November 19, 2025 • 18 mins
Scott talks with Chef Carrier Walter, Meat and Seafood Director Mike Christman, and Jessie Gridley of the marketing department of Dorothy Lane Market about how they can help you get your Thanksgiving meal ready.
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Speaker 1 (00:00):
Do you want to be in a Mafican slowly back
on seven hundred WLW donf know this, but one week
from tomorrow it is the best holiday of your hands done.
It's the best holiday. Why because it's all about food,
It's about family, it's about football, the three f's. There's
no pretext, there's no gifts. There's just food. There's gluttony.
There's passing out on the couch at three o'clock with
your hand down your pants, waking up at five from
(00:22):
your turkey and deuced stupor to eat more food. Have
a sandwich with stuffing on it. Carbs, carbs and more carbs.
That's what I'm talking about. And nothing embodies that more
than the new Dorothy Lane Market and Mason where I am,
and Chef Carry Walters is here, she's executive chef, corporate chef,
and Mike Chrisman is the director of the meat department
forty seven years.
Speaker 2 (00:43):
Mike, you've been handling meat forty seven years. Yes, I've
been in the meat business for over forty years. Rank
the top three cuts of meat in your mind. Number
one is what a ribbi, prime rib goes with everything.
Prime prime rib Yeah, prime ribbon red wine. So all right,
the big one. I wouldn't argue with that prime rib thing.
(01:03):
It's it is delicious. And if you ask a butcher
behind the camera counter, they'll tell you their favorite steak
is a ribb.
Speaker 1 (01:09):
It's always a ribb. It's marbled, the flavors there because
you have the fat, the caramelization. You got all that
working on too. And I don't have to tell chef
that what's the best way to cook us? Ribbi and
low and slow. I love that reverse ser Oh yeah,
little n thermometer. So I'll go in to Dorothy Lane.
I'll get a nice inch and a quarter maybe two
(01:30):
foot thick ribbi and I'll take that and I'll put
it in my smoker at two twenty five and then
get it to one eighteen and then take it off
and then sear it. And then you have a reverse
seer with a crust on it and it's got a
little smoke to it. That's what I like. How about that?
Absolutely we go there, we're talking food. If you can't tell,
I'm into this thing right now. Congratulations. By the way,
(01:51):
Dorothy Lane Market opening in Mason, And I was kind
of joking with carrying everyone else to like it felt
like this thing has been under construction since eighteen sixty
four and it took like three years to come to it.
But it's absolutely go I have yet to be in
because two or three times we went by, I'm like,
we can always go in. We live right there. It's
like there's always a line, which that's a good sign.
Right absolutely. Why is explaining this way? Why is Dorothy
(02:13):
Lane so popular? Why is it such a big thing,
so iconic?
Speaker 2 (02:17):
Dorothy Lyne is so popular because it's got a history
in Dorothy Lane's family owned business, been in business since
nineteen forty eight. We've grown, We've grown slow. This is
our fourth store, so it is the place, it's place
to be. We've gone a little bit different direction.
Speaker 1 (02:32):
Yeah.
Speaker 2 (02:33):
When the industry has taken one turn, we've taken the
opposite term. So we're a gourmet retailer in the Dayton
area and we've got things that note you can't find
anyplace else.
Speaker 1 (02:43):
And you have a significan number of foodies around, especially
in Mason. Do you know the chef. There's things that
you would look at ustore and go wow, you that
you can't find in the world.
Speaker 3 (02:51):
Correct, correct, And we make a lot of our things
from scratch, so we kind of cross the border between
old fashion. We have great potato salad, great traditional macaroni salad,
but we also have a really fun vegan chickpeace salad.
So we you know, we're trying to make everybody happy, Grandma,
your teenage.
Speaker 1 (03:08):
It's like if you know, it's not like a supermarket.
It is, but it's a restaurant too. It's it's a
really interesting combination. We go in, there's a lot of
great chef made, chef inspired and fresh. You know, I
can go in and get it get a ribb if
I want right.
Speaker 2 (03:20):
Yeah, you can get a ribb I coach right on
the grill the way that you want it on the grill,
and you can take it upstairs to our cafe and
eat it right there. Have Uh it's perfect date night, yeah,
to go and watch the sunset and have a nice steak.
Speaker 1 (03:34):
Right and it's good. It's a really cool common because
we've moved into that era. Now you go in any
grocery store, especially Dorothy Lane, and there's all the prepackaged.
We don't have time to cook like we used to.
It's especially like I'll do it on the weekend if
I have time even But it's great to go in
and get and and now what you guys have is
so diverse, that's the cool part. You're just talking about
adding Indian food, right, correct?
Speaker 3 (03:53):
Correct, Yeah, we have a very large clientele and that's
they're looking for more of the you know, lagoon friendly,
delicious vegan. But so it's really it's been fun to
you know, start to really devolve into some of that.
Speaker 2 (04:10):
As far as where are you on vegans, Mike, not
at my house. It's a sour I love to talk
to you, by the way.
Speaker 1 (04:21):
It's a chef Carry Walters and my Christmain who has
been working the director of meat for dorothe Lane Market,
my guy forty seven years. By the way, that's incredible.
A guy who knows every cut of every you name it.
It's a fowl, is it fish, is it as a beef?
Is it pork? He's got he's on top of it.
Let's talk about turkey, chef real quick, Brian or no, Brian.
I'm a Brian guy. I get my fresh bird. I
(04:42):
brind it overnight. I know the ratios. If you if
you're going well, okay, fresh turkey, you gotta do. I
think it's it's probably best to probably brian that get
all of flavor. And would you agree?
