some of our smaller sizes, like a quarter sheet or an 8-inch round cake. Both are perfect for a more intimate gathering. With this size, we can still accommodate photo printing and custom messaging. 24-Hour Notice.

 

Celebrating 2020 DLM Grads

Every year, we are extremely proud of the DLM associates who are graduating from high school or college. But this year’s class of 2020 is one we want to take a moment to especially recognize for their dedication to DLM and their community. You see, they’ve not only worked hard achieving their academic goals, but they’ve been an essential part of the DLM family during a time in history that very few will have experienced from the front lines of the grocery store. For some, this is their first working experience.

This year’s grads are among the DLM heroes who are dedicated to serving their community. You’ll see them in roles doing everything from cashier and carryout to helping to sanitize carts, like Olivia at DLM Oakwood and Brandon at DLM Springboro, to name a few. Also, as the demand for DLM Drive-Up, our online shopping experience, exploded overnight, grads like Kira and Kelly at Washington Square also have raised their hand to help, allowing us to further serve more households.

“When I think of the class of 2020, I think of their energy, happiness, and resiliency in the face of unprecedented challenge. We congratulate them and celebrate with them! They will always hold a special place in our heart,” says Calvin Mayne, DLM President. It’s with great admiration that we celebrate our 2020 graduates here at DLM—a true class act. These young stars won’t have the typical fanfare of graduation ceremonies, so please, take a moment to turn the page and view their smiling faces. And as you see them in the store, join us in congratulating them.

The Perfect Steak: USDA Prime DLM Ribeye Steak Grilling Tips

When you ask someone what they would like to have grilled, I bet the No. 1 answer will be a steak, so let’s talk about it! We’re not lusting for just any kind of steak; we want one coming off the grill that’s dripping and oozing with flavor and deliciousness. That vision is a USDA Prime DLM Ribeye Steak, a true DLM Difference.

Hold off on the fancy sauces and compound butter. If you buy a high-quality steak, you want to taste the amazing flavor of the beef. By combining well-marbled Prime Beef, salt, fire, and a few simple rules, you will be the perfect grill sergeant.

Watch the below DLM Difference spotlight or keep reading for tips from the experts on how to grill like the best!

 

1. Source quality beef and the right cut, like our USDA Prime DLM Ribeye Steak. Talk to us for more options.

2. Brush with olive oil and season liberally with Kosher salt or a coarse sea salt. Let the beef warm up and absorb the salt before grilling. You’ll love the soft, crunchy Maldon Sea Salt Flakes that literally melt into the steak!

3. Steaks are made for fire! We’re talking serious hot heat to get that caramelization of the meat and that rich, complex flavor. We eat with our eyes, so sear for two minutes and then rotate the steak 45 degrees and sear for another two minutes to get the perfect grill marks. Flip the steak with tongs and repeat the process on the other side. Then move the steak to the indirect or low heat side of the grill to finish cooking.

4. Use a meat thermometer to get the right internal temperature (to start, 120-125°F  for a rare steak). Pull the steak and let it rest for 10 minutes to re-absorb the juices. Pay attention to your cooking … timing is everything.

Looking to make the full meal on the grill? Check out this recipe for Grilled Vegetables!

Lobstermania: A Tradition of Friendship

As we enter a first for us all with morphing our Lobstermania into a Drive-Thru essentially (Saturday, May 23, while supplies last), we are reminded of how grateful we are for friendship. Over the years, Lobstermania has brought people together for an annual feast the Saturday before Memorial Day. For us, it also has meant that our dear lobstering friends from Ready Seafood in Maine would come to visit, sharing their knowledge, exciting stories, and helping to hand out lobster at Lobstermania. Many times, this included Captain Curt and Michelle Brown, who have become an extension of the DLM family!

Even though circumstances make it so they can’t be here this year, that friendship beats strong. Although you all may be missing your annual big gatherings, we hope that by continuing our Lobstermania this year as a Drive-Thru (Get Details), that your household can still partake and that you will also pick up the phone and connect with your friends. With that said, Captain Curt and his crew sent the letter below to all of their friends they’ve made through Dorothy Lane Market, including you!

Dear Friends of Dorothy Lane Market,

This will be the first time in eleven years that we haven’t been able to make it out for Lobstermania. We are so bummed out. Over the last ten years, the visit to Dorothy Lane Market has become an annual tradition for us. When Michelle and I think of Memorial Day weekend now, we think Lobstermania, cottonwood, heat (relative to Maine), salty stories in the DLM Culinary Center, Chef Carrie and her amazing lobster creations, the wonderful Mayne Family and their great ties, seeing old friends, making new ones, and most of all, Jack Gridley, DLM’s VP of Meat and Seafood, and his family. Jack has been a great friend to us and we consider him family!

We will miss seeing you all this weekend, but we’re sure that you will have a great Lobstermania without us with this lobster that we caught here in Maine. We will be there in spirit (and in cutout). Don’t forget the clarified butter!

