Posts categorized 'Goods & Services'
Let Central Market North Lamar Cater Your Super Bowl Party
Whether you’re hosting a game-day bash or simply attending the festivities, the Super Bowl calls for some serious snacks and apps. The Catering team at Central Market Austin North Lamar (512-206-1024) can make tons of tasty platters to feed your fellow football enthusiasts. Place your order by Saturday, February 4, 5 pm.
The Kick-Off Quesadilla Platter
Two types of quesadillas–chicken and mushroom with goat cheese—made with our in-house tortillas and served with Central Market salsa. Small (serves 10-12): $40; large (serves 20-25): $60.
The Football Hero
Pistachio mortadella, sopressata, Genoa salami, Pannonia ham, veggies, mozzarella and provolone on a two-foot ciabatta loaf with balsamic vinaigrette. Serves 8-10. $40
Tailgater Cocktail Sandwiches
Choose from a baker’s dozen of ham & brie, smoked salmon & fresh herb cream cheese or fresh mozzarella & tomato. $15-$18/dozen
The Chip & Dip Team
Four pounds of dips with our CM tortilla chips: salsa, guacamole, queso, and 7 layer dip. Serves 20. $35
Spicy Wings
Classic spicy buffalo wings served with ranch or blue cheese and celery sticks. $8.99/dozen
Hot Tamale!
Your choice of chicken, beef, pork, or bean and cheese. $8.99/8
Bacon-Wrapped Jalapeño Shrimp
Jumbo shrimp on a skewer wrapped in bacon with jalapeño. $28/dozen
Crab Stuffed Mushrooms
Juicy mushrooms stuffed with lump crab eat, herbs and Parmesan. $24/dozen
Chicken Tenders
Served with spicy dipping sauce. $12/lb
Curried Deviled Eggs
$9/dozen
Yerba Mate: The Whole Body Tonic
Organically harvested from the rainforests of sub-tropical Brazil, the leaves of Nativa yerba mate provide the basis for the eponymous popular brewed drink, the national beverage of Argentina, Paraguay, Uruguay and Southern Brazil. Yerba mate is enjoyed for the energy boost, detoxifying effects and the resulting feeling of wellness. It can help people transition away from coffee, and many report increased mental clarity, regulated sleep patterns and a variety of other benefits as a result of regular consumption.
Caffeine and antioxidant levels vary according to origin, maturity and the drying and aging methods of the plant. Nativa yerba mate leaves are allowed to fully mature on the plant, yielding the richest flavor possible, and the bitter stems are discarded. The leaves are aged for a minimum of one year, then packaged in either traditional or suave (mild) varieties. By balancing the ratio of female-to-male leaves, Nativa can consistently achieve a stronger flavored (traditional) or milder flavored (suave) premium pure-leaf blends.
For a truly Latin American experience, you can master the art of making yerba mate using a bombilla, which is a special straw used with a gourd to filter the mate leaves perfectly. Check out this page for a short explanation of the history and tradition of drinking mate in South America. You’ll find Nativa yerba mate in tea bags, boxed and ready to brew in our Grocery department.
Get a Free Bone Scan at Central Market Fort Worth September 14
As they age, many women are at risk of losing calcium and minerals in their bones. The unfortunate fact is that most don’t find out until a bone has broken. One great way to help protect yourself is by having a bone density test. On Wednesday, September 14, noon-6 pm, you can get a free bone scan in the lobby of Central Market Fort Worth, made possible by Rainbow Light.
You may further reduce your risk of fracture by supplementing your diet with calcium, vitamin K and vitamin D, which all play a role in building and maintaining healthy bone structure. Rainbow Light Calcium and Osteo Build will be available for purchase in Healthy Living—a great value at less than $20! However, please check with your doctor about which supplements are right for you.
To learn more, read what the Mayo Clinic says about testing for bone density, speak with your doctor about your risks and join us September 14.
Do You Know Your Bone Density Score?
Southlake’s Brewsday Tuesday With Holly: Liefmans and Lucky Beer
Let’s start with the sweetest, Fruitesse, a light, refreshing, carnation pink sparkler. The craftsmen at Liefmans make this beauty by taking very young brown ale and allowing it to ferment over cherries in long, shallow vessels. This process takes 18 months. The beer is then blended with juices from cherries, elderberries, bilberry, strawberries and raspberries. The result is fragrant, lightly sweet and completely satisfying. Try this one with milk chocolate and coconut or a fresh fruit tart.
Next in line we have the quintessential Leifmans product, Goudenband. The other beers in the line could not exist without this brown ale, which, at different stages, flavors the other two. This is a malt-heavy Belgian brown aged four to six months in open vats. When finished, this bottle is redolent of baking spice, earth and roasty malts, and it's dry and tangy on the palate. Pair it with goat cheese. 