Speaker 4 (04:53):
I like dry braining a little bit better, which is.
Speaker 1 (04:56):
What how do you do that good salt?
Speaker 3 (04:58):
And if I always like to tell people to cook
the turkey and what they want on the dinner plate.
So if you're into crispy delicious skin, some rub it
all over with salt, lead it uncovered, and your refrigerator
overnight and that skin will just be delicious.
Speaker 1 (05:13):
Why doesn't skin get crispy moisture?
Speaker 4 (05:16):
Number one?
Speaker 1 (05:17):
Moisture is escaping, So if you do it one of
those plastic bags, you're probably not gonna get crispy skin.
Speaker 4 (05:21):
That's right.
Speaker 3 (05:22):
I grew up with my We had no color on
our skin whatsoever. My mom's of course, my mom's turkey
was delicious, but it's not the turkey that I make. Yeah,
So you kind of pick and choose your battles, decide
how you're gonna get what you want on the dinner plate.
What's the best choice cooking wise to get there?
Speaker 4 (05:39):
Yeah?
Speaker 1 (05:39):
Yeah, And then it's sauld dry Brian was the dry
rub basically or the wet Brian is a cup of
salt and gall of water and then and but then
you can add all sorts of different stuff.
Speaker 4 (05:48):
Oh sure, and you're in your wet Brian. Absolutely.
Speaker 3 (05:51):
You know a lot of people struggle with that, like
where am I gonna put it right?
Speaker 4 (05:54):
You know? Can I use a cooler?
Speaker 3 (05:56):
My big thing is if you're a big gravy person,
a big pant sauce person, maybe Brian wetbrianing is not
for you. But that wet Brian gives a very moist,
delicious Uh.
Speaker 1 (06:06):
Well, that's where you go, see Mike in the butcher department.
You get the turkey, but then you get like some
backs and wings and drums, and then you make the stock.
Ahead make the stock and then make and everything else.
Because the gravy pulls it all It's like the it's
like the rug. The rug pulls it all together. The
gravy pulls it all together. Here, gravy becomes a beverage
if it's good enough. I make a pretty good grave.
(06:28):
I'm sure chef makes it much better gravy than I do, too.
Speaker 4 (06:31):
So someone pretty amazing gravy.
Speaker 3 (06:32):
It's always fun to see the day after Thanksgiving all
of the crowds are coming in because they all ran
out of gravy, and they need.
Speaker 4 (06:40):
To have the gravy.
Speaker 1 (06:42):
That's amateur move man. The turkey parts this time of year,
you get some necks and the good the good stuff,
and you cook that down to make your own stock, right,
and then you make your own gravy out of that.
Just got planted ahead, do a little bit ahead anyway
on that too. How big a bird should you get
is the rule. It's like a pound pound and a
half per person. We recommend one on for person. Okay,
but to get a turkey, you know, a turkey's at
(07:03):
least ten twelve pounds, so a small turkey. If you
have a fifteen sixteen pound turkey, it's going to feed
fifteen sixteen people. Yeah, but if you like leftovers, get
the thirty pound turkey.
Speaker 3 (07:14):
Get the thirty pounds, or do what I do, and
I buy a small turkey for all of the yummy parts,
and then I buy an additional breast to get Oh yeah,
sure the next day to the turkey sandwiches.
Speaker 1 (07:25):
Now you can do it a lot too. If you
want to get crazy right with that, I'm coming to
your house. Oh yeah, I got overruled. I want to
do that one. You're like, no, we want the turkey,
we want the tradition because it's about tradition, right.
Speaker 4 (07:35):
It is, But explain that what I just Yeah, so
I always stuck.
Speaker 3 (07:39):
My mother in law has been making turkey obviously for
a long time, and my first year of being married,
it's always kind of a war. That's not how I
did it, that's not how my mom did it. I
don't agree with what you're doing. So I think a
lot of the don't talk politics. Maybe talk about your
stuffing versus my stain. Yeah, yeah, yeah, yeah, you're a
way of turkey right to do it right, right, it's
(08:01):
a people are very passionate about. They don't want to.
Speaker 1 (08:05):
I used my God bless and my late moms for recipe.
I got the it's on an index card and and uh,
you know, trying to read her cursive from years ago.
But her, I'm just we all grew up with her
stuffing and that's it. And she would make you know,
there are maybe six of us, but she'd get two
loaves of bread to make the stuffing with some stuff.
We were eating stuffing at Easter at this point. You know,
it is but it's it's it's what it is. I
(08:25):
mentioned a lot. So anyway, you take a breast and
you slight you can, but you can do that in
the butcher shop. So it's like a pinwheel. Basically, you
put the stuffing in and then you roll it up
and if you want that, it's and then you slice
it and it's beautiful on the plate.
Speaker 2 (08:36):
But it's not really traditional. But you guys would butcher
that right. Oh absolutely, yeah. We'll get asked all kinds
of things to do for their turkey, like what, well,
everybody will want you Oh, there be a bunch of
people want it'spatch cocked, which is where we take the
backbone out and crack the breast so it lace flat.
So if it lays flat, it's gonna cook quicker. Right,
You're not going to stuff it is easy?
Speaker 3 (08:57):
Yeah, which is another big lemon.
Speaker 4 (08:59):
True.
Speaker 1 (09:00):
Now what about a turn ducket? I have people still
doing that?
Speaker 4 (09:03):
I hope not.
Speaker 1 (09:04):
Why give me the chefs and go carry chefs here?
Speaker 3 (09:07):
So you know all that poultry, we need to cook it.
The center power needs to be one sixty five. And
if you're sticking a quail inside of a chicken inside
of a turkey, think about what that outside of that
turkey is going to be at by the time the
tiny little inside is one hundred.
