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Fresh Seafood: The DLM Difference

FRESH SEAFOOD STARTS WITH TRUST

Everyone says their seafood is “fresh” to the point that the word has almost lost its meaning. Our definition of the word is one we stand behind and is one of the building blocks that has elevated our Seafood department over the years.

It comes down to time spent out of water and there are several ways that we keep that time to a minimum. One of those ways is by buying it direct. At DLM, we go straight to the fishing co-ops that practice sustainable techniques to ensure wild fish for years to come and fishing farms that are raising seafood the right way. By doing so, it takes days off the travel time and fish is delivered to our stores faster when it doesn’t have to spend time in warehouses or go through distributors.

The time spent out of water also is reduced by choosing to air freight our fish often instead of having it travel by truck. It costs more, but it results in drastically less time out of water. And that’s a difference that we believe you can taste. You’ll also notice a constant stream of new fish in our seafood case, a true reflection of what’s in season. This is the product of constant communication and good working relationships that our fishmongers have with our fish providers.

With the Lenten season in full swing, check with us often as we’ll be featuring a vast selection of seasonal catches as they are available. In addition to a variety of shellfish, such as oysters, mussels, and wild-caught shrimp, we’re looking forward to an abundance of Alaska cod and halibut, as well as Atlantic and organic farm-raised salmon. Remember, your DLM fishmonger is your friend!


Above video filmed in February 2020. 

MAKE COOKING WITH SEAFOOD EXCITING

Whether you’re in the mood to grill, bake, poach, or broil, cooking fresh seafood doesn’t have to be intimidating! Our fishmongers here at DLM are a wealth of information—just ask. DLM’s Culinary Director Chef Carrie also been hard at work in the kitchen coming up with some exciting recipes to share with you so you can be set up for success when it comes to cooking seafood. Some of our wonderful Certified Specialists of Wine also have added their pairing recommendations for each dish. Enjoy!

PAN-SEARED HALIBUT WITH MUSHROOMS AND BRUSSELS SPROUTS

Wine Pairing: Chehalem Pinot Noir, Todd Templin, CSW, VP of Wine & Beer

CIOPPINO

Wine Pairing: La Caña Albarino, Teresa Kearney, CSW, WSQ Wine Consultant

SHRIMP SCAMPI

Wine Pairing: Pieropan Soave Classico, George Punter, CSW, WSQ Wine & Beer Manager

LOBSTER SALAD WITH AVOCADO & GRAPEFRUIT

seafood recipes

Wine Pairing: Domaine Collin Crémant de Limoux Brut, Teresa Kearney, CSW, WSQ Wine Consultant

MUSSELS & CHORIZO

seafood recipe

Wine Pairing: Camino Roca Altxerri Getariako Txakolina, Todd Templin, CSW, VP of Wine & Beer

SHEET PAN SALMON WITH MPALE, MISO, & GREEN BEANS

seafood recipe

Wine Pairing: Domaine Robert Klingenfus Vin d’Alsace Pinot Gris, Teresa Kearney, CSW, WSQ Wine Consultant

EASY HERB-ENCRUSTED SALMON

seafood recipe

Wine Pairing: Bouchard Père & Fils Pinot Noir Bourgogne Rouge, George Punter, CSW, WSQ Wine & Beer Manager

 

GET ALL OF OUR SEAFOOD RECIPES HERE!

Naples-Style Pizza: The DLM Difference

When we first sought to bring an authentic pizza experience to DLM, we looked no further than the pizza-making style of Naples, Italy. But to achieve a Naples-style Pizza, we knew that technique, ingredients, and cooking methods were key. Here is what distinguishes our Naples-Style Pizza eating experience, available at DLM Washington Square and Springboro.

  • Toppings include our DLM Handmade Fresh Mozzarella, in addition to other accompaniments, which are from our store.
  • The dough for our crust comes from our DLM Bakehouse, where our cadre of artisan bakers are masters of dough and make it fresh daily. The crust has great flavor with a texture that is crispy on the outside yet chewy on the inside (Gluten-free crust is available upon request).
  • Our talented pizza makers hand-stretch the dough to a perfect tradizionale size (11 inches) or bambino (8 inches) and they always arrange toppings in the right proportions, baking them in specially designed ovens that obtain temperatures over 1,000°F.
  • Our housemade red sauce is Made Right Here using ingredients indicative of a Neapolitan pizza.

Naples-style pizza can be ordered by phone or in stores at DLM Springboro and Washington Square. View our full menu here!

In addition, place an order with our “Naples-Style Pizza by DLM” App, downloadable on iTunes or the Google Play Store. NEW, now available on DoorDash!

Best of Italy: Vera Jane’s Extra-Virgin Olive Oil & DLM Aged Balsamic Vinegar

Vera Jane’s Extra-Virgin Olive Oil

Like most great discoveries in the food business, this one began at a dinner lubricated with a glass of wine … likely a rustic Brunello. Some 20 years ago, my parents were at a home dinner party in Tuscany and met a young man named Alex along with his mother Lily. They live on a beautiful hillside, dense with ancient olive trees garnished by large bushes of fragrant jasmine, outside of a little town called Lucignano. At the time, Lily was exporting Italian-made leather purses and Alex was in the jewelry business. Their olive grove produced plenty but they never gave it much thought, other than bottling some oil for family and friends, and selling some locally.

