table dorothy lane market · 2019. 1. 17. · quality chocolates from pure cocoa butter, sus -...
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RAISING THE Chocolate BAR at Our Tour de Chocolat, Feb. 9
DETAILS INSIDE
Chocolate Covered
Strawberry Dipping
DOROTHY LANE MARKET
TABLEDOROTHYLANE.COM • FEBRUARY 2019
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Raising the Chocolate Bar
MilkBoy Swiss ChocolatesSWITZERLAND • MILKBOY.COMThe milk from the famed herds that graze high in the Alps each summer is the base for these bars. High quality ingredients, including top-notch cocoa beans from some of the world’s best sustainable sources, make these chocolate bars some of our favorites!
Dorothy Lane Market Chocolate Bars by GhyslainUNION CITY, IN • GHYSLAIN.COMHere at DLM, we love great food and sometimes a collaboration is just natural as it is with our dear friend, Master Chef Ghyslain Maurais … who also loves great food! Together, we’ve created a line of chocolate bars that are beautifully made, afford-able, and the perfect accompaniment to nearly any occasion. Available in Dark, Milk, Sea Salt Almond, Artisan Dark Milk, Hazelnut, and Sea Salt Caramel, these are meant to be nibbled at your desk mid-day, post meal for a decadent dessert, or paired with the perfect wine for a tasty treat.
Le chocolat des FrançaisFRANCE • LECHOCOLATDESFRANCAIS.FR/EN/We love this French company that brings to life a whimsical fun side with their vibrant packag-ing. They're dedicated to making super high quality chocolates from pure cocoa butter, sus-tainably farmed beans from Ecuador and Peru, and French ingredients that are 100% natural, without palm oil or preservatives! With labels that remind one slightly of an Andy Warhol col-lection, these chocolates are delicious, fun, and make one simply smile.
You don't have to look far to find chocolate mak-ers who see their work as equal parts passion and craft—a science to be explored, continuously per-fected. Cincinnati-based Maverick Chocolate Co. has attracted national attention for their bean-to-bar approach, gaining quick accolades from the Interna-tional Chocolate Awards.
Albeit impressive, that's not the most interesting thing about Maverick. Hints of the story behind the bar can be gleaned from the packaging of their choco-late. You'll note illustrations of revolutionary flying contraptions throughout aviation history—mavericks in their own time. As you move your fingers across the fastener on the packaging, the words "remove before flight" appear across the pull tab.
Founder Paul Picton spent the lion's share of his career working as a mechanical engineer in the aviation industry for GE, Delta, and Mercedes-Benz. He traveled often and found a sweet way to con-nect with his family upon returning—with chocolate. About 5 years ago, he decided that it was time to reinvent his career and dreams of chocolate making surfaced. "I knew it was time for a change," he says. "I quickly learned that not all craft chocolate is equal ... It's relatively simple to make [chocolate], but it's very hard to perfect." As an engineer, it's clear that the quest for perfection is a big part of the fun for Paul. His evolution to a food entrepreneur has of-fered the opportunity to draw upon the talents of his family, like his son Ben Picton, who heads up sales and marketing at Maverick.
Together, they are adding a new spin to the classic comfort of chocolate. "It's not just candy," tells Paul, calling attention to the devil in the detail.
Maverick's stunning new chocolate-making facility lo-cated in Cincinnati's Rookwood Commons area is an off-shoot from its original Findlay Market shop. Cocoa beans are roasted, ground, and then tempered on impressive brushed steel equipment from Italy. Paul describes how tempering the chocolate just right brings about changes to its innate crystal structure, resulting in that beautiful shine and snap by natural means—no artificial additives and the ingredients are kept simple.
"We are mavericks in chocolate-making," Paul says. With that said, we are excited that such choco-late makers are locally based in our own backyard.
Maverick Chocolate Co. owners, son and father, Ben & Paul Picton.
Maverick Chocolate & 5 more chocolatiers to adore.
Staff Writer
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my favorite decorating style,” says designer Stacy Felumlee. 4. CONTEMPORARY CRYSTAL. One of the hottest trends, the geode look, transforms the wedding cake to appear as a breathtaking cracked open geode. "It feels very new-age," says designer Whitley Rohrig. 5. BEJEWELED. Designer Austin Birman is excited to bring to life her first theme and she's not holding back. "It's glitzy, but it's not over the top," she says. "I want to showcase that if you want lots of color, it can be tasteful."6. EVENING SOIRÉE. Think deep, rich wine colors with accents of silver. "Elegant, yet simple," describes designer Tiara Shackel-ford of her theme emphasizing texture and sparkle. 7. SOPHISTICATED TEA PARTY. Designer Nicol Yukon brings the classic tea party to life with tiers painted to resemble el-egant tea sets, metallic swirls, and life-like marble, all draped with cascading flowers.8. THE GROOM'S CAKE. Lee Ann Parsons wanted to “Create a cake that catches the groom’s eye,” for this fun tradition that is meant to be in addition to a wedding cake.
