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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
2 3DorothyLane.com • February 2019 DorothyLane.com • February
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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
1. 2.
3. 5. 4.
6. 7. 8.
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
4 DorothyLane.com • February 2019
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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
1.
2.3.
6 7DorothyLane.com • February 2019 DorothyLane.com • February
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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.
9DorothyLane.com • February 20198 DorothyLane.com • February
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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
1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28
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
11DorothyLane.com • February 2019
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
PCO
MIN
G E
VEN
TS
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.
Free Shipping? Sweet!
Expires 02/28/2019 • Limit 2 • Not to be combined with other
offers
DOROTHY LANE MARKET
6135 Far Hills Ave. Dayton, OH 45459
DorothyLane.comES T 1948ADDRESS SERVICE REQUESTED
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.
