Posts categorized 'Fresh Concepts'

Central Market Fort Worth Launches Artisan Oil and Vinegar Program

We are pleased to announce the newest addition to our Bulk department at Central Market Fort Worth: oils and vinegars. Forget what you know about ordinary EVOO and balsamic vinegar. Our new selection includes some of the finest quality culinary oils and vinegars from the best artisan producers in Europe. Think apple balsamic vinegar made with apples picked within 100 kilometers of the press. Or Styrian pumpkinseed oils produced using pumpkins grown exclusively in the Styrian region of Austria.

Our new oil and vinegar program is just one more way we’re bringing you the very best and most delicious foods we can find. These oils and vinegars are produced using traditional methods and gentle pressing and handling. They are purchased directly from small producers and transported using a proprietary method that protects them from air and light to prevent oxidation and to ensure what you get in your bottle is the freshest possible product.

Speaking of bottles, did we mention that these goods are available in custom sizes? Choose a 40 ml, 100 ml or 250 ml bottle, which our Partners will gladly fill for you. Can’t decide? Simply ask for a taste of anything that intrigues you. We encourage you to explore all the flavors and experiment with combinations. Need some suggestions? We’re here to help.

More must-trys include raspberry vinegar, which will remind you of eating fresh-picked raspberries, or the Maletti Riserva balsamic vinegar that’s so rich you’ll want to pour it over vanilla ice cream. Pumpkin and balsam honey and the Calamansi and lemon EVOO are instant favorites. All in all there are more than 48 unique oils and vinegars to choose from, and many of these varieties aren’t found anywhere else but Central Market.

Check out these suggested uses and pairings, to whet your appetite:

Garlic Oil
Pair the garlic oil with any bread or strong Gruyere. Blend with goat cheese to spread on breads or as a dip for raw vegetables. Pair with the Aceto Balsamico “Platinum” for salad dressings or bread dips.

Divino Olive Oil
Toss with warm cooked pasta and finely diced onions peppers and garlic for a quick dish. Pair with lighter Italian or French bread, smooth flavored firm cheeses or ripe tomatoes. Blend with any of the vinegars for salad dressing or dip.

Styrian Pumpkinseed Oil
Pair the pumpkinseed oil with fresh sliced apples or pears or smooth flavored cheeses. Finish squash or bean soups, roasted root vegetables or vanilla ice cream. Toss with cooked brown rice, salt and pepper for a quick side dish. Blend with balsam apple, balsam honey or balsam pomegranate for salad dressings or dips.

Aceto Balsamico Maletti Riserva
This pairs well with any cheese, but it is especially good with aged hard Italian style cheeses or strong blues or goat. Drizzle over smoked salmon, grilled meats and seafood. Finish pizza, bruschetta or vanilla ice cream. Blend with any olive oil or infused olive oil for bread or vegetable dips.

Calamansi Balsam
Blend with sparkling mineral water for a soda or use in margaritas. Finish or marinate seafood, chicken or roasted vegetables. Blend with smooth creamy cheeses or cream cheese to make a dip. Blend with basil extra virgin olive oil for a zesty dressing or marinade.

Raspberry Balsam
Blend with hazelnut oil or olive oil for a salad dressing or bread dip. Pair with nutty cheeses. Finish steamed or roasted vegetables like asparagus or broccoli.

Wonderful Wine Pairings for Your Holiday Meal

We make serving a sensational holiday spread so easy that it’s only fair that we offer wine pairings too. Before we begin, we’d like to say that wine ultimately comes down to personal preference. If you like it, drink it! As a general rule, Pinot Noir, Prosecco, Syrah and Chardonnay are pretty versatile, making them go-to bottles during the holidays.

It’s tricky to select just one varietal that matches every dish on the table—and we all know there are many, many dishes on the table—but here are a few solid options to delight your dinner guests and complement your meal. All are exclusive to Central Market.

For the traditional turkey dinner or herb smoked turkey dinner complete with turkey giblet gravy, traditional cornbread dressing, green beans amandine, classic whipped russet potatoes, CM cranberry sauce and brioche rolls:

Lily Riesling is perfect to pour with turkey.  It works well with dishes that are spicy, salty or sweet. This German Riesling has flavors of apple and honey and has a nice acidity.