After dinner, Alex gave a bottle to my parents to try and the rest is history. We loved it so much, we made it our own. We named it after my grandmother Vera Jane, the majority owner of DLM for most of its history, and decorate the bottle with a beloved photo of her from 1938.

Of all the products we put our name on, we are proudest of this one. We’ve tasted hundreds of oils, and this one is always in our top tier. It’s typically Tuscan with full-bodied flavor, and a healthy peppery kick. If you only want to buy one oil, this is it.

HOW TO USE VERA JANE’S EXTRA-VIRGIN OLIVE OIL? DRIZZLE PLENTIFULLY.

I sometimes chuckle in the morning, rebelliously gently frying my local farm fresh eggs over easy in a small kiddie pool of high end olive oil. Years ago I remember reading an article in some fancy-schmancy food magazine about “strict” uses of first pressed extra-virgin for this, and instructions for use of pure olive oil for that.

Having seen first-hand how producers such as the Zanettis in Tuscany, the Palomars in Granada, and the Mahjoubs in Tunisia, to name a few, consume their great oils liberally, I’ve come to realize that extra-virgin olive oil is simply a great everyday food. No need for food snobbery here. A good olive oil is more than just a pretty bottle; it’s something you can feel good about using on all sorts of dishes.

Quality olive oil is a delicious healthy fat, and as such, is a perfect base for sauces, vinaigrettes, baking, and yes … frying eggs. Just take care to not use high-heat. Beyond that, it’s a wonderful finishing condiment that’s so good to drizzle on just about any food you like, from pizza to pasta, in soups and stews, and over steaks and potatoes.

DLM Aged Balsamic Vinegar of Moderna

Another friend we made on our tours of Italy was Maria Livia, in the food-loving city of Modena. Her family produces gorgeous balsamic vinegar, which we sampled cheerily from various old barrels. It was here that we chose our DLM blend on site.

We love it for its depth, richness, and complexity. Try drizzling our DLM Aged Balsamic Vinegar of Modena on your steak as it finishes on the grill or brushing a reduction on other meats, such as roast beef or lamb. Also put a few drops on fresh strawberries or drizzle on grilled vegetables. Since it is a sweet condiment derived from grapes, it also does very nicely on desserts, such as DLM Madagascar Vanilla Gelato and DLM Classic Coffee Cake.

 

From Prosciutto di Parma Salad with Parmigiano-Reggiano to Spaghetti alla Carbonara, savor the intricate flavors of these adored products that represent some of the best of Italy.

 

Enjoy a taste of Italy with our Vera Jane’s Extra-Virgin Olive Oil and DLM Aged Balsamic Vinegar of Modena Pairing!

 

Top 10 Food Finds for April

This month’s selection of Top Food Finds takes us on a culinary adventure around the world. We’ll explore Italian delicacies, New Zealand classics, Greek-inspired appetizers, locally made favorites, and more!

SHIP TOP FOOD FINDS

 

1. Hudson Valley Marshmallow Co. Marshmallows

We’re entering bonfire season, and as we ready our backyards and firepits for this glorious time of the year we also want to take a look into our kitchens and pantries for those classic foods enjoyed around a campfire, including s’mores. There’s something so satisfying about biting into this nostalgic treat. The crave-worthy combination of crunchy graham crackers, melty chocolate, and an ooey, gooey toasted marshmallow is delightfully messy and so fun to eat! Create the ultimate s’more with Hudson Valley Marshmallow Co. Marshmallows. These gourmet sweets aren’t your average fluffy treat as they’re handmade in small batches with all-natural ingredients, giving them an ultra-squishy texture and wonderfully fresh flavor. Varieties include Strawberry, Vanilla Bean, and Salted Caramel. GROCERY DEPARTMENT

 

2. The Tipsy Pickle

Over the years, pickles have become culinary stars in their own right. And The Tipsy Pickle turns the ordinary selection, typically brined in a blend of vinegar, pickling spices, and dill, upside down with their incredible line of artisan, hand-crafted pickles. Working in collaboration with Vermont’s leading brewers and distillers, The Tipsy Pickle creates unique pickles boasting plenty of boozy flavor. During the pickle-making process, all the alcohol is cooked out making these pickles safe for all ages. Stack these slices on your burgers, sandwiches, or enjoy on their own! Choose from Heady, Hart Bread N Butter, Maple Breakfast Stout, Maple Bourbon Whiskey, and Bourbon Barrel Aged Rum pickles. GROCERY DEPARTMENT

 

3. Kiwi Kuisines Savory Pies

Run by a retired professional rugby player, Kiwi Kuisines was born out of a craving for traditional New Zealand meat pies. These pies are made using all-natural ingredients that are free from artificial flavors and preservatives. And that lack of additives allows the flavors of the meats, cheeses, and veggies to come through in the most delicious way.

