DESTINATIONOAXACAMEXICO Where the culinary scene is as hot as the sun.

TABLEDOROTHYLANE.COM • JULY 2019

DOROTHY LANE MARKET

This Oaxaca street food is a large tortilla smeared with black beans, Oaxacan cheese (similar to string cheese), and a vari-ety of toppings. Make them at home or join us for our Chorizo Tlayuda Cookout, July 19 & 20, 11 a.m. to 6 p.m., at all DLM locations!

Chorizo Tlayuda

Mexican food—who doesn’t like it? It’s a cuisine that’s embraced world-wide. Interestingly, Mexican cuisine was the first to be awarded an UNES-CO Culinary Heritage Status. As we embark on a new Food Explorer des-tination this month, we're especially drawn to the cooking coming out of Oaxaca, Mexico (pronounced Wa-ha-ka).

We're not the only ones who are slightly obsessed with Oaxacan cuisine. American chefs, restaurateurs, and cookbook authors are heavily influ-enced by Oaxaca, including Rick Bayless, Alice Waters, and Diana Kennedy, to name a few. It's become quite the trendy food-lover destination bringing in tourists to the region and flooding their food markets. Although we can’t hold a candle to that experience, we're excited to bring our interpretation of some of these food experiences to DLM.

Oaxacan cuisine has a large variety of ingredients coming from moun-tain areas, central valleys, southern coastline, and in and around the capi-tal city that shares its name. Think staples like not only corn and beans, but a variety of chiles and stunning produce, seafood, chocolate, avocados, cheeses, and even the smoky mezcal that heavily influences this cuisine. Other more exotic ingredients are the delicious, but not super attractive, corn fungus called huitlacoche (or corn smut) and a small type of grasshop-per called chapulín that is full of protein and plentiful to the area.

We especially love favorites from Oaxaca, such as tlayudas, tamales, quesadillas, black beans, and Oaxacan cheese, also known as quessillo. Chocolate also is plentiful, mostly drunk hot. But the primary focus and foundation of Oaxaca cooking is mole, see page 6 for more! We’re excited to explore Oaxaca and we hope you join us for the journey. Keep reading for some recipes to try at home or ways you can bite into Oaxaca, Mexico, via DLM.

DLM Culinary Director

How to Make a TlayudaStart with three basic ingredients:• A large tortilla (preferably corn)• Refried black beans• Oaxacan String Cheese or shredded Chihuahua

Then add any of the following: Roasted or grilled veggies, sliced avocado, sliced tomato, salsa, and either shrimp, chorizo, braised pork, etc.

To Cook: On a griddle or large sauté pan, heat a tor-tilla with a little oil. Flip and smear with refried beans. Top with cheese and other ingredients if desired. Ready when cheese is melted. Serve open-faced or folded over.

Street CornGET IT AT DLM (SELECT TIMES): As if local Brentlinger's Sweet Corn could get any better! We have a corn roaster that travels between all three stores, and the results are scrumptious! Whether you choose The Classic or the ever-popular Mexican Street Corn style, you'll have no regrets! JULY'S CORN ROASTING SCHEDULE 11 a.m. to 6 p.m.: July 12-13 (DLM OAK); July 19-20 (DLM WSQ); July 26-27 (DLM SPR). Subject to change according to availability.

Jicama with Chile Lime MAKE IT AT HOME: Forget the veggie tray! Branch out and try some crisp and crunchy jicama drenched in fresh lime juice and sprinkled with dried chile powder. It’s refreshing and delicious on a hot summer night!

Quesadilla with Oaxacan CheeseMAKE IT AT HOME: If you like quesadillas (and really, who doesn’t?) you’ve got to try this simple creation! To start, get the best corn or flour tortilla you can get your hands on and Oaxacan cheese. This cheese is like string cheese in texture, but it's perfect for a stretchy quesa-dilla and is just delicious when melted.