Speaker 4 (09:21):
And sixty five degrees. Wow, it's well passed.
Speaker 2 (09:24):
Yeah, I gotcha. It's definitely could a little bit dry,
is what you're saying. Yes, gotcha. But people still do
the tur ducket, Yes they do. There'll be a few,
not a lot. We'll get asked to make some, but
in the company we probably won't make fifteen sixteen of them, gotcha.
Compare when you're selling thousands of turkeys, fifteen sixteen of them? Right, Yeah,
(09:45):
what do you so if someone says, you know what
a turkey, it's it's been done, that's old, that's twenty
twenty four.
Speaker 1 (09:52):
I want to do.
Speaker 2 (09:53):
So what is the biggest alternative to turkey for Thanksgiving?
Prime rib prime ribs? Always it's been like a meat. Yeah, mean,
prime ribbon is not going to do a meat at
the holiday? Prime river of file a.
Speaker 4 (10:06):
All right?
Speaker 1 (10:06):
What do people usually get about wrong about the like
a standing rib roaster? A prime rab?
Speaker 2 (10:11):
People tend to overcook them, so they want to they
want to get it done. And prime rib is good
at one hundred and twenty degrees and if they they
cook it too long, it usually gets overcooked. Yeah, it's
got to be rare. Yes, absolutely, and then you get
because they've had it before and it's like a shoe, right,
well you do that ro speak same thing, right, it's
(10:32):
got to be you know, an order, slice it and
get that.
Speaker 1 (10:34):
It's you got to have that juice. And some people
don't like it, then you should not be eating that, right.
Oh yeah, yeah, anyone to come in and just have
hot dogs, get some mets on the grill.
Speaker 2 (10:42):
Thanksgiving, not for Thanksgiving. No people like that, And I
know some people that would go out. I'm just coming
to do burgers and hot dogs in study this morning.
It's on my Christmas. He is the Dorothy Lane Market
Mason by the way, meat department director there has been
doing that for four decades. And chef Carrie Walters, who
is very young and it's only been known this for
a few years, but she is the corporate twenty five
years corporate chef. And we're talking about Thanksgiving it or
(11:06):
ready for Thanksgiving? Getting your bird? Can you still get
a fresh turkey? Absolutely, walk we're gonna take Yeah, we're
gonna take fresh turkey. Order something until the twenty fourth, gotcha.
So it's a good idea to place in order so
that you get a turkey in the size range that
you want. If you come in and just try to
get one, it may be what we have left is
what you're gonna get. Gotcha, all right, Always a good
idea to place order. Give me a side this year, chef,
(11:29):
Well you have to. Okay, we got mashed potatoes. Everyone
has their favorite mashed potatoes. Maybe the yams, sweet potatoes.
Get that recipe.
Speaker 1 (11:36):
Let's talk about I'm not even I'm not even gonna
taint this convers I'm just gonna go green bean castrole,
Where are you on that?
Speaker 3 (11:43):
I love green bean castle, but I like it fresh.
Oh okay, so we actually sell a delicious several different
types of green beans. But I'm not a big canned person,
so I like to blanch the green beans off. I
make a mushroom sherry sauce. I deep fries Shallott's at home,
and I kind of do that same similar taste nostalgic,
(12:05):
but it's a lot better for them.
Speaker 1 (12:07):
I want to come to your house, then, well, trade,
how's that you hang out with my family? Hanging out
with yours probably actually go a lot better. Super popular, Yeah,
probably work out for a lot of people. It's a trade.
In the twenty twenty five Thanksgiving Day Draft the Selected
from Mason, Ohio, and I always really do a rant
(12:29):
against green bean Castle. I declare you hot every year
on green bean Castle because it just seems insulting to me.
You take a can or a frozen bag of mushy
green beans, you get some soup mix in their can
of soup, and then some pre fried onions, and you
mix it all together and you bring that that is
such a disgrace to this hallowed holiday. I will not
stand for it. Green Bean Castle does not have a
(12:50):
place on my table.
Speaker 3 (12:51):
Yeah. What's really scary is I think if you just
interviewed the top you know, ten people at walk into
our store, how much green bean castrole is on their menu.
Speaker 1 (12:58):
People love it. It's cheating, is what it is. This
is the one high. It's about food, right, and this
is it. I mean, if you can't put out a
show and do the right thing on Thanksgiving, there's no
hope for this country. There's no hope whatsoever for there's
no hope for America. So I'm like Bill Bill Cunningham
of food over here all right, other side, do what
would you go with? Like, I want to try something
(13:19):
a little different, but not get too crazy.
Speaker 4 (13:20):
That's right.
Speaker 3 (13:21):
I love all those roasted vegetables, all those gorgeous swashes
that are in right now. Just makes me think a
harvest and Thanksgiving honeynut, butternut, acorn. I think a lot
of that stuff is fun. You can make it into
a soup, you can roast it along with some carrots.
It's a relatively easy recipe that goes great with turkey. Yeah.
Speaker 1 (13:39):
No one likes to eat on Thanksgiving more than Tom Brenneman.
And he's not doing football. Turn all that mic out,
turn the other bike on here, big day, turn his
mike on there, she said, is slowly live in there
with them. She says. If you want to buy the
sides for Thanksgiving, yes, yes, okay. Do you have to
order that ahead of time as well as a turkey.
Speaker 3 (13:56):
We recommend it, but you can just walk into the
store and get a whole variety of It's all about
Thanksgiving and our prepared food cases.
Speaker 1 (14:04):
I believe me, I've been there many times.