The Steak & Stout pie features slow-roasted, stout marinated beef, tender carrots, and onions wrapped in a buttery and flaky crust. As you enjoy the Roast Lamb Pie, you’re met with fragrant rosemary, garlic, and mint seasoned lamb combined with mixed vegetables, potatoes, and a luscious gravy tucked in a flax and whole wheat pastry crust. The Chicken Curry variety is filled with a creamy curry ragout studded with tender pieces of chicken and veggies. Chicken Portabella mixes roasted chicken with a Portabella mushroom sauce and American Cheddar cheese for a savory and delectable bite. The Ham, Bacon, Egg, & Cheese incorporates breakfast classics in this pie that’s perfect for kick starting your day. In the Spicy Veggie, butternut squash, broccoli, cauliflower, carrots, spinach, and a white Cheddar cheese sauce mingle with just enough spice to give it some zing. MEAT DEPARTMENT

 

4. Akropolis Pastries Mini Phyllo Rolls

Thanks to Akropolis Pastries, you can enjoy authentic Greek flavors from the comfort of your home. The hand-crafted phyllo pastries Akropolis began making in their small bakery café were adored by many and became so popular that Akropolis decided to expand their delicious empire.

We’re excited to share Akropolis Pastries Mini Phyllo Rolls with you. Layer upon layer of delicate homemade phyllo dough stuffed with a variety of savory fillings, including spinach, feta, ricotta, and roasted red peppers. As these pastries bake, the phyllo dough gets delightfully crisp and flaky, the perfect counterpoint to the creamy filling. Enjoy these bites as appetizers or a light snack. FROZEN DEPARTMENT

 

5. Fired Up Pizza Heat & Eat Gourmet Pizza

What do you get when you combine a talented chef with a resumé that includes working in Cameron Mitchell Restaurants and a passion for bringing people together over delicious food? Fired Up Pizza. Locally run in Columbus, OH, by chef Michael Rice, Fired Up Pizza crafts pizzas using imported flour and tomatoes. Their wood fired oven was designed in France, specifically for Fired Up Pizza, allowing them to produce top-of-the-line pizzas for you to enjoy.

And now you can enjoy these pizzas without travelling to Columbus. The heat & eat gourmet pizza selections are partially cooked in wood fired ovens, frozen, and ready for you to pop in your oven for a quick and easy dinner. FROZEN DEPARTMENT

 

6. Leoncini Prosciutto di Parma

Over the years a few of us at DLM have visited the Leoncini production plant, thanks to our friends the Gallo Family who import Leoncini hams into the US. The plant is in a town called Langhirano in the province of Parma, just a short drive from the Italian food Mecca of Bologna. It’s an impressive site to see the skilled artisans at work in pristine conditions; deboning, forming, salting, applying lard, and then storing the hams. There they rest for many months of hibernation where the the salt works its wonders interacting with the enzymes in the ham as it loses moisture and gains flavor. Leoncini is a proud multi-generational family business with a focus on tradition and quality. They are one of the few who control the entire process of making prosciutto. (Larger Prosciutto producers in Parma commonly farm out the delicate process of deboning.) Leoncini is authentic through and through, exclusively using Italian raised pigs.

The quality of Leoncini Prosciutto di Parma is evident from the moment it hits your lips. Ask for it sliced very thin and let it come to room temperature before eating. It’s sweet, delicate, and fragrant with just a hint of salt, wonderful as is, or along with fruits, on sandwiches, and on pizza. (It is the ham we use on our “Rocket Ham” Naples style pizza. We prefer putting the ham on pizza after it bakes.) Yes, maybe you can find “Prosciutto” on just any corner, but the real deal from Leoncini is a top food find. DELI DEPARTMENT

 

7. Vera Jane’s Extra-Virgin Olive Oil

Over the years we’ve had the great fortune to travel to Italy several times to find new and exciting foods to bring back to DLM. Often, our home base is Tuscany. Our good friend and partner Alex Zanetti has graciously hosted us at his villa in the small medieval town of Lucignano. The rolling hills of this part of Tuscany are home to the olive trees that produce our signature Vera Jane’s Extra-Virgin Olive Oil. Made exclusively of Tuscan olives, it’s virgin pressed and bottled within a few miles of the olive groves. Its distinctive peppery notes are indicative of Tuscan oils and makes it our go-to olive oil for vinaigrettes, sauces, or simply drizzled over grilled meats or pasta dishes. GROCERY DEPARTMENT

 

8. DLM Aged Balsamic Vinegar of Modena

 

Modena is one of our favorite food cities in Europe, a land of fast cars and big flavors. A few years ago, we spent an afternoon with Maria Livia touring her family’s estate where they produce their wonderful balsamic vinegars. She makes our DLM Balsamic Vinegars, including Aunt Angie’s Balsamic Vinegar, which is great for everyday use. Best of all, Maria creates our DLM Aged Balsamic Vinegar of Modena. It’s a blend that we chose on site with Maria and we are extremely proud to put our name on it. We think you will love its richness, depth, and complexity. GROCERY DEPARTMENT