Matthew Fritz Pinot Noir Sonoma Coast has cherry flavors with earth undertones and light tannins, making it a nice match for herb smoked turkey and sides

A Sauvignon Blanc is another good bet, especially as an aperitif. Try Cuvee Signee Sancerre or Domaine Chevaunet Sauvignon Touraine, with notes of citrus. These also go nicely with sides such as green beans.

For the glazed white hickory-smoked ham dinner with green bean casserole with porcini mushrooms and Gruyère topping, whipped sweet potatoes, jalapeño toasted pecan dressing, CM cranberry sauce and brioche rolls:

Once again, Lily Riesling, with nice acidity and hint of sweetness, is a solid choice. It complements the flavors and sweetness of the glazed ham.

If you want red, try Matthew Fritz Pinot Noir or il Cane Rosso, our red blend new from Sicily. Both have subtle tannins that won’t overpower the ham but enough structure to stand up to it. Plus they would be super sippers alongside the green bean casserole with that cheese topping.

Festivo Torrontes from Mendoza Argentina is a good choice for Sauvignon Blanc lovers who want less acidity and citrus.

For the herb-roasted rib-eye dinner with herb au jus, herbed potato gratin with roasted garlic and Manchego, warm roasted root vegetable salad, and brioche rolls: 

There’s nothing like a big Cab, and Matthew Fritz Cabernet Sauvignon from Alexander Valley in Sonoma is full of dark fruit. The tannins stand up to the fat of the rib-eye.

Matthew Fritz Chardonnay from Russian River is a nice, rounded white with flavors of peach, white fruit, a little oak and a hint of butter.

For the herb-crusted beef tenderloin dinner with herb au jus, herbed potato gratin with roasted garlic and Manchego, warm roasted root vegetable salad, and brioche rolls:

Domaine Chante Cigale Châteauneuf-du-Pape is a wonderful red blend from the Rhone. It has flavors of black fruit, a hint of pepper and subtle spiciness.

Marc Cellars Chardonnay from California works well with these sides, with its peach flavors, minerality and little oak.

Teatulia Helps Make the World a Better Place

November is here, and although it may not feel like winter yet, at least we’re getting some rainy days and cooler evenings. We’ll take what we can get, right? Some blanket-wrapped book reading on the couch with a light mist hitting the windows will do just fine, thank you. And we’ll also take a mug of hot herbal tea “for here.”

But maybe you want more from your tea than just soothing chamomile warmth and goodness. Maybe you want social responsibility and environmental protection in your cup. If you want your leaves to enrich lives, rebuild ecosystems and be more than delicious, then Teatulia is just the ticket.

Named for its growing region in Northern Bangladesh, Teatulia is committed to cultivating a better world through tea. The product is organic, yet so far beyond the basic qualifications of the term. Teatulia has revolutionized a sustainable approach to family farming and community investment, and the result is not only an organic, sustainable, healthy and tasty product, but also a built-in conscience-warmer.  

Teatulia provides an amazing cooperative opportunity to its workers and surrounding communities. The members receive a milking cow, which enables them to farm and breed the cows freely, while only paying one liter of milk per day back to the cooperative on their investment. The company’s impressive list of social programs includes safe hygiene distribution, adult literacy education, and health and recreation for youth. The return on this enterprise program for the Bangladeshi people seems almost immeasurable from where we sit in the comforts of our living rooms. Check out this video on the Teatulia website.

Central Market Dallas is thrilled to bring this product to you – it hits shelves November 10 – so you can nurture the ecosystem without leaving the house.

Oh the Possibilities of Pumpkin

It’s not time for pumpkin pie yet, but here we are with gourds all over the porch. Beyond doorstops and baseball-bat targets, there are countless uses for our festive friends called Jack. So get creative with those big orange globes before they turn to mush. 

