Posts categorized 'CM News'
Two new naturally sweet dry items are now available in Central Market Produce departments: wild honeycomb and raisins-on-the-vine.
Delicately sun-dried, raisins-on-the-vine are plump, sweet and full of a complexity of flavor that regular tray raisins don’t have. Their sweet caramel flavor with a hint of smokiness, and rustic, natural appearance, is a perfect choice for cheese trays and wine pairings. These are a buyer favorite, give them a shot!
Collected from beehives around the pristine New Zealand countryside, Wild honeycomb is honey in its purest, most natural form. Wildflowers such as clover, thistle, dandelion and buttercup, lend a balanced, medium-bodied sweetness to the rich golden honey inside the delicate wax combs. Wild honeycomb is not heated or processed in any way – beekeepers simply cut the natural honeycomb into 12-inch square blocks, encase them in light wooden frames and wrap in cellophane.
Honeycomb is entirely edible, and many people enjoy slices of fresh honeycomb on toast for breakfast. Others may choose to discard the beeswax after chewing and enjoying the honey inside. To use just the honey, cut away portions and drain the honey from the comb to use in recipes.
Beaujolais Nouveau is a red wine made from Gamay grapes produced in the Beaujolais region of France. It is the most popular vin de primeur, fermented for just a few weeks then officially released for sale on the third Thursday of November. This "Beaujolais Day", or "Beaujolais Nouveau Day" sees heavy marketing from the producers, with races to get the first bottles of the vintage to different markets.
Beaujolais Nouveau is a purple-pink wine that is particularly lightweight, even by the standards of Beaujolais. The method of production means that there is very little tannin, and the wine can be dominated by fruity, ester flavours of bananas and pear drops. These are enhanced by the frequent recommendation to serve the wine lightly chilled, at approximately 13°C (55°F).
It is enjoyed worldwide as a fresh wine offering a taste of the recent harvest. In particular, many wine lovers look forward to the nouveau of France's renowned "King of Beaujolais," producer Georges DuBoeuf. These wines are bursting with delightful fruit aromas.
Here at Central Market, we'll be ready at 8 a.m. on Thursday, November 19th with Georges DuBoeuf Beaujolais Nouveau at one of the lowest prices in Texas! Be sure to stock up for holiday parties because, like Christmas, the Nouveau comes but once a year!
We're bubbling over with pride at Central Market Fort Worth. We have a brand-new Cooking School Manager, and she brings an amazing resumé to the table.
Sarah Hooton comes to us fresh from the ovens of Le Cordon Bleu in Dallas, where she was an instructor for 2 years. She earned her chops teaching at Le Cordon Bleu in Austin for 3 years, and trained at Le Cordon Bleu in Ottowa, Canada. With a degree in Baking & Pastry from the Culinary Institute of America in Hyde Park, New York, Sarah went on to work as a pastry chef in Portland, Oregon for 3 years. Her working experience is a menu of the best, from the Four Seasons hotel in Houston, Texas, to the Savoy in London, and with Chef David Bouley at the Bouley restaurant in New York, a landmark in fine dining and exquisite cuisine.
Sarah is an acclaimed chef, winning an incredible thirteen medals at the American Culinary Federation Pastry Competition in 2007, and was voted the Pastry Chef of the Year for the state of Texas. She was also a finalist in the United States Pastry Competition three years running!
Sign up for a Cooking School class and meet Sarah – you'll be glad you did!
Little Ragghi’s crackers are artisan flat bread crackers made with olive oil, special seasonings and the finest Parmesan cheese. They are the perfect pairing with wine, cheese and any spread or topping you should choose. They are also just as delicious all by themselves.
The company who makes these exceptional crackers tells the story of their inspiration by a very important woman, Raggatha Calentine. They say,“Raggatha is a Native American Indian who stands all of 5 ft. tall and is known as Little Ragghi. Ragghi uses storytelling as her medium to develop and deliver specialized training sessions for various groups and organizations. She also teaches parenting and life skills, as well as “Walking the Healing Path” and storytelling workshops. In “free time” she mentors students in local schools.”
