OUR FOOD EXPLORER JOURNEY IS HEADING Home

+ THE PUMPKIN CHECKLIST YOU'VE BEEN WAITING FOR.

TABLEDOROTHYLANE.COM • OCTOBER 2019

DOROTHY LANE MARKET

Back Home to OhioFood Explorer

The days are getting shorter and the nights cooler. We're starting to think about fire pits and football. Our food choices are changing, too. Instead of backyard barbecues, we're looking for new ideas for tailgating and gatherings with family and friends. Our DLM Seafood departments have just the op-tion. We can bring you a traditional East Coast Clam-bake minus the sand, seaweed, and hot rocks. Our Clambake Buckets come complete with Littleneck Clams, mussels, shrimp, Andouille sausage, corn on the cob, potatoes, carrots, onions, celery, butter, and your choice of wine or beer. A bucket serves 10-12 people and it couldn't be easier to prepare. All you need is a burner or stove top and we provide the rest for just $99.99. So grab a disposable tablecloth, dump the contents, and dig in! This will surely become a fall tradition as it has in our households. Place reservations online at DorothyLane.com/Clambake or visit our Seafood department.

Clambake Buckets

We're coming home and celebrating the flavors of fall as well as Love Local goodness. Kids' Club Mini Pumpkin Decorating ($4 each), DLM Apple Cider Slushies, Fall Family Photos (FREE), Local Turkey Chili Cookout, 1-day sale, and more (including some visits from local friends)!

We've been on a journey the past several months with our Food Explorer series, taking us to far-reaching places like Italy, Thailand, and Oaxaca, Mexico, among other destinations. But as fall wraps its arms around the Ohio Valley, we are be-ing called to celebrate the comforts of home and boy does it taste good. From the swirls of pumpkin flavored delights streaming from our Bakery to the last run of the local produce season, our stores are brimming with the best this season has to offer. Throughout our Food Explorer adventures, we've tasted, we've learned, and we've created delicious memories, and we intend to do just that as we cel-ebrate the taste of home.

11 A.M. TO 5 P.M. SATURDAY, OCT. 19

ALL LOCATIONS

Seafood Manager, Washington Square

Local EditionFood Explorer

We’re Hiring!Do You Know Any Good Apples? We're looking to add to our team of food-nuts, people fanatics, and enthusiasts!

Apply in stores or at DorothyLane.com/Careers

Pumpkins, Gourds, & Squash, Oh My!

B eauty. That's the word that comes to mind when I think of the 180 acres that make up Branstrator Farm, located in Clarksville, Ohio. It's from this land that

our friend Jon Branstator has brought us pumpkins, gourds, and squash for about 7 years and counting.

Jon is quite frankly one of the coolest guys I know. Not only is he knowledgeable in agricultural (among many other topics), but he collaborates with several different agricultural and educational organizations, such as The Ohio State University.

As we step into the fall harvest, we can start to see the orange bursts in the fields, waiting to be picked. Jon waits for just the right time to pick his pumpkins and gourds, bringing the biggest and best to our stores.

The varieties Jon selects is a big deal as he spends a lot of time studying catalogs in the winter. Deci-sions range from the size—giant, large, medium, and small—to hybrid or heritage. Jon chooses vari-eties not typically available at other retailers. Large sizes with well-attached handles are important, not to mention disease resistance.

Jon also loves to use old-fashioned seeds, as they set the foundation for the harvest in addition to soil integ-rity (something he is very passionate about).

Some of Jon's favorites you can look forward to this fall are Waltham Butternut Squash and Long Island Cheese Squash. In addition to the gamut of pumpkins of all shapes and sizes, he also grows the best pie pump-kins which are great for decorating or making some fresh pies.

Branstrator Farm PUMPKIN CHECKLIST

FALL FOR THESE RECIPESFrom Hasselback Butternut Squash to a velvety Butternut Squash Soup, you'll fall head over heels for these recipes. DOROTHYLANE.COM/FALLFAVES

Produce Director

BAKERY/COFFEE Pumpkin Spice Latte Pumpkin Spice Bundt Cake Caramel Iced Pumpkin Donut Pumpkin Muffin Pumpkin Cheese Roll Grandma Tobias Pumpkin Pie Spiced Pumpkin Bread with Cinnamon Streusel Pumpkin Cream Cheese Crunch Coffee Cake Caramel Iced Pumpkin Cookie

