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10 Ways to Stay Healthy This Season

‘Tis the season to be … SICK. As we head into cold and flu season, our DLM Healthy Living Managers have comprised a list of their Top 10 recommended products that you should have in your “Seasonal Medicine Chest” to help you and your family get healthy and stay healthy!

1. Everyone Hand Sanitizer

As the name implies, this hand sanitizer is for EVERYONE—including those with sensitive skin because it’s made with plant extracts and pure essential oils. The small 2 oz size makes it convenient to carry in your car, purse, or briefcase when you need to wash your hands on the go. And, since it is 99.9% effective against most common germs, it gets our No. 1 spot on the list!

2. Garden of Life Elderberry Syrup

A strong immune system is crucial to staying healthy. Whether you choose the gummies or the liquid, this highly concentrated immune system support is perfect for the whole family from ages 4 and up! Made with real fruit along with echinacea, zinc, and vitamin C, it’s certified organic, non-GMO, and gluten free.

3. Boiron Oscillococcinum

While it’s hard to spell and even harder to pronounce, it’s not hard to understand that this is the best homeopathic remedy on the market to combat flu-like symptoms. Proven to reduce the duration and severity of flu symptoms including: fever, chills, body aches, headache, and fatigue, these quickly dissolving pellets are great for the entire family ages 2 and up! And, after a mom posted on social media how effective it was in conjunction with Elderberry Syrup, we couldn’t keep it on the shelves!

4. Garden of Life Oil of Oregano Seasonal Drops

Although this liquid herbal supplement is alcohol free, it’s not intended for children. Adults should dilute six drops into a glass of water and taken in between meals for maximum results.

5. Sovereign Silver Bio-Active Silver Hydrosol

Silver, which occurs naturally in mushrooms, has been used for centuries to foster good health. It tastes like water but works like a charm! Boost your immune system with the dropper top formula, the vertical spray, or the Kids’ Formula for children ages 4 and up. Gluten free, non-GMO, and allergen-free.

6. Barlean’s Olive Leaf Complex Throat Spray

As soon as you feel that first tickle or hint of a scratchy throat, spray this peppermint-flavored super-antioxidant solution to the back of your throat (or your child’s) and repeat every half hour as necessary.

7. ManukaGuard Manuka Honey Throat & Chest Syrup

This medical-grade, alcohol-free syrup is “tough on seasonal bugs but gentle on families.” Great for everyone in the family ages 2 and up with its combination of organic apple cider vinegar, New Zealand Manuka Honey, along with olive leaf, ginger root, and licorice root extracts.

8. Quantum Health’s Thera Zinc Lozenges

Unlike traditional cough drops, these throat lozenges support your immune system as well as quell your cough. Whether you choose the Organic Elderberry flavor or the Blood Orange flavor, its special blend of organic marshmallow root, organic slippery elm, and echinacea pack a powerful punch when your body needs it most! And if you suffer from a sore throat and persistent cough, try their Meyer Lemon & Organic Honey Cough Relief Lozenges.

9. Xlear Natural Saline Sinus Spray

There’s a reason why healthcare professionals worldwide recommend XLEAR nasal sprays to their patients: it works! The winning combination of capsicum (fast-acting relief of sinus congestion), aloe (to sooth irritated nasal passages), and xylitol (to reduce swelling without steroids) is highly effective! But don’t take our word for it, XLEAR offers a money-back guarantee if you’re not satisfied with the results.

10. Traditional Medicinals Teas

Because all of their organic teas are caffeine free, a nice hot cup of Traditional Medicinals Tea is a wonderful way to end the day. Specially created by herbalists to be deliciously effective, choose the tea best suited to your specific needs. We highly recommend Breathe Easy, Gypsy Cold Care, Echinacea, and Throat Coat (with or without lemon).