Speaker 3 (14:06):
But it's smart to r s v P, which is
super easy to do. You can do it online. You
can give us a call. We take orders up till
this Friday, until it's Friday.
Speaker 1 (14:18):
I got her on the phone. She said, I'm listening
to Slonia.
Speaker 4 (14:21):
You don't listen to me.
Speaker 1 (14:22):
Why didn't she put her on the hotline and she
could do the interview. She'd be much better than the
both of us at this stuff. You might be might
be right. Yes, thank you, sorry to interrupt. All right,
you're not interrupting. The legendary Tom Brendaman right there on
the phone. His wife said, I need answers to side dishes.
There you go. That's a pretty good endorsement, I would
say right there. In the household.
Speaker 3 (14:38):
A lot of the times, I always say pick your battles.
You know, you have your friends and family bring dishes.
I love to cook, but I still get our mashed
potatoes because I can't make them better than we do.
We use beautiful French butter, whole fat cream. We steam
our potatoes, their salt and pepper. I'm not going to
spend the time to potatoes the right way. Yeah, our potatoes.
(15:00):
So I spend time doing some other fun stuff. So
we have a lot of people who are picking and
choosing their battles.
Speaker 4 (15:05):
Uh.
Speaker 3 (15:06):
And what's what Dorothan and Mark is gonna help with
and what they can do at home?
Speaker 1 (15:09):
Is there such thing is a meat side dish? And
what would that be for Thanksgiving? Mince meat pie is
not meat? No, let's forget what it's nuts?
Speaker 2 (15:17):
Right?
Speaker 1 (15:18):
Is it? Is that a chef? What's mince meat?
Speaker 4 (15:20):
Yeah? No, it's like vegetables.
Speaker 1 (15:21):
Is vegetable? I thought it was not.
Speaker 4 (15:22):
I don't.
Speaker 1 (15:23):
I've had it once a long time ago. I'm like,
I'll there's something I'll never eat again.
Speaker 4 (15:27):
My husband would say, bacon side dish, bacon Thanksgiving? What
the hell?
Speaker 1 (15:32):
What is going on you? I want to know what
Mike's table looks like right now, because it's.
Speaker 2 (15:36):
A oh, we're gonna get a side dish, a limpetour
probably I would think.
Speaker 1 (15:41):
We're gonna have meat and meat and meat.
Speaker 2 (15:43):
Yeah, but uh, I'm gonna I'm gonna have traditional sides
with my turkey every every year. We gotta have And
it's Uh, what's really cool is is that used to
be my mom and dad did Thanksgiving at their house. Uh.
Now they come to my house. So that's how it goes.
It's gone for a full circle.
Speaker 1 (16:05):
Yeah, it's and that's the rich part about it is families, right,
and as you get older, it's like in then the
younger ones take it over and it's different, but it's
the same, and it's just this tradition and the recipes
seemingly families live forever. And that's and that's why I
love Thanksgiving because it really is the essence of family
getting together and and friends too for that matter. And
I think friends Giving is a big one. Now you
(16:26):
probably see as many people come do in friends Giving
as as Thanksgiving. Correct, we do, yeah, yeah, yeah, that's amazing. Uh,
it will always be turkey though. Turkey will always be
the tradition on Thanksgiving. And make sure again one sixty five.
Speaker 3 (16:38):
Right, one sixty five by that thermometer. It's the best
insurance policy you have.
Speaker 1 (16:42):
Really, I think. I think that's the most underrated kitchen tool.
And I have a bunch of you know, chef stuff
in that, but use it, you know, like a thermopen
or a even the wireless ones and bluetooth ones are great.
Speaker 4 (16:56):
So those probe thermometers are awesome.
Speaker 3 (16:58):
It takes that you're doing no a, no poundage, no nothing,
regardless of what the recipe says or what the chef
says your turkey's done.
Speaker 1 (17:07):
And you know that. You know this mic too. About
getting the temperature right on meat is like I have
a it's called a meter thermometer and it's bluetooth and
it literally says, okay, what are you cooking? I'm cooking beef? Okay,
what kind of what cut of beef? Put the cut
in there?
Speaker 2 (17:18):
Uh?
Speaker 1 (17:18):
What temperature?
Speaker 4 (17:19):
Boom?
Speaker 1 (17:19):
And automatically does it tells you when it's done and
you pull it off. It's amazing. Yeah, you could.
Speaker 2 (17:23):
You could get those and use them in your your
oven at home or if you have a smoker, I
get that. Yeah, yeah, give you the smoker too, right,
a smoker too, And you've got a wireless bluetooth to
scare that's sitting outside. Yeah, and I know when it
hits temp and you know it alerts me it's pull
it off and it never misses.
Speaker 1 (17:38):
Then the thermopen is what chef's us. It's a fold
it up. They're pretty cheap too, and it's a good investment.
And you get an instant read thermometer. It's pretty easy
that way. Make sure you're it's food safety. But it's
also who wants to ruin because let's face it, food
costs are pretty expensive these days. You want you don't
want to screw it.
Speaker 3 (17:52):
Up right, and the turkeys. If the turkey is the
main course, you need to.
Speaker 4 (17:55):
Be right on it.
Speaker 1 (17:56):
Yeah, yeah, all right, Well again, congratulations on the opening.
I can't wait to get in there at some point here,
and that's going to happen probably one of these days
because I'm doing Thanksgiving this year and get it ready
to cook. So I'm gonna stop by Dorothy Lane Market
and Mason If you're looking for sides, they're ready to go,
or you do the whole dinner and they're still available
to the fresh turkeys and more. But thanks for coming
in today, and it's awfully nice to meet both of
(18:17):
you and appreciate it. It's our pleasure. Thanks care all right,
Scott slun Show. We got to get a news update
in just minutes now, I'm hungry. Time to eat here.
