Calling all Food ExplorersNEW SERIES TAKES FLIGHT! FIRST DESTINATION: FRANCE

Discover27 French Food Finds FANTASTIC FROMAGE, MAGNIFICENT MACARONS, & MORE TO EXPLORE!

DOROTHY LANE MARKET

TABLEDOROTHYLANE.COM • APRIL 2019

The arrival of spring comes in many different forms, but there’s nothing quite like the brilliant colors of tulips illuminating our Floral department. Stuart Delk, Floral & Plant Director says it best, “Tulips are the gateway to spring.” Simple, yet elegant, these blooms have become a favorite flower during this season. But how did tulips come to be so significant?

A member of the lily family, tulips have a rich history. Because of its delicate nature and wide array of colors, this flower became a symbol of luxury in Europe. As the story goes, the price of tulips skyrocketed due to their extreme popularity and difficulty of cultivation. This frenzy is said to have caused a financial crash of the Dutch economy and caused what’s known as “Tulip Mania.” Although they have a complex past, or maybe thanks to it, tulips are celebrated each spring.

With their history rooted in the Nether-lands, the idea that Dutch tulips are superior is a common misconception. Stuart states, “Dutch doesn’t necessarily mean quality.” We’re proud to receive our tulips from Mount Vernon, Washington. The cool maritime climate, defined by cold but not freezing winters transitioning to warm summers, paired with the fertile soil makes this location tulip paradise. In that area, spring has truly sprung when the fields are painted with these breathtaking blooms.

Throughout the month of April we will be carrying colorful cut tulips from Washington. Whether in a bouquet or an arrangement, these iconic flowers are a sure way to push away memories of the cold, wintry months and welcome spring with open arms.

The Gateway to Spring

Steps to Arranging Tulips Like a ProTo keep your flowers fresh, be sure to take them home and place in water as soon as possible.

1. Clean your vase thoroughly. Flowers will last longer if the vase is free of contaminants.2. Fill vase with cold, clean water and flower food.3. Trim tulip stems with a really sharp edge. A crushed edge may make it difficult for your flower to absorb the food and water.4. Place several tulips in vase. A fuller vase will lead to a better looking arrangement.5. Keep it simple! Tulips are beautiful as they are—there’s no need to add foliage.6. Find the perfect spot. Place your vase in an area that is away from sunlight and heat drafts. These will cause your flowers to wilt quickly.7. Give it a fresh cut frequently. Trim the tulip stems every 2-3 days as tulips continue to grow after they’re cut.

I n dreaming up a theme for this year's Spring Fling Pas-

try & Food Show, coming up on May 2, our minds swirled with potential new directions and ideas. But when we really thought about the essence of the event, we landed right back to its humble roots.

Spring Fling Pastry & Food Show started 15 years ago with a goal of spotlighting the hard-working, immensely talented, and passionate group of DLM pastry chefs who unleash their creativity with the selection of pastries we are fortunate to feature at the DLM Bakery. You see, they mostly work out of view of customers as they create wonderful masterpieces seven days a week. At our Spring Fling, they are on center stage surrounded by their ed-ible works of art.

I've walked past the pastry case next to Scott Fox, VP of Bakery, on more than one oc-casion and heard him express "our pastries are world class." With that said, we've landed on the perfect theme for this year's show—Chef Showcase.

As you experience all of the stations, such as galaxy cakes made of mirror glaze, a plethora of flavored croissants, and an artistically rendered sugar sculp-ture, you'll walk away knowing what we already do—not only are the resulting pastries and foods world-class, but so are the experts who make them. In addi-tion, you'll find a chef-driven se-lection of foods to round out the sweets with more savory bites. Join us at Spring Fling so you can see for yourself how these mas-terpieces are made.