For me, the smell of freshly cut pumpkin conjures up childhood memories of crisp fall evenings spent scooping out the guts onto newspapers and giving the seeds to Mom to roast in the oven while we carve our jack-o-lanterns. Who hasn’t done that, really? We bet you expect more from Central Market, so here are a few Foodie ideas from our creative team at the Dallas store:

Chef JD from our café makes a simple pumpkin puree to ladle over gnocchi. Simply peel and dice fresh pumpkin meat, then cover and simmer with some butter, sea salt and pepper while the natural moisture of the pumpkin releases in the pan. When soft, place in your blender or food processor. Add a little water, if needed, to thin it out. Brown some butter with sage and stir it in. Then pour the sauce over the gnocchi, and you’ve got a fabulous fall treat.

Chef Fred from our cooking school loves pumpkin fries, and they are as easy as they are tasty. Just peel and cut the pumpkin into thin strips. Blanche briefly, fry in your choice of oil and sprinkle with sea salt. It’s a great idea for a Halloween party!

Executive sous chef Dustin makes pumpkin spice gelato when he gets some spare time. We can’t give you that recipe, though! You’ll just have to come to the Dallas store and try some for yourself.

If you're looking for more inspiration in the kitchen, our website has oodles of pumpkin recipes, including this one for roasted pumpkin risotto. 

If you end up with more pumpkin than you can cook, we have another idea for you. Did you know that big cats (tigers, leopards, bobcats and the like) love pumpkins? It’s true. The cats bat them around like kittens with yarn balls and dive right in the water after them, toting them around in like obedient dogs with their favorite chew toys. It’s truly fascinating. (Check out this video.) There are several sanctuaries you can donate to, the closest of which is in Tyler, Texas.

Hurry in and shop our vast selection of gourds and pumpkins before they are gone!

Beer Is a Cheese’s Best Friend

During Brewtopia, we welcomed Greg Engert, beer director of Neighborhood Restaurant Group in Washington, D.C., to our cooking school. The renowned beer expert, recognized in Food & Wine as one of the country’s best sommeliers, taught his lucky students how to pair beer with cheese—and that night we learned as much about cheese as we did about the featured craft brews.

We wanted to impart some of Greg’s wisdom during Meet the Cheeses, our second annual festival of fromage. This month cheese is the star, but every star needs a stellar supporting cast, right?

The big takeaway: beer is cheese’s better half. “Beer always shows a degree of residual sweetness, as opposed to wine, which almost always ferments dry and proffers acidity,” he says. Because of that residual sweetness, beer compliments most food, unlike wine, which, because of the acid, tends to offer balancing, or contrasting flavors.

“While we find sweetness in many of the things we eat—sugar, but also starch, protein, butter and fat—acidity is less prevalent, so beer can further accentuate existing flavors in a dish,” he says. “Wine joins the dish as a sort of final, separate, ingredient—a sort of final saucing or seasoning of the dish.” Bottom line: beer and cheese are made for each other. “Cheeses epitomize the rule of residual sweetness in foods,” he says. “They are loaded with protein and butterfat.”

Beer’s effervescence also plays an important role. “Beer explodes into the richness of the cheese and insists on being tasted in congress with the cheese. Because the sweeter flavors of each are so complimentary, you don’t know where the cheese ends and the beer begins.”

Wine gets a lot of glory when it comes to food pairings, but it doesn’t always suit cheese—especially if the wine is dry. The sweetness of the cheese makes dry wines drier. That said, cheese can also make bad wine good. ”Fat and protein-laden cheese is unctuous,” he says. “It literally sticks to your palate and your tongue, blocking flavor receptors. Get a box of Franzia and some cheese, and the wine can taste awesome. But cheese will also block the more impressive flavor nuances of great wine.”

Although it’s not the only approach, when pairing beer with food, a great way to start is to accent what’s already on the plate by choosing beers that mirror some of the same characteristics found in the food. “Beer continues the work of the farmer and the chef by further championing the inherent flavors of the ingredients and the dish itself,” he says. However, don’t discount the complement-by-contrast approach, or what he calls “confluence by seeming incompatibility.” Raw oysters with Guinness? You bet.

So let’s get down to the good stuff. Here are Greg’s recommendations. Use this as a cheat sheet for your next shindig, and you’ll be the host with the most.