For every bag of “Little Ragghi” crackers sold, a portion of the proceeds will go to the charity of her choice, the National Native American Family Camp.
Kick off the holiday season at the 2009 Festival of Trees and create a new and lasting family tradition!
The members of the Greater Southlake Women’s Society are proud to announce the 2nd Annual Festival of Trees. This event will showcase a spectacular display of Christmas trees and other holiday items including wreaths, tabletop décor and unique items — all of which will be available for purchase during the event. Also on display will be the official 2009 Festival of Trees artwork by internationally renowned and local artist Trish Biddle.
The Gallery of Trees will serve as a backdrop for an array of events for the entire community, culminating with the City of Southlake and Southlake Town Square’s Tree-lighting Event on Saturday, November 20.
Families from near and far will enjoy an array of festivities and create a heart-warming and memorable holiday experience during this exciting season of giving.
Along with the tree lighting event at Southlake Town Square, the Greater Southlake Women’s Society are pleased to present Breakfast with Santa and Radio Disney on Saturday, November 21 from 9-11 am and Gallery Open House on Saturday, November 21 from 1-4 pm & Sunday, November 22 from 12-3 pm.
Sure to delight children young and old, the Breakfast with Santa will certainly become a cherished holiday tradition for the entire family. In addition to photo opportunities with Santa, Radio Disney will also be there with activities designed to entertain and awe the children amid the spectacular holiday setting. Breakfast Tickets are $20 per child (children under 6 months are free) and $10 per adult.
And then stroll through the Ballroom inside the Hilton Hotel in Southlake Town Square and marvel at the stunning collection of Christmas décor for the Gallery Open House. Each item in the Gallery will be available for purchase during the Festival of Trees, just in time for your holiday parties. This dazzling display is certain to make your family’s spirits bright this holiday season. Gallery Open House admission is $5 for ages 12+, $1 for those under 12.
Seating is limited for both events, so stop by Southlake Central Market to purchase your tickets (checks only, please.)
Proceeds from this year’s Festival of Trees will benefit area charities selected by the Greater Southlake Women’s Society. Over $80,000 is expected to be allocated to the following organizations: Battered Women Foundation, Community Enrichment Center Open Arms, Cook Children’s Healthcare System , Girl Scouts of Texas Oklahoma Plains, GSWS Scholarship awarded to Carroll Senior High School Female, Metroport Meals On Wheels, PKD Foundation (Polycystic Kidney Disease), Rocky Top Therapy Center, Southlake Safety Town, Summer Santa and Young Artists of Texas (YAT) Gallery. For more information on the 2009 Festival of Trees beneficiaries,
click here.
The Central Market Fort Worth Coffee Bar is stirring up delicious deals on seasonal drinks. We're featuring an exclusive drink each week from now through December 27th, so stop by our coffee bar this holiday season and try our new Holiday Drink Specials. They're even on sale – only $1.99 for a large 16 oz. gourmet beverage. At that price, you'll have to try every single one!
November 2-8
Pumpkin Pie Latte
Pumpkin Spice syrup and Espresso blended with Steamed Milk, topped with Whipped Cream and Nutmeg.
November 9-15
Caramel Apple Latte
Caramel syrup, Apple syrup and Espresso, blended with Steamed Milk, topped with Whipped Cream and drizzled with Caramel Sauce.
November 16-22
White Chocolate Cranberry Latte
White Chocolate sauce and Cranberry syrup blended with Espresso and Steamed Milk, topped with Whipped Cream.
November 23-29
Apple Pie Cider
Apple Cider and Caramel syrup with a dash of Cinnamon, topped with Whipped Cream and drizzled with Caramel.
November 30-December 6
Egg Nog Latte
Steamed Egg Nog blended with Espresso and topped with Whipped Cream and Nutmeg.
December 7-13
Frosted Gingerbread Latte
Gingerbread syrup, Vanilla syrup and Espresso blended with Steamed Milk and topped with Whipped Cream.