Staff Writer

Spring FlingPastry &

Food Show MAY 2 • 7-9 P.M. • $50

DLM SPRINGBORO

Get tickets at Guest Services orDorothyLane.com/SpringFling

Marketing & Communications Manager

2 3DorothyLane.com • April 2019 DorothyLane.com • April 2019

As you look to transition your plate to reflect the sea-son, come Aspire to Asparagus with DLM as we hail this noble green of spring, starting mid-month!

These delicious and nutritious stalks are such an easy way to spruce up any meal and can be enjoyed raw, steamed, sautéed, stir-fried, or mixed with vegetables, beans, poultry, or seafood. There's also nothing better than the simple pleasure of throwing a handful of stalks on the grill with some local shiitake mushrooms—it’s a

must-eat local spring treat. Another way to devour these delicious stalks is to steam and serve with citrus hollan-daise sauce, melted butter, Pecorino Romano, or shaved Parmigiano-Reggiano.

We'll start celebrating mid-April with some of the best asparagus we can get our hands on. Then, when-ever Mother Nature is ready, we'll excitedly debut the local bounty from our farming friends.

Aspire to Asparagus with us!

Produce Director

300

330 0

30 60

90 120

150 180

210 240

270

Asparagus Fries + Garlic Aioli

For Asparagus: Preheat oven to 450°F. Line sheet pan with a wire rack. Set up three-stage breading process with three shallow bowls. In the first, spread out flour. In the second, whisk buttermilk and egg until smooth. In the third, toss bread crumbs, Parmi-giano-Reggiano, oil, garlic powder, salt, and pepper. First, roll each asparagus spear in flour. Then, dip in buttermilk mixture, letting excess drip off. Next, coat with bread crumb mixture. Place breaded asparagus

on wire rack. Bake until golden brown, 15 minutes, Serve with Garlic Aioli: Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Com-bine oils and add a few drops at a time to yolk mixture, whisking constantly, until oil is incorporated and mixture is emulsified. Whisk in garlic paste and season with salt and pepper to taste. Chill until ready to use.allergens: wheat, milk, egg

1½ cups Panko bread crumbs1/2 cup Parmigiano- Reggiano, grated2 Tbsp Vera Jane’s Extra- Virgin Olive Oil1 tsp garlic powder1 tsp Kosher salt1/2 tsp freshly ground black pepper1/2 cup buttermilk1 egg

1/2 cup flour1 lb asparagus, trimmedFOR GARLIC AIOLI2 garlic cloves1 large egg yolk2 tsp fresh lemon juice1/2 tsp DLM Classic Dijon Mustard1/4 cup Vera Jane’s Extra- Virgin Olive Oil3 Tbsp vegetable oilSalt and pepper to taste

Come with us. We’re going on a journey to faraway places and it all starts at one of the most humble destinations—your table and the foods that fill it. No bags or pass-ports needed, just an appetite for discovery. Taking flight with us this month is our new Food Explorer series, which will feature culinary stops to some of the hottest food re-gions of the world in the months to come. First destination is France, so get ready to em-brace the fromage, the food, and let’s not forget about the wine (turn page to explore)! Our inspiration for launching this journey was not a whim. Travel has become an essential fiber of Dorothy Lane Market's DNA. For many years at DLM, there has been an underlying philosophy woven into the culture: We travel, we taste, and we meet and learn from artisans and masters in their own craft from faraway places. Then, we bring it back to you. “That gives us passion,” says Calvin Mayne, DLM Presi-dent. “We are bringing you these great experiences from around the world and it makes us happy and gives our work meaning.” In addition to so many at DLM, Calvin’s love for travel is inspiring and it walks hand in hand with his love for great food of the world. “You see how people live, you taste, you eat … and those memories stay with you forever.” This is why you’ll find the great flavors of the world discovered during travel being brought back to DLM with authen-ticity and pride. You’ll see this at play when it comes to our Artisan Bread, Naples-Style Pizza, sushi, Italian-style meats, and DLM Handmade Mozzarella, to name a few. You’ll also find products that we’ve sourced from fine makers and artisans lining our shelves, from the robust wine selection to olive oils, cheeses, and cooking sauces. “Where else do you go to a grocery store where we’ve actually visited the fisherman or where the Bakery director studied with French masters to learn how to make a ba-guette?” Calvin says, referring to Jack Gridley’s salmon fishing exploration to the brisk waters of Alaska, Scott Fox’s rendezvous with French bakers in Aurillac, France, Todd Templin’s wine adventure to Austria, all the way to more local treasures, like Dennis Chrisman’s trek to the Amish farms in Adams County, Ohio.With that said, we are ecstatic to celebrate the foods from afar that you’ll find in our stores the year to come! If you’ve traveled to the regions we’ll be featuring, we hope to revive some of those most delicious memories. If you’ve yet to explore the destina-tions, then let us give you a small taste of what it has to offer.