Your Guide to Classic Steak Cuts

Last week, George Punter and I taught a food and wine pairing class called The Great American Steakhouse. We pulled out all the stops with a classic throwback menu of Clams Casino, Wedge Salad, Steak au Poivre, Hand-Cut French Fries, and Chocolate Mousse, plus wine pairings that were simply stunning. Needless to say we all had a blast, but we did spend quite a lot of time just talking steak.

Rib-Eye
Rib-eye

I pulled out all of our tender steak cuts and we discussed each of their attributes. If you are always buying and ordering the same cut, I would like to challenge you to break out and try a couple different ones. Different steak cuts vary in textures, looks, moisture & fat content, and obviously price.

Rib-eyes tend to be the choice of most serious steak lovers. Plenty of tender meat and lots of flavor, it is sometimes called a Tomahawk Steak with the rib bone attached, or Beef Rib Steak, Saratoga Steak, or Cowboy Steak. In my kitchen, I don’t mess around too much with this cut because you are paying for all of its natural, big flavor. Enjoy it simply well-seasoned with some good sea salt and freshly ground black pepper. And a glass of California Cabernet. 🙂

NY Strip Steak
NY Strip Steak

Although Strip Steaks have less visible fat, I enjoy the firmer, slightly chewier texture better when I am in the mood for serious steak. This particular cut was made famous by Delmonico’s, an NYC restaurant founded in 1827. This restaurant offered a short loin as one of their signature dishes, and so the cut became known in the East Coast area as the Delmonico Steak. New York Strip, another name, is cut from the short loin part of the sirloin and has a fine-grained texture that has enough fat to produce lots of flavor but tends to not be as tender as a ribeye.

Call it what you want, Filet, Filet Mignon, Tenderloin, or Châteaubriand, it’s unbelievably tender and buttery on both texture and flavor. It also happens to be one of the leanest types of steak cuts. Since fat = flavor here, this is the steak I like to serve with some kind of full-flavored sauce (béarnaise or green peppercorn) or mount with some herb butter to ramp up its flavor.

 

Porterhouse

The Porterhouse is a thick, bone-in steak where you get the best of the strip steak on one side and filet on the other all in one cut. (The T-Bone is the smaller, thinner cut version.) A fun steak to share or carve at the table as one of these can easily feed 2-3 people! I like to grill this one for special occasions, seasoned well and drizzled with some Vera Jane’s Extra-Virgin Olive Oil.

 

Top Sirloin

 

Love all sorts of rubs and marinades? Then Top Sirloin is for you. I tend to think of this steak cut as the unsung hero. Although it is naturally a bit tougher than the other tender cuts of steak, its grainy texture and leanness will more than make up for it in its overall flavor and price point. This cut benefits from the added fat a marinade can provide or the flavor boost from your favorite rub. I love it for steak salads and sandwiches, plus it can serve a crowd (or my family) who all want steak but are on a budget.

Vary your steak choices based on what you want on your dinner plate. Each steak cut offers different attributes and might not work for every finished dish. Remember two important things: fat = flavor and you get what you pay for!

3 Ways to Feast Like a Gourmand by Sea

It is interesting to note that our planet is more than 70% blue and that seafood is the primary source of protein to more than an estimated 3 billion people worldwide. We pride ourselves on building up a Seafood department that aims to source fish direct, which means less time spent out of water (aka ultimate freshness). Because of that, it’s so easy to feast with fresh fish and shellfish from the sea at your favorite DLM. So get on the boat and challenge yourself to start making a habit of adding more seafood to your grocery list when planning your family’s meals. We have so much to choose from and it’s the perfect way to add a little bit of variety!

Visit our beautiful, fresh Seafood cases where our experienced fishmongers are there to answer questions you may have or provide a cooking suggestion for dinner tonight. We have plenty of fresh fish and shellfish that varies day to day with even some ready-to-cook items that are pre-seasoned and ready to take home to either bake, grill, or sauté. If you are in a time crunch and don’t want to worry about cooking, head over to our Gourmet Takeaway where we have something for everyone, including Parmesan-Encrusted Tilapia, Grilled Salmon, and our best-selling Crab Cakes and Salmon Patties. With all of these possibilities swimming in your mind, our store is your oyster! Speaking of shellfish, October is one of our favorite months as the shellfish are plentiful! Keep reading for some ways to fully enjoy these flavors from the sea.

