table dorothy lane market · jack’s grill. i can’t speak highly ... a dlm rotisserie chick -...

TURKEY RED WHEAT BREAD

From Farm to Fork

TABLEDOROTHYLANE.COM • SEPTEMBER 2017

DOROTHY LANE MARKET

Make Family Meals Happen

Fall is almost here, which means that sitting down at the table as a family is pretty tough. If you find

yourself grabbing food you aren't proud of at the drive-thru window just to get 'er done—we've got you covered. At DLM, we have plenty of fast dinner options that are Made Right Here—not from the freezer or deep fryer. We stand by the Food Marketing Institute's goal to get families to spend time at the dinner table and DLM wants to help you get there. Here are 6 ways to make it a reality:

1. Jack’s Grill. I can’t speak highly enough about this. Besides the menu, you can literally pick out any cut of meat or fish and have it cooked in front of your eyes. After a visit to our Salad Bar, dinner is already cooked and ready to eat!

2. What's For Dinner. We have an answer to this age-old question. Every

Monday-Thursday in the foyer of our stores, we feature the components

of a recipe that can be made in 30 minutes or less. All you have

to do is walk in, grab it, and go! View our favorites:

DorothyLane.com/ WhatsForDinner

3. DLM Rotisserie Chicken. Always fresh and ready, a DLM Rotisserie Chick-en is a perfect ready-now choice with so many ways to enjoy it, like those found here: DorothyLane.com/5ChickenIdeas

4. Dinner Deals. Customize your whole meal from our gorgeous Gour-met Take Away case. Pick an entrée and two sides (think fresh vegetables, pastas, and grains). Hint: Our chicken tenders get rave reviews from kids and parents alike!

5. Flat Chicken®. Whether you throw it on the grill or in the oven, this perfectly marinated whole, semi-boneless chicken is simply delicious! I love to roast some veggies alongside so dinner is done with only one pan to clean up!

6. DLM Meatloaf. Have no time? Try our top-selling, classic Meatloaf or Tur-key Meatloaf from our Gourmet Take Away case. Or, try a pre-mixed meat-loaf from our Meat department that you can cook at home in the provided foil pan.

Culinary Director

One of the magical things about the food & beverage industry is the people. Our palates often fall in and out of love with the next great flavor profile and our eyes are mesmerized by the cool new packaging or beautiful vistas surrounding our favor-ite food locales worldwide. But it often comes down to people behind these great flavors, especially in the case of wines.

Bruce and Barbara Neyers of Neyers Vineyards always impress me with their dedication and passion for great food and wine, whether they're visiting us in Dayton or welcom-ing us to their Napa Valley vineyards. Bruce was a longtime associate at Joseph Phelps Vineyard and continues today as a national guru for Kermit Lynch Wine Merchants. In 1991, Bruce and his wife Barbara (herself of restaurant Chez Panisse fame) purchased their Conn Valley property. Their wines are made from sustainably farmed fruit grown with as little intervention as possible. Bruce’s philosophy says it all: “All of our wines are made with an eye for quality, and a deep-seated passion for excellence.” We could not agree more! I hope that if a bottle of their wine finds its way to your dinner table, that you sit back and also reflect on the wonderful people in your life!2014 Neyers Left Bank Red: Hailing from organically farmed Cabernet and Merlot vineyards on the "Left Bank" of the Conn River, this Bordeaux-style blend shows zesty raspberry and wild berry at the forefront, followed by more intense fruit and tannins. $33

Neyers Sage Canyon Red Blend: Rich and layered with tiers of vibrant red berry, pomegranate, black licorice, spice, and cedar, this wine is a blend of Carignan, Grenache, Syrah, and Mourvèdre. Try it with this recipe for Steak with a Tomato-Olive Salad: DorothyLane.com/SummertimeSteak. $25Neyers Zinfandel: The hillsides are strewn with quartz that was brought to the surface during the formation of the Sierra Foothills. The clusters here are small and packed with the deli-cious Zinfandel flavors of wild berries and jam. A perfect wine with grilled chicken or BBQ ribs. $25Neyers Chardonnay: This lovely wine is full of honeysuck-le, toasted oak, and vanilla from Carneros fruit. $30