Elotes-Style Corn SaladGET IT AT THE DLM DELI: We’ve taken all the flavors of traditional elotes and made an easy-to-eat Deli salad that's full of charred corn, plenty of lime juice, a little sour cream, cheese, and dried red chile.

Chile Beef TortaGET IT AT THE SANDWICH STATION: A torta is basically a Mexican sandwich filled with a variety of ingredients and served in a white sandwich roll. We're excited to feature a Oaxaca-inspired Chile Beef Torta as our Sandwich of the Month, with deeply flavored beef topped with pick-led carrots, onions, and jalapeños, sliced ripe avocado, queso fresco, and fresh cilantro.

Watermelon Agua FrescaGET IT AT THE DLM COFFEE BAR: The refreshingly sweet Agua Fresca literally translates to "fresh water." We're featuring our version of Watermelon Agua Fresca all month at our Coffee Bars. Made with ripe watermelon, cold water, lime juice, and a touch of agave for sweetness.

DLM is heating up this month with Oaxacan influences shin-ing bright! Join us as we celebrate Oaxaca, Mexico's vibrant street food culture with demos and a Tlayuda Cookout! Step right up to our salsa bar, grab a refreshing Agua Fresca, and soak in the flavors! Plus, kids can take part in a Oaxacan craft.

FOOD EXPLORER DAY! DESTINATION: OAXACA, MEXICOJuly 20 • 11 a.m.-5 p.m. ALL DLM LOCATIONS

4 DorothyLane.com • July 2019

The Land of 7 Moles

If you've ever walked into our stores and have seen Austin Hieb or one of our Produce associates proudly chopping tomatoes, onions, peppers, to-matillos, and other fresh ingredients, know that it isn't just for show. Our DLM Salsas truly are Made Right Here, and sometimes, you may see that in ac-tion. In fact, there is a dedicated associate at each DLM location who ensures that fresh salsa and guacamole is available.

"Today, I diced about 100 lbs of tomatoes," Hieb says, who has been involved with our Salsa and Guacamole program since it launched about four years ago. He'll often notice passersby do a doubletake as they see him making these prod-ucts fresh in the middle of the DLM Washington Square Produce department. Then, the lightbulb moment happens as they see the ingredients being combined. "Oh, you guys make that here?" some will ask. "It's really cool to see their reac-tions," Hieb says.

When we look at a typical week in July, when salsa and guacamole just seem to be a natural fit with a cold beer in hand on a hot day, the popularity truly soars. On an average week in July, we sell more than 400 lbs of DLM Fresh Salsa and about another 500 lbs of DLM Fresh Guacamole. "The nicer the day, the more salsa and guacamole that people crave," Hieb says.

We feature around 10 different salsa recipes on a rotating basis with some reflecting seasonal of-ferings, like our featured Peach Salsa this month. Although our salsas are not crafted from Oaxacan recipes, we are bringing back two recipes, Salsa Verde and Salsa Roja, this July as the smoky flavors and ingredients of these varieties are probably the most similar to those flavors that shine in a Oaxacan salsa.

made right hereSpoon on the Salsa

Marketing & Communications

Mole (mo-le) is the ultimate Oaxacan dish—or we really should just say sauce. In this region, it's valued more so than the variety

of cooked proteins and veggies that accompany it. It’s in one taste complex and deeply delicious, filled with layers of flavor.

Some types of mole are served for special occa-sions and holidays only, and I get why—mole is not a dish you just decide to whip up! Some varieties have over 40 ingredients and tend to be labor intensive. There are literally hundreds of known preparations for mole but these seven types are the most well-known in the international food arena. So as we enter our Oaxaca celebration, challenge yourself to make one! Or, enjoy a few jarred mole products that we carry in our Grocery department.