Our Wedding Showcase is unlike any other wedding event as our goal is to inspire you by bringing together mini vignettes of wedding day themes from the table settings and flowers to the wedding dress and wedding cake. The themes that you'll find at our Wedding Showcase are first conceptualized by the Love Cakes by DLM designers. With that said, we took some time to talk to each designer to give you a peek at some of the excitement you'll find at this year's show.
1. A ROARING CELEBRATION. Prepare to be dazzled with Art Deco elegance of the Gatsby era. Designer Emma Ward says that 2020 weddings are being planned now, offering the op-portunity to tout the roaring twenties.2. CUPID'S GARDEN. Sabrina Fiffe invites you to fall for the depth and romance of deep reds. "It's enchanting to me," she says. "People are afraid of the bold colors." 3. RUSTIC WINTER WONDERLAND. Earthy elements com-bine with winter colors and an eye-catching sparkle. “Rustic is
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Charles ChocolatesSAN FRANCISCO, CA • CHARLESCHOCOLATES.COMCharles Chocolates’ founder Chuck Siegel is self-taught in the art of chocolate making. His passion has driven the dedication of the company to create some of the best handmade chocolate, all crafted with the finest ingredients. This attention to detail has given Charles Chocolates a glowing reputation in the world of small batch artisan chocolates.
K + M ChocolateNAPA, CA • KELLERMANNICHOCOLATE.COMIf there was ever a superstar duo to team up to make decadent tasting chocolate, it is this team: Thomas Keller, the famed chef and owner of Napa Valley's The French Laundry, and Armando Manni, the owner of Manni Organic Extra-Virgin Olive Oil. Chi Bui, the choco-latier who oversees production of the chocolate, helps with the unique production methodology where a small amount of heart-healthy Manni Extra-Virgin Olive Oil infuses the bean-to-bar chocolate with its signature texture while boosting antioxidant properties.
Olive & SinclairNASHVILLE, TN • OLIVEANDSINCLAIR.COMWorking within an old grocery store turned chocolate factory, Olive & Sinclair is Tennessee’s first and only bean-to-bar chocolate company. They begin their chocolate making process by stone-grinding cacao, using melangeurs (stone mills) from the early 1900s, then adding only pure cane brown sugar. They call it Southern Artisan Chocolate™. From Buttermilk White Chocolate to 75% Cacao, their chocolates are nothing short of exquisite.
VP of Beer, Wine, & The DLM Cheese Shop
Join us! Tour de ChocolatFEB. 9 • 11 A.M.-5 P.M. • ALL DLM LOCATIONSCelebrate your love for chocolate at our Tour de Chocolat, featuring a Killer Brownie® Fondue Table, chocolatiers on site, and our Chocolate Bar where you can get a tasting flight of our new DLM Chocolate Bars by Ghyslain.
MARCH 3 • 11 A.M-3 P.M. • FREE ADMISSION • DLM SPRINGBORO
Love Cakes Manager
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Every Valentine’s Day and Mother’s Day weekend you will find smiling and friendly Bakery associates at the front of our stores with a full set up, dipping strawberries with love for either your sweetheart or mom. This year is no different, as the DLM Bakery will be making your Valen-tine’s Day extra sweet at our semi-annual Chocolate-Covered Strawberry Dipping event. You'll find us busy hand-dipping Driscoll's® strawberries in both dark and white chocolate, then rolling them in toppings including mini chocolate chips, colorful sprinkles, and toffee pieces. Stop in and build a custom box, or pick up one of our pre-made assortments.FEB 13 & 14 • NOON-6 P.M. • ALL DLM LOCATIONS
Looking to celebrate with the one you love? The perfect addition to a lovely bouquet and bowl of chocolate-covered strawberries is a glass of bubbly whether it be Champagne, Cava, or Prosecco. It's all sparkling wine and all a perfect way to start or end an evening!