Last but not least, and my personal favorite, is the Cuvee-Brut. This Kriek is not to be confused with Kriek Lambic; they are two totally different animals. The Cuvee-Brut is made with brown ale that has been aged; macerated with fresh, whole cherries; and left to ferment in long, shallow tanks. After 12 months of fermentation, special brown ales of different ages (Goudenband and Oud Bruin) are blended until the new cuvee has reached the perfect complexity. The final product is phenomenal. There are aromas of cherry, almonds and sandalwood followed by a complex burst of flavors. The more you drink, the more it evolves! Try this one with a platter of mixed berries.A: Through beer, of course!
Southlake’s Brewsday Tuesday with Holly: Ovila Abbey Saison
Just in time to combat your heat exhaustion, cool, crisp Ovila Abbey Saison is here! It’s as if Sierra Nevada anticipated the heat wave and threw us a refreshing bone. Saison was a style developed to be enjoyed after a long, hot day of toiling in the fields during the late summer harvest in Southern Belgium. This brew has a hazy golden color and a light, frothy head redolent of earth and spice. On the palate are hints of grass with a citrus.
Saison is the second release of three in Sierra Nevada’s Ovila series, a joint project with the monks of the Abbey of New Clairvaux in Vina, California, to produce world-class, abbey-style ales following the traditions of monastic brewing. A portion of all proceeds goes toward rebuilding the historic Santa Maria Ovila chapter house on the grounds of the abbey.
The chapter house was originally erected in 1190 in Trillo, Spain. So how does a medieval Spanish monastery make its way to the New World, you ask? Well, in the 1930s, William Randolph Hurst was traveling the Spanish countryside and fell in love with the old, austere abbey, which he envisioned as his home in the Northern California countryside.
He shipped every stone, piece by piece, from Spain to California. Unfortunately Hearst’s plans for Ovila never came to fruition, and eventually the stones were given to the City of San Francisco. There they sat, gathering dust, until the monks of the Abbey of New Clairvaux acquired them in 1994, and construction began.
The building is coming together, stone by stone—and you can help restore this historic structure simply by kicking back with a pint of ale!
Cloth Diapers Get a Modern Makeover
Central Market San Antonio Gets Cheesy
This past weekend, French cheese ambassador Cecile Delannes paid a visit to CM San Antonio. She passed out samples of French cheeses such as Epoisses, Le Delice de Bourgogne and Pont l’Eveque. Even if you missed Cecile, you haven’t missed the cheese! Come visit us in the Cheese department.
Epoisses (AY-PWAHSS)
Origin: Burgundy
Type: Soft-ripened and hand-washed
Wine Pairings: Chablis, dessert or ice wines
Voted one of the world’s best cheeses, Epoisses is a semi-soft cheese likely developed by Cistercian monks near Dijon in the Middle Ages. Berthaut’s Epoisses is washed with Marc de Bourgogne spirit and aged at least four weeks. The aroma is quite pungent, and the silky paste is richly flavorful.
Le Delice de Bourgogne (DAY-LEECE DUH BOOR-GOGNEUH)
Origin: Northern Burgundy
Type: Soft-ripened
Wine Pairings: Champagne, Cremant or Sancerre
This decadent triple-cream cheese melts in the mouth. The remarkable aroma contrasts nicely with the subtle, buttery sweet taste. It’s the ice cream of cheeses!
Pont l’Eveque (PON LAY-VECK)
Origin: Normandy
Type: Soft-ripened with a brushed wine
Wine Pairings: Hard sparkling cider, red Bordeaux, Malbec
Pont l’Eveque originated in an abbey in 1230 and is named after the village of Pont L’Eveque. To achieve the authentic taste and texture, the cheese must be regularly brushed. It has characteristic nutty flavor and beefiness somewhere between Camembert and Livarot. The aroma of the cheese is likened to moldy cellars, barnyards and bacon. The ivory paste tastes deliciously mild and sweet, with grassy tones and shortbread cookie notes with a robust tang on the finish.
Oyster Shucking 101 at CM Austin North Lamar
Spaniards have a love affair with seafood. Because the country is surrounded by water on three sides—the Atlantic Ocean to the west, the Cantabric Sea to the north and the Mediterranean Sea to the east—its inhabitants crave fresh fish and shellfish of all kinds, and oysters (ostras) are a favorite. In fact, according to SeaFood Business Magazine, in 2008, per capita consumption of seafood in Spain was more than 80 pounds per year.
Don’t Forget Administrative Professional’s Day April 27
Administrative Professional’s Day is on Wednesday, April 27. Our CM floral experts are ready to assist you in showing appreciation to your administrative support staff for all of their hard work. We have cheerful vase arrangements (perfect for a desk) and bright, blooming plants, or we can custom-design an arrangement or bouquet. Don’t forget to pick up a card or other special treats!
