Reserve Your Central Market Valentine�s Day Dinner for Two Online

CLICK HERE FOR A FULL LIST OF 2013 MEALS 

Choose from four complete chef-prepared meals. Each comes with Brie and fruit board to start, plus two entrees, dessert and chocolate-covered strawberries, and a bottle of wine. (If you prefer, you can order any meal without wine.) Below are this year’s selections:

Oven-roasted lobster tail with lemon basil butter, Boursin potato soufflé, sautéed mixed baby vegetables, brioche dinner rolls, mini cheesecake with berry sauce, chocolate-covered strawberries and Marc Cellars Chardonnay.

Grilled beef tenderloin with pomegranate demi glace, herb potato gratin with Manchego, sautéed mixed baby vegetables, brioche dinner rolls, chocolate raspberry truffle cake, chocolate-covered strawberries and Periodic Pinot Noir.

Grilled beef tenderloin with apple-smoked bacon shallot butter, herb grilled shrimp, herb potato gratin with Manchego, sautéed mixed baby vegetables, brioche dinner rolls, chocolate raspberry truffle cake, chocolate-covered strawberries and Periodic Pinot Noir.

Chicken saltimbocca, Boursin potato soufflé, sautéed mixed baby vegetables, brioche dinner rolls, mini cheesecake with berry sauce, chocolate-covered strawberries and il Cane Rosso wine.

Here’s the best part: you can now reserve your dinner for two online through February 13 to pick up in-store. We also will have dinners ready to grab and go through February 14, but they always sell out, so we recommend pre-ordering. You can also call your store, if you prefer to reserve that way.

In addition to our famous dinners for two, you can also reserve bakery items such as heart-shaped pot de crème and crème brulee, chocolate cherry or white chocolate apricot bread, mini chocolate cheesecake, and chocolate-dipped strawberries. We also have beautiful, large-head, long-stemmed roses available to reserve in one dozen or two.

Satisfy Your Sweet Tooth at the Central Market Chocolate Festival February 8-14

If the answer’s yes, then bring your sweet tooth to the 5th annual chocolate festival at Central Market, when the entire store will be dedicated to the sweet and savory sensations of chocolate.

Sample unforgettable eats like an unrivaled selection of artisan chocolates (of course), plus baked delights such as chocolate cherry bread and chocolate chess pie, chocolate coffee, chocolate-covered popcorn, five chile cocoa-seasoned steaks, and a complete chocolate chicken mole meal, available at our Chef’s Case. You’ll also find chocolate stout in our beer and wine department, where you can ask our experts to help you pick a wine to pair with your favorite chocolate-y foods.

Earn your chocolate chops in our cooking classes, when we teach you to make loveable, edible gifts for your Valentine. Or learn how to make everything from soup to nuts using our four favorite food groups: milk, white, dark and semi-sweet. If you prefer to cook with chocolate from the comfort of your own kitchen, we have oodles of chocolate recipes, too.

Perhaps most exciting, more than a dozen famous chocolate makers and chocolatiers are descending on our stores to hand out samples of their award-winning confections and share stories about their profession. You can read more about who’s visiting your store, but here’s a snapshot:

Katrina Markoff, CEO and Founder, Vosges Haut-Chocolat
Alan “Patric” McClure, Founder and Head Chocolate Maker, Patric Chocolate
Fritz Knipschildt, Owner, Knipschildt Chocolatier and Café Chocopologie
Shawn Askinosie, Founder and Chocolate Maker, Askinosie Chocolate
Andrea Pedraza, Master Chocolatier and Owner, CocoAndré Chocolatier
Bertil Åkesson, Owner, Åkesson’s Fine Chocolates
Dave Owens, Chief Chocolatier, Bissinger’s
Sue Williams, M.D., Owner and Chocolatier, Dr. Sue’s Chocolate
Jackie Ekholm, Founder, MOO Chocolate
Lauren McCusker, Chocolatier, Xan Confections
Stefano Zullian, Carla Susi and Silvana Susi, Owners, Araya Artisan Chocolate
Jason Caslow, Chef, Pure Dark Chocolate
Tim McCollum, Co-Founder, Madécasse Chocolate

Also noteworthy: if you don’t already receive our eFoodie newsletter, there is no better time to sign up. New subscribers will be entered for a chance to win one of seven chocolate gift baskets. The grand prize? A $250 gift card. We think that’s pretty sweet.

