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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!

 

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