Seven hundred ww
Do you want to be in a Mafican slowly back
on seven hundred WLW donf know this, but one week
from tomorrow it is the best holiday of your hands done.
It's the best holiday. Why because it's all about food,
It's about family, it's about football, the three f's. There's
no pretext, there's no gifts. There's just food. There's gluttony.
There's passing out on the couch at three o'clock with
your hand down your pants, waking up at five from
(00:22):
your turkey and deuced stupor to eat more food. Have
a sandwich with stuffing on it. Carbs, carbs and more carbs.
That's what I'm talking about. And nothing embodies that more
than the new Dorothy Lane Market and Mason where I am,
and Chef Carry Walters is here, she's executive chef, corporate chef,
and Mike Chrisman is the director of the meat department
forty seven years.
Speaker 2 (00:43):
Mike, you've been handling meat forty seven years. Yes, I've
been in the meat business for over forty years. Rank
the top three cuts of meat in your mind. Number
one is what a ribbi, prime rib goes with everything.
Prime prime rib Yeah, prime ribbon red wine. So all right,
the big one. I wouldn't argue with that prime rib thing.
(01:03):
It's it is delicious. And if you ask a butcher
behind the camera counter, they'll tell you their favorite steak
is a ribb.
Speaker 1 (01:09):
It's always a ribb. It's marbled, the flavors there because
you have the fat, the caramelization. You got all that
working on too. And I don't have to tell chef
that what's the best way to cook us? Ribbi and
low and slow. I love that reverse ser Oh yeah,
little n thermometer. So I'll go in to Dorothy Lane.
I'll get a nice inch and a quarter maybe two
(01:30):
foot thick ribbi and I'll take that and I'll put
it in my smoker at two twenty five and then
get it to one eighteen and then take it off
and then sear it. And then you have a reverse
seer with a crust on it and it's got a
little smoke to it. That's what I like. How about that?
Absolutely we go there, we're talking food. If you can't tell,
I'm into this thing right now. Congratulations. By the way,
(01:51):
Dorothy Lane Market opening in Mason, And I was kind
of joking with carrying everyone else to like it felt
like this thing has been under construction since eighteen sixty
four and it took like three years to come to it.
But it's absolutely go I have yet to be in
because two or three times we went by, I'm like,
we can always go in. We live right there. It's
like there's always a line, which that's a good sign.
Right absolutely. Why is explaining this way? Why is Dorothy
(02:13):
Lane so popular? Why is it such a big thing,
so iconic?
Speaker 2 (02:17):
Dorothy Lyne is so popular because it's got a history
in Dorothy Lane's family owned business, been in business since
nineteen forty eight. We've grown, We've grown slow. This is
our fourth store, so it is the place, it's place
to be. We've gone a little bit different direction.
Speaker 1 (02:32):
Yeah.
Speaker 2 (02:33):
When the industry has taken one turn, we've taken the
opposite term. So we're a gourmet retailer in the Dayton
area and we've got things that note you can't find
anyplace else.
Speaker 1 (02:43):
And you have a significan number of foodies around, especially
in Mason. Do you know the chef. There's things that
you would look at ustore and go wow, you that
you can't find in the world.
Speaker 3 (02:51):
Correct, correct, And we make a lot of our things
from scratch, so we kind of cross the border between
old fashion. We have great potato salad, great traditional macaroni salad,
but we also have a really fun vegan chickpeace salad.
So we you know, we're trying to make everybody happy, Grandma,
your teenage.
Speaker 1 (03:08):
It's like if you know, it's not like a supermarket.
It is, but it's a restaurant too. It's it's a
really interesting combination. We go in, there's a lot of
great chef made, chef inspired and fresh. You know, I
can go in and get it get a ribb if
I want right.
Speaker 2 (03:20):
Yeah, you can get a ribb I coach right on
the grill the way that you want it on the grill,
and you can take it upstairs to our cafe and
eat it right there. Have Uh it's perfect date night, yeah,
to go and watch the sunset and have a nice steak.
Speaker 1 (03:34):
Right and it's good. It's a really cool common because
we've moved into that era. Now you go in any
grocery store, especially Dorothy Lane, and there's all the prepackaged.
We don't have time to cook like we used to.
It's especially like I'll do it on the weekend if
I have time even But it's great to go in
and get and and now what you guys have is
so diverse, that's the cool part. You're just talking about
adding Indian food, right, correct?
Speaker 3 (03:53):
Correct, Yeah, we have a very large clientele and that's
they're looking for more of the you know, lagoon friendly,
delicious vegan. But so it's really it's been fun to
you know, start to really devolve into some of that.
Speaker 2 (04:10):
As far as where are you on vegans, Mike, not
at my house. It's a sour I love to talk
to you, by the way.
Speaker 1 (04:21):
It's a chef Carry Walters and my Christmain who has
been working the director of meat for dorothe Lane Market,
my guy forty seven years. By the way, that's incredible.
A guy who knows every cut of every you name it.
It's a fowl, is it fish, is it as a beef?
Is it pork? He's got he's on top of it.
Let's talk about turkey, chef real quick, Brian or no, Brian.
I'm a Brian guy. I get my fresh bird. I
(04:42):
brind it overnight. I know the ratios. If you if
you're going well, okay, fresh turkey, you gotta do. I
think it's it's probably best to probably brian that get
all of flavor. And would you agree?
Speaker 4 (04:53):
I like dry braining a little bit better, which is.
Speaker 1 (04:56):
What how do you do that good salt?