From Maine with lots of lobster love,
Captain Curt, Michelle, Finn, Clara, and the whole Ready Seafood Team

GET EVENT DETAILS

GET LOBSTER COOKING/REHEATING TIPS

Chef Carrie Cooks: Lobster Cooking Tips

First off, it’s Lobstermania this Saturday at DLM, as we bring it to life with a Drive-Thru edition in light of recent circumstances. Get the details here. On Saturday, you can procure fresh, live or cooked Maine lobster while supplies last at a great price ($14 for live lobster; $15 for cooked), which is quite a deal for such quality of lobster weighing in at 1.25 lbs or larger. You can buy them already steamed fresh or you can do it at home. Follow my tips below for steaming or boiling live lobster, and before you know it, you’ll be serving up a couple for dinner alongside corn-on-the-cob and some of our Bakery’s Herb Cheddar Biscuits! Also below, are tips for reheating your cooked lobster.

To start, if you have never handled a live lobster, keep the bands on. Also, the lobster doesn’t “scream” when you start cooking it. If you do hear a noise it’s just the steam escaping from the shell.

LIVE LOBSTER COOKING INSTRUCTIONS

Lobster Boiling Tips
Boiling a lobster is easy and probably the best way for cooking 4 or more at one time. Get a big pot and fill with fresh water about 2/3 full. Add 1 to 2 Tbsp of salt per gallon of water. Bring to a boil and add lobsters. Start the timer when the water comes back to a boil. You can figure 6-7 minutes for a 1.25-lb lobster, 7-9 minutes for 1.5-lb lobster, and 10-12 minutes for a 2-lb lobster.

Lobster Steaming Tips
Steaming lobster works great and tends to yield a more tender, less messy cooked lobster than boiling. Fill a large, deep pot with 2-3 inches of water. Bring to a boil, add the lobsters, cover, and steam, about 8 minutes per lb. How do you tell when it’s cooked?

Remember, sometimes the lobster may be undercooked even if the shell is entirely red. Double check that the meat is a creamy white color with no translucent areas. Give a good tug on one of the antennae and if it pops off, the lobster is done. You can also insert an instant read thermometer into the underside of the tail. It should read 135-140°F.

COOKED LOBSTER REHEATING INSTRUCTIONS

Did you skip the hassle and buy a pre-cooked lobster? No problem! Here is how you reheat when you are ready to serve. Wrap lobsters individually in foil. Place in a 350°F oven on a cooking sheet, belly up, and heat until warm. Or, place the foil-wrapped lobsters on the grill to warm.

20 Years of Laura’s Cookies: Get to Know Laura

For 30+ years, my five sisters, sister-in-law, and I have been baking Christmas cookies together. Every year, on the day after Thanksgiving we gather at my brother’s home, which my parents built themselves in 1954, and we bake dozens and dozens of cookies. When we first started our tradition, we had about a dozen different recipes that we made every year, but we were always looking for new recipes to add.

At least 25 years ago, my younger sister, Beth, shared a cookie recipe with me. She thought that it might be a good one to add to our Christmas baking list. It was a rolled cookie dough, but the taste reminded her of a drop sugar cookie that our mom would make for us. I loved the cookie dough, but I didn’t care for the royal icing that accompanied the recipe. The thick, soft sugar cookie did not seem to be enhanced by the hard, tasteless royal icing.

So, I developed my own special almond flavored frosting to complement the cookie. We decided that this combination was the ultimate “comfort cookie” and Laura’s Cookies was born. We soon referred to the cookie as the ultimate “comfort cookie”.

How did Laura’s Cookies develop from there?

In 1993 I moved to Dayton from Morristown, NJ. In the fall of 1999, I left my position as administrative director of surgical services at Miami Valley Hospital. I had been in hospital administration for my entire professional career (17 years) and decided that I wanted to move in a new direction with my career. What that direction would be, I had absolutely no idea.

I took full advantage of the assessment programs and career development sessions offered by a local career development firm. Through this experience. I found out a few things about myself. Most significantly, I seemed to have education/work experiences, skill sets, and a self-awareness of my strengths and weaknesses that indicated a potential to be a successful small business owner. I was intrigued—but what business could I start?

A one hour informational session by a representative of the local Small Business Administration led to me taking a 10-week SBA class at Sinclair Community College. The main goal of the course was to help individuals develop a “business plan.” So, I needed to identify what my business was going to be.

I had a few more expansive food business ideas, but the instructor was wise to inform me that my ability to secure financing would probably be slim. So, I scaled it back to a cookie baking business. Each week I would bring a variety of cookies to get feedback from my classmates and instructor. The “Comfort Cookies” (now known as “Laura’s Cookies”) became the most requested for “repeat” tastings.