MOLE NEGROThis one is found the most on American menus. Slightly sweet and spicy, but well balanced and dark brownish-black in color thanks to plenty of bitter dark chocolate. Interestingly, Chef Rick Bayless served up this version at former President Obama’s inaugural dinner! MOLE AMARILLOThis mole doesn’t contain any chocolate or dried fruit and is thickened with corn flour. It's spicier than some of the others and excellent with roasted veggies and squash.

MOLE COLORADITO Brick red in color with a nice balance of chiles and nuts. Mashed plantains are traditionally used to thicken it up a bit.

MANCHA MANTALES Known as the tablecloth stainer, some of its distinctive ingredients include chorizo, pineapple, and almonds re-sulting in a fruity and delicious mole (albeit quite messy). CHICHILO An intense red chile mole that has plenty of rich beef broth in it and makes some pretty incredible braised dishes. No chocolate in this one.

ROJO Tends to be the easiest to make at home and has a lighter, fresher taste of tomatillos and red chile with a little dried fruit to help balance it out.

VERDE Chock-full of fresh herbs, jalapeños, and tomatillos along with some pumpkin seeds. You'll love this one served with DLM Natural Chicken.

DLM Culinary Director

DLM's Austin Hieb has been a key associate at DLM Washington Square in bringing to life our Salsa & Guacamole program four years ago!

6 7DorothyLane.com • July 2019 DorothyLane.com • July 2019

Where the Prima

Reigns Supreme! SO SWEET,

SO JUICY!

Each July, our mission is to bring the ultimate peach experience to DLM where the peach will be

king. We scour the U.S. for a tree-rip-ened peach with the highest brix to be found. This year our search took us back to California, where the Ger-awan family grows Prima® Peaches. We love its sweet flavor so much, it inspires items throughout DLM, such as the BLPeach, a sweet take on the traditional BLT, and mouth-watering Peach Salsa.

The longer a peach remains on the tree, the higher the sugar content and the better the flavor. The peaches are hand selected for DLM and placed into a small, round-bottomed bucket that protects the fruit from bruising. Our peaches are hand packed on the same day they’re harvested and handled with the utmost care to protect these marvelous fruits. DLM Prima® Peaches will have a brix level of 11 or above ensuring that the peaches bring that sweet summertime flavor.

Each morning our produce man-agers will use a refractometer, a device used to measure the brix level of the peach. The daily brix will be written on a sign to let you know how sweet our Prima® Peaches are tasting that day! As July continues, these peaches will just keep getting sweeter and sweeter as they reach their peak. Come to the "party" and be prepared to enjoy one of the sweetest, juiciest peaches around.

Ready, set, CRAWL! One of the cutest events, the 31st Annual DLM Diaper Derby is happening Saturday, July 13, at 10 a.m. at all locations. Brackets are made and babies race to see who moves to the next round. The competition heats up as the winners move on to the semi-finals, then the final race. Stakes are high because not only is the winner crowned Diaper Derby Champ, but they’re awarded a grand prize (all participants will receive a gift bag and be eligible for door prizes). We encourage that each crawling baby has two adults avail-able to help facilitate the race, with one positioned at the starting line and one at the finish. The only rule: crawlers only, please! Who will come out on top? Be sure to register for this fun-filled event by July 10 for your baby’s chance at the coveted title! ALL LOCATIONS • 10 A.M. JULY 13 • FREE Register online: DorothyLane.com/DiaperDerby

Produce Director

Diaper Derby31st Annual

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 9 10 11 12 13

14 15 16 17 18 19 20

21 22 23 24 25 26 27

28 29 30 31

Apple Pie 101 Teen Class (Ages 12 & Up)(CC) 10 a.m.–1 p.m.

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

Rhinegeist 6th

Anniversary Tap Takeover(S) 5–7 p.m.

INDEPENDENCE DAY Smoked Pulled TurkeySandwich Cookout11 a.m.–6 p.m.

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

Smoked Pulled TurkeySandwich Cookout11 a.m.–6 p.m.

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

Homemade Fresh PastaTeen Class (Ages 12 & Up)(CC) 10 a.m.-1 p.m.