Central Market Introduces New Chef-Crafted Meatballs

The Huffington Post declared meatballs one of the hottest food trends of 2011. Chef Daniel Holzman and co-owner Michael Chernow kicked off the craze in 2010, when they opened the original Meatball Shop in New York. (The two also have a cookbook chock full of more than 100 recipes). James Beard award-winning chef and master of French cuisine Michel Richard opened a restaurant simply called Meatballs in Washington, D.C. And Top Chef finalist Dave Martin opened The Meatball Factory in New York City’s East Village.

While spaghetti and meatballs is an all-American (nope, not Italian) invention, meatballs stretch across all cuisines, from Spanish albondigas and Greek keftedes to Belgian ballekes and Chinese pork balls. So why do we love meatballs? NPR’s Bonny Wolf calls them “affordable and familiar” and “happy food in hard times.” And Holzman and Chernow, in their Meatball Shop cookbook, declare that meatballs are “the ultimate cure-all for anything that ails you.”

Central Market chefs toiled away in the kitchen to create their own spin on the latest food craze, drawing inspiration from across the globe. After much experimenting (and eating), we are pleased to present five great variations, available in the Chef's Case:

Buffalo Chicken
A game-day favorite! We start with top-quality ground chicken and spike it with hot sauce and celery. Then we garnish them with ranch and blue cheese crumbles.

Chile Relleno
These taste just like the dish that inspired them. We take natural ground pork and add roasted poblano peppers, cilantro, Cotija cheese, onion, cumin and ground chipotle. Then we top them with more Cotija cheese and cilantro.

Mediterranean Lamb
All the flavors of the Mediterranean come together beautifully in this dish: ground lamb, raisins, walnuts, feta cheese, garlic, parsley, mint and oregano. Serve with a side of orzo and a peasant-style Greek salad.

Steak and Bacon
Ground beef, bacon, onion, garlic, Swiss and Parmesan cheeses, parsley, and thyme comprise this all-American favorite tossed in pomodoro sauce and garnished with more Swiss.

Thai Pork and Shrimp
Natural ground pork, shrimp, green onions, cilantro, mint, fish sauce and serrano peppers make up these meatballs that are begging to be tossed in soup. Start with chicken stock, then add the meatballs, cellophane noodles, garlic, green onion and a little soy.

Central Market Introduces New Chef-Crafted Meatballs

The Huffington Post declared meatballs one of the hottest food trends of 2011. Chef Daniel Holzman and co-owner Michael Chernow kicked off the craze in 2010, when they opened the original Meatball Shop in New York. (The two also have a cookbook chock full of more than 100 recipes). James Beard award-winning chef and master of French cuisine Michel Richard opened a restaurant simply called Meatballs in Washington, D.C. And Top Chef finalist Dave Martin opened The Meatball Factory in New York City’s East Village.

While spaghetti and meatballs is an all-American (nope, not Italian) invention, meatballs stretch across all cuisines, from Spanish albondigas and Greek keftedes to Belgian ballekes and Chinese pork balls. So why do we love meatballs? NPR’s Bonny Wolf calls them “affordable and familiar” and “happy food in hard times.” And Holzman and Chernow, in their Meatball Shop cookbook, declare that meatballs are “the ultimate cure-all for anything that ails you.”

Central Market chefs toiled away in the kitchen to create their own spin on the latest food craze, drawing inspiration from across the globe. After much experimenting (and eating), we are pleased to present five great variations, available in the Chef's Case:

Buffalo Chicken
A game-day favorite! We start with top-quality ground chicken and spike it with hot sauce and celery. Then we garnish them with ranch and blue cheese crumbles.

Chile Relleno
These taste just like the dish that inspired them. We take natural ground pork and add roasted poblano peppers, cilantro, Cotija cheese, onion, cumin and ground chipotle. Then we top them with more Cotija cheese and cilantro.

Mediterranean Lamb
All the flavors of the Mediterranean come together beautifully in this dish: ground lamb, raisins, walnuts, feta cheese, garlic, parsley, mint and oregano. Serve with a side of orzo and a peasant-style Greek salad.

Steak and Bacon
Ground beef, bacon, onion, garlic, Swiss and Parmesan cheeses, parsley, and thyme comprise this all-American favorite tossed in pomodoro sauce and garnished with more Swiss.

Thai Pork and Shrimp
Natural ground pork, shrimp, green onions, cilantro, mint, fish sauce and serrano peppers make up these meatballs that are begging to be tossed in soup. Start with chicken stock, then add the meatballs, cellophane noodles, garlic, green onion and a little soy.

Central Market Preston Royal Set To Open February 15

A brand-new Central Market is coming to the neighborhood, in the former Borders space. And, just as you’d expect from Central Market, plenty of tasty new ideas await.