Speaker 3 (04:58):
And if I always like to tell people to cook
the turkey and what they want on the dinner plate.
So if you're into crispy delicious skin, some rub it
all over with salt, lead it uncovered, and your refrigerator
overnight and that skin will just be delicious.
Speaker 1 (05:13):
Why doesn't skin get crispy moisture?
Speaker 4 (05:16):
Number one?
Speaker 1 (05:17):
Moisture is escaping, So if you do it one of
those plastic bags, you're probably not gonna get crispy skin.
Speaker 4 (05:21):
That's right.
Speaker 3 (05:22):
I grew up with my We had no color on
our skin whatsoever. My mom's of course, my mom's turkey
was delicious, but it's not the turkey that I make. Yeah,
So you kind of pick and choose your battles, decide
how you're gonna get what you want on the dinner plate.
What's the best choice cooking wise to get there?
Speaker 4 (05:39):
Yeah?
Speaker 1 (05:39):
Yeah, And then it's sauld dry Brian was the dry
rub basically or the wet Brian is a cup of
salt and gall of water and then and but then
you can add all sorts of different stuff.
Speaker 4 (05:48):
Oh sure, and you're in your wet Brian. Absolutely.
Speaker 3 (05:51):
You know a lot of people struggle with that, like
where am I gonna put it right?
Speaker 4 (05:54):
You know? Can I use a cooler?
Speaker 3 (05:56):
My big thing is if you're a big gravy person,
a big pant sauce person, maybe Brian wetbrianing is not
for you. But that wet Brian gives a very moist,
delicious Uh.
Speaker 1 (06:06):
Well, that's where you go, see Mike in the butcher department.
You get the turkey, but then you get like some
backs and wings and drums, and then you make the stock.
Ahead make the stock and then make and everything else.
Because the gravy pulls it all It's like the it's
like the rug. The rug pulls it all together. The
gravy pulls it all together. Here, gravy becomes a beverage
if it's good enough. I make a pretty good grave.
(06:28):
I'm sure chef makes it much better gravy than I do, too.
Speaker 4 (06:31):
So someone pretty amazing gravy.
Speaker 3 (06:32):
It's always fun to see the day after Thanksgiving all
of the crowds are coming in because they all ran
out of gravy, and they need.
Speaker 4 (06:40):
To have the gravy.
Speaker 1 (06:42):
That's amateur move man. The turkey parts this time of year,
you get some necks and the good the good stuff,
and you cook that down to make your own stock, right,
and then you make your own gravy out of that.
Just got planted ahead, do a little bit ahead anyway
on that too. How big a bird should you get
is the rule. It's like a pound pound and a
half per person. We recommend one on for person. Okay,
but to get a turkey, you know, a turkey's at
(07:03):
least ten twelve pounds, so a small turkey. If you
have a fifteen sixteen pound turkey, it's going to feed
fifteen sixteen people. Yeah, but if you like leftovers, get
the thirty pound turkey.
Speaker 3 (07:14):
Get the thirty pounds, or do what I do, and
I buy a small turkey for all of the yummy parts,
and then I buy an additional breast to get Oh yeah,
sure the next day to the turkey sandwiches.
Speaker 1 (07:25):
Now you can do it a lot too. If you
want to get crazy right with that, I'm coming to
your house. Oh yeah, I got overruled. I want to
do that one. You're like, no, we want the turkey,
we want the tradition because it's about tradition, right.
Speaker 4 (07:35):
It is, But explain that what I just Yeah, so
I always stuck.
Speaker 3 (07:39):
My mother in law has been making turkey obviously for
a long time, and my first year of being married,
it's always kind of a war. That's not how I
did it, that's not how my mom did it. I
don't agree with what you're doing. So I think a
lot of the don't talk politics. Maybe talk about your
stuffing versus my stain. Yeah, yeah, yeah, yeah, you're a
way of turkey right to do it right, right, it's
(08:01):
a people are very passionate about. They don't want to.
Speaker 1 (08:05):
I used my God bless and my late moms for recipe.
I got the it's on an index card and and uh,
you know, trying to read her cursive from years ago.
But her, I'm just we all grew up with her
stuffing and that's it. And she would make you know,
there are maybe six of us, but she'd get two
loaves of bread to make the stuffing with some stuff.
We were eating stuffing at Easter at this point. You know,
it is but it's it's it's what it is. I
(08:25):
mentioned a lot. So anyway, you take a breast and
you slight you can, but you can do that in
the butcher shop. So it's like a pinwheel. Basically, you
put the stuffing in and then you roll it up
and if you want that, it's and then you slice
it and it's beautiful on the plate.
Speaker 2 (08:36):
But it's not really traditional. But you guys would butcher
that right. Oh absolutely, yeah. We'll get asked all kinds
of things to do for their turkey, like what, well,
everybody will want you Oh, there be a bunch of
people want it'spatch cocked, which is where we take the
backbone out and crack the breast so it lace flat.
So if it lays flat, it's gonna cook quicker. Right,
You're not going to stuff it is easy?
Speaker 3 (08:57):
Yeah, which is another big lemon.
Speaker 4 (08:59):
True.
Speaker 1 (09:00):
Now what about a turn ducket? I have people still
doing that?
Speaker 4 (09:03):
I hope not.
Speaker 1 (09:04):
Why give me the chefs and go carry chefs here?
Speaker 3 (09:07):
So you know all that poultry, we need to cook it.
The center power needs to be one sixty five. And
if you're sticking a quail inside of a chicken inside
of a turkey, think about what that outside of that
turkey is going to be at by the time the
tiny little inside is one hundred.
Speaker 4 (09:21):
And sixty five degrees. Wow, it's well passed.