9. Fagottini di Pollo

It feels like just yesterday that we traveled to Tuscany to study age-old techniques with hands-on training from Italian butchers. We did so to bring gorgeous oven-ready Italian specialties to our Meat department. One of those, our Fagottini di Pollo features boneless air-chilled chicken thighs seasoned simply with savory spices like rosemary, sage, salt, pepper, and garlic, then wrapped in DLM Uncured Bacon. Get a taste of Italy with this main dish! MEAT DEPARTMENT

10. Pecorino Toscano Stagionato D.O.P.

Between the breathtaking Apennine Mountains and the Tyrrhenian Sea lies a picturesque pasture where flocks of sheep that are to be milked for Pecorino Toscano graze. Made with only whole milk from these sheep, Pecorino Toscano is a cheese to be savored. Compared to other Pecorino cheeses, this particular variety is briefly salted lending itself to have a more delicate, sweet flavor. It’s aged for at least four months, giving the cheese a golden hue and a brittle texture. Pecorino Toscano is a great addition to your antipasto tray or cheese board alongside fresh vegetables, fruits, jams, and honey. THE CHEESE SHOP

 

SHIP THIS MONTH’S FOOD FINDS!

 

Rancho Gordo Heirloom Beans

The wait list is 18+ months … just to join a bean club? Why wait when you can get Rancho Gordo’s gorgeous heirloom dried beans right here at DLM (or have them shipped via shop.dorothylane.com)? Between the rise in pantry cooking and press coverage from Food & Wine Magazine, The New York Times, and Bon Appétit (to name a few), Rancho Gordo beans are crazy cool right now. Each heirloom variety has its own unique characteristics, flavor profile, and history—and the recipes are plenty. So why not forego the can and give good heirloom dried beans a chance?

BASIC DRIED BEAN TIPS

• Store dry beans in a cool, dark place.
• 1 cup of dried beans yields about 3 cups of cooked.
• No time to soak? Don’t worry! Go ahead and cook them knowing it’ll take a bit longer.
• Simple seasonings speaks volumes, like adding a ham bone or cooking in stock. A little bacon fat or olive oil helps add depth of flavor.
• Cook in the soaking water and add salt after the beans are tender.
• Store leftover cooked beans in the fridge for up to 5 days or freeze.
• Keep the cooking liquid handy. Store leftover beans in the liquid

 

CHECK OUT THESE DELICIOUS RECIPES SHOWCASING RANCHO GORDO HEIRLOOM BEANS!

PASTA E FAGIOLI

 

CASSOULET BEANS IN SAVORY TOMATO SAUCE

 

FLAGEOLET SALAD WITH LEMON, RADISHES, AND ROASTED TOMATOES

The Ultimate Comfort Cookie: Laura’s Cookies

For 30+ years, my five sisters, sister-in-law, and I have been baking Christmas cookies together. Typically, on the day after Thanksgiving, we gather at my brother’s home, which my parents built in 1954, and we bake. 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.

About 25 years ago, we added a special recipe to our annual baking tradition. It was a rolled cookie dough with a taste that reminded us of a sugar cookie that our mom would make for us. I loved the cookie dough, but I didn’t care for the royal icing we initially tried. 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 just right and Laura’s Cookies was born. We soon referred to it as the ultimate “comfort cookie.”

Q & A WITH LAURA

HOW DID LAURA’S COOKIES DEVELOP FROM THERE?

I’d been in hospital administration for my entire professional career (17 years), and in 1999 I decided that I wanted to move in a new direction. What that would be, I had absolutely no idea.

I took full advantage of career development sessions offered locally and found out a few things about myself. Most significantly, I had 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?

While taking a 10-week SBA class at Sinclair Community College, 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. That became the focus of my business plan. My primary challenge was to find a commercial kitchen to bake in and an outlet sell my cookies.

ENTER DLM. HOW DID IT START?

This was 21 years ago. One of my book club friends was acquainted with Scott Fox, DLM VP of Bakery, and I was able to get a meeting. I 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. A day later, I brought in 2-3 dozen “Laura’s Cookies” in different shapes. We met in the Oakwood 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’ve ever had!” Scott tasted one and agreed with Shelley, and asked for more samples. He called the next day and asked when I could start baking!

HAS THE RECIPE CHANGED AT ALL?

The only thing that has changed is that the trans fats have been removed from the ingredients.

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 2021 and 5,337,000+ cookies later. Laura’s Cookies has a huge fan base, an amazing team, and a beautiful production facility at DLM.

SWEETEST MEMORIES?

My favorite sweet memories are those shared with me by customers. Laura’s Cookies have become a 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 a happy memory in every bite.

SHIP A BOX OF COMFORT COOKIES THROUGH SHOP.DOROTHYLANE.COM!

Top 10 Food Finds for March

We hope you brought your appetite because this month’s list of Top 10 Food Finds is one you won’t want to miss! Indulge in Made Right Here creations, award-winning products, umami-filled favorites, and trending bites. Dive into the rest of our selection below!

