TABLE DOROTHY LANE MARKET · gorgeous greens artful artichokes, local asparagus, grass-fed beef, microgreens, & more table dorothylane.com • april 2017 dorothy lane market

Gorgeous GREENS

ARTFUL ARTICHOKES, LOCAL ASPARAGUS,

GRASS-FED BEEF, MICROGREENS,

& MORE

TABLEDOROTHYLANE.COM • APRIL 2017

DOROTHY LANE MARKET

Think Pink

VP of Beer, Wine, & The DLM Cheese Shop

At this year’s Spring Fling, think of pastry as

your passport to the foods of faraway places!

Featuring a world-inspired menu, our chefs

have let their imaginations run wild coming

up with a unique twist in bringing these

flavors to you.

Your ticket gives you access to try more than

30 exclusive pastry creations as well as fine

food and wine inspired by the food cultures of

France, Mexico, Germany, India, Canada,

Japan, Italy, and even America.

DorothyLane.com/SpringFling

Spring Fling

DLM SpringboroApril 27 7-9 p.m.

$50

Pastry & Food Show

Bottled SunshineM. Chapoutier 2016 Belleruche Côtes-du-Rhône Rosé Vivid strawberry and berry flavors with lively acidity, it is

perfect with most any fish dish you can whip up and it helps

chase the winter blues away. $11 save $4

Charles & Charles 2016 Rosé From Washington state, it's wonderfully crisp with ripe rasp-

berry on the nose. A well-rounded, complex rosé with flavors

of strawberry and mouth-watering acidity on the finish. $13

Domaine de la Ferrandière 2016 Vin de Pays d’Oc RoséA superb rosé! This wine is dry with delicate red fruit flavors,

such as raspberry. Fresh and well-balanced; a lovely little wine

to savor on a spring afternoon. $10

Provençal DreamsChâteau de Campuget 2016 Costières de Nimes Rosé Floral and white peach flavors with citrus notes and a dry, crisp

finish. $11 save $4

Bieler Père et Fils Coteaux d'Aix-en-Provence 2016 Rosé A balance between delicate strawberry and raspberry fruit,

and savory notes with bright acidity. $13

Aimé Roquesante 2016 Côtes de Provence Rosé With hints of light, fresh strawberry, this rosé is full in the

mouth but sharp acidity makes it feel lean and refreshing. $14

Domaine Lafond Roc-Epine 2016 Tavel Rosé Mainly a blend of Grenache, Syrah, and Cinsault, this rosé is

vigorous and structured, with aromas of strawberry, watermel-

on, and spice. Pairs with a porterhouse or BBQ just as easily as

snapper or scallops. $20

Pink wine, aka rosé, always elicits a smile this time of year because it’s springtime in a bottle! With bright fruits, crisp acids, and generally dry finishes, they’re perfect for an impromptu gathering on the patio or paired with nearly any dish! Below are some of our favorite rosés, whether you are looking to transport yourself to the South of France or simply soak in the view from your front porch.

Cheese PairingsBelow are some wonderful French

cheeses that happen to pair famously

with rosé:

Comté St. Antoine Gruyère Ranges from dense and smoky to

sweet and fruity.

P’tit Basque Sheep's milk cheese with hints of

almonds and caramel.

Brie de Meaux Full lactic tones with a mottled,

soft-ripening, bloomy rind and

earthy aroma.

Bleu d’ AuvergneCreamy, slightly crumbly, and with-

out the “attitude” of Roquefort.

The Many Shades of Rosé

2 3DorothyLane.com • April 2017 DorothyLane.com • April 2017

While out to eat with a group of friends recently in Cincinnati, the micro basil topping the whipped goat cheese ricotta toast immediately caught my attention. Thank goodness, as the taste lived up to the intrigue. Coincidently, local farm Waterfields had just delivered microgreens, including their micro basil, to the restau-rant that morning.

Small but mighty, microgreens are a secret weapon for not just professional chefs, but home cooks, too. The young vegetable greens that typically take just 10-14 days to grow are nutrient dense and known to really add strong colors, interesting textures, and unique flavors to a number of dishes. Try Waterfields' Spicy Mix on beef with horseradish; Sunflower with tomatoes and DLM Handmade Fresh Mozzarella; and Wacky Peas with smoked salmon.

In the DLM Produce department, you'll find local microgreens and living lettuce making their way to our stores from both Waterfields and 80 Acres Farms, a Cincy-based urban farm.