Speaker 2 (09:24):
Yeah, I gotcha. It's definitely could a little bit dry,
is what you're saying. Yes, gotcha. But people still do
the tur ducket, Yes they do. There'll be a few,
not a lot. We'll get asked to make some, but
in the company we probably won't make fifteen sixteen of them, gotcha.
Compare when you're selling thousands of turkeys, fifteen sixteen of them? Right, Yeah,
(09:45):
what do you so if someone says, you know what
a turkey, it's it's been done, that's old, that's twenty
twenty four.
Speaker 1 (09:52):
I want to do.
Speaker 2 (09:53):
So what is the biggest alternative to turkey for Thanksgiving?
Prime rib prime ribs? Always it's been like a meat. Yeah, mean,
prime ribbon is not going to do a meat at
the holiday? Prime river of file a.
Speaker 4 (10:06):
All right?
Speaker 1 (10:06):
What do people usually get about wrong about the like
a standing rib roaster? A prime rab?
Speaker 2 (10:11):
People tend to overcook them, so they want to they
want to get it done. And prime rib is good
at one hundred and twenty degrees and if they they
cook it too long, it usually gets overcooked. Yeah, it's
got to be rare. Yes, absolutely, and then you get
because they've had it before and it's like a shoe, right,
well you do that ro speak same thing, right, it's
(10:32):
got to be you know, an order, slice it and
get that.
Speaker 1 (10:34):
It's you got to have that juice. And some people
don't like it, then you should not be eating that, right.
Oh yeah, yeah, anyone to come in and just have
hot dogs, get some mets on the grill.
Speaker 2 (10:42):
Thanksgiving, not for Thanksgiving. No people like that, And I
know some people that would go out. I'm just coming
to do burgers and hot dogs in study this morning.
It's on my Christmas. He is the Dorothy Lane Market
Mason by the way, meat department director there has been
doing that for four decades. And chef Carrie Walters, who
is very young and it's only been known this for
a few years, but she is the corporate twenty five
years corporate chef. And we're talking about Thanksgiving it or
(11:06):
ready for Thanksgiving? Getting your bird? Can you still get
a fresh turkey? Absolutely, walk we're gonna take Yeah, we're
gonna take fresh turkey. Order something until the twenty fourth, gotcha.
So it's a good idea to place in order so
that you get a turkey in the size range that
you want. If you come in and just try to
get one, it may be what we have left is
what you're gonna get. Gotcha, all right, Always a good
idea to place order. Give me a side this year, chef,
(11:29):
Well you have to. Okay, we got mashed potatoes. Everyone
has their favorite mashed potatoes. Maybe the yams, sweet potatoes.
Get that recipe.
Speaker 1 (11:36):
Let's talk about I'm not even I'm not even gonna
taint this convers I'm just gonna go green bean castrole,
Where are you on that?
Speaker 3 (11:43):
I love green bean castle, but I like it fresh.
Oh okay, so we actually sell a delicious several different
types of green beans. But I'm not a big canned person,
so I like to blanch the green beans off. I
make a mushroom sherry sauce. I deep fries Shallott's at home,
and I kind of do that same similar taste nostalgic,
(12:05):
but it's a lot better for them.
Speaker 1 (12:07):
I want to come to your house, then, well, trade,
how's that you hang out with my family? Hanging out
with yours probably actually go a lot better. Super popular, Yeah,
probably work out for a lot of people. It's a trade.
In the twenty twenty five Thanksgiving Day Draft the Selected
from Mason, Ohio, and I always really do a rant
(12:29):
against green bean Castle. I declare you hot every year
on green bean Castle because it just seems insulting to me.
You take a can or a frozen bag of mushy
green beans, you get some soup mix in their can
of soup, and then some pre fried onions, and you
mix it all together and you bring that that is
such a disgrace to this hallowed holiday. I will not
stand for it. Green Bean Castle does not have a
(12:50):
place on my table.
Speaker 3 (12:51):
Yeah. What's really scary is I think if you just
interviewed the top you know, ten people at walk into
our store, how much green bean castrole is on their menu.
Speaker 1 (12:58):
People love it. It's cheating, is what it is. This
is the one high. It's about food, right, and this
is it. I mean, if you can't put out a
show and do the right thing on Thanksgiving, there's no
hope for this country. There's no hope whatsoever for there's
no hope for America. So I'm like Bill Bill Cunningham
of food over here all right, other side, do what
would you go with? Like, I want to try something
(13:19):
a little different, but not get too crazy.
Speaker 4 (13:20):
That's right.
Speaker 3 (13:21):
I love all those roasted vegetables, all those gorgeous swashes
that are in right now. Just makes me think a
harvest and Thanksgiving honeynut, butternut, acorn. I think a lot
of that stuff is fun. You can make it into
a soup, you can roast it along with some carrots.
It's a relatively easy recipe that goes great with turkey. Yeah.
Speaker 1 (13:39):
No one likes to eat on Thanksgiving more than Tom Brenneman.
And he's not doing football. Turn all that mic out,
turn the other bike on here, big day, turn his
mike on there, she said, is slowly live in there
with them. She says. If you want to buy the
sides for Thanksgiving, yes, yes, okay. Do you have to
order that ahead of time as well as a turkey.
Speaker 3 (13:56):
We recommend it, but you can just walk into the
store and get a whole variety of It's all about
Thanksgiving and our prepared food cases.
Speaker 1 (14:04):
I believe me, I've been there many times.
Speaker 3 (14:06):
But it's smart to r s v P, which is
super easy to do. You can do it online. You
can give us a call. We take orders up till
this Friday, until it's Friday.