Our new store will feature everything you already love about Central Market, including an almost mind-boggling selection of fruits and vegetables, fresh meats, peak-of-season fish flown in six days a week, a massive selection of cheeses, on-site catering, and fresh floral.

But there are plenty of new surprises, such as house-made bialys, custom sandwich bar, expanded New York-style deli offerings and even car carryout. Our coffee bar opens an hour early, at 7 am every day.

So come meet your new Central Market neighbors on February 15. But don’t worry about bringing us any food. We’ve got plenty.

Central Market Preston Royal Set To Open February 15

A brand-new Central Market is coming to the neighborhood, in the former Borders space. And, just as you’d expect from Central Market, plenty of tasty new ideas await.

Our new store will feature everything you already love about Central Market, including an almost mind-boggling selection of fruits and vegetables, fresh meats, peak-of-season fish flown in six days a week, a massive selection of cheeses, on-site catering, and fresh floral.

But there are plenty of new surprises, such as house-made bialys, custom sandwich bar, expanded New York-style deli offerings and even car carryout. Our coffee bar opens an hour early, at 7 am every day.

So come meet your new Central Market neighbors on February 15. But don’t worry about bringing us any food. We’ve got plenty.

Central Market Fort Worth Reinvents Its Chef�s Case

We’ve tripled the size of our hot foods area, and that means delicious new warmed-and-ready dishes created by our new executive chef, Joe Synatschk, CIA graduate and former chef de cuisine at Screen Door in Dallas.

Forgive us if your mouth waters, but here’s a sampling of what you’ll find in-store: house-smoked meats such as brisket, pork ribs, turkey or chicken, available on a platter with your choice of two vegetables, including green beans amandine, whipped sweet potatoes and mac & cheese. Or choose chicken poblano enchiladas, a hunk of cowboy casserole or a slice of four-cheese pizza. But wait! There’s more. For breakfast we’re serving breakfast tacos (think smoked brisket, eggs, onion strings and cotija cheese), pancakes and steel-cut oatmeal. Now there’s a reason to rise and dine.

Central Market Fort Worth Reinvents Its Chef�s Case

We’ve tripled the size of our hot foods area, and that means delicious new warmed-and-ready dishes created by our new executive chef, Joe Synatschk, CIA graduate and former chef de cuisine at Screen Door in Dallas.

Forgive us if your mouth waters, but here’s a sampling of what you’ll find in-store: house-smoked meats such as brisket, pork ribs, turkey or chicken, available on a platter with your choice of two vegetables, including green beans amandine, whipped sweet potatoes and mac & cheese. Or choose chicken poblano enchiladas, a hunk of cowboy casserole or a slice of four-cheese pizza. But wait! There’s more. For breakfast we’re serving breakfast tacos (think smoked brisket, eggs, onion strings and cotija cheese), pancakes and steel-cut oatmeal. Now there’s a reason to rise and dine.

Central Market Fort Worth Introduces New Artisan Pasta Program

Watch as we crack fresh eggs into the dough made with imported Italian flour and semolina and then carefully monitor the streams of fresh product coming out of our imported pasta-making machines. Among the pasta cuts are pappardelle, fettuccine, linguine, penne, lasagna and strozzapreti, available in flavors like traditional, Cabernet, carrot, Dijon and chile powder. If you prefer your pasta stuffed, Central Market chefs have crafted craveable raviolis, in foodie flavors like mushroom and goat cheese with a hint of thyme, simple and delicious ricotta and fresh herbs, shrimp and mascarpone spiked with brandy and tarragon, hearty and sophisticated beef bourguignon, and kid-friendly mac and cheese that tastes just like the comfort-food classic that inspired it.

Central Market Fort Worth Introduces New Artisan Pasta Program

Watch as we crack fresh eggs into the dough made with imported Italian flour and semolina and then carefully monitor the streams of fresh product coming out of our imported pasta-making machines. Among the pasta cuts are pappardelle, fettuccine, linguine, penne, lasagna and strozzapreti, available in flavors like traditional, Cabernet, carrot, Dijon and chile powder. If you prefer your pasta stuffed, Central Market chefs have crafted craveable raviolis, in foodie flavors like mushroom and goat cheese with a hint of thyme, simple and delicious ricotta and fresh herbs, shrimp and mascarpone spiked with brandy and tarragon, hearty and sophisticated beef bourguignon, and kid-friendly mac and cheese that tastes just like the comfort-food classic that inspired it.