WATERFIELDS' HUMBLE MISSIONIn 2013, Waterfields started growing microgreens, leafy green mixes, and even edible flowers upon special request as they noticed an opportunity to serve the booming restaurant scene in Cincinnati, which has seen tremendous growth since. “Within the I-275 loop, we probably serve 130 chefs,” says Wa-terfields team member Daniel Klemens. “Our product is chef-tested.”

Sure, Waterfields aims to fuel the chef-driven menus at restaurants throughout Cincinnati and Dayton as well as the home cooks who shop at

DLM with their range of flavorful microgreens. But there's more to their business model than just that. "Our goal is creating living wage jobs ... and hire neighborhood residents," says Dan Divelbiss, chief growing officer at Waterfields. "I'm proud of that aspect." Before joining Waterfields, Dan worked as a mechanical and environmental engineer for the EPA and assisted on large-scale solar installs throughout Cincinnati. He was drawn to the mis-sion of Waterfields and hasn't looked back. "We had an idea, we pooled our money together, and we've grown our business," he says.

80 ACRES FARMS' FUTURISTIC APPROACH80 Acres Farms, an urban farming startup, has set roots in Cincinnati and is challenging how people typically view farming by utilizing hydroponic grow-ing techniques, LED lighting, and controlled envi-ronments to create conditions for plants to grow indoors year-round. All of this in high-tech, trans-portable shipping containers nestled in the Spring Grove area of Cincinnati with intent to expand into a full-scale growing facility on the premise.

Samantha Bergman, a grower at 80 Acres Farms, calls this type of farming controlled environment agriculture. "Aka, plant paradise," says 80 Acres' Rebecca Haders. "We're giving the plants everything they need at the right time."

Samantha trained for a year with other success-ful farms across the country affiliated with 80 Acres to learn how to grow in these environments. "It's a recipe and you've got to listen to the plants," Samantha says.

MICROGREEN SURGE

NON-GMO FRESH PRODUCE

Staff Writer

GMOs are a hot topic these days with commentary from multiple viewpoints on the subject. Our goal isn't to weigh in on how you should or shouldn't feel about it. But we do want to make you aware of what to expect when you enter our Produce department, which was the first certified organic produce depart-ment in the Dayton area, boasting 250+ certified organic produce items. As you may know, if a produce item is certified organic, it's also non-GMO. As the Produce director at Dorothy Lane Market, I'm proud to say that our fresh fruits and vegetables are non-GMO!

What exactly does "GMO" mean? "A GMO, or genetically modified organism, is a plant, animal, microorganism or other organism whose genetic makeup has been modified using recombinant DNA methods (also called gene splicing), gene modification or transgenic technology," according to The Non-GMO Project.

We've always been incredibly picky about the fresh fruit and vegetables that we bring into our

stores. From our produce suppliers to our local farmers, you can count on the kale, spinach, car-rots, blackberries, sweet potatoes, tomatoes, and so many more to be non-GMO. Even the corn, which is No. 1 on the GMO list at large. Local farmer and our friend Ray Brentlinger has been selling us non-GMO corn for more than 30 years as it was important to his way in agriculture to grow from non-GMO seeds. We look forward to this summer treat all year!

We also are very proud of all of our organic local farmers who we know work very hard to meet the standards for organic certification. Among those are Brickel Creek Organic Farm, which offers us wonder-ful organic blackberries, fresh herbs, and tasty kale; Orion Organics brings in tomatoes, peppers, and green beans; That Guy's Family Farm supplies us with local organic sweet potatoes; and the list keeps grow-ing. So whether you're shopping from our organic or non-organic selection of fresh fruits and vegetables, rest assured that it's all non-GMO. Produce Director


Spring has sprung a little early this year, but aren’t we all ready? Now is the time to breathe in that fresh, sweet smell of spring, listen to those birds outside your window, and pretend that the time change still doesn’t bother you or that it indicates that you will soon have to start cutting the grass again.

One change I do love is what my shopping cart looks like. I like to think that it’s changed into its spring wardrobe. Just by walk-ing into DLM, you can see it—shades of gorgeous greens every-where. Just take a look at our incredible artichokes for example. Why not challenge yourself this season and learn how to prep and cook with them? Plus, they're chock-full of good stuff, like folic acid, fiber, and potassium. They're worth all of that effort, I promise!