ALASKA RED KING CRAB: It’s here, but not for long! 

I know I’m not the lonely one waiting with bated breath for the fresh Alaska Red King Crab to come to DLM! Once fishing starts, we’ll be bringing in as much as we can. It’ll be a very tight window that we carry it, so get it while you can. It’s such a good excuse to indulge in something so delicious and fresh! We are excited to report that Alaska Red King Crab has arrived to us from Dutch Harbor, Alaska, but once it’s gone, it’s gone, so act fast!

OYSTER HAPPY HOUR

During Oyster Happy Hour each week, we explore all the subtle differences between oysters of the East and West Coasts. Just like a wine, they develop their own merroir (characteristic taste imparted by their environment). The supply is looking strong this year, so boldly slurp or grill on the half shell. Look for Oyster Happy Hour, 4-7 p.m. Wednesdays at DLM Washington Square, and Fridays at DLM Oakwood and Springboro. View which varieties we’ll be shucking: DorothyLane.com/OysterHappyHour

CLAMBAKE BUCKETS

If you are looking for a fun dinner party idea, try one or two of our Clambake Buckets. They are perfect for friends, football, and cool nights—what more do you need? We fill a 5-gallon bucket with potatoes, fresh corn, carrots, celery, onion, Andouille sausage, clams, mussels, and shrimp. You can select either a beer or wine base. Order yours today either at our Seafood department or online at DorothyLane.com/Clambake

Easy Truffle Decadence

Fresh Truffles are seasonal and pretty pricey, but so delicious! We carry them when we can get our hands on them, so if you are a fresh truffle fan come talk to our friendly associates in our Produce departments to find out the specifics.

If you are like me and simply can’t wait for that umami flavor that fresh truffles can give dishes, both truffle oil and truffle salt can be your next best allies.

Truffle oil is best to use as a finishing oil right before you are ready to eat. I like the smaller bottles because a little goes a long way in terms of flavor. The aroma of truffle oil drizzled on the warm food hits your nose right before you get to taste it. There is nothing like it! Try drizzling on pasta, pizza, soups, and on soft scrambled eggs.

Truffle salt is fun to play around with! So delicious on popcorn, which this combination is a perfect pairing for champagne—in case you need an excuse to pop that cold bottle of bubbly. I love it on French fries, baked potatoes, or whipped potatoes made with plenty of butter. It turns the average burger into a flavor bomb! Try mixing a little in your mayo to jazz up your next roast beef or French dip sandwich.

Both truffle oil and truffle salt are naturally good with anything mushroom. It just boosts up that incredible umami flavor. The time is ripe to start savoring the delicious foods of the fall season. Get cooking!

Gourmet S’mores Galore!

S’mores—everyone loves this nostalgic treat, and so do we! What started as three simple ingredients for a campfire snack has now erupted into a trendy flavor found in all sorts of things like cereal, granola bars, trifles, and ice cream. It’s even been an Oreo cookie flavor! At DLM, you can swing by our Coffee Bar and take a sip of our new S’more Latte, complete with a graham-encrusted marshmallow.

This trend got its start in 1927 with a Girl Scout guidebook Tramping and Trailing with the Girl Scouts. The recipe name was “Some More” and it wasn’t until the ’70s, when it was shortened to “s’more,” that it really took flight. As a former Girl Scout, I’m proud that the organization is credited with such a memorable flavor. As a chef, I’m excited to add a gourmet twist to this familiar favorite and I’d encourage you to do the same. Start by exploring the Chocolate Wall at DLM where you can find 30+ chocolate varieties. Also, check out Smashmallow, a line of specialty marshmallows in unique flavors like pumpkin and cookie dough. So gather around the bonfire and toast up some s’mores galore with your own creation or try these 5 gourmet ideas below!

