Great News from Viginia Willis

Virginia sent us a note a few weeks ago to let us know the good news:
 
Big news I want to share with my Central Market family — I'm thrilled to announce that I have a  weekly column on FoodNetwork.com!
 
It's called Down-Home Comfort and will feature user-friendly, seasonal recipes that will make your mouth water. I am honored to be able to promote Southern food and cooking and ecstatic to be a part of presenting these foodways to a very broad audience. While I will certainly feature some classic, indulgent recipes like Fried Chicken and Macaroni and Cheese, I am very excited to show that Southern food is a living, growing cuisine, and not all Southern food is — or has to be — unhealthy. 
 
I kicked off the series with Collard Greens with Whole Grain Cornbread — the perfect antidote to a Polar Votex.
 
Best  –  VA

Now that you are caught up on Virginia's new blog, come and join Virginia in our Cooking Schools this April at a relaxed Seasonal Supper. You'll enjoy her delicious Southern-inspired meal, pick up tips on techniques and have a chance to ask her about the new blog, her appearance on Chopped and to learn more about the revival of Southern-inspired cooking that is sweeping the country.

Dallas Lovers – Monday, April 7    Register >
Fort Worth – Tuesday, April 8    Register >
San Antonio – Wednesday, April 9    Register >
Houston – Thursday, April 10    Register >
Austin North Lamar – Friday, April 11    Register >

Find all of the other great chefs we have visiting the cooking school in April on the Cooking School page.

Great News from Viginia Willis

Virginia sent us a note a few weeks ago to let us know the good news:
 
Big news I want to share with my Central Market family — I'm thrilled to announce that I have a  weekly column on FoodNetwork.com!
 
It's called Down-Home Comfort and will feature user-friendly, seasonal recipes that will make your mouth water. I am honored to be able to promote Southern food and cooking and ecstatic to be a part of presenting these foodways to a very broad audience. While I will certainly feature some classic, indulgent recipes like Fried Chicken and Macaroni and Cheese, I am very excited to show that Southern food is a living, growing cuisine, and not all Southern food is — or has to be — unhealthy. 
 
I kicked off the series with Collard Greens with Whole Grain Cornbread — the perfect antidote to a Polar Votex.
 
Best  –  VA

Now that you are caught up on Virginia's new blog, come and join Virginia in our Cooking Schools this April at a relaxed Seasonal Supper. You'll enjoy her delicious Southern-inspired meal, pick up tips on techniques and have a chance to ask her about the new blog, her appearance on Chopped and to learn more about the revival of Southern-inspired cooking that is sweeping the country.

Dallas Lovers – Monday, April 7    Register >
Fort Worth – Tuesday, April 8    Register >
San Antonio – Wednesday, April 9    Register >
Houston – Thursday, April 10    Register >
Austin North Lamar – Friday, April 11    Register >

Find all of the other great chefs we have visiting the cooking school in April on the Cooking School page.

Sauced is Our Favorite Flavor

The handmade sauces started out as condiments at CafĂ© Josie’s restaurant in Austin, and after leaving the restaurant business, Chef Mayes went all in on grilling sauces, starting with his popular aiolis. Drizzled, smothered, and tossed in sassy sauces like Jamaican Jerk, Mango Habanero, your grilled meats will be tastier than ever. Not content to leave all the fun to grilled meats and fish, Chef Mayes created equally sassy salad dressings and vinaigrettes in like Passionfruit, Red Pepper, and Biano Balsamic. 

For a meal that screams "Spring!" Texas-style, add a dash of Austin Josie's! 

Beer Lovers, Say Cheese!

The blend of blue, beer, and barley creates a quintessentially Italian combination, bringing the terrior of Treviso to Texas. Awaken the aroma, taste, and texture of this cheese with dark breads and a chocolate stout. 

Beer Lovers, Say Cheese!

The blend of blue, beer, and barley creates a quintessentially Italian combination, bringing the terrior of Treviso to Texas. Awaken the aroma, taste, and texture of this cheese with dark breads and a chocolate stout. 

You�ll Scream for Ice Cream. Literally!

They say that necessity is the mother of invention, and the need to cool down led up to Bonfatto's Spice Cream: The Lettermans helped themselves to cups of vanilla ice cream, and on a whim, drizzled their Bonfatto’s fruit-based wing sauces over it. With flavors like Sweet Peachy Heat Wave, Rolling Berry Blastoff, and Jumping Jack Apple Splash, you just knew it was going to be good. 

And it was! The following Eureka! moment was a cool treat with just enough heat to make that vanilla ice cream less vanilla. The spontaneous hot-weather snack became a bonafide Bonfatto’s favorite: premium French vanilla ice cream packed with dessert goodies like peanut butter cups, peaches, and pecans, then spiked with grown-up goodies like Jack Daniel’s and spicy habanero sauce. 

You�ll Scream for Ice Cream. Literally!

They say that necessity is the mother of invention, and the need to cool down led up to Bonfatto's Spice Cream: The Lettermans helped themselves to cups of vanilla ice cream, and on a whim, drizzled their Bonfatto’s fruit-based wing sauces over it. With flavors like Sweet Peachy Heat Wave, Rolling Berry Blastoff, and Jumping Jack Apple Splash, you just knew it was going to be good. 

And it was! The following Eureka! moment was a cool treat with just enough heat to make that vanilla ice cream less vanilla. The spontaneous hot-weather snack became a bonafide Bonfatto’s favorite: premium French vanilla ice cream packed with dessert goodies like peanut butter cups, peaches, and pecans, then spiked with grown-up goodies like Jack Daniel’s and spicy habanero sauce. 

Raising the (Olive) Bar

Here’s just sample of what we have to share (listed as pictured above):

Beldi Olives. Lovers of salty olives, these are for you. Spicy black olives from Morocco are pitted and  cured simply in salt and olive oil.

Basque Olive Blend. Tangy olive blend from France made with French and Spanish olives, as well as Espelette red peppers, mantequilla olives, black coquillo olives, and provençal herbs. 

Castelvetrano Olives. Accent dishes and platters with the taste of a Mediterranean summer. Grown in Castelvetrano, Sicily, these bright green olives are mild and buttery. Our are pitted, unpasteurized, and perfect with cocktails and antipasti. If you’ve tried our new Mediterranean dishes in the Chef’s Case, you how flavor-filled these olives are!

Cerignola Olives. Originally grown in Southern Italy, these can be either green or black. We’ve replaced canned Cerignola olives with fresh-as-can-be, unpasteurized olives. You’ll notice the difference in their giant size and rich color. But it’s their mild, buttery flavor that will make the Cerignola a new favorite for your antipasti platters. 

Cheers! Salud� & Clang Clang� Come Join Us for a Toast!

The event will be held in our Cooking School from 5:00-9:00 pm, on Friday, March 21st, and will showcase the three newly canned hand-crafted beers from Dallas' Four Corners, Local Buzz Honey Rye Golden Ale, El Chingon IPA, and Block Party Robust Porter.

As well as live local music and a delicious menu from our executive chef, which includes Chicken Chile Arbol Quesadillas, Brisket Tacos, Elotes Salad with Grilled Shrimp, and Chocolate Porter Gelato Tortas. Yum!

Taste the different food items, as well as enjoy the selection of canned beers and a surprise seasonal beer from Four Corners on tap. Each participant will receive a Lotteria style punch card to enjoy each beer and their food pairings. We will have growlers on sale with a few options from Four Corners for off-premises consumption.  Check-in will be at the cooking school then feel free to mx and mingle in the cooking school school, upstairs patio and mezzaninefor the evening. Tickets for the event are $25.

If you can't make it over to the Lovers store on Friday, don't fret, we will have all three cans arriving in our Fort Worth, Dallas Preston Royal, Plano, and Southlake stores on the same day. And as soon as we work out a few logistics they will be on their way to Austin, Houston, and San Antonio soon.

Get your tickets now.

Cheers! Salud� & Clang Clang� Come Join Us for a Toast!

The event will be held in our Cooking School from 5:00-9:00 pm, on Friday, March 21st, and will showcase the three newly canned hand-crafted beers from Dallas' Four Corners, Local Buzz Honey Rye Golden Ale, El Chingon IPA, and Block Party Robust Porter.

As well as live local music and a delicious menu from our executive chef, which includes Chicken Chile Arbol Quesadillas, Brisket Tacos, Elotes Salad with Grilled Shrimp, and Chocolate Porter Gelato Tortas. Yum!

Taste the different food items, as well as enjoy the selection of canned beers and a surprise seasonal beer from Four Corners on tap. Each participant will receive a Lotteria style punch card to enjoy each beer and their food pairings. We will have growlers on sale with a few options from Four Corners for off-premises consumption.  Check-in will be at the cooking school then feel free to mx and mingle in the cooking school school, upstairs patio and mezzaninefor the evening. Tickets for the event are $25.

If you can't make it over to the Lovers store on Friday, don't fret, we will have all three cans arriving in our Fort Worth, Dallas Preston Royal, Plano, and Southlake stores on the same day. And as soon as we work out a few logistics they will be on their way to Austin, Houston, and San Antonio soon.

Get your tickets now.