Shop Shippable Food Finds

1. Lopaus Point Waffles

Locally based in Columbus, OH, Lopaus Point Waffles makes extraordinary gluten-free waffles. The name is derived from the city in which founder Stacie Skinner grew up. They make their waffles in small batches and then flash freeze them shortly after being produced to provide the freshest product possible. This local company has recently risen in fame beyond their local stardom as they were featured in O, The Oprah Magazine’s Healthy Living OList for the month of January! Flavors include Wild Blueberry, Chocolate Chip, and Banana Flax.

2. St. Elmo Steak House Sauces

A landmark in downtown Indianapolis, St. Elmo Steak House is the oldest steakhouse in the area that’s still in its original 1902 location. They have a classic menu of delicious steaks, seafood, and pork chops. One of the most ordered dishes on their menu is the shrimp cocktail that was made famous by their super spicy Shrimp Cocktail Sauce. Loaded with fresh horseradish, this sauce packs a punch! And now you can enjoy this mouth watering sauce at home. Another sauce that has a nice kick is the Creamy Horseradish, which pairs perfectly with steak and roast beef. The Horseradish that gives these delectable sauces their signature kick is also a nice way to spice up your bloody Mary, potato salad, or any number of dishes. Try St. Elmo Remoulade with crab cakes, seafood, or even as a spread on sandwiches. For a gourmet touch, try the Truffle Dijonnaise. Made with Dijon, truffle, and a touch of honey, this sauce filled with umami is excellent on sandwiches, burgers, or even fries.

3. Crab Cakes

There’s something irresistible about fresh crab cakes, especially when crab is the shining star. We combine sweet, tender pieces of lump crab meat with flavorful Dijon mustard, fresh parsley, breadcrumbs, bright lemon zest, and just enough mayonnaise to hold it all together. Grab a few from our Seafood department and cook them up for dinner tonight!

4. Stuffed Foods Appetizers

Sometimes, the best dinners are the ones made entirely of snacks! And we always like to have some handy in our freezer in case that appetizer craving strikes. Stuffed Foods appetizers are tasty bites reminiscent of classic dishes, but with a tasty spin. For you cheese-lovers, you’ll love their  Mac & Cheese Bites, oozing melty cheese and perfectly cooked pasta, and Asiago Arancini, which is made with Asiago, Parmesan, and Romano cheeses combined with creamy white wine risotto. More varieties of these craveable morsels include Buffalo Chicken Poppers, Buffalo Chicken Meatballs, and Spinach Artichoke Poppers.

5. Sandwich Station Sandwiches

There are a lot of details that need to be mastered in order to achieve sandwich excellence, and we like to think the sandwiches from our Sandwich Station are some of the best of the best. We’ll start at the base—DLM Artisan Bread. Made Right Here in our Bakehouse by our skilled bakers, each variety is carefully hand crafted and baked to golden perfection. The result is a chewy and flavorful crust that houses a moist, airy interior. Next we pile on an assortment of high quality meats and cheeses, followed by fresh produce from our Produce department. From the Paesano Pesto Chicken, filled with DLM Grilled Italian Chicken Breast, DLM Fresh Mozzarella, fresh basil pesto, and roasted red bell pepper on Farmhouse Bread, to the Cuban Social Club, made with DLM Smoked Pork, DLM Uncured Smoked Ham, Emmental Swiss, dill pickle chips, and yellow mustard on a Hoagie Bun, we work to create a memorable food experience that’s full of extraordinary flavors. Check out our full menu of Famous Deli Sandwiches!

6. Rancho Gordo Heirloom Beans

With all of the pantry cooking trends happening right now, the blogs and websites of various chefs and food-centric companies are focusing on a key ingredient—beans. But there is a certain brand of bean that folks can’t stop raving about, and that’s Rancho Gordo. But why the huge following? Each variety of Rancho Gordo’s heirloom beans is unique, showcasing different flavors, colors, and textures. Whether you choose to enjoy the creamy and stunning color of the Vaquero or the mild flavor and unique look of the Flageolet, these beans are culinary show stoppers. Get our recipes for Pasta e Fagioli, Flageolet Salad with Lemon, Radishes, and Roasted Tomatoes, and Cassoulet Beans in Savory Tomato Sauce.

7. Thursday Cottage Handmade Lemon Curd

With an award-winning selection of products, England-based Thursday Cottage creates nothing but the best. Their curds are made in small batches using quality fruits. Our favorite of their line is the Lemon Curd. Made with lemon, sugar, fresh pasteurized free-range eggs, and pure country butter, this curd is rich, velvety smooth, and beautifully bright. We love this as a topping for scones, biscuits, or the DLM French Blueberry Loaf! Get our recipe for French Blueberry Loaf with Mascarpone & Lemon Curd Sauce.

8. Rustichella d’Abruzzo Pasta

Appropriately named for this company’s rustic pasta making techniques, Rustichella d’Abruzzo Pasta is well-known for their flavorful and diverse pasta varieties. Using only the finest semolina flour sourced from the best durum wheat they carefully create each pasta shape. From there, the pasta is left to slowly dry, giving it a rough texture that’s perfect for holding onto all sorts of tasty sauces. From farfalle to spaghetti, the pasta-bilities are endless.