120

1

50

180

2

10

240

2

70

30

0

330

0

30

6

0

90

ways to eat like a parisian

A lot of folks think of art, romance, and the Eiffel Tower when France comes to mind. For us, it’s all about the food & wine! There is not a region of France that does not produce some great beverage or gastronomic morsel that is not in demand throughout the world, and we are so fortunate to have such a pletho-ra of great French items here at DLM. So come along and have a French picnic or French-inspired dinner right here in Dayton! VP of Beer, Wine, &

The DLM Cheese Shop

at DLM

1. Le Vill age Spark ling French Lemonade Perfect for cocktails or a laid-back Sat-urday afternoon. Try it as the French do in a panaché: half lemonade and the other half a lager beer.

2. Macaron Featuring a unique array of flavored shells and fillings, we get this French favorite from our dear friend Ghyslain.

3. Madr ange Jambon Natur al Ham No added nitrites, nitrates, water, or col-oring, enjoy this ham on a baguette with a hint of Dijon mustard and cornichons.

4 . Miche Bre ad"Miche" is literally a French word for “loaf” and a fitting tribute to this bread's rustic character. After tasting it on a bakery-lined street in Paris, we knew we needed to bake this bread at DLM!

5. J. LeBl anc Huile de Noix Walnut oil You'll love the beautiful aroma of roasted walnuts from the south of France. For a vinaigrette, combine with Banyuls Vinegar or lemon juice.

6. Le Pithivier Named after the town where it origi-nated in the Loire region of France, this puff pastry has a light almond cream.

7. Oys tersWalk into any French restaurant and you will likely see an oyster dish on the menu. In fact, it's estimated that France is the No. 1 consumer and ex-porter of this wine of the sea.

8. Jacques Gonidec Sardines The ultimate treat smeared on a crack-er, bread, or even eggs. Hand packed in olive oil and available with tomato, lemon, or chili peppers!

9. Groix & Nature Salmon or Scallop Rillet tes Fishing is second nature to the inhabit-ants of the island Groix in Southern Brittany. We like these delicacies on DLM Italian Mini Toasts, warm blinis, or in a salad.

10. Ficelle Sandwiches With varieties like The Parisian, you'll be picnic-ready with a few of these French-style sandwiches in your basket.

11. Croque Monsieur French ham, Gruyère cheese, and our béchamel sauce, grilled to perfection at our Sandwich Station!

12. Le Chocol at Des Fr ançais Delicious and fun, these high quality French chocolate bars have a whimsi-cal side with labels that remind one slightly of an Andy Warhol collection.

13. DLM But ter Car amel s The Paris-Caramels company's repu-tation is based on the quality of the ingredients with only Charentes-Poitou PDO butter, milk, crème fraîche, and French cane sugar used in the making of these decadent treats.

14 . L a Moutarderie Edmond Fallot Located in the charming village of Beaune (the heart of Burgundy), this mustard is unrivaled by any other taking this simple condiment to near gastronomic perfection!

15. Les Comtes de Provence Jams with a wonderfully distinct fla-vor while not being overly sweet. Try spread over buttered Farmhouse toast.