GUYOT CHOPPIN BRUT CHAMPAGNEA direct import by DLM, this tangy, fresh apple, mineral driven wine is one of the best values in Champagne! $35 (save $15) MUMM NAPA BRUT PRESTIGE This French-owned company is based in Napa Valley, CA, along the famous Silverado Trail. Dry, crisp, and vibrant with notes of red delicious apples and a long, toasty finish. $24 LA SPINETTA INDIGENOUS PROSECCO One of our newest additions to the shelves has quickly become a favorite due to its high quality and modest price. It doesn't hurt that it is selected by our friend and famed Italian wine maker, Giorgio Rivetti! $15
Chocolate-Covered Strawberry Dipping
Choosing the Perfect Bubbly
Director of Coffee & Bakery Merchandising
VP of Beer, Wine, & The DLM Cheese Shop
Love & RosesI've been in the floral and plant industry for a long time—long enough to know that everyone is unique with what they really want for Valentine's Day. Even if your significant other states that they expect noth-ing, we all know what that really means. Maybe it's chocolate? Maybe it's roses? Maybe it's Champagne? Maybe it's a nice dinner? Or, maybe it's a combina-tion of all of these things. New to our Valentine's of-ferings this year, we are excited to debut these stun-ning Love & Roses gift sets that are truly as unique as your beloved.
1. LOVE & ROSES BUBBLY EDITION Pavé French-style rose arrangement with a selected bottle of bubbly.
2. LOVE & ROSES DELUXE A large Pavé French-style rose arrangement with a bottle of bubbly and six chocolate-covered strawberries.
3. LOVE & ROSES MINI Half-dozen roses in a small vase and three chocolate-covered strawberries.
4. LOVE & ROSES SURF & TURF EDITION One dozen long-stem roses along with two lobster tails and two 8-oz DLM Prime Natural Beef Filet Mignons to pre-pare at home. Not photographed below. Floral & Plant Director
LOOK FOR A VARIETY IN STORES STARTING FEBRUARY 8, OR PRE-ORDER YOURS! DOROTHYLANE.COM/LOVEANDROSES
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Simply speaking , pot roasting or braising is cooking a tougher cut of meat gently and slowly in liquid until it becomes tender. This can result in a flavorful sauce that’s just waiting to be served with a starch or sopped up with DLM Artisan Bread.
The bonuses are plenty as not only does it make your house smell amazing but it feeds a crowd of people economically. And yes, it does tend to taste bet-ter after a day or two, so make enough for leftovers.
CHOOSE THE RIGHT CUT OF MEATGood news—tougher cuts tend to be cheaper and they make the best braises. That combo of low and moist heat turns well-worked
muscles, sinews, and connective tissue into rich, gelatinous, fall-off-the-bone deliciousness. TRY: Chuck roasts, short ribs, pork shoulder, veal breast, lamb shanks, and chicken thighs. Bone–in meat imparts even more flavor.
BROWN & SEAR LIKE THE BEST This step creates the foundation flavors for the entire braise, re-sulting in gorgeous, deep golden-brown coloring. Browning takes time and space, so don't crowd your pan as it may take multiple rounds! Heat a heavy-bottomed pan or Dutch oven with a little fat to start. Then, complete the fol-lowing steps.
STEP 1: Remove browned meat from pan and start the next round of browning mirepoix, additional veggies, aromatics, etc. STEP 2: Deglaze pan using liquid. This helps those browned bits be-come liquid, reinforcing the dish's foundation flavors. Use enough liquid to partially submerge the meat. More liquid yields a stew-like consistency while less results in a more concentrated, richer sauce. STEP 3: Cover dish and either place in a low-heat oven (325°F or less) or low simmer on the stove. Note that the oven tends to be more consis-tent. How long? It depends on what you’re braising and the size of the cut. That's the thing about brais-es—it’s done when it’s fork tender.STEP 4: Season sauce to taste with salt and freshly ground black pepper. Add a splash of acid, such as lemon juice or a glug of wine to brighten things up. Want the sauce thicker? Remove the meat and veggies and bring liquid to a strong simmer. Reduce until desired con-sistency and season.
It's 11:24 a.m. on a Wednesday and the DLM Homemade Soup Station at DLM Washington Square alone has already replenished two of the six 11-quart soup wells lo-cated at the Deli's Soup Station. Fast-forward 32 minutes and that number jumps to four. On a typical day, our Deli serves approximately 225 quarts of soup. Factor in the Soup Station also located near our Meat & Seafood department and that number jumps even more.
