Tagged - ‘Gluten Free’

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!

 

 

 

 

Modmarket lands at Denver International Airport

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It has been a long time coming, but Modmarket at Denver International Airport (DIA) is finally open! Our 900-square-foot restaurant is located on the B Concourse and is the first of two Modmarket locations at DIA. The second is expected to open later this year on the C Concourse.

Next time you fly into or out of DIA, stop by for a healthy, fresh and fast meal. We promise it will make airport travel much more enjoyable, not to mention delicious.

Meet our new seasonal offerings

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IMG_4179Our new winter menu is finally here and it is all about healthy, sustainable and hearty!

Soba noodles are a first for us and the base ingredient in the tasty Coconut Citrus Soba Noodle dish – great as a side item or as a meal for the kiddos. We also use shiitake and crimini mushrooms to create new savory pizza and salad winter options – both a must to get you through the season. And guest favorites Red Chicken Melt, Tomato Basil soup and Cashew Butternut Squash soup are back just in time for cool winter temps.

“The winter menu celebrates mushrooms, with two new menu items featuring hand-cut shiitake and crimini mushrooms,” explains Chef Nate Weir. “Highly sustainable – they grow in almost any setting – and seasonally delicious, mushrooms are packed with health benefits. Studies show shiitake mushrooms support our immune system, which is especially important in the winter. Shiitakes can also help prevent cardiovascular disease and are one of the best dietary non-animal sources of bioavailable iron, which is great for vegetarians.”

“We introduced soba noodles not only because they taste great and are good for you, but also because they are an excellent choice this time of year – in Japan, they are traditionally eaten on New Years Eve,” continues Chef Nate. “Studies show we tend to eat more during cold months. As temperatures drop, many begin to crave foods higher in carbohydrates and fat, like pasta and baked goods. Light but satisfying, soba noodles are a good source of fiber and protein, and can help fill you up and help you feel full longer. They also contain only about half the calories and fat of the same amount of regular white spaghetti noodles.”  

Meet Our Winter Menu Items:

 

  • Coconut Citrus Soba Noodles – This Homestyle Plate side and Happy & Healthy Kids menu option offers a light, nutty flavor and great texture from the buckwheat soba noodles and coconut. Crisp red cabbage, carrot, scallion, cilantro, mint, sesame and ginger add a light crunch, while the citrus vinaigrette keeps the dish bright.

 

  • Wild Mushroom Pizza - The perfect winter pizza, this hearty and rich entree offers the classic flavor pairing of seared wild mushrooms and gorgonzola. A crème fraîche base brings the flavors together, while red onion and wilted arugula provide bright color and a peppery flavor.

 

  • Mushroom Pear Salad – This fresh salad also features seared wild shiitake and crimini mushrooms roasted with oil and seasoning. Hand shaved bartlett pear adds a slight sweet, crisp flavor, while goat cheese provides a creamy texture and pecans offer a nutty crunch.

 

  • Red Chicken Melt - A seasonal favorite, this spicy sandwich contains hormone and antibiotic free chicken salad that is light and healthier than traditional chicken salad. Smoky, spicy, vibrant southwestern flavors come from a unique pepita pesto, aged white cheddar, tomato and mixed greens on a ciabatta bun.

 

  • Tomato Basil Soup – Another popular seasonal item, the Tomato Basil soup has returned. Gluten free and vegetarian, this creamy tomato soup includes onion, celery, garlic, basil, sea salt, black pepper, cream, lemon juice, balsamic vinegar and tabasco.

 

  • Cashew Butternut Soup – This savory winter soup uses Colorado butternut squash and has a creamy texture from pureed cashews. Gluten free, vegan and dairy free, the soup also contains onion, carrot, parsnips, celery, garlic, shallot, sage, sea salt, black pepper, lemon juice, bay leaf, parsley and tomato paste.

 

Give health and happiness this year, and make $5

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Show your friends and family just how much you love them by giving the best gift money can buy – health and happiness – and get a little something extra for your own health and taste buds this year.

Stop by any Modmarket location to purchase your gift cards. The offer is not available online, unfortunately.

Happy holidays!

Anthony + Rob

Meet Christina Carmichael

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DSCF9757_ChristinaCarmichael_webA restaurant veteran with an unbelievable work ethic and interest in good food! That is Christina Carmichael, our new general manager (GM) at the Glendale, Colo. location.

 

Christina has been with us since June 2014 and has held the assistant general manager and now general manager roles. She initially came to us for the food and has stayed for the people! Learn more about Christina below:

 

Q: How did you come to work at Modmarket? What initially interested you?

A: The food! I ate at Modmarket for the first time with my two sons and we all loved it. The food alone is enough to draw you into Modmarket, but now that I love the culture and people they are what keep me here.

 

Q: What about your new position are you most looking forward to?

A: I am excited to lead the next  “generation” of Modmarketeers. We have so many great people who love Modmarket and are interested in growing with our organization. The best part of my job as a GM is to help realize the potential of all these great people.

 

Q: What do you think makes Modmarket stand out among its competitors?

We really do care. There is a lot of talk about focusing on food – where it comes from and what it means to eat certain things. I am proud to be part of a company that has made that the No. 1 priority since the beginning.

 

Q: If another team member wanted to move up within the company, what advice would you give?

Keep doing what you’re doing. Hard work and personality are seen here. Leadership does a great job of recognizing staff that shares our ideals and puts their all into helping us share them with others.

 

Q: What is your favorite Modmarket meal?

Half 3-cheese pizza and a side of arugula salad. I believe that simple food done well is the best food there