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

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

Grass-Fed Beef Burger Cookout11 a.m.–6 p.m.

Local Corn Roasting(O) 11 a.m.–6 p.m.

REGISTER NOW!Diaper Derby10 a.m. • all storesDorothyLane.com/DiaperDerby

Grass-Fed Beef Burger Cookout11 a.m.–6 p.m.

HANDS-ON PETITE CHEFS’ CAMP (GRADES 1-3)JULY 15-19

Savor Summer(CC) 9-11:30 a.m.

Under the Boardwalk(CC) 6–8:30 p.m.

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

Thigh Master(CC) 6–8:30 p.m.

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

HANDS-ON CLASS

Pies of Summer(CC) 6–8:30 p.m.

Tlayuda Cookout11 a.m.–6 p.m.

Local Corn Roasting(W) 11 a.m.–6 p.m.

Hot Summer Nights(CC) 6–8:30 p.m.

Food Explorer Day: Oaxaca, Mexico!11 a.m.–5 p.m.

Tlayuda Cookout11 a.m.–6 p.m.

HANDS-ON CLASS

Sushi Workshop(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.

Farmers’ Market Basket(CC) 6–8:30 p.m.

Smoked Brisket Sandwich Cookout11 a.m.–6 p.m.

Local Corn Roasting(S) 11 a.m.–6 p.m.

Smoked Brisket Sandwich Cookout11 a.m.–6 p.m.

Local Corn Roasting(S) 11 a.m.–6 p.m.

Chicago-Style Street Sandwiches(CC) 6–8:30 p.m.

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

Lake HouseWeekend(CC) 6–8:30 p.m.

+

JULY 2019

+

+ +

+

+

+

Naples-Style Pizza of the Month Peach & Prosciutto

Sandwich of the Month

Chile Beef Torta

Flower of the Month Lisianthus

The Local ListORION ORGANICS, Yellow Springs, Ohio Look for: Tomatoes and a variety of vegetables.

HARVEY EICHER, Mooreland, Indiana Look for: Tomatoes, cucumber, zucchini, yellow squash.

DAN & TRISH VANMETER, Clarkson, Kentucky Look for: Watermelon.

RAY BRENTLINGER, New Carlisle, Ohio Look for: The best sweet corn in Dayton, Ohio, as well as a few other varieties.

RICH & JEFF ESHLEMAN, Clyde, Ohio Look for: Peaches, blueberries, cherries.

THAT GUY'S ORGANIC FARM, Clarksville, Ohio Look for: Kale, spinach, lettuce.

BRICKEL CREEK ORGANIC FARM, Jamestown, Ohio Look for: Herbs, cherry tomatoes.

*Keep in mind that we are always on the hunt for local produce that’s in season, so the offering in stores will just keep growing as those connections are made.

Local tastes good and our Produce department is brimming with good eats, all a morning’s drive from our stores.

11DorothyLane.com • July 2019

DLM is heating up this month with Oaxacan influences shin-ing bright! Join us as we celebrate Oaxaca, Mexico's vibrant street food culture with demos + a Tlayuda Cookout! Step right up to our salsa bar, grab a refreshing Agua Fresca, and soak in the flavors! Plus, kids can take part in a Oaxacan craft.

FOOD EXPLORER DAY! DESTINATION: OAXACA, MEXICOJuly 20 • 11 a.m.-5 p.m. ALL DLM LOCATIONS

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 9 10 11 12 13

14 15 16 17 18 19 20

21 22 23 24 25 26 27

28 29 30 31

Apple Pie 101 Teen Class (Ages 12 & Up)(CC) 10 a.m.–1 p.m.

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

Rhinegeist 6th

Anniversary Tap Takeover(S) 5–7 p.m.

INDEPENDENCE DAY Smoked Pulled TurkeySandwich Cookout11 a.m.–6 p.m.

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

Smoked Pulled TurkeySandwich Cookout11 a.m.–6 p.m.