9. TRUFF Pasta Sauce

TRUFF has taken over the world of hot sauces, delivering incredible truffle flavor in a well-balanced, perfectly spiced hot sauce. Now, they’re trying their hand at making pasta sauces, and it’s a smashing success. Made with a mouthwatering blend of tomatoes, herbs, black truffle, and TRUFF® Chili Blend, TRUFF Black Truffle Pomodoro is filled with fresh flavors and umami goodness. If you’re looking for more of that signature TRUFF spice, you’ll love TRUFF Black Truffle Arrabbiata. This luscious sauce is similar to Pomodoro, but with the addition of red peppers. The generous amount of this spice gives the Arrabbiata a nice kick and a craveable quality. Both of these sauces are excellent on a variety of pastas, used in lasagna, ladled over meatballs, or sopped up with DLM Garlic Bread.

10. Lobster Cakes

So you’ve heard of crab cakes (and don’t worry, those aren’t going anywhere), but have you tasted a Lobster Cake? The rich, buttery flavors of fresh lobster steal the show and rightly so. You can find these pre-made in our Seafood department so you can pan-fry at home. Or, ask for us to prepare one at Jack’s Grill.

Top Food Finds for February

As we embark on this month’s exploration of top food finds, you’ll find incredible food and beverages from around the world. Some of which are exciting new arrivals, like our Vera Jane’s Novello Extra-Virgin Olive Oil, while others are DLM signature favorites, like our Flat Chicken®, that are too good not to spotlight. Whether you discover new finds or dive into old favorites, we hope you find this selection of food finds as one of our most delicious yet!

Shop Shippable Food Finds

1. Yield Coffee Roasters Coffee

Working alongside farmers, Yield Coffee Roasters works to discover the best coffee. They’re focused on roasting each coffee to achieve its maximum flavor potential, while highlighting the farmers, families, and communities these outstanding coffees represent. Yield works to truly get to know the farmers, helping to create a sustainable economy for the areas from which they get these beans. Currently, they are using a portion of their coffee sales to construct bathrooms for families in need. So as you sip your Yield Coffee with breakfast, as an afternoon pick-me-up, or with dessert, know that what you’re enjoying is much more than just a good ol’ cup of joe. Enjoy coffee varieties from these growing regions: Brazil, Colombia, Ethiopia, Honduras, and Nicaragua.

2. Hartzler Family Dairy Single Serves

The Hartzler family believes in processing the milk from their cows as minimally as possible as nature intended, without hormones, chemical pesticides, or herbicides used on the farm. The result of this philosophy is a delicious one—milk that’s rich, creamy, and a favorite for many. And when their single-serve milk came on the market, we just had to bring them in. In addition to their current lineup of scrumptious flavors, like Orange Cream, Strawberry, Vanilla, and Chocolate, they’ve recently released a new variety that has stolen our hearts—Black Raspberry! Reminiscent of one of the top flavors from a local ice cream shop, this milk is decadent and a dessert in itself.

3. Vera Jane’s Novello Extra-Virgin Olive Oil

Olive oil lovers know there’s something truly special about this time of the year—the arrival of the fresh, new, novello olive oils. And our Vera Jane’s Novello Extra-Virgin Olive Oil is an amazing representation of the classic novello flavors and aromatics. The alluring aromas of grass and nuts are reflected in the oil’s flavor. As you taste it, an explosion of freshness first greets your palate and then it finishes with a flavorful, peppery bite. And where do we get such an extraordinary olive oil? Like many of the products in our DLM line, we have farming friends who we work with to produce the best product for you to enjoy. And this includes the Zanetti family. Located in Tuscany, Italy, the Zanetti family farm grows the olives used to make our Vera Jane’s Extra-Virgin Olive Oil. The fruit of their labor is harvested once a year during a small window. Most of the oil will be stored and bottled as needed for our line here at DLM, but a select amount is sent to us as the new, or novello, harvest for you to enjoy. It’s only distinguished as novello for a limited time, so be sure to try it while it’s here! To savor every drop of this luxurious oil, we recommend drizzling over DLM Handmade Fresh Mozzarella and tomatoes, soup, stew, pizza, DLM Gelato, seafood, steak, vegetables, or pasta. You can also add sea salt, freshly ground black pepper, or dried herbs and use the olive oil as a dip for DLM Artisan Bread. And we can’t forget about one of our favorite uses, pesto. This combination of bright olive oil, lots of fresh basil, salty Parmigiano-Reggiano, and rich pine nuts is absolutely delicious! Get Chef Carrie’s recipe for pesto here.

4. Enzo’s Table Biscotti

Taking a look behind the scenes at Enzo’s Table, you’ll find folks who are passionate about sharing the bountiful harvest of California’s San Joaquin Valley. From fruits and nuts to handcrafted pesto and jam, they pour their hearts into all of their endeavors. We’re proud to carry a variety of their products, including Enzo’s Table Biscotti. This biscotti is hand-rolled with premium ingredients, and then twice-baked to achieve the classic biscotti crunch. Whether you choose to enjoy these cookies dunked in coffee, espresso, or alongside a glass of wine, you’re sure to love their selection. Varieties include Traditional Almond, Good Food Awards winner Chocolate Almond, Almond Anise, and Pistachio Cranberry.