FOOD EXPLORER DAY! DESTINATION: FRANCEApril 13 • 11 a.m.-5 p.m. ALL DLM LOCATIONSLet us transport you to France as you taste French favorites! Plus, visit our crêperie sta-tion, build a macaron box, and more!

15

13

14

6

3

12

11 10

9

8

7

54

2

1

WINES OF FRANCELA FERME DE GICON CÔTES DU RHÔNE ROSÉ 2018 From the south of France, this is summer in a bottle with its bright, dry strawberry and raspberry fruit and floral tones. Made primarily of Grenache with a touch of Syrah, it is perfect with a cheese and olive plate. $10 (save $2)

CLARENDELLE BORDEAUX ROUGE 2015 A new favorite of ours with its blend of Merlot, Cabernet Sau-vignon, and Cabernet Franc. Ample black currants and silky smooth tannins make it a very friendly dinner wine. $20 (save $5)

CHAMPALOU VOUVRAY LA CUVÉE DES FONDRAUX 2017 This Loire Valley wine shows a lot of stone fruit and orange peel wrapped in an elegant sheath of crisp acid-ity, pairing well with seafood. This is a seriously good Chenin Blanc from vines averaging 45+ years! $24

CLOS LA COUTALE CAHORS 2015 This is the ultimate dinner wine that is just the right balance of rustic old worldliness and total drinkability! A blend of primarily Malbec and a touch of Merlot, this wine is made for grilled steaks. $17

CHÂTEAU GRAVILLE-LACOSTE GRAVES BLANC 2017 A crisp, invigorating white wine that is made pri-marily from Sémillon in Bordeaux. It lends itself well to seafood, roasted chicken, or a salad with a vinaigrette made with Leblanc Huile de Noix Walnut oil. $20

FLORENSAC PICPOUL DE PINET 2017 A great every-day white wine that's crisp, clean, and vibrant making it perfect as a crowd pleaser on the patio or paired with light seafood or poultry dishes. $12 (save $3)

DOMAINE DE VERQUIÈRE RASTEAU Organically farmed Grenache and Syrah from a small family estate beneath the limestone cliffs of the Dentelles de Montmi-rail. Intensely flavored, it’s a beautiful wine paired with grilled foods or a hearty cheese and charcuterie plate. $17 (save $3)

VP of Beer, Wine, & The DLM Cheese Shop

7 fabulous French wines to celebrate the home of the City of Lights!

120

1

50

180

2

10

240

2

70

30

0

330

0

30

6

0

90

300

330 0

30 60

90 120

150 180

210 240

270

France's varied terroir can sustain different milk-producing animals resulting in a variety of cheeses. Here are some of our favorites, clockwise from the bottom left!

MORBIER A rich cows' milk cheese with a traditional line of ash separating the morning and evening milk. This pungent cheese is great on a ba-guette with a glass of red wine.

P’TIT BASQUESheeps' milk cheese from the French side of the Pyrenees Mountains. This mild, delicate cheese is the perfect charcuterie accompaniment.

BRIE DE MEAUXThis is the luscious, true Brie from the region of Meaux. With its bloomy rind and earthy aromas, it's simply divine with jams from Les Comtes de Provence served on top!

MIMOLETTE An interesting cows' milk cheese with a burnt orange color. It's but-tery in the palate with a slightly nutty, salty tone that makes it great in omelets!

LE PAPILLON ROQUEFORT A sheeps' milk cheese made in the world-famous caves of Roquefort. Simply smear on warm and crusty bread.

VP of Beer, Wine, & The DLM Cheese Shop

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 29 30

APRIL FOOLS’ DAY

HANDS-ON CLASS

Farm-to-Table Early Spring Harvest(CC) 6-8:30 p.m.

Chefs’ Plates/Wine Tasting(W) 5–8 p.m.

Thai One On(CC) 6-8:30 p.m.

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

Aperitivo Hour(CC) 6:30-8 p.m.

Rise & Shine Yoga—Free(S) 9-10 a.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.

Tortas, Tacos, & Guacamole(CC) 6-8:30 p.m.