When it comes to DLM Homemade Soups, we're often asked "what's your secret?" Truth is, sometimes the best secret is the one that is painstakingly obvi-ous—the soups are made from scratch daily using chef-driven recipes and the very same meats and veg-etables you'll find in our stores. Unlike the soups found on most "hot soup bars" that come from a bag or can, ours are Made Right Here in each store's Kitchen, and that's something we're pretty proud of.
"Terms like 'homemade' and 'made from scratch' have kind of lost their worth in today's marketplace. Most people see it as an advertising gimmick that doesn't mean what it used to. At DLM, it means exacly what it says—no gimmicks, no false promises," says Rick Mos-holder, Kitchen manager at DLM Washington Square. "The ingredients used in our soups are the exact same items our customers can buy. There is no 'secret' or un-obtainable items that we use. Just good quality products from start to finish."
Jessica Prior, who manages the Kitchen at DLM Springboro agrees. "Made Right Here—it's what puts DLM on the map and we take great pride in that," she says. The Kitchen at DLM Springboro is bustling with activity. She walks from the Kitchen and heads over to the Produce department to grab some fresh cilan-tro, which she chops once back in the Kitchen and adds to a pot of chili simmering on the stove. Each store offers about 5-6 different types of soup each day, ranging from the ever-popular Mom's Chicken Noodle and Tomato Bisque to the more exotic, like Pork Posole and Tom Yum Gai. "We try to make sure that each day's selection offers something cream-based, broth-based as well as an option with chicken, beef, and a vegetarian choice," Jessica says.
DLM Homemade Soups are so popular, there is a dedicated soup chef for each store's Kitchen—speak-ing volumes to Made Right Here in action. "It makes us all feel good to know people enjoy it ... knowing that puts a smile on our faces," Jessica says.
Culinary Director
THE ART OF THE
made right hereWarm Your Soul with Soup
Staff Writer
WINTER ROAST
Soup's On! View which DLM Homemade Soups we're
featuring today! DorothyLane.com/Soup
POT ROAST 3-WAYSGUINNESS BEEF STEW MEAT: Chuck roast cut into 2-inch pieces. VEGGIE BASE: Mirepoix, leeks, potatoes. DEGLAZER: Guinness Stout.
BEEF IN BAROLO MEAT: Chuck roast. VEGGIE BASE: Mirepoix, pancetta, fennel, tomato. DEGLAZER: A hearty dry red wine (try Barolo).
AMERICAN POT ROAST MEAT: Chuck roast. VEGGIE BASE: Mirepoix and potatoes. DEGLAZER: Beef stock.
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View all events at DorothyLane.com/EventsUnless otherwise indicated, events are at all stores. (O) Oakwood (W) Washington Square (S) Springboro (CC) Culinary Center (registration required) + Find additional events for this day online. Events are all subject to change based on weather and availability.
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY
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Oyster Happy Hour / Wine Tasting (S/O) 4–7 p.m.
Cook the Show:The Kitchen(CC) 6-7:30 p.m.
Rise & Shine Yoga—Free(S) 9-10 a.m.
Wine Tasting (W/S) Noon–5 p.m.(O) 2–6 p.m.
Homemade in an Instant: How to Use Your Multi-Cooker(CC) 6-8:30 p.m.
Oyster Happy Hour / Wine Tasting (W) 4–7 p.m.
HANDS-ON CLASSJunior Chefs’ Fondue Party!(CC) 4:30-6 p.m.
Chefs’ Plates/Wine Tasting(W) 5–8 p.m.
Girls’ Night Out:Galentine’s Day(CC) 6-8:30 p.m.
Oyster Happy Hour / Wine Tasting (S/O) 4–7 p.m.
Eat Healthy Tour(S) 10-11 a.m.DOROTHYLANE.COM/EATHEALTHY
Tour de Chocolat 11 a.m.-5 p.m.
Wine Tasting (W/S) Noon–5 p.m.(O) 2–6 p.m.
HANDS-ON CLASS
Know Your Noodle (Pasta)(CC) 6-8:30 p.m.
Strawberry DippingNoon-6 p.m.
The Art of Braising: Italian Style(CC) 6-8:30 p.m.
Strawberry DippingNoon-6 p.m.
Chefs’ Plates/Wine Tasting(W) 5–8 p.m.
Oyster Happy Hour / Wine Tasting(S/O) 4–7 p.m.
Rhinegeist Saber Tooth Tiger Release (W) 5–8 p.m.
Eat Healthy Tour(O) 10-11 a.m. DOROTHYLANE.COM/EATHEALTHY
Wine Tasting (W/S) Noon–5 p.m.(O) 2–6 p.m.