December 14-20
Gourmet Cocoa
Gourmet Hot Cocoa with your choice of Peppermint or Cinnamon syrup, topped with Whipped Cream.
December 21-27
Peppermint Mocha
Peppermint syrup and Chocolate sauce blended with Espresso and Steamed Milk, topped with Whipped Cream.
Sometimes, the line between favorable and unfavorable traits in a piece of fruit gets a bit blurry. Honeycore is a great example of this.
When apples, especially Fujis, have a “good year”, the starches in the center convert to sugars and the flavor concentrates, leading to an amber-brown color. Americans look at this as off-putting, and agriculturalists generally refer to it as “watercore.” The Japanese, on the other hand, have figured out that this ugly flesh simply tastes better; affectionately naming it Mitsu, or “honeycore,” and charging a premium for apples that have it!
Our citrus growers in Madera County, California have set out to create Fuji apples with exactly this characteristic. Grown on a higher elevated portion of land typically ideal for peaches and grapes, these fruit are left on the tree longer than most commercial apples to reach their peak sugar content. These apples will not win any beauty contests; apples need cold nights to get the striking colors typical for apples from New York or Washington. This being said, they are most likely the sweetest apples that we will carry all year!
The local bear and deer have taken a liking to this fruit, so supplies are extremely limited. Give these guys a shot if you’re in this week, you’ll be glad you did!
Join us for a tasty treat at the Westgate Wine Experience! Special guest David Geary from Axial wines will be here to offer a sampling of Spanish wines from his portfolio on Friday, October 30, from 4-7 p.m.
David Geary is the National Sales Manager for Axial wines, and is extremely knowledgeable and passionate about his Spanish wine portfolio. Stop by and sample Care Cabernet/Syrah/Tempranillo blend, Vallobera Spanish Demon Tempranillo (perfect for Halloween), Otto Bestue Santa Sabina Cabernet/Tempranillo blend and Penelope Sanchez Garnacha/Syrah blend. All wines are sure to surprise and delight, so stop by, sample and take this free opportunity to learn more about these amazing Spanish wines!
As an apple variety, Honeycrisps are something of an oddball. Their parentage is foggy: originally thought to be a cross of the Macoun and Honeygold, genetic testing suggests that Honeycrisps contain genetic material from neither variety.
They were also specifically developed for growing in Minnesota, a state with harsh winters and atypical soil that are not ideal for most traditional apple varieties. This being said, Honeycrisps really seem to shine when grown in their “native” region. The texture has more snap, the juice is juicier and the taste is much more balanced. Last year, we were denied their amazing flavor due to a spring hail storm, and this year, we are proud to have Pepin Heights Honeycrisps back in house!
Pepin Heights, a small orchard near Lake City, Minnesota was one of the first to grow Honeycrisps, and still grows the best in our opinion. Since 1949, they have planted some of our most intriguing varieties such as the spicy Fireside and brand new SweeTango. Their location off of the upper Mississippi river provides cool nights and fertile soil perfect for growing these phenomenal apples.
Like most great things, Minnesota honeycrisps will not be around for long, generally ending in late December. Be sure to give them a try next time you’re in!
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Buddha’s Hand citrons are now available, and should continue to be in stock until February.
This ancient variety of citrus (older than oranges, grapefruit, or lemons) has been a popular spiritual offering, luck charm, and gift in Asian cultures for centuries, and has been one of our strangest offerings for years.
From a culinary perspective, use of Buddha’s Hands is somewhat limited; they often contain nothing but white pith inside. This pith, unlike what you might see on grapefruit or lemons, is not bitter, which does allow for some interesting opportunities. Buddha’s Hand is a great seasoning for fish and a solid candidate for candying. Their zest has also have found their way into several high-end cocktail recipes, mainly as a showpiece.
The real appeal for Buddha’s Hand is its strangely familiar and mild lemon scent. They can last for almost two weeks at room temperature, and their smell will slowly fill a room. Our floral departments also love to incorporate them into their designs.
Check these out next time you're in!