GROCERY/DAIRY/FROZEN Pumpkin Yogurts Graeter’s Pumpkin Ice Cream DLM Organic Pumpkin Pumpkin Creamers DLM Pumpkin Butter DLM Pumpkin Gelato Crimson Cup Pumpkin & Spice Coffee Thomas' Pumpkin Spice Bagels

BEER/WINE Weyerbacher Imperial Pumpkin Ale Southern Tier Brewing Co. Pumking Imperial Ale Southern Tier Brewing Co. Warlock Imperial Stout with Pumpkin Southern Tier Brewing Co. Cold Press Coffee Pumking Kentucky Pumpkin Barrel Ale ACE Hard Pumpkin Cider

DELI Black Bean Pumpkin Soup

MEAT Pecan Pumpkin Sausage

5DorothyLane.com • October 2019

Wesler Orchards

New Paris, Ohio

Delectable nuances in DLM Apple Cider is the result of each batch reflecting the best of which varieties are in harvest at Wesler Orchards.

Just a few miles east of the Indiana border, the hilly splendor of New Paris, Ohio, gives way to the paradise that is Wesler Orchards. Around 7,000 apple trees stretch across the horizon, representing about 25 different varieties. Ron Wesler surveys the orchards with his hands on his hips, eyes squinting as the sun peers down. “This is three generations of work here,” he says. “It’s taken a long time to get what we’ve got and we don’t take that for granted.”

AN APPLE A DAY FOR THREE GENERATIONSWesler Orchards got its start in 1930 with Ron’s grandfather Frank, a Purdue University graduate who joined forces with an existing farmer to form Martin & Wesler. After the Depression hit, Frank be-came the sole proprietor and the farm was renamed Wesler Orchards. Ron’s father Meredith, 89, then oversaw the farm for many years, with the produc-tion of apples flourishing.

“He’s down here at 8:30 a.m. every day,” says Ron, who purchased the farm from his father in 2000. Mer-edith lives in a farmhouse just about 200 yards away from Ron. If you ask him what keeps him in such good physical condition, a wide smile spreads across his face. “An apple a day,” he recites.

PRESSING TOWARD THE FUTUREIt wasn’t until 2012 that apple cider became the main focus of Wesler Orchards—a direction that has quenched the thirst for many, including DLM patrons (Wesler makes all of our DLM Apple Cider, after all).

If you pay attention, you’ll notice subtle taste nuances from one batch of cider to the next. When talking to Ron, this inconsistency is actually a big part of the magic that is Wesler Cider, as each batch is a blend of at least four different apple varieties, making the cider a true reflection of the apples that are at their peak. It’s that blend of tart and sweet that Wesler is looking for with its cider.

While driving alongside Ron through the Orchards, he points toward the Jonathon apples that are cur-rently being harvested, with ladders set up alongside.

We move toward the Red Delicious trees, and he quickly adds that when they're ready, they’ll add just the right amount of sweetness. Next, we roll past Gold Rush, which will likely be used to make some of the cider produced in mid-October. He carefully puts a fin-ger alongside the stem before he picks it from the tree with a roll of the hand. “Next year’s buds are already in,” he says, noting that great care needs to be taken when picking.

CIDER HOUSEJust a few hundred yards from the edge of the orchard are the storage coolers as well as the ma-chinery where the cider is freshly pressed. “We try to do it right,” says Ron, noting that although their cider is flash pasteurized, it contains no preser-vatives and is 100% pure apples. This results in a darker cider overall, he points out, but he thinks that’s where the real flavor is. “It would make our lives a lot easier if we add preservatives … but the flavor just isn’t there like it is with a fresh cider,” he says. With a common mission of Flavor First, it’s a good reminder why we partner with Wesler for our DLM Apple Cider.

Marketing & Communications Manager

7DorothyLane.com • October 20196 DorothyLane.com • October 2019

The apple doesn't fall far FROM THE TREE

Produce Director

2 cups flour2 tsp baking powder1½ tsp DLM Ground Cinnamon¾ tsp salt¼ tsp DLM Ground Nutmeg Pinch of DLM Ground Cloves½ cup vegetable oil½ cup DLM Old-Fashioned Applesauce6 Tbsp sugar

6 Tbsp brown sugar3 eggs1 large Granny Smith apple, unpeeled and grated

GLAZE1 cup DLM Apple Cider2 Tbsp butter1/2 cup powdered sugarPinch of salt

Pre-heat oven to 350ºF. Butter and flour an 8-inch loaf pan. In a medium bowl, whisk together flour, baking powder, cinnamon, salt, nutmeg, and cloves. In another large bowl whisk together oil, applesauce, sugars, eggs, and apple.