Cast Iron Brick Chicken(CC) 6-8:30 p.m.
Oyster Happy Hour / Wine Tasting (W) 4–7 p.m.
Chefs’ Plates/Wine Tasting(W) 5–8 p.m.
Eastern European Food & Wine(CC) 6-8:30 p.m.
Oyster Happy Hour / Wine Tasting (S/O) 4–7 p.m.
La Mia Famiglia(CC) 6-8:30 p.m.
Eat Healthy Tour(W) 10-11 a.m. DOROTHYLANE.COM/EATHEALTHY
Wine Tasting (W/S) Noon–5 p.m.(O) 2–6 p.m.
FREE SEMINARBuilding an Aromatherapy Wellness Chest(CC) noon-1:30 p.m.(O) 7-8:30 p.m.DOROTHYLANE.COM/HEALTHY
Oyster Happy Hour / Wine Tasting (W) 4–7 p.m.
The French Alps Food & Wine(CC) 6-8:30 p.m.
Chefs’ Plates/Wine Tasting(W) 5–8 p.m.
FEBRUARY 2019
MARCH 3 • 11 A.M.–3 P.M.FREE ADMISSION • DLM SPRINGBORO
+ + +
Saturday, Feb. 9 • 11 a.m.-5 p.m.ALL DLM LOCATIONS
Featuring a Killer Brownie® Fondue Table, chocolatiers on site, and our Chocolate Bar where you can get a tasting fl ight of our new DLM Chocolate Bars by Ghyslain.
Tour de Chocolat
NAPLES-STYLE PIZZA OF THE MONTH
Potato Bacon
SANDWICH OF THE MONTH
Chicken Provençal
Flower of the Month Anthurium
What could be better than gathering with friends around a table filled with amaz-ing food, wine, and wonderful stories? That’s why we’re excited to share that Chef Liz Valenti will be joining us in our Culinary Center for an unforgettable night. Chef at Wheat Penny Oven and Bar, Chef Liz grew up with a large, eclectic family in an Italian neighborhood in Chicago and has worked in many famous kitchens throughout her career. She’ll be sharing her family’s stories and favorite dishes, all served family-style. Registration required. DorothyLane.com/CulinaryCenter FEB 22 • 6-8:30 P.M. • THE DLM CULINARY CENTER
So many people are using essential oils in ways that can be harmful. Patti Mc-Cormick, RN, PhD will teach you how to create your own natural and safe Aroma-therapy Wellness Chest to have on hand for headaches, anxiety, memory, sleep, etc. so that you can build a “first aid” aromatherapy kit. This seminar is free but registration is required. DorothyLane.com/HealthyFEB 26 • NOON-1-30 P.M. • THE DLM CULINARY CENTER FEB 26 • 7-8:30 P.M. • DLM OAKWOOD
UPCOMING DLM CULINARY CENTER CLASS La Mia Famiglia
FREE HEALTHY LIVING SEMINAR Building An Aromatherapy Wellness Chest
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WHAT’S YOURPASSION?
Food-nuts, people fanatics, and enthusiasts of all stripes encouraged to apply online: DorothyLane.com/Jobs
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DLM GIVES BACK$45,143
WORTH OF PRODUCTS DONATED TO LOCAL FOOD BANKS IN DECEMBER
Approximately
FEB 13 & 14 • NOON-6 P.M.ALL DLM LOCATIONS
Strawberry DippingU
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FEB 9 • 11 A .M.-5 P.M.ALL DLM LOCATIONS
Tour de Chocolat
MARCH 3 • 11 A .M.-3 P.M.DLM SPRINGBORO
Wedding Showcase
DLMMAILORDER.com(866) 748-1391
Spread the cocoa craze with a chocolatey gift from DLMMailOrder.com. Receive free stan-dard shipping on orders of $30+ with code CHOCOLATE2019.
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Expires 02/28/2019 • Limit 2 • Not to be combined with other offers
DOROTHY LANE MARKET
6135 Far Hills Ave. Dayton, OH 45459
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Oakwood (937) 299-3561 | Washington Square (937) 434-1294 | Springboro (937) 748-6800 • Prices and offers herein are valid through 2/28/2019. Club DLM card is required for all sale prices except beer and wine. In the event of a typographical error, in-store prices will prevail. ©Dorothy Lane Market. Dorothy Lane Market; the Dorothy Lane Market logo; The Store That Accommodates; Eat Real Food; Flat Chicken; Honestly Better; and Killer Brownie are registered trademarks of Dorothy Lane Market, Inc.