We have the best local asparagus from our good friend Jon Branstrator in Clarksville, Ohio. Try doing something different besides just steaming or roasting those thick, green stalks. My favorite way to eat them is shaved (use a potato peeler) and raw, gently tossed in a salad with some other light spring greens, like spinach or mache, with a light vinaigrette.

Now for another secret—dandelion leaves are delicious. I know that you’ve probably spent a good chunk of time trying to kill them in your yard, but don’t underestimate the kick of flavor they can add to so many things! To me, they taste just like spring—you

can toss them in a salad, throw them in hot pasta, or sauté them with a little Vera Jane’s Extra-Virgin Olive Oil. Or, be wild and swap out the basil and use them instead in a pesto recipe.

Now, moving on to Bok choy, a vegetable that I always feel gets the short end of the stick. You don’t have to use it in only Asian-inspired dishes. I love it in a fast sauté with our Jack's Grill Grapeseed Oil, fresh garlic, salt, and pepper. Crunchy, crisp, and low in calorie it makes a refreshing side to any main dish. Re-member to use both the white stalks and green leaves.

Gorgeous Greens

Culinary Director


Hanna Family Farm Grass-Fed Beef

You can't help but smile when you meet George Punter, DLM Washington Square Beer & Wine manager, because he is often smiling himself. There's good reason, too. "This is my third career and my favorite," says George, noting that it was his pas-sion for wine that brought him to DLM 15 years ago when he was in his mid-fifties.

After 27 years with NCR, George ran his own management consultancy business for several years. There was an opening at DLM and his enthusiasm for wine history that DLM staff took note of when he was a customer made him a top candidate. "Wine is history—and most of it by accident," George says. Over the years, he's continued to grow that knowledge (and his impressive home wine cellar) by traveling to wine regions from Napa and Sonoma Valley to Spain, Chile, and Argentina. He's also completed the Certified Specialist of Wine rigorous testing.

Much like the evolution of the various chapters in George's career, his taste in wine has changed, too, over the years. "Your palate changes and so do your likes and dislikes. I used to pre-fer California cabs and Australian Shiraz and have transitioned now to old-world wines from France," George says with a smile.

ASSOCIATE SPOTLIGHTGeorge Punter, Beer & Wine Manager

After driving through rolling farmland in Cedarville, Ohio, a winding gravel driveway leads the way for about 1.5 miles to the roaming grass-fed cattle of Hanna Fam-ily Farm. The wooded setting opens up to the 101 acres of pasture where the grass-fed black Angus and Gallo-way cattle graze. The kids are bouncing with excitement as they accompany parents Angie and Jed Hanna, as it's spring and new calves are in abundance.

The land where the cows graze has been in Jed's fam-ily for 150 years. It's clear that it's not a passing pastime for this family. Jed learned to farm at a young age along-side John, his father and business partner, as well as his deceased grandfather, whose legacy is very much alive. "It's a different job every day," says Jed, who may spend one day on a combine harvesting nearby crops while assisting to deliver a calf in distress the next. "It's a way of life for me and my family."

Hanna Family Farm is one of several local grass-fed beef providers who fuel our DLM Grass-fed Beef pro-gram. The lush spring grass enhances the flavor of the beef almost overnight, causing the Omega-3 levels to surge even higher.

DLM GIVES BACK

THE DLM DISH

DLM GOOD NEIGHBOR 5K RUN/WALKJoin us for our annual 5K, a family-friendly event that routes through the neighborhoods near DLM Washing-ton Square. Renamed to honor DLM's Good Neighbor Program, the DLM Good Neighbor 5K brings runners and walkers of all ages from the community together. Each year, DLM partners with Up and Running, a locally owned running and walking specialty store, to host the DLM Good Neighbor 5K, with proceeds from the race going directly to area food banks. Register now to lock in the early bird rate! Strollers and dogs permitted. 8:30 a.m. May 21 • $20/$10 for kids 12 and under DorothyLane.com/DLM5KGood Neighbor Sacks contain food items that go direct-

ly to local food banks and churches. In 2016, DLM cus-tomers came together to donate a total of 1,371 Good Neighbor Sacks. Each is filled with food recommended to us by local food banks. At checkout, just tell your ca-shier and we’ll ring up your donation. Each Good Neigh-bor Sack is $20; or, 2,000 Club DLM Rewards points.