1. COOKIE DOUGH S’MORE

Combine classic favorites by switching out the graham crackers for Tate’s Bake Shop Chocolate Chip Cookies and cut thin layers of DLM’s new edible cookie dough to sandwich a torched marshmallow.

2. PB & GRAHAM S’MORE

Take two DLM Milk Chocolate Grahams and spread DLM Creamy Organic Peanut Butter on both inside surfaces. Place a toasted marshmallow in between.

3. BLACK & WHITE S’MORE

Give this fireside favorite a whole new twist with fresh blackberries, creamy Olive & Sinclair Southern Artisan Buttermilk White Chocolate, and a toasted marshmallow between graham crackers.

4. BANANA NUTELLA S’MORE

Nutella fans, have no fear! Spread a graham cracker thick with Nutella and then layer on sliced banana and a toasted marshmallow before capping it with another graham cracker.

5. RICE KRISPY S’MORE

Split our Bakery’s Krispy Rice Treat and sandwich a DLM Dark Chocolate Salted Caramel Graham inside. Then, torch the top piece to unleash that toasty marshmallow taste.

Apple Gala—Discover the Allure of All the Fall Apple Varieties This October

Fall is in the air in Dayton, Ohio. You can smell the crispness as the heat disappears, the fall breeze blows in, and the leaves change color. You’ll see that fall is welcomed with celebration and creativity in our Produce departments as you will be lost in the beauty of one of our favorite fall treats—apples. We are biting in this October by celebrating some of the fall varieties of the fruit that have us feeling apple-y ever after.

Ralph Waldo Emerson once said, “We are born believing. A man bears beliefs like a tree bears apples.” At DLM, we believe that there is no better way to welcome in fall than indulging in the most flavorful apples from the east to the west, and October is when it all begins. Where are some of the best apples stemming from? Let us take you on a journey.

The first stop is pretty close to home, Eshleman Fruit Farm in Clyde, Ohio. Rich grows some of the best apples that we have all year, such as Honeycrisp, Gala, Fuji, and the Melrose, which is the official apple of our state. Let’s head east to our friends at Fowler Farms in Wolcott, New York. From this farm, you are treated with the sweet and spicy SweeTango apple, son of the Honeycrisp. Let’s not forget the SnapDragon and RubyFrost, which are ever so sweet and crunchy.

Last stop on the apple journey takes us out west to Wenatchee, Washington. In the apple capital of the United States we have two dear friends, CMI Orchards and Stemilt Growers. CMI brings us the sweet and snappy KIKU as well as the crunchy and tart Kanzi. Stemilt brings us the new-to-the-scene Rave apple as well as the Piñata, and looking into the future, the highly anticipated Cosmic Crisp apple.

With so many varieties out there in the growing apple industry, our goal is to source and provide apples with the best flavor. So although we are calling our celebration of the fruit this October the Apple Gala, we are applauding all of the best fall apple varieties, both near and far. Start with your favorite and then move on to something new that you’ve never tried before. Trust us, it’ll be good, which is why we’ve created a Fall Must-Eat Apple List on the opposite page. From the most perfect baking apples to the best for making homemade applesauce, you’ll want to try them all. And don’t worry, we also included the best for eating, too.

 

Your Fall Apple Must-Eat List!

MELROSE

The official apple of Ohio, this is a sweet pick that’s great for eating, pie-making, and for an apple cobbler.

SNAPDRAGON

Sweet apple with a monster crunch and a subtle spicy flavor. This apple comes from the Honeycrisp family and is perfect for eating whole.

SWEETANGO

This is a fall apple favorite, known for its outstanding flavor with a unique zest (one of its parents is the Zestar, after all). Great for eating, making pies or muffins, and slicing up in a Waldorf salad.

FUJI

One of the sweetest apples, we love this apple for baking into applesauce or eating whole.