VP of Beer, Wine, & The DLM Cheese Shop

G O O D W I N E , G O O D P EO P L E

6 quick ways to get dinner done

NOV 2 • 7-9 p.m. • $100 • DLM Springboro DorothyLane.com/WineShow

show

Tickets on sale Sept. 15

2 DorothyLane.com • September 2017

the fiercely proud Basque region stretches along Southern France and Northern Spain, where the Atlantic coast is robust with beau-

tiful beaches and bountiful with fresh seafood. World-renowned cheeses are produced from the milk of sheep that quietly graze in the valleys of the Pyrenees Mountains. Rioja wine flows from the fruits of the fertile farmland, thanks to the dry, arid condi-tions. This region not only has its own language and cultural traditions that distinctly differentiate it from the rest of Spain, but it’s known for its culinary flair, too. On a recent trip to the Basque region of Spain, DLM's CFO Kent Dimbath and I didn’t hold back, bringing home with us a new appreciation for both the culture and foods, including the region's hyper-local approach to everything from fishing and farm-ing to raising livestock and making wine.

Thanks to the National Grocers Association, which hand-selected a group of us from family-run, independent grocers across the U.S., we got to see firsthand the craftsmanship that goes into so many of these foods produced in the Basque region of Spain. The cuisine is built around what is local and truly authentic to the Basque region, like fresh anchovies, sheep's milk cheese, lamb, artichokes, cherries, and Rioja wine. The list goes on!

“It was local on steroids,” Kent recalls. “At DLM, we value our local circles when it comes to so many of the foods available in this region. It’s refreshing to see other cultures that do, too.”

Surrounded by fellow foodies and Spanish food purveyors, we ate our way through the local mar-kets, cafés, bars, ice cream shops, and restaurants of Bilbao, San Sebastian, and Pamplona. We saw (and tasted) how the Basque region’s local fare came together in the most fantastic ways, including the pintxos piled high. The color and pageantry of these bite-sized morsels was unreal. Pintxos quite literally means to be pierced with a cocktail stick (a tooth-pick will also do the trick) and are usually presented on a piece of bread, which is layered with exquisite combos of various ingredients predominately found in the Basque region.

Our minds swirled with all of the ways we could bring these to life using foods found at DLM. Kent and I were determined that Spain wouldn’t be the end of the road for our pintxos experience. If you haven’t caught on yet, we love to share our passion for the best food and wine, so you in turn can share it at your table. We got busy, and the 6 featured pintxos were well worth the taste-testing. We hope you’ll agree!

Culinary Director CFO

MAKE YOUR OWN SPAIN-INSPIRED PINTXOSThe pintxos pictured on page 4 are all served on top of a sliced DLM French Baguette. Starting from top to bottom, you'll find a list below of all of the ingredients on each.

Perfect Pintxos

1. Ibérico ham, Vera Jane's Extra-Virgin Olive Oil, rubbed fresh tomato on baguette. 2. Sun-dried tomatoes with anchovy-wrapped stuffed green olives.

3. Smoked salmon, hard boiled egg, and caperberry. 4. Piquillo peppers stuffed with goat cheese and chives. 5. White anchovy fillets with roasted pepper and olive. 6. Cocktail shrimp with DLM Crab Salad.

4 5DorothyLane.com • September 2017 DorothyLane.com • September 2017

Standing in our Turkey Red Wheat field, located near Waynesville, you're surrounded by glimpses of the past, present, and future no matter which direction you look. The wild, golden heads of this bearded wheat dance gently with the wind like a balloon batting in the sky. It’s a hard winter wheat that isn’t typically grown on Ohio soil, but here it is robust and beautiful. Just one taste of the Turkey Red Wheat Bread that we’ve baked from this wheat, and it’s clear that you’re biting into a slice of history and so much more. It’s food with a story, and this one is quite delicious, touching on history, perseverance, and a shared passion of local partners and friends.