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

HANDS-ON CLASSPetite Chefs’ Cook Mexican(CC) 4:30-6 p.m.

Chefs’ Plates/Wine Tasting(W) 5–8 p.m.

HANDS-ON CLASSPasta Perfection(CC) 6-8:30 p.m.

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

Seafood Supper Club(CC) 6-7 p.m.

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

New! Food Explorer Day: Destination France 11 a.m.–5 p.m.

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

Spring Supper Edible Ohio Valley Magazine-Style(CC) 6-8:30 p.m.

Chefs’ Plates/Wine Tasting(W) 5–8 p.m.

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

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

EASTER

All DLM Locations Closedso associates can

spend the day

with their families.

EARTH DAY

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

Vegan Entertaining(CC) 6-8:30 p.m.

Chefs’ Plates/Wine Tasting(W) 5–8 p.m.

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

HANDS-ON CLASSHandmade Corn & Flour Tortillas(CC) 6-8:30 p.m.

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

Sauces & Vinaigrettes(CC) 6–8:30 p.m.

Building An Aromatherapy Wellness Chest(S) 7–8:30 p.m.DOROTHYLANE.COM/HEALTHY

APRIL 2019

PASSOVER

NAPLES-STYLE PIZZA OF THE MONTH

French Ham & Asparagus

SANDWICH OF THE MONTH

Croque Monsieur

Flower of the Month Ranunculus

FOOD EXPLORER DAY! DESTINATION: FRANCEApril 13 • 11 a.m.-5 p.m.ALL DLM LOCATIONSLet us transport you to France as you taste French favorites! Plus, visit our crêperie sta-tion, build a macaron box, and more!

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. APRIL 30 • 7-8:30 P.M. • DLM SPRINGBORO COMMUNITY ROOMREGISTER AT DOROTHYLANE.COM/HEALTHY

FREE HEALTHY LIVING SEMINAR Building An Aromatherapy Wellness Chest

Home or commercial property is among the biggest investments you'll make. So when you choose someone to install or repair a protector of that investment—your gutters—extreme care is advised. BZ Aluminum is a small, family owned business in Springboro, serving the Greater Cincinnati/Dayton area. They're a Better Business Bureau Accredited Business and believe that customer service and quality sets them apart. In addition to installs, they also repair gutters, clean out gutters, and install Gutter Guards. (937) 453-2593, www.BZAluminum.com Club DLM members receive free estimates and 5% off total invoice. View all Club Merchants: DorothyLane.com/ClubMerchant

NEW CLUB MERCHANT! BZ Aluminum Seamless Gutters

Join us in welcoming Brian & Melanie Zurface, BZ owners, to the DLM Club Merchant program.

11DorothyLane.com • April 2019

WHAT’S YOURPASSION?

Food-nuts, people fanatics, and enthusiasts of all stripes encouraged to apply online: DorothyLane.com/Jobs

DLM GIVES BACK$32,196

WORTH OF PRODUCTS DONATED TO LOCAL FOOD BANKS IN FEBRUARY.

Approximately

Heavenly Ham®Your family gathering will be amiss without this centerpiece dish.

• Spiral sliced for easy serving.• Honey glazed to seal in the flavor. • Fully cooked to perfection.

Reserve your Heavenly Ham® today! Or, ship one to someone you love. DorothyLane.com/HeavenlyHam

20% off WITH CODE: EXPLORE19

Ship foodie finds across the United States? Très bien!Visit DLMMailOrder.com to send a gift of Food Explorer items and take 20% off during the month of April. Limit 1 • Expires 04/30/2019 • Not combinable with other offers

DOROTHY LANE MARKET

6135 Far Hills Ave. Dayton, OH 45459

DorothyLane.comES T 1948

ADDRESS SERVICE REQUESTED

Oakwood (937) 299-3561 | Washington Square (937) 434-1294 | Springboro (937) 748-6800 • Prices and offers herein are valid through 4/30/2019. 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.