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

Homemade Fresh PastaTeen Class (Ages 12 & Up)(CC) 10 a.m.-1 p.m.

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

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

Grass-Fed Beef Burger Cookout11 a.m.–6 p.m.

Local Corn Roasting(O) 11 a.m.–6 p.m.

REGISTER NOW!Diaper Derby10 a.m. • all storesDorothyLane.com/DiaperDerby

Grass-Fed Beef Burger Cookout11 a.m.–6 p.m.

HANDS-ON PETITE CHEFS’ CAMP (GRADES 1-3)JULY 15-19

Savor Summer(CC) 9-11:30 a.m.

Under the Boardwalk(CC) 6–8:30 p.m.

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

Thigh Master(CC) 6–8:30 p.m.

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

HANDS-ON CLASS

Pies of Summer(CC) 6–8:30 p.m.

Tlayuda Cookout11 a.m.–6 p.m.

Local Corn Roasting(W) 11 a.m.–6 p.m.

Hot Summer Nights(CC) 6–8:30 p.m.

Food Explorer Day: Oaxaca, Mexico!11 a.m.–5 p.m.

Tlayuda Cookout11 a.m.–6 p.m.

HANDS-ON CLASS

Sushi Workshop(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.

Farmers’ Market Basket(CC) 6–8:30 p.m.

Smoked Brisket Sandwich Cookout11 a.m.–6 p.m.

Local Corn Roasting(S) 11 a.m.–6 p.m.

Smoked Brisket Sandwich Cookout11 a.m.–6 p.m.

Local Corn Roasting(S) 11 a.m.–6 p.m.

Chicago-Style Street Sandwiches(CC) 6–8:30 p.m.

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

Lake HouseWeekend(CC) 6–8:30 p.m.

+

JULY 2019

+

+ +

+

+

+

Naples-Style Pizza of the Month Peach & Prosciutto

Sandwich of the Month

Chile Beef Torta

Flower of the Month Lisianthus

The Local ListORION ORGANICS, Yellow Springs, Ohio Look for: Tomatoes and a variety of vegetables.

HARVEY EICHER, Mooreland, Indiana Look for: Tomatoes, cucumber, zucchini, yellow squash.

DAN & TRISH VANMETER, Clarkson, Kentucky Look for: Watermelon.

RAY BRENTLINGER, New Carlisle, Ohio Look for: The best sweet corn in Dayton, Ohio, as well as a few other varieties.

RICH & JEFF ESHLEMAN, Clyde, Ohio Look for: Peaches, blueberries, cherries.

THAT GUY'S ORGANIC FARM, Clarksville, Ohio Look for: Kale, spinach, lettuce.

BRICKEL CREEK ORGANIC FARM, Jamestown, Ohio Look for: Herbs, cherry tomatoes.

*Keep in mind that we are always on the hunt for local produce that’s in season, so the offering in stores will just keep growing as those connections are made.

Local tastes good and our Produce department is brimming with good eats, all a morning’s drive from our stores.

11DorothyLane.com • July 2019

Today is my 10-Point Day!

Today is my 10-Point Day!

Bring this coupon in any day in July 2019 to redeem.

Bring this coupon in any day in July 2019 to redeem.

VALID THROUGH 7/31/2019. 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 7/31/2019. 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!

DLM GIVES BACK$39,646

WORTH OF PRODUCTS DONATED TO LOCAL FOOD BANKS IN MAY

Approximately

����������������������������������

Proceeds benefit local tornado relief

DLM Washington Square • 8:30 a.m.

DorothyLane.com/DLM5K

Take a Bite Out of SummerOrdering your groceries online means more time for fun in the sun. For a limited time, save $10 on any order of $60 or more with code SUNSHINE19.

Limit 1 • Expires 07/31/2019 Merchandise total of $60+ excludes stamps, gift cards, and alcohol.

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 7/31/19. 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.