The germ of an idea for this wheat field was actu-ally set into motion 26 years ago. It was at a farmers’ market in 1992 when Ed Hill, of Hill Family Farm, and Dale Friesen first crossed paths. Ed, who studied and grew ancient grains, had long been interested in Turkey Red Wheat. He grew test plots and was fascinated by its colorful history. When empress Catherine the Great died and the Tsars took power, many Mennonites living in Russia had their children pluck the best Turkey Red Wheat seeds from the farmlands prior to their families fleeing to the United States and Canada. In pursuit of religious freedom, they brought with them the seeds that would flourish

across The Breadbasket, where many settled in the U.S. “They must have prized their wheat so much,” says Ed. “They brought their language, their skills, and they brought their wheat.”

Ed was shocked to find out that he was standing before a direct descendant of these immigrants. Dale’s grandfathers and grandmother were among the children of the Mennonites who set down roots in Nebraska. “That started our conversation and a lifelong friendship. When you start talking to some-one whose relatives are kind of in the middle of this … you kind of step back and let them do the talk-ing,” Ed says.

Their conversations continued over the years, but they knew to pull this off they needed a buyer—some way to bring the grains to market and into the hands of local people. Then, Ed ran into DLM’s Jen-nifer Clark while he was delivering Hill Family Farm Chicken to DLM. She approached Ed to see if he knew of anyone growing soft winter wheat, which is more commonly grown in Ohio and can be used for cakes and pastries. He had something better to offer up—Turkey Red Wheat, which could be baked into bread should the yield be just right. From there, a spark was ignited, but questions loomed. Would this crop thrive on Ohio soil and if so, how would it behave when it came to baking bread? And who would actually farm it with Ed in his late seventies and Dale in his eighties?

A RISKY VENTURETurkey Red Wheat is a beautiful sight. “It’s a wild, wild run … you see it dancing in the wind,” Ed marvels. When most people see a stump in the road, Ed will find a way around it. “When someone tells me I can’t do some-thing, that’s a pretty good motivator,” he says. You see, Ed is the synapse that connects it all together with our story here, from cultivating a vision rooted in historical significance to figuring out the nuts and bolts so it can happen. Many didn’t think that it could be done.

One of those initial skeptics, Scott Fox, DLM’s VP of Bakery who’s built our artisan bread program from the ground up, wears a big smile on his face as the wheat radiates a golden aura. “I’ve been a baker for 35 years and I’ve always been taught that good hard winter wheat had to come from out in The Plains States and that nothing would really work east of the Mississippi,” he says. “Much to my surprise, I love when I’m proved wrong.”

Many thanks goes to Danny Jones, the local farmer who was crazy enough to say “yes” to this venture. He reaches down and plucks off a wheat berry. It’s slightly gummy with a distinguishable sweetness that sets it apart from more conventional wheat. He can tell from the wheat berries when harvest is nearing, but the

true test is to run a combine through and measure the moisture level. Danny chose to plant this crop directly

next to his house so that others in the area could eas-ily see it when they drove by. “Why don’t they do it … because it takes [more time] getting everything ready … but it’s all worth it,” Danny says.

FORMING A LOCAL CIRCLESo why did Danny say “yes,” a question that many area farmers have asked him? “It’s local. Somebody produc-ing something local. Somebody using the local product.” He also just wanted to do something that’s not usually done. The unknowns of growing Turkey Red Wheat on his soil were like a puzzle waiting to be solved.

“Danny, he’s one of a kind. He makes it all happen,” Dale says. “I grew up where there was dryland farming. Water was a problem and rain was a problem. Here, moisture is not. Danny is so up on things, it really amaz-es me.” Dale’s recollection of farming Turkey Red Wheat in his youth comes together with Danny’s knowledge of the farmland here, and the results speak volumes. “Dale is probably the mastermind of how to grow it … and where to grow it, and when to grow it … and I just do the work that I think I know how to do,” Danny says. Ed fits in with his persistence and the historical context he brings to the table, having studied this grain, including records of it being farmed a century ago in Ohio. “That made me push on. Let’s do something here,” Ed says.

TURKEY RED WHEAT CONTINUED ON PAGE 8

A SLICE OF HISTORY

Dale Friesen’s grandparents were among the German Mennonites who brought to the U.S. the seeds of Tur-key Red Wheat when they fled Rus-sia. Dale grew up in Nebraska where the wheat is prominently grown.