Fold the dry ingredients into the wet ingredients until just combined. Transfer to prepared pan and bake for 50-60 minutes or until a tester comes out clean. Let cool on rack, then remove from pan and cool completely,

Prepare the glaze by bringing the apple cider to a boil in a small saucepan. Reduce over medium-high heat until reduced to 1/3 cup, about 10 minutes. Add butter, pow-dered sugar, and salt and continue to cook until syrupy and slightly thick, about 5 more minutes. Cool and then drizzle over cake and serve.*allergens: milk, eggs, wheat

Apple Cinnamon Loafwith Apple Cider GlazeMakes (1) 8-inch loaf

T he scent of fall leaves is in the air and nights are getting cooler, which means that the crescendo of local apples is close. Just thinking about it, I can hear the sound of

that first crunch—yum! Our friend Rich Eshleman's orchards in Clyde, Ohio, are located just south of Lake Erie where the climate along the water brings perfect growing conditions for his apples.

Rich graduated from The Ohio State University with a degree in horticulture and has traveled across the country cultivating his experience before lay-ing down roots here in Ohio. Rich started farming in 1977. Today, he is joined by his son Jeff in this fruit-ful endeavor and we are thankful to have Eshleman

Fruit Farm apples filling our stores with Love Local splendor. He brings us some amazing apples from his orchard, like Honeycrisp (one of the best for eat-ing), Gala, Fuji, Ginger Gold, McIntosh, and Melrose (a sweet pick that's great for eating, pie-making, and for an apple cobbler). Melrose also is the official apple of Ohio and happens to be one of my favorites. Can you smell that freshly made apple pie yet? Or, try just dipping these apples in our Made Right Here DLM Caramel Dip. Join us in celebrating these won-derful apples from Rich and Jeff Eshleman's orchard. You won't be disappointed. Happy fall, everyone!

Your Fall Apple MUST-EAT LIST

MELROSEThe official apple of Ohio is great for eat-ing, pie-making, and for an apple cobbler. SNAPDRAGONSweet apple with a monster crunch and a subtle spicy flavor.

SWEETANGO Known for its unique zest (one of its par-ents is the Zestar, after all).

FUJIOne of the sweetest apples, we love it for making into apple-sauce or eating.

GRANNY SMITHTart and crunchy, it's great for making pie, eating whole, or caramel apples.

HONEYCRISPThe ideal munch-ing apple due to its unique blend of sweet and tart with the perfect crunch.

KIKUA direct descendant of the Fuji family, this exotic apple has be-come a fast favorite with its unbelievable crunch and sweet-tart taste.

PINK LADYTart taste with a sweet finish and an ultra juicy interior.

GALAThis dessert apple is known for its ex-ceptional texture, firmness, and honey-sweet flavor.

Produce Director

Eshleman Fruit Farm

As our stores erupt with all of the best apples to bite into this fall,

don't miss these favorites.

8 DorothyLane.com • October 2019

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

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

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

Italian Food & Wine(CC) 6-8:30 p.m.

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

Celebrate Gluten Free(W)11 a.m.–3 p.m.

Beeler’s Brats Cookout11 a.m.–6 p.m.

HANDS-ON CLASS

Master Your Knife Skills(CC) 6-8:30 p.m.

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

HANDS-ON CLASS

Upscale Ravioli(CC) 6-8:30 p.m.

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

Wheat Penny’s Gluten-Free Specialities(CC) 6-8:30 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.

HANDS-ON COUPLES’ CLASS

Cuban Cuisine(CC) 1-4 p.m.

PARTIALHANDS-ON CLASS

Introduction to Fermenting(CC) 6-8:30 p.m.

PETITE CHEFS’HANDS-ON CLASS

Garden to Table(CC) 4:30-6 p.m.

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

HANDS-ON CLASS

A Big Pizza Pie(CC) 6-8:30 p.m.

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

Sonoma Valley Food & Wine(CC) 6-8:30 p.m.

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

Food Explorer Day: Local Edition!11 a.m.–5 p.m.

Turkey Chili Cookout11 a.m.–5 p.m.