Speaker 1 (14:18):
I got her on the phone. She said, I'm listening
to Slonia.
Speaker 4 (14:21):
You don't listen to me.
Speaker 1 (14:22):
Why didn't she put her on the hotline and she
could do the interview. She'd be much better than the
both of us at this stuff. You might be might
be right. Yes, thank you, sorry to interrupt. All right,
you're not interrupting. The legendary Tom Brendaman right there on
the phone. His wife said, I need answers to side dishes.
There you go. That's a pretty good endorsement, I would
say right there. In the household.
Speaker 3 (14:38):
A lot of the times, I always say pick your battles.
You know, you have your friends and family bring dishes.
I love to cook, but I still get our mashed
potatoes because I can't make them better than we do.
We use beautiful French butter, whole fat cream. We steam
our potatoes, their salt and pepper. I'm not going to
spend the time to potatoes the right way. Yeah, our potatoes.
(15:00):
So I spend time doing some other fun stuff. So
we have a lot of people who are picking and
choosing their battles.
Speaker 4 (15:05):
Uh.
Speaker 3 (15:06):
And what's what Dorothan and Mark is gonna help with
and what they can do at home?
Speaker 1 (15:09):
Is there such thing is a meat side dish? And
what would that be for Thanksgiving? Mince meat pie is
not meat? No, let's forget what it's nuts?
Speaker 2 (15:17):
Right?
Speaker 1 (15:18):
Is it? Is that a chef? What's mince meat?
Speaker 4 (15:20):
Yeah? No, it's like vegetables.
Speaker 1 (15:21):
Is vegetable? I thought it was not.
Speaker 4 (15:22):
I don't.
Speaker 1 (15:23):
I've had it once a long time ago. I'm like,
I'll there's something I'll never eat again.
Speaker 4 (15:27):
My husband would say, bacon side dish, bacon Thanksgiving? What
the hell?
Speaker 1 (15:32):
What is going on you? I want to know what
Mike's table looks like right now, because it's.
Speaker 2 (15:36):
A oh, we're gonna get a side dish, a limpetour
probably I would think.
Speaker 1 (15:41):
We're gonna have meat and meat and meat.
Speaker 2 (15:43):
Yeah, but uh, I'm gonna I'm gonna have traditional sides
with my turkey every every year. We gotta have And
it's Uh, what's really cool is is that used to
be my mom and dad did Thanksgiving at their house. Uh.
Now they come to my house. So that's how it goes.
It's gone for a full circle.
Speaker 1 (16:05):
Yeah, it's and that's the rich part about it is families, right,
and as you get older, it's like in then the
younger ones take it over and it's different, but it's
the same, and it's just this tradition and the recipes
seemingly families live forever. And that's and that's why I
love Thanksgiving because it really is the essence of family
getting together and and friends too for that matter. And
I think friends Giving is a big one. Now you
(16:26):
probably see as many people come do in friends Giving
as as Thanksgiving. Correct, we do, yeah, yeah, yeah, that's amazing. Uh,
it will always be turkey though. Turkey will always be
the tradition on Thanksgiving. And make sure again one sixty five.
Speaker 3 (16:38):
Right, one sixty five by that thermometer. It's the best
insurance policy you have.
Speaker 1 (16:42):
Really, I think. I think that's the most underrated kitchen tool.
And I have a bunch of you know, chef stuff
in that, but use it, you know, like a thermopen
or a even the wireless ones and bluetooth ones are great.
Speaker 4 (16:56):
So those probe thermometers are awesome.
Speaker 3 (16:58):
It takes that you're doing no a, no poundage, no nothing,
regardless of what the recipe says or what the chef
says your turkey's done.
Speaker 1 (17:07):
And you know that. You know this mic too. About
getting the temperature right on meat is like I have
a it's called a meter thermometer and it's bluetooth and
it literally says, okay, what are you cooking? I'm cooking beef? Okay,
what kind of what cut of beef? Put the cut
in there?
Speaker 2 (17:18):
Uh?
Speaker 1 (17:18):
What temperature?
Speaker 4 (17:19):
Boom?
Speaker 1 (17:19):
And automatically does it tells you when it's done and
you pull it off. It's amazing. Yeah, you could.
Speaker 2 (17:23):
You could get those and use them in your your
oven at home or if you have a smoker, I
get that. Yeah, yeah, give you the smoker too, right,
a smoker too, And you've got a wireless bluetooth to
scare that's sitting outside. Yeah, and I know when it
hits temp and you know it alerts me it's pull
it off and it never misses.
Speaker 1 (17:38):
Then the thermopen is what chef's us. It's a fold
it up. They're pretty cheap too, and it's a good investment.
And you get an instant read thermometer. It's pretty easy
that way. Make sure you're it's food safety. But it's
also who wants to ruin because let's face it, food
costs are pretty expensive these days. You want you don't
want to screw it.
Speaker 3 (17:52):
Up right, and the turkeys. If the turkey is the
main course, you need to.
Speaker 4 (17:55):
Be right on it.
Speaker 1 (17:56):
Yeah, yeah, all right, Well again, congratulations on the opening.
I can't wait to get in there at some point here,
and that's going to happen probably one of these days
because I'm doing Thanksgiving this year and get it ready
to cook. So I'm gonna stop by Dorothy Lane Market
and Mason If you're looking for sides, they're ready to go,
or you do the whole dinner and they're still available
to the fresh turkeys and more. But thanks for coming
in today, and it's awfully nice to meet both of
(18:17):
you and appreciate it. It's our pleasure. Thanks care all right,
Scott slun Show. We got to get a news update
in just minutes now, I'm hungry. Time to eat here.
Seven hundred ww
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