EASTER EATS, TREATS: HOT CROSS BUNS & HEAVENLY HAM®Don't let your table be without these favorites. We blanket our Heavenly Ham® in a signature glaze of rich hon-ey and delicate spices melded together over an open flame. Thanks to the slow cure and mild hickory smoking process, it comes fully cooked. Reserve yours at DorothyLane.com/HeavenlyHam or ship to someone special via DLMMailOrder.com. As for our Hot Cross Buns, the mace and orange dough with golden raisins rises until it reaches the perfect golden color and is then crossed with butter icing.

We regularly donate food items to local food banks, like Bakery products, canned goods, fruits, and vegetables.

“Love the beautiful displays of foods! Friendly staff. If

you can't find it here, you won't find it anywhere!”

—Kevin, Facebook

$34,337WORTH OF PRODUCTS DONATED TO LOCAL FOOD BANKS IN FEBRUARY.

Approximately


View all of our events at DorothyLane.com/eventsUnless otherwise indicated, events are at all of our stores.(O) Oakwood (W) Washington Square (S) Springboro (CC) Culinary Center (registration required)+ Find additional events for this day online

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 / 30 24 25 26 27 28 29

APRIL 2017

Eat Healthy Store Tour (S) 10-11 a.m.

Wine Tasting (W/S) Noon–5 p.m.(O) 2–6 p.m.

Easter Dinner for Entertaining(CC) 1-4 p.m.

Burgers & Beer(O) 5–9 p.m.

Spring Soirée!(CC) 6-8:30 p.m.

Oyster Happy Hour / Wine Tasting (W) 4–7 p.m.

Wine Tasting (W) 5–8 p.m.

Choosing the Wine Glass: Does it Matter?(CC) 6-8:30 p.m.

Wine Tasting (S) 4–7 p.m.(O) 4–8 p.m.

Oyster Happy Hour (S/O) 4–7 p.m.



60-Minute Homemade Dinner Rolls(CC) 6-8:30 p.m.



Chef Liz’s Italian Easter(CC) 6-8:30 p.m.




All Three DLM Locations Closed so associates can spend the day with their families.

Stores reopen at 6 a.m.



The Art of the Blend(CC) 6-8:30 p.m.


Tour of France in 8 Glasses(CC) 6-8:30 p.m.



Eat Healthy Store Tour (O) 10-11 a.m.


Lemon LoveCouples Class(CC) 1-4 p.m.


Cook the Book: Spring is Here(CC) 6-8:30 p.m.

Free Seminar w/ Dr. Decker WeissWhole Body Health & The Hidden Role of Infl ammation(S) 7-8:30 p.m.Register at DorothyLane.com/Healthy

Free Seminar w/ Dr. Decker WeissWhole Body Health & The Hidden Role of Infl ammation(CC) Noon-1:30 p.m.Register at DorothyLane.com/Healthy

Spring Fling Pastry & Food Show (S) 7-9 p.m.DorothyLane.com/SpringFling

Oyster Happy Hour / Wine Tasting (S/O) 4–7 p.m.

Fried Chicken & Fixins(CC) 6-8:30 p.m.

Eat Healthy Store Tour (W) 10-11 a.m.


Naples-Style Pizza of the Month Rosemary Ham

EASTER

passover

earth day

april fool’s day

Spr inFlin

APRIL 277–9 P.M. • $50

DLM SPRINGBORO

DOROTHYLANE.COM/SPRINGFLING

Are you ready to start eating healthier, but just don't know where or how to begin? We see it every day in action—shoppers walk-ing through the store with their cell phone in hand trying to make sense of healthy eating resources. With the often confusing infor-mation given on calories, fat, and sugar, it can be mind-numbing.

That’s why Lori Kelch, a nutrition and wellness educator with more than 20 years of experience, will be teaming up with DLM to give group Eat Healthy Tours once a month at each DLM location. Lori’s perspective is not that of a physician and should never be seen as something to replace those professional recommenda-tions. But she can help you make sense of your nutrition goals, whatever they may be, by walking you through how to better un-derstand labels and how to identify the right foods throughout the store that align with your goals.

She’ll open your eyes to a new way of thinking about shopping so that you can put your plans into action. Join one of our free group tours now: 10-11 a.m. on April 1 (DLM Springboro), April 22 (DLM Oakwood), and April 29 (DLM Washington Square).