JUNIOR CHEFS’HANDS-ON CLASS

Getting Gory for Halloween(CC) 4:30-6 p.m.

COOK THE BOOK

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking(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.

Best of DaytonFood & Beer(CC) 6-8:30 p.m.

Caramel Apple Dipping11 a.m.–5 p.m.

Eat Healthy for the Holidays Tour(O) 10 a.m.(W) 1 p.m.DOROTHYLANE.COM/EATHEALTHY

Caramel Apple Dipping11 a.m.–5 p.m.

HANDS-ON COUPLES’ CLASS

Italian Feast:Brooklyn Style(CC) 1-4 p.m.

Sensational Soups(CC) 6-8:30 p.m.

PETITE CHEFS’HANDS-ON CLASS

Howlin’ Good Halloween(CC) 4:30-6 p.m.

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

Meadowlark Favorites(CC) 6-8:30 p.m.

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

Napa Valley Food & Wine(CC) 6-8:30 p.m.

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OCTOBER 2019

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Naples-Style Pizza of the Month La Zucca

Sandwich of the Month

Harvest ChickenFlower of the Month Cut Mums

Celebrate Gluten Free October 5 • 11 a.m. to 3 p.m. at DLM Washington Square

Explore the world of gluten free at our annual Celebrate Gluten Free event, Saturday, Oct. 5, 11 a.m. to 3 p.m. at DLM Washington Square. Be-ing the only free event in Dayton focusing on the vitamin, supplement, and food needs of the gluten intolerant, this event features local vendors, such as Spice Paradise, Made Without Grain, Purely Sweet Bakery, and more!

As you journey around the store, you’ll have the opportunity to learn about the gluten-free lifestyle, sample tons of gluten-free foods, and check out

gluten-free skin care items. Did we mention there will be door prizes? Whether you’re curious about the gluten-free diet or a well-versed pro looking for new products, this event is for you!

Recent Developments in Celiac Disease by Dr. Michael Bates, Division Chief of Gastroenterology, Dayton Children’s Hospital

FREE SEMINAR IN THE CULINARY CENTER

1 p.m.

11DorothyLane.com • October 2019

WHAT’S YOUR

Red King crab legsAlaska

Coming soon! Flown in fresh from Alaska.

Fresh

DLM GIVES BACK$42,146

WORTH OF PRODUCTS DONATED TO LOCAL FOOD BANKS IN AUGUST

Approximately

Mark your calendars and get your tickets early as ThinkTV brings America's Test Kitchen to Dayton! Star hosts Bridget Lancaster and Julia Collin Davison are scheduled for back-to-back events on Friday, Nov 22, and the DLM Culinary Center will host one of them!

Starting at 11:30 a.m. on Friday, Nov. 22, there will be a one-hour cooking demonstration at the DLM Culinary Center. Tickets include lunch and dessert along with America's Test Kitchen recipes, wine, and drinks! There will be a question and answer session and guests will receive a pre-signed America’s Test Kitchen Twentieth Anniversary TV Show Cookbook. You'll also have the opportunity to meet and have a personal photograph with Chefs Bridget and Julia!

A separately ticketed event will take place that evening at Sinclair's Conference Center. After a VIP reception, the party will kick off at 6:30 p.m. with hors d’oeuvres and dessert as well as a one-hour live demonstration with Bridget and Julia along with a Q & A session. Get tickets at www.thinktv.org/atk or call ThinkTV (937) 220-1600. I'll see you there!

DLM CULINARY CENTER HOSTS America’s Test KitchenCalling All Cooks!

Inside America’s Test Kitchen with Bridget Lancaster & Julia Collin Davison

A FUNdraiser in support of ThinkTV

Friday, November 22, 2019with

Chefs Bridget Lancaster and Julia Collin Davison

11:30am: Dorothy Lane Market – Culinary Center

6:30pm: Sinclair Conference Center at Sinclair College – Building 12

Purchase Tickets and More Information:

www.thinktv.org/atk

(937) 220-1600

DLMMAILORDER.com(866) 748-1391

THE GREAT PUMPKIN (COOKIE)HAS ARRIVED!

Pumpkin Cookie Decorating Kit, Spiced Pumpkin Bread with Cinnamon Streusel, DLM Pumpkin Butter, Pumpkin Pie—ship all your pumpkin faves.

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 10/31/19. 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.

Culinary Director