From far right: Ed Hill, Dale Friesen, and Danny Jones joined forces to grow Turkey Red Wheat in Ohio. Jennifer Clark always wanted DLM to grow its own wheat and collaborated with Ed to make it happen. Scott Fox, DLM Bakery VP, upped DLM’s commitment from a few acres in 2016 to 10 acres in 2017.

6 7DorothyLane.com • September 2017 DorothyLane.com • September 2017

turkey red wheat continued

UPCOMING SIZZLING COOKOUTSWe're still savoring summer and are breaking out the grills for Saturday cookouts. So take a break for lunch, dinner, or something in between to come see us! Look for the following cookouts out front at all three stores this month. Cookouts are weather dependent and while supplies last!Smoked Pulled Pork Burrito • SEPT 9 • 11 a.m.-6 p.m.Smoked Turkey Sandwich • SEPT 16 • 11 a.m.-6 p.m. Smoked Brisket Sandwich • SEPT 23 • 11 a.m.-6 p.m. Lobster Roll • SEPT 30 • 11 a.m.-6 p.m.

CELEBRATE GLUTEN FREE EVENTWe use the word “celebrate” in the name of this event to emphasize that the gluten-free community no longer needs to cringe when hearing the term “gluten free,” assuming that it means “fun free.” In fact, it’s quite the op-posite. Celebrate Gluten Free features more than 20 ven-dors providing everything from gluten-free baked goods, snacks, condiments, and beverages to supplements and skin care items. We invite you to stop by this free event to try it, taste it, and continue the celebration at home.OCT 7 • 11 a.m.-3 p.m. • DLM Washington Square

FREE SEMINARNAVIGATING FOOD ALLERGIES, SENSITIVITIES, & INTOLERANCESIt can be confusing when trying to navigate the differences between food allergies, sensitivities, and intolerances. What are they, what's the difference, and why does it mat-ter? Dr. Siebenaller aims to help his patients heal optimally and live feeling more fully alive. In this seminar, he'll explain the differences and the health implications of these food issues, including gluten-related, leaky gut, & more. SEPT 26 • 7-8:30 p.m. • DLM Springboro Community Room Register at DorothyLane.com/Healthy

Featured Events

GET YOUR TICKET: THE CHEESE SHOWDip it. Melt it. Scrape it. Grill it. Your cheese-laden dreams will soon come true at The Cheese Show. This is DLM’s annual celebration of cheeses from near and far in all their delectable forms. Our chefs and cheesemongers look forward to delighting you with a menu where cheese is the shining star. Beer and wine included with ticket.SEPT 14 • 7-9 p.m. • DLM Springboro • $50 per TicketOr, $25 using 2,500 Club DLM points. DorothyLane.com/CheeseShow

WHOLE SALMON SIDEWALK SALEAs you make your plans for Labor Day weekend, factor in the Whole Coho Salmon Sidewalk Sale. We’ll be selling fresh, whole wild Coho Salmon sustainably caught by Alas-kan fishing families and small co-ops and flown directly to Dayton for ultimate freshness. Take it home whole, or we’ll cut it into steaks or fillets at no extra charge. This is a won-derful opportunity to feed your crew and stock the freezer! Come early as the sale ends once we run out of fish. SEPT 1-2 • 10 a.m.–5 p.m. • All Locations

the

show

Where everything is better with cheese!

It’s the climate in Ohio that presents the greatest challenge, as Turkey Red Wheat is tall and events like rain, wind, and hail can bend it over. But, for some rea-son, it stands back up afterward. “We’re still learning what this wheat does and how it adapts to Ohio weather,” says Danny.

Although Ed, Danny, and Dale will some-times have differing opinions on how to go about farming it, they all agree that this is just the start of something big-ger. “I think we’re just hitting the tip of it with growing something local that can be made into bread locally and enjoyed by local people,” Danny says.

A CROP UNLIKE ANY OTHERFrom the baking side, Jennifer and Scott have been amazed with the quality of bread that results from this wheat, which is locally milled into flour. The protein levels of bread play heavily into the science of baking, and this year’s run is off the chart, coming in at 13.7% , which is considerably higher than most hard winter wheats. “After the process of milling, what we find as far as bread-making is it likes a shorter fermentation time and the end product [has] got a little natural sweetness to it and also a really nice nutty flavor to it and we feel that Turkey Red Wheat … being that it’s never been hybridized ... that your body tends to be able to digest it much easier,” Scott says. Jennifer adds that “it’s an heirloom grain that has not been messed with. You can trace it back to Biblical times. It’s not hybridized in any way. It’s wheat as your body knows wheat to really be.”