Register online at: Dorothylane.com/EatHealthyTours

Eat Healthy Tours

Healthy Living Director

11DorothyLane.com • April 2017

WHAT’S YOUR

Whole Body Health and the Hidden Role of InflammationFrom everyday aches and pains to poor digestion, inflammation can be impacting your daily health and well-being….and you may not even know it! Let the naturopath and cardiologist, Dr. Decker Weiss share his knowledge and expertise on how to support your overall health and wellness naturally.Register at DorothyLane.com/Healthy

Tuesday, April 25 • 7–8:30 pmSPR Community Room

Wednesday, April 26 • Noon–1:30 pmDLM Culinary Center

FREE

Are you ready to start eating healthier, but just don't know where or how to begin? We see it every day in action—shoppers walk-ing through the store with their cell phone in hand trying to make sense of healthy eating resources. With the often confusing infor-mation given on calories, fat, and sugar, it can be mind-numbing.

That’s why Lori Kelch, a nutrition and wellness educator with more than 20 years of experience, will be teaming up with DLM to give group Eat Healthy Tours once a month at each DLM location. Lori’s perspective is not that of a physician and should never be seen as something to replace those professional recommenda-tions. But she can help you make sense of your nutrition goals, whatever they may be, by walking you through how to better un-derstand labels and how to identify the right foods throughout the store that align with your goals.

She’ll open your eyes to a new way of thinking about shopping so that you can put your plans into action. Join one of our free group tours now: 10-11 a.m. on April 1 (DLM Springboro), April 22 (DLM Oakwood), and April 29 (DLM Washington Square).

Register online at: Dorothylane.com/EatHealthyTours

Eat Healthy Tours

Healthy Living Director

11DorothyLane.com • April 2017

Today is my 10-Point Day!

Today is my 10-Point Day!

Bring this coupon in any day in April 2017 to redeem.

Bring this coupon in any day in April 2017 to redeem.

VALID THROUGH 4/30/2017. NO CASH VALUE. Excludes wine, beer, postage stamps, and gift cards. Club DLM card must be presented at time of purchase. Not combinable with any other offers.

VALID THROUGH 4/30/2017. NO CASH VALUE. Excludes wine, beer, postage stamps, and gift cards. Club DLM card must be presented at time of purchase. Not combinable with any other offers.

EARN 10 POINTS FOR EVERY $2 SPENT!

EARN 10 POINTS FOR EVERY $2 SPENT!

PICK-YOUR-OWN 10-POINT DAYS!

1) DLM Mother's Day Gift Basket (value $65)

2) $50 Gift Card to Mamma DiSalvo's Restaurant

3) $50 Gift Card to Grandma's Gardens & Landscape

Order online and shop local? Absolutely! Get $10 off your next DLM Drive-Up order of $150 or more. One per household. use code save10 • Expires 4/30/17 Not to be used with other discount codes.

6 cloves garlic, slivered2-3 sprigs of fresh rosemary1 split leg of lamb roast, approx. 3.5 lbs*2 Tbsp Vera Jane’s Extra-Virgin Olive Oil1 Tbsp kosher salt1 Tbsp freshly ground black pepper *Try local Loramie Lamb

Preheat oven to 425°F. Insert slivered garlic and rosemary sprigs into lamb, tucking into natural separations. If necessary, make small slits with the tip of a knife. Rub olive oil all over roast and season generously with salt and pepper. In a shallow roasting paan, roast the lamb for approximately 12 minutes per pound (or an internal temperature of 140°F) for rare or bump up the time to 15 minutes per pound (150°F inter-nally) for medium rare.

ROSEMARY & GARLIC LAMB SERVES 4-6

DLMDriveUp.com

6177 Far Hills AvenueDayton, OH 45459DorothyLane.com • DLMMailOrder.com

/dorothylanemarket /dorothylanemkt

Each time you scan your Club DLM card, you’ll be entered in our monthly drawing. One set of prizes will be awarded at each store location. No purchase necessary to enter.

APRIL CLUB DLM PRIZES

ADDRESS SERVICE REQUESTED

Oakwood (937) 299-3561 | Washington Square (937) 434-1294 | Springboro (937) 748-6800 • Prices and offers herein are valid through 4/30/17. 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.

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TABLE DOROTHY LANE MARKET · gorgeous greens artful artichokes, local asparagus, grass-fed beef, microgreens, & more table dorothylane.com • april 2017 dorothy lane market