Duchesse de Bourgogne and Taleggio. This cheese is aromatic and funky, with a fruity tang. Fresh and fruity Duchesse, with a slightly rustic note, is also a favorite of our beer and wine managers. “It’s good for turning wine nerds into beer nerds,” says Central Market Houston’s Justin Vann.

Stone Smoked Porter and San Simon. Here is a roasty, semi-dry showing a touch of smoke—a harmonious match for the lightly smoky, firm Spanish San Simon.

St. Arnold Weedwacker and Bucheron. The cheese has a bloomy, soft rind and a slightly crumbly texture. Sweet and effervescent Weedwacker is “somewhat of a hefeweizen” with notes of lemon, banana, clove and bubble gum (!). The beer would also work with softer, smokier cheeses.

Sixth Glass Quadrupel and Humboldt Fog. The caramelized sweetness of the quadrupel compliments earthy richness of Humboldt Fog.

Anchor Porter and Petit Basque. Roasty porter marries well with this salted, pressed sheep’s milk cheese aged for richness. This beer would be great with charred meats, too.

Full Sail Wassail and Blue Stilton. Maltier, grain-driven Wassail works magic with the creamiest of the blues. It finishes dry and caramel-y, with a port-like effect.

Lost Gold IPA and New Zealand 4-year-old cheddar. The IPA starts fruity but has a herbaceous bitterness on the finish, thanks to the hops. The cheese is sharp and tangy.

Rahr & Sons Oktoberfest and Appenzeller Classic. “Musty toast,” “slightly burnt edges” and “funkiness underneath” were recurring phrases during this tasting. A more aged cheese probably wouldn’t work here.

How To Build a Better Cheese Plate

Whether you’re serving a selection of cheeses before the meal or as the final course of a seated dinner, the cheese plate or tray should be stunning. Arrange the cheeses on a platter or flat surface of your choosing; marble boards, slate tiles, wicker trays or gnarled driftwood are beautiful and slightly unexpected. Accent your cheese tray with fresh or dried fruits, nuts, and flowers or leaves.

But if you’re new to the world of artisanal cheeses, then preparing a cheese board can be a daunting task. Where do you even start? Let our cheese experts take the worry out of your decision-making. They are passionate, well-informed and eager provide samples—and that last bit might be the most important part.

Keep reading for tips on how to select and present cheese.

SELECTION

Choose a range of cheeses with different textures. Soft cheeses range from a triple-cream like Brie to a log of chevre. Semi-soft might include Cantal, Brinata or Trugole. Examples of hard cheeses are Parmigiano Reggiano, cheddar or mature fontina.

Build around a theme. We stock more than 500 cheeses from around the globe, so you could easily build a cheese board focused on one country or region. For an overview of cheese by geography, download our cheese guide.

Plan to have 1.5 to 1.75 ounces of cheese per person of serving five cheeses. If you’re serving more than five, decrease the amount cheese per person.

PRESENTATION

Bring cheese to room temperature (this takes 30 minutes to an hour) before serving. Note: soft cheeses are easier to cut when they’re still chilled. Hard cheeses slice better at room temp.

Use separate knives for different varieties of soft cheeses and blues.

Arrange the cheese from mildest to strongest and encourage guests to sample them that way.

Make your presentation colorful by choosing cheeses with colorful rinds or pates, such as veiny blues. Or you could rely on accompaniments to provide color. Grapes, apples, jams or leaves such as chard can really liven up the display. Honeycomb looks and tastes glorious—especially with cheese.

ACCOMPANIMENTS

Accompaniments can be savory or sweet. Grapes, apples, pears, figs and preserves provide sweetness, while shaved ham, prosciutto or other cured meats, smoked fish, and olives offer more savory, salty flavors. Or select dried dates, apricots, apples or pears from the Bulk department for intense contrast. Spanish marcona almonds, pistachios or hazelnuts are no-brainers. Simply sprinkle throughout.

When choosing bread, look for varieties that are typical of the region where the cheese is made. More flavorful, multigrain breads stand up to robust cheeses such as cheddar or other British farmhouse cheeses. As for crackers and flatbreads, they should be fairly neutral in flavor. We like fine, crisp Australian waterwheels or our Central Market Organics line.