When we debuted a limited run of Turkey Red Wheat Bread last year, the community gobbled it up quickly. That’s why DLM increased its investment from 2.5 acres in 2016 to 10 acres of this year’s 20-acre harvest. “From farm to fork, we’re actually growing an un-hybridized, ancient grain … and we’re going to be selling it at Dorothy Lane Market’s three Bakeries,” Scott says. “This is where the future of artisan bread is going.”

MORE THAN JUST BREADThe cutting edge nature of a grocery store to be growing its own wheat to be milled into flour and baked into bread

is something unique that we never dreamed would be possible, but thanks to three men—Dale,

Ed, and Danny—it is. At the heart of it all though is Dale and his connection to this

heirloom grain. In his eighties, he’s doing something

that he didn’t think was possible as he honors the legacy of his ancestors and shares that with his local com-

munity. He sits at a picnic table next to the wheat field and his eyes glisten.

“Never in my wildest dreams … To see that big of a field reminds me of what I grew

up with.” Dale was born in Nebraska where his Mennonite ancestors settled when they came to Ameri-ca. He lived in a sod house and his family grew a Turkey Red Wheat crop every other year so that the land could have a year to rest and recoup its moisture. He recalls harvest time and the celebration that would occur af-terward. “When that was growing and getting golden, it was the most beautiful thing you ever saw. This is just a good reminder of what I grew up with,” he says.

Twice a week, his mother would bake Turkey Red Wheat bread. Now, he can share that same taste with his children and grandchildren. Seeing Dale come to life with memories makes it all worth it for the circle of local partners gath-ered at the wheat field on this beautiful morning. “The most meaningful thing to me about this is absolutely Dale … because this has meant so much to him,” Jennifer says. “I want [people] to know that Dale Friesen and his family were stewards of this heirloom grain and how important it is in history. And that we are proud to partner with [Dale, Danny, and Ed] to bring this to your tables.”

Staff Writer

9DorothyLane.com • September 2017

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. Cookouts are all subject to change based on weather and availability.

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

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SEPTEMBER 2017

Whole Salmon Sidewalk Sale10 a.m.–5 p.m.

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

Rise & Shine Yoga (S) 9 a.m.–10 a.m.

Whole Salmon Sidewalk Sale10 a.m.–5 p.m.

Pizza & Pints(W/S) 11 a.m.–9 p.m.

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

Wine Tasting (W) 5–8 p.m.


Smoked Pulled-Pork Burrito Cookout11 a.m.–6 p.m.

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

Burgers & Beer(O) 5–9 p.m.

French Food & Wine(CC) 6–8:30 p.m.




The Cheese Show (S) 7-9 p.m.

Food & Wine Show TicketsOn Sale Today!

Wine Tasting (S/O) 4–7 p.m.

Smoked Pulled Turkey Sand-wich Cookout11-6 p.m.


Couples’ Class

Dressing Up Dinner(CC) 1–4 p.m.



Homemade Fresh Pasta:Ravioli(CC) 6-8:30 p.m.


Wine Tasting (S/O) 4–7 p.m.

Local Supper Club

Late Summer Harvest(CC) 6-7:30 p.m.

Smoked Brisket SandwichCookout11-6 p.m.


Family Night

Potato Bacon Chowder(CC) 5:30–7 p.m.


Along Came a Slider(CC) 6–8:30 p.m.

Free Seminar

NavigatingFood Allergies, Sensitivities & Intolerances(S) 7–8:30 p.m.DorothyLane.com/Healthy


Knife Skills(CC) 6–8:30 p.m.



Lobster Roll Cookout11-6 p.m.

Fall Photo-Shoot(O) 11 a.m.–4 p.m.

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Labor Day

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+

Naples-Style Pizza of the Month Mushroom Bianca

SEPT 147-9 p.m.