At the end of the class I had a fairly decent business plan on paper; I just needed to figure out how to get it started. My primary challenge was to find a place to bake and sell my cookies.

Enter Dorothy Lane Market. How did you cross paths with DLM?

As a pet-owner, I needed to find a kitchen facility to bake in. I also needed an outlet to sell my cookies. This was 20 years ago. One of my book club friends had a relationship with Dorothy Lane Market through Scott Fox, DLM VP of Bakery. Through the friend, I was able to get a meeting with Scott. I met with him, explained that I had a cookie that everyone seemed to really like, but that I needed a place to bake. Scott expressed interest and shared that DLM likes to promote quality  “local” products. He asked me to bring in a sample.

A day later, I brought in 2-3 dozen “Laura’s Cookies” in different shapes. We met in the OAK Bakery manager’s office (a very pregnant Shelley Eberle). There are two things about this meeting that I will never forget. The first is Shelley opening the container, biting into a cookie, and then turning around in her chair exclaiming “this is the best cookie that I have ever had!” Scott tasted one and he agreed with Shelley, and asked if he could have samples to share with more folks at DLM. He called the next day and asked me when I could start baking!

What is it about Laura’s Cookies that you think makes them special?

I think that it is the fact that the cookies are both visually appealing and that they taste delicious. I trust Scott Fox when he tells me that he has never seen or tasted a cookie that even comes close to a Laura’s Cookie. They are truly unique.

Has the recipe changed at all over the years?

The only thing that has changed is that the “trans fats” have been removed from the ingredients. P.S. Don’t even ask about nutritional value. There is none. Just remember that everything is good in moderation!

When you first started, did you ever imagine Laura’s Cookies would have grown into what it is today?

Honestly, no (insert laughter). My informal business plan when I started was to make enough cookies to cover my living expenses, save for retirement, take a couple vacations a year, and maybe have a couple of employees.

Fast forward to 2020 and 5,337,000+ cookies later. Laura’s Cookies has a huge fan base, an amazing team, a new production facility, and I get to take those vacations!

Why exclusive to DLM?

Laura’s Cookies has been an exclusive product to Dorothy Lane Market from the beginning. DLM allowed me afterhours access to the bakery production area if I agreed to sell the cookies exclusively through their bakeries. Laura’s Cookies has become one of the DLM “destination products” as they aren’t available anywhere else. It has been a win-win relationship.

Sweetest memories over the past 20 years?

I think my favorite sweet memories are those shared with me by customers. Laura’s Cookies have become an essential part of so many people’s lives and celebrations. Major life events have been made even more special with Laura’s Cookies. Innumerable grandchildren have been delighted when a grandparent arrives with Laura’s Cookies in hand. Corporate clients look forward to holiday gift boxes of Laura’s Cookies. A gift of a single Laura’s Cookie can brighten someone’s day. It truly brings me joy to know that there is most assuredly “a happy memory in every bite”.

A few early memories stand out. When I first started, a former neighbor would go to the DLM Oakwood Bakery and stand near the case. She would casually point out my cookies to other customers, telling them how tasty they were and encouraging them to “try one!” I think our biggest marketing strategy has been the cookie itself with how it looks to the eye and tastes in the mouth.

I wasn’t in business more than a month when a DLM Washington Square associate came back into the production area to tell me about a customer interaction that she had just had. The customer was standing in front of the Bakery counter and kept saying to herself,  “I can’t believe that I’m doing this.” The associate asked if there was anything that she could do for her. The customer then explained that she lived in the Cincinnati area, but had been to Dayton the previous day. She had stopped at DLM and saw the Laura’s Cookies for the first time. She had bought three different shapes and didn’t even make it out of the DLM parking lot before they were gone. She made a special trip to Dayton and DLM the next day … for some more Laura’s Cookies!

Now, tell us more about THE Laura—you.

You really want to know more about me? When friends introduce me to someone new, it normally goes something like this:

“Do you ever go to Dorothy Lane Market?”
“Yes.”
“Have you ever had a Laura’s Cookie?”
“Yes,” or sometimes “No.”
“This,” they say, pointing at me “is THE Laura of Laura’s Cookies!” 

Invariably whether the individual has had a cookie or not, I end up telling my story. What I really want to say is …I’m more than just “THE” Laura.

So, I love to read both fiction and non-fiction. I’ve been a member of a book club since 1996 and, yes, we discuss the book before we get too deep into the wine! I love to travel. I enjoy photographing my travel adventures; perhaps a bit to the extreme. In fact, my nickname from my family is “clicky, clicky” as they are always trying to hurry me along. I enjoy live theater performances and movies. I’m a fairly accomplished gardener. It only took me 25 years to get my two-bit garden to have something in bloom from crocus to chrysanthemum! I am a National Public Radio and Podcast nerd. I know a little bit about a lot of things. Except Laura’s Cookies, I know a lot about Laura’s Cookies after 20 years.