5. Runamok Maple Syrup

There’s maple syrup and then there’s good maple syrup. Runamok Maple’s passion for creating pure maple syrup shines in every drop of this golden goodness. They pay close attention to every step of the production process, starting with the environment and the trees themselves. Certified organic by the Northeastern Organic Farmers Association, Runamok has installed solar panels to reduce their carbon footprint, preserved the surrounding habitat so that migratory birds have a safe home, and used compostable cups to cut down on plastic in landfills. Mid-winter, the maple trees are carefully tapped allowing the sap to run out as the temperature gradually rises in the spring. Once the sap is harvested, it’s transported to the sugarhouse where it’s concentrated through a reverse osmosis machine and boiled down to syrup. Once it reaches the right concentration, the syrup is filtered and stored in barrels. During this process, the syrup is tasted, and the best of the best is marked as Sugarmaker’s Cut. This syrup is the best of the season and usually reserved for friends and family of those who work for Runamok, but it’s now available for you to enjoy! For a twist on this rich syrup, try Runamok Bourbon Barrel-Aged Maple Syrup. As the syrup ages in recently emptied Bourbon barrels, it draws in the deep Bourbon flavor without alcohol. Enjoy these syrups over a towering stack of pancakes or add some to cocktails for a kiss of sweetness.

 

6. Molino Verrini Flour

Something extraordinary happens when you combine the knowledge and experience of four generations of millers and the best wheat grown in Emilia-Romagna—it’s flour perfection. Over the years, the Verrini family, of Molino Verrini, has been producing the highest quality flours in Emilia-Romagna, each carefully crafted and designated for specific uses. Molino Verrini Type 00 Flour, distinguished by its low gluten content and super fine grind, is an excellent choice for fresh pasta as the fine grind allows you to roll the dough to extreme thinness. This flour also makes delicious pizza dough, desserts, wraps, focaccia, and bomboloni Italian donuts. Molino Verrini Type 1 Flour is rich in fibers, proteins, and minerals, containing a small amount of bran and wheat germ. This harmonious combination gives rise to a flour with a heartier aroma and flavor than the Type 00. Use this flour as you would the Type 00. Made by grinding Italian organic wheat, Molino Verrini Organic Type 0 Wheat Flour is high in protein and gluten making it the ideal choice for creating traditional and hard bread, biscuits, and tarts.

 

7. DLM Flat Chicken®

There’s a good reason why DLM Flat Chicken® is one of our signature items and a dinner go-to, and it all starts with the chicken itself. We’re proud to use DLM Natural Chicken that’s air-chilled, free-roaming, and never administered antibiotics. The result is a more flavorful chicken with a great, firm texture. Partially de-boning the chicken, leaving only the wing and drumstick bones, and marinating it in a variety of sauces and seasonings, we’ve taken the prep work out of creating a delicious main dish. Simply cook on the grill or pop in the oven, and enjoy this easy-to-make, not to mention delicious, dish!

 

8. Exotic Mushrooms

Mushrooms are such versatile ingredients, contributing lots of umami to the flavor of the dish as well as a hearty, meaty texture and richness. And these exotic mushrooms are a must-try for mushroom lovers. Coming to us from Guided By Mushrooms right here in Dayton, this variety includes oyster, lion’s mane, and chestnut. Oyster mushrooms have a unique, almost seafood-like flavor, making it a great choice for adding to soups, chowders, and stir-fry. Lion’s mane, in addition to being beneficial health-wise, is often used as a substitute in vegetarian and vegan cooking. Its flavor and texture is similar to lobster or crab—meaty, tender, and delicate. Chestnut mushrooms taste like mild Shittakes. Along with a meaty texture, these mushrooms have a rich, earthy, and nutty flavor.

9. Le Pithivier

Peering into our pâtisserie case, you’re met with a array of stunning creations that are Made Right Here by our incredibly talented Pâtisserie team. This group of chefs knows that when it comes to world-class pastries, there are no shortcuts. From ingredients, like European-style butter and local organic eggs, and technique to presentation and flavor, they make sure each and every detail is perfect. One of our seasonal favorites, Le Pithivier, has a history that’s as delicious as the pastry itself. Our pâtisserie chefs begin this French Mardi Gras classic by crafting a delicate puff pastry. It’s then filled with our signature almond cream and brûléed. Be sure to grab one from our Bakery for your at-home Mardi Gras celebration, or have it shipped via shop.dorothylane.com.

10. Farin’ UP Mixes

Although their packaging is dressed with whimsical illustrations, the mixes inside are the real deal. They’re produced in Luxemburg by the Miller family whose mills have been in operation since 1704. The 11th generation owner, Louis, has traveled the world and developed these artisanal baking mixes using his family’s milling traditions. Whether you choose to enjoy Le Fantastique Belgian Waffles Mix, made with pearl sugar that melts and caramelizes when cooked, J’adore les Pancakes Mix, perfectly fluffy and ready to sop up all of that glorious maple syrup, Le Tasty Cookies Mix, which makes the ultimate chocolate chip cookie, or Le Delicious Brownies Mix, pure chocolatey goodness, you’re sure to enjoy the authentic recipes and flavors each mix delivers.