GRANNY SMITH

We love this apple because it’s tart and crunchy. Great for making pie, eating whole, or caramel apples.

HONEYCRISP

The ever-popular Honeycrisp is the ideal munching apple due to its unique blend of sweet and tart with the perfect crunch.

KIKU

A direct descendant of the Fuji family, this exotic apple has become a fast favorite with its unbelievable crunch and sweet-tart taste. Great for pies and tarts.

PINK LADY

Tart taste with a sweet finish and an ultra juicy interior, this apple combines the best of a Lady Williams apple with a Golden Delicious.

GALA

This dessert apple is known for its exceptional texture, firmness, and honey-sweet flavor. Perfect for eating, making salsa or chutney, or throwing in a salad.

PIÑATA

This apple has a hint of spice to it, making it perfect for an apple pie. We also love it poached with its skin on.

Fall In Love With The Season: 8 Recipes To Welcome Fall

Fall is here! It’s time for hayrides, apple picking, pumpkins, and all of the foods that embrace this season of change. We want to welcome fall by diving into the quintessential flavors that make this time of year so delicious. Here are 8 recipes sure to have you fall-ing for the season.

8 Recipes to Fall For

8 Recipes to Welcome Fall

1. Honeycrisp Fall Sangria

This yummy recipe features the stars of fall: Honeycrisp Apples, Beaujolais Nouveau (available mid-November, but a strong red makes a great substitute), and DLM 100% Apple Cider.

2. Pumpkin Pancakes

The perfect weekend breakfast.

3. Braised Bacon Kale with Roasted Veggies

It’s time to get roasting! It’s an easy, simple, and delicious way to bring out some of the unpopular root vegetables. Roast at high heat so a lot of color and caramelization happens, and simply season with salt or pepper.

4. Butternut Squash Soup with Garam Masala

This warming soup has subtle sweetness and spice, and is full of unique flavor.

5. Pumpkin Gingerbread

The perfect edible gift for friends and neighbors.

6. Apple Cider Glazed Pork Chops

A hearty dish that is full of fall flavors. It’s one you’ll repeat all season long.

7. Butterbeer

This magically delicious beverage, perfect for fall parties and get-togethers, is sure to put a spell on you.

8. Pumpkin Gooey Butter Bars

Ooey, gooey deliciousness, these butter bars are ones to share.

 

You Get What You Pay For: Hammer Stahl Cookware

I am excited to share that the DLM Cullinary Center has brought in a line of cookware from Hammer Stahl. Founded in 1874 in Sheboygan, Wisconsin, it is one of the oldest cookware companies in North America. In the 1970’s, they began manufacturing their famous Hammer Stahl American Clad Cookware in Clarksville, Tennessee.

Although there are several high quality cookware companies out there, we feel that this line is a smart way to move forward. In the past, we’ve carried one of their well-known competitors that uses 3-ply, and to our surprise this line is less expensive! Check out their story here and see how they make their pans.

The Hammer Stahl cookware difference is that the 7-ply material is used throughout the cookware, from the bottom and all the way up the sides to the top. Because the Hammer Stahl cookware is made this way, the pan heats more evenly. Other companies use the expensive materials bonded together at the bottom of the cookware, leading to uneven heating.

Hammer Stahl’s 7-ply construction includes a layer of ferritic steel that makes the cookware induction stovetop friendly. This ferritic steel layer throughout the cookware means better quality and stronger cookware. Cheaper “induction ready” cookware only use a magnetic type of stainless steel that is more corrosive.

The handles are hollow so that they stay cool for comfortable handling—that will take some getting used to since we finally got used to always using pot holders no matter what. All of the cookware is hand-finished and hand-polished, by American workers, and include a lifetime warranty. Stop by the DLM Culinary Center and see these beautiful and hard-working pans. We think you’ll love them as much as we do.

Many Moods of Mustards

With Oktoberfest upon us, it is time to get serious about mustard!