Apples Are Ripe for the Picking at Central Market

Ambrosia, Braeburn, Cameo, Empire, Gala, Jazz, Fireside, Fuji, Granny Smith, Honeycrisp, Idared, Jonagold, Lady Alice, MacIntosh, Northern Spry, Pacific Rose, Regent, Spartan, Winesap, Zestar, SweeTango—you name it, we have your apple here at Central Market.

Our Produce department is stocked with more than 40 varieties of this deliciously nutritious fruit—from classic American varieties like Jonathon, which is widely regarded as one of the best flavored thanks to its balance of sweet and sharp, to cross varieties like Jazz and Gala, which are good for snacking, to more tart, bake-worthy varieties like Haralson. The 2011 harvest is underway, so visit your Central Market to take advantage of this abundant crop.

We know that apples are delicious for snacking, cooking and baking, but this fruit also has its health benefits. According to a new review study published in the September 2011 Advances in Nutrition: “Exposure to apples and apple products has been associated with beneficial effects on risk, markers and etiology of cancer, cardiovascular disease, asthma and Alzheimer’s disease.… These products may also be associated with improved outcomes related to cognitive decline of normal aging, diabetes, weight management, bone health, pulmonary function and gastrointestinal protection.”

Maybe there’s something to that old saying after all. An apple a day could very well keep the doctor away! Fingers crossed the same can be said for apple pie.

Oktoberfest With Rahr Brewery

Das Bier, die Musik, zapfen!

That's the cry of happy beer drinkers at the start of the Munich Oktoberfest, so grab your favorite beer stein and meet us at Rahr & Sons brewery on Saturday, September 24, for the second annual Rahr & Sons Oktoberfest 5K, benefiting the Trinity Habitat for Humanity.

HEAT, the CM Fort Worth food truck will be there, selling satisfying breakfast fare (including breakfast tacos!) in the morning hours. After 1 pm, we'll have Brats and drinks, including tea, lemonade and water.

Habitat for Humanity volunteers, working hand-in-hand with the families they serve, build quality, affordable homes using donations of money and materials. Founded in 1976 by Millard Fuller and his wife Linda, Habitat for Humanity has built in excess of 300,000 quality affordable homes and more than 1.5 million people served around the world. All Habitat for Humanity affiliates build on the belief that everyone deserves a decent place to live at a price they can afford.

Essential Oxygen Organic Brushing Rinse Now at Central Market Dallas

If you love to eat like we do, then your mouth is encountering some pretty serious offenders. Garlic, onions, chiles, wine—all the good stuff, ganging up on you at once.

Need help? We recommend Essential Oxygen’s Organic Brushing Rinse as your first line of defense. We checked out the website, and the back story is pretty fresh, too:

In 1413, four French perfumers by day, thieves by night, robbed plague victims yet never contracted the deadly infection. The thieves remained healthy by placing handkerchiefs soaked with a potent alchemy of essential oils over their nose and mouth. Upon their arrest, the Magistrate granted them leniency in exchange for their secret formula. Today Raw Essentials brings you this same powerful blend for your oral health and beauty.

Essential Oxygen combines food-grade hydrogen peroxide, organic antimicrobial essential oils and organic peppermint oil to tackle various maladies of the mouth such as cold sores, morning mouth, receding gums and more. Try it for yourself! Available in the Dallas Healthy Living department.

Fabulous Focaccia 6 Ways

Central Market’s culinary masterminds have taken a traditional Italian favorite, focaccia, and created six tempting variations. They started with the perfect canvas—a pillowy, doughy medley of the finest ingredients—and brushed on fresh flavor combinations, from simple Genovese to Southwestern-inspired chipotle & cilantro. 

Baked fresh throughout the day, from 11 am-7 pm, each self-serve slice is filling and enough for a meal, sort of like a slice of thick-crust pizza. At $2.99 per slice, you certainly can’t beat the price. Just add a side salad for pocketbook-friendly lunch. Or take it home for dinner tonight: it’s pasta’s perfect partner.

You can get your focaccia fix six ways:

The Genovese is an inspired classic, topped simply with fresh rosemary and kosher salt. An excellent substitute for garlic bread, it’s perfect for dipping in extra virgin olive oil.