$50 DLM Springboro

DorothyLane.com/CheeseShow

the

show

Where everything is better with cheese!

All of you fall and pumpkin fanatics have waited out the sum-mer scorcher to be rewarded by crisp, cool weather. While the weather isn’t quite here yet, the pumpkin goodies are just getting started at DLM and we've got just what you need to fan the pumpkin flames.

We bring it on slow, starting with the first batch of Spiced Pumpkin Bread with Cinnamon Streusel and then we bring out the highly sought after Caramel Iced Pumpkin Cookie. Before we know it, we're abuzz with the pumpkin craze and whipping up other faves, like Pumpkin Cream Cheese Crunch Coffee Cake, Pumpkin Cheese Roll (I could eat a whole one all by myself), Pumpkin Muffins, and Grandma Tobias Pumpkin Pie.

We then run wild with exquisite creations, like Pumpkin Éclairs, Pumpkin Cream Puffs, Pumpkin Cheesecake, and even pumpkin-shaped Laura’s Cookies! Last but not least, you have to make a beeline to the DLM Coffee Bar where we'll whip you up a Pumpkin Spiced Latte. They're made with pumpkin (the real deal), brown sugar, simple syrup, and pumpkin spices that our baristas blend up every day so it is always the freshest and best tasting PSL around (or so we have been told). The weather doesn’t have to be cool for you to join us to feed your passion for all things pumpkin. Come on in and get your pumpkin on! Director of Coffee &

Bakery Merchandising

PUMPKIN EVERYTHING IS COMING!


We'll waive the fee on 5 curbside pick-up orders!

use code: BACKTOSCHOOL

Let DLM Drive-Up, your local online grocer, simplify your life!

DLMDriveUp.comNO CASH VALUE • EXPIRES 10/01/2017

LIMIT 5 REDEMPTIONS PER HOUSEHOLD

All of you fall and pumpkin fanatics have waited out the sum-mer scorcher to be rewarded by crisp, cool weather. While the weather isn’t quite here yet, the pumpkin goodies are just getting started at DLM and we've got just what you need to fan the pumpkin flames.

We bring it on slow, starting with the first batch of Spiced Pumpkin Bread with Cinnamon Streusel and then we bring out the highly sought after Caramel Iced Pumpkin Cookie. Before we know it, we're abuzz with the pumpkin craze and whipping up other faves, like Pumpkin Cream Cheese Crunch Coffee Cake, Pumpkin Cheese Roll (I could eat a whole one all by myself), Pumpkin Muffins, and Grandma Tobias Pumpkin Pie.

We then run wild with exquisite creations, like Pumpkin Éclairs, Pumpkin Cream Puffs, Pumpkin Cheesecake, and even pumpkin-shaped Laura’s Cookies! Last but not least, you have to make a beeline to the DLM Coffee Bar where we'll whip you up a Pumpkin Spiced Latte. They're made with pumpkin (the real deal), brown sugar, simple syrup, and pumpkin spices that our baristas blend up every day so it is always the freshest and best tasting PSL around (or so we have been told). The weather doesn’t have to be cool for you to join us to feed your passion for all things pumpkin. Come on in and get your pumpkin on! Director of Coffee &

Bakery Merchandising

PUMPKIN EVERYTHING IS COMING!


Today is my 10-Point Day!

Today is my 10-Point Day!

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

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

VALID THROUGH 9/30/2017. 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 9/30/2017. 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) $150 Gift Certificate to My Pilates Studio

2) $50 Gift Card to Montgomery Inn

3) DLM Sweetest Day Gift Basket ($60 value)

DLMMAILORDER.com(866) 748-1391

Take 20% off any order! use code GIFTGourmet • Expires 9/30/17

DLM GIVES BACK$44,401

WORTH OF PRODUCTS DONATED TO LOCAL FOOD BANKS IN JULY

Approximately

Introducing Our New Gourmet Gift Sets

NOV 2 • 7-9 p.m. • $100 • DLM Springboro DorothyLane.com/WineShow

show

Tickets on sale Sept. 15

6135 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.

SEPTEMBER 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 09/30/17. 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.

table dorothy lane market · jack’s grill. i can’t speak highly ... a dlm rotisserie chick -...

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