And this month, we couldn’t resist adding a bonus food find! Look for this cheese in The DLM Cheese Shop while supplies last!

Baetje Farms Coeur de la Creme

What started about 20 years ago with a hunger for French-inspired “Pure Artisan Farmstead” goat cheese has grown into the award-winning creamery known at Baetje Farms. Like many of our farming friends, Baetje Farms believes that in order to create the best cheese, you must have the best milk coming from animals in the best physical condition. In order to achieve goat cheese perfection, the goats producing their milk receive a wealth of minerals and nutrients from organic mineral supplements, locally grown alfalfa, filtered spring water from spring fed creeks, and a natural antibiotic-free grain. In addition to a healthful diet, the goats are free to roam the pastures leading to happier and healthier goats. One of Baetje Farms award winning and most well-known cheese is the Coeur de la Creme. It’s made with simple ingredients, like goat milk, culture, rennet, and salt, giving it a clean yet tangy flavor. Look for scrumptious varieties, including Herb de Provence, Three Pepper, Dark Chocolate Raspberry, Bavarian Lemon Curd, and Cranberry & Orange.

What’s for Dinner Valentine’s Edition: Surf and Turf

Why not have the best of both land and sea on your dinner plate? Classic surf and turf was popularized in the 1960s when it was featured at the restaurant that sat atop the Space Needle in Seattle during the 1962 World’s Fair. So where is the best place to get it here in Ohio? DLM of course! And our stuffed lobster tail and beef filet are so deliciously decadent!

Whether you want the best of both worlds on each dinner plate this Valentine’s Day, or you’re willing to share with your sweetie, we’ve got you covered. For the surf, we are featuring a Stuffed Lobster Tail that can be easily cooked at home (keep reading for more details about this catch)! For the turf, there’s nothing better than a DLM Natural Beef Filet Mignon, cut from a beautiful beef tenderloin. Whether you seek a classic filet prep, or something with additional flair, I’ve got you covered with prep tips, too! Just pop open the wine, play some music, and enjoy some time well spent cooking together.

For the “Surf”

Our Stuffed Lobster Tail comes oven ready to bake from our Seafood department, featuring cold water lobster tails stuffed with real crab, plenty of butter, a touch of Old Bay Seasoning tossed with Panko Bread Crumbs, and a squeeze of lemon juice. These come stuffed, but you will need to cook them when you are ready for your meal. Instructions: Pre-heat the oven to 425°F. Place stuffed tails on a lined pan. Drizzle with melted butter and cook for 18-22 minutes or until lobster meat is cooked through and opaque. Serve with a fresh squeeze of lemon.

For the “Turf”

The Filet Mignon cut is from DLM Natural Beef Tenderloin, and is lifetime free of antibiotics and hormones. Let me tell you, when you start with a great quality steak like this, you’re in for a treat. Don’t be intimidated by this cut of beef! Whether you pan sear, grill, or roast it, this cut is mild and tender. It doesn’t need any complicated ingredients to make it shine—just some good sea salt and a grind or two of black pepper. Either separately or together, DLM Beef Tenderloin and our Stuffed Lobster Tail make an elegant dinner that you can prepare at home. Whether you want to share is up to you!

3 Ways to Prepare Filet Mignon

Traditional Pan-Seared Filet Prep Tips

Filet with Blue Cheese Crust Recipe

Filet Mignon with Madeira & Mushrooms

DLM Difference: World-Class Pâtisserie

Chef Amy Brown says it best: “There are no shortcuts in pastry.” As she explains further, her statement is true in all aspects, from ingredients and technique to presentation and flavor. The other stipulation for world-class pâtisserie? “It has to look as good as it tastes with pastry,” says Chef Amy, DLM Pâtisserie Manager. No detail is left unperfected either. From our housemade almond cream and mascarpone fillings (to name a few), to the flawless application of chocolate mirror glaze, a swirl of homemade whipped topping, and adornments like delicately shaved chocolate curls. Core ingredients range from European-style butter, local organic eggs, and chocolate sourced from our dear friend Ghyslain to local fresh fruit when available.

 

Our dynamic Pâtisserie is comprised of four extremely talented and hard-working professionals: Chef Amy, Chef Lindsey Lucas, Tina Quintanilla, and Carrie Chrisman. The vivacious laughter of this close-knit team meets with a heaping dose of creativity, resulting every day in the most vibrant (and decadently delicious) pâtisserie selection that rivals that of any big city.

You’ll love the dainty cheesecakes, elevated seasonally with varieties ranging from white chocolate raspberry to cinnamon roll. Or, the British-inspired Bakewell Tart with a sweet almond cream nestled in an all-butter crust with a layer of fresh raspberries. (Have Bakewell Tart shipped to you here!) Another seasonal favorite of ours is Le Pithivier, known as an authentically French Mardi Gras pastry. Our signature almond cream fills a delicate puff pastry that’s brûléed. No matter the day, there’s always something to fall for in our beloved Pâtisserie case.

Ship Le Pithivier for your at-home Mardi Gras celebration!