Plain and simple – I love mustard. When I was a kid I hated both ketchup and mayonnaise, and believe it or not, all forms of frosting too! One of my favorite after-school snacks was a piece of ham slathered with mustard and rolled around a pickle. Mustard has been a constant condiment that has always had a home with me. Nowadays, there is always a minimum of 3 kinds in my home refrigerator, although on average it runs closer to 5.

Being a native Chicagoan, good ol’ Yellow Mustard is a staple in my fridge—I even keep a spare one in my pantry. There is simply no other that will work on a Chicago style hot dog or a burnt bratwurst at my house. Plus, it’s indispensable for American potato salad along with my mother-in-law’s salad dressing, a family classic.

While in culinary school, I learned how important and versatile Dijon Mustard can be. Way beyond a simple ham and cheese sandwich, there are sauces, marinades, vinaigrettes, and so many more recipes make that jar living in your fridge a powerhouse of creative ideas just waiting for you to open the lid.

Whole Grain Mustard can do things that other mustards can’t – texture being an important and distinctive feature. Whether you are coating a rack of lamb or spreading it on top of a country pâté, it not only adds that acidic brightness of mustard flavor, but also a pop of crunch that is unmistakable. Visibly it helps add interest and it informs the diner that mustard is an integral part of the dish.

Being a traveler has added a bevy of other mustards to my arsenal that are delicious and truly unique. I love the German Extra Hot Mustard for its wicked bite, Provence Mustard for any cheese and charcuterie tray I am whipping up, and Tarragon Mustard for anything with poultry to name a few. Stop by our mustard aisle and broaden your culinary horizons.

Prost!

Turkey Red Wheat – Ohio to Holland

Some stories, the good ones, have a way of taking on a life of their own in the best of ways. This one is as golden as the wild heads of the turkey red wheat that we’ve baked bread from, now for three years, thanks to three unlikely local collaborators who have made it all possible—Danny Jones, Dale Friesen, and Ed Hill.

You see, the story was as rich as honey before, as turkey red wheat is a hard winter wheat that’s predominately grown in the Plains States and naysayers didn’t think it was possible to grow it in Ohio, but thanks to Danny, Dale, and Ed, it flourishes in our corner of the world. We shared the story online and word of our wheat field in Xenia spread to a museum in the Netherlands that sought to spotlight the life of Menno Simons, whose ideals set the foundation of the Mennonite faith. The exhibit curators were drawn to the purity of the strain of turkey red wheat that we grow—it’s never been hybridized—and the family history of Dale, who shares a rich connection to the seeds through his heritage. As Mennonites fled Russia in the late 1800s to the United States, they took with them their prized turkey red wheat seeds to build a new future. Dale’s grandparents were among those Mennonites who settled in the Plains States. Menno de Vries, a curator of the exhibit, is also a farmer. He knew how important turkey red wheat was to the livelihood of the Mennonite people and sought to connect it to the exhibit. The exhibit “Menno Simons Groen” opened at the Groencentrum in Witmarsum, a small village in the Netherlands, in early June. Dale and Ed sent both flour and nearly two bushels of turkey red wheat seeds to De Vries. At the opening of the exhibit, some of the seeds were scattered in ceremonial fashion on bits of earth running down the floor of the museum. They would later sprout and become a part of the exhibit, which remained open through August. “When they sprinkled the seeds, it was a symbolic blessing of the soil by planting the seed that finally had a resting place,” Ed says.

With the remaining seeds, De Vries intends to return them to the soil of Witmarsum to bring these seeds full circle. “This is wheat that left Crimea and went to the Plains States and then later to Ohio. And because of Dale Friesen, it went back home. Home being the birthplace of the man who is responsible for establishing the Mennonite faith,” Ed says. Although these seeds have now been shared with our new friends afar, we’ve kept plenty to grow wheat from and bake bread with here in Dayton, Ohio. Look for Turkey Red Wheat Sourdough at the DLM Bakery now.