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Get a FREE taste of our new Southlake restaurant. Register now for the soft opening.

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Help us train our team at the new Modmarket in Southlake, Texas!

We are organizing a series of training sessions Friday, July 10 - Saturday, July 11 and need your help providing “live fire” rehearsals for our new staff. The menu may be slightly limited, but the food and drink will be completely FREE!

Each session has a limited number of spaces, so sign up now.

CLICK HERE TO REGISTER

You can register for only one event, and all attendees will need their own unique reservation.

Our training sessions will also double as a fundraiser for North Texas Food Bank. A $5 donation at the register is suggested and 100 percent of the proceeds will benefit the organization.

We cannot wait to show you our beautiful new restaurant and share our delicious food!

CLICK HERE TO REGISTER

 

Welcome to Our Summer Table

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We always wonder what goes through Chef Nate’s creative mind when he develops a new seasonal menu. What inspires him? What gets him excited?

While running between new recipe tastings and culinary meetings, Chef Nate gave us the scoop on this summer’s new items:

201505_spring_menu_modmarket_blog (1)BLT+A: Not much has changed since we last introduced this popular seasonal item to the menu.

The BLT+A was such a memorable sandwich and we always get requests to bring it back. The season is right, so here it is! Part of what we love about seasonal menus is the chance to reintroduce awesome items that we can’t offer year round. The opportunity to revisit past favorites is really cool!

The Sausage: I love working with Polidori Sausage and their never-ever meats. They are a Denver-based, family-owned company that’s been producing and selling Italian sausage since 1925, and it is amazing.

The Sausage pizza was born from the idea of combining Polidori’s sausage with a very versatile lettuce called escarole. Its dark green leaves have a pleasantly bitter flavor and texture, and it allows me to use the entire head of lettuce creating little waste. Escarole is not ideal for salad, but it is great on pizza.

When working on the ingredients, I looked for flavors that would compliment both the sausage and escarole, and that is where the rich garlic crème fraiche came in. We make our own roasted garlic then add it to the crème fraiche for just a hint of garlic. Amazing! I love that we can offer a high-end gourmet pizza with upscale ingredients at a fraction of the price you’d pay someplace else.

Steakhouse: The idea for this salad started with co-founder Anthony wanting a premium steak salad. And since Easter I had wanted to do something with homemade horseradish. So we decided to really go over the top with a signature salad.

I incorporated escarole again which pairs nicely with the creamy richness of the blue cheese in the new, homemade dressing. The roasted grape tomatoes and pickled red onions add sweetness, and the horseradish dressing gives it a little bite. We are also very proud of the all-natural, humanely raised Black Angus steak we serve from Creekstone Farms, which we cook fresh all day every day.

The end result from all these quality ingredients is a pretty special salad with many new flavors.

Roman: I always wanted to offer a signature Caesar salad. We actually introduced the Roman a few years ago then moved to the Market Caesar. We thought we could do better, however.

I started by tweaking the dressing to make it more well rounded. Then I moved to the salad itself. The new Roman is more upscale. More refined. Roasted grape tomatoes add sweetness. I love the earthy flavor, depth and dimension the crispy kale adds. (Tip: You can balance rich flavor by adding kale.) Then I added house-made bacon bits. Yum! I love that we use the leftover bacon from the BLT+A in this salad. Everything gets used!

Goji Wheat: Bulgur wheat is one of my favorite ingredients. It is very healthy and easily digestible. It is also simple to cook.

When thinking of a bulgur wheat summer side dish, I knew I wanted to include goji berries. They are considered a superfood, which has made them all the rage right now, but they also taste great. The sweetness of the goji berry and Granny Smith apple combined with fresh, seasonal herbs and the nutty bulgur wheat create a very refreshing, healthy and filling side that nicely compliments any of our entrees.

Rainbow Carrots: These colorful carrots replace our balsamic glazed carrots because they are more in line with our food ideology. Flavor must be at the forefront and the rainbow carrots deliver. They pack a punch of flavor! While they may be more laborious to prepare – we cut the long, leafy green tops off, clean them then hand cut each one – they are well worth it.

I am very excited about our seasonal offerings, perhaps more so than ever before. They are full of complex flavors and textures not yet seen on our menu. I know you are going to love them just as much as I do. Enjoy!

We welcome you to our summer table. Sit down. Stay awhile. And enjoy the fresh flavors of the season. We’ll see you soon.

 

Your Graduation Party: Invite Us and We Promise to Make it Memorable

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They may not remember what they wore or who they came with, but they will remember the food you serve. The best way to make your graduation party memorable is to provide great tasting and good-for-you food. Let us take care of that! 

Because we think graduations are such an important life moment, we’re offering 20% off your graduation party order of $100 or more. Give our catering team a call at 866.584.3944 or email them at [email protected] 

 

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Support Your Teachers And Get FREE Cookies

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Show your teachers how much you care during Teacher Appreciation Week with a catered meal from Modmarket. Impress them with fresh made salads, toasted sandwiches and a choice of freshly baked desserts. And when you place an order of $150 or more, you will receive 2-dozen FREE cookies to add to the meal! Our catering professionals will help create an order all your teachers will love. Call 866.584.3944 or email [email protected] today!

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Stand with us: Call for limiting and labeling added sugar

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It has become abundantly clear through growing scientific reports that the overconsumption of sugar leads to an increase in obesity, diabetes and heart disease rates.

 

The government is currently updating 2015 Dietary Guidelines. Now is the time to call for limiting and labeling added sugar in our foods.

 

Stand with us and sign this petition to the U.S. Department of Agriculture, and the U.S. Department of Health and Human Services.

 

Help us all make more informed decisions about what we consume and ultimately help advance the health of our nation.

We’re growing fast and hiring faster

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DSCF0052_webAs we expand across Colorado and Texas, we are looking for dedicated, talented and happy people interested in joining a team that is out to change the culinary scene. We make every menu item from scratch, and whether we are in guest services or part of the kitchen team, we are darn proud to share our handcrafted food with our guests.

If you want to work with outgoing, supportive team members and be proud of the work you do every day, then Modmarket could be the workplace home you are looking for.

We have openings in both our existing and new restaurants, so either visit us online at modmarket.com/careers or stop by any of our locations from 2-5 p.m. Monday – Friday for an on-the-spot interview.

We’ll see you soon!

We’re open in Preston Hollow Village

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Processed with VSCOcam with s3 presetWe opened our doors today in the new Preston Hollow Village center in Dallas! Now there are three farm fresh eateries in the area and 12 across Colorado and Texas. Our newest location joins one in Flower Mound and one in Plano, Texas.

“Each new restaurant we open furthers our goal of feeding delicious, healthy food to as many people as possible,” explains Anthony Pigliacampo. “It shouldn’t be hard to find great tasting, quality food made with honesty and care, and that is what we serve at Modmarket.  We are pleased our food philosophy has been welcomed by so many in Dallas and plan continued expansion to keep up with the demand.”

Our next Texas opening is scheduled for spring 2015 in Southlake (1161 E. Southlake Blvd.).

The weeks leading up to our opening were full of fun festivities. We kicked it off with a lively dinner where we hosted nearly 50 Dallas Yelpers, who each got the chance to learn a little about throwing pizza dough (not as easy as it looks) then make their own pizzas from scratch. Yum! 012-horizontal

Next we hosted two days of soft openings and invited the Preston Hollow community to give us a try while our new team practiced, practiced, practiced! We also accepted monetary donations for North Texas Food Bank during our soft opening and raised more than $1,000 for the organization! All in all we received rave reviews, so I would say all that practice made for perfection!

Our beautiful new location and eager staff are ready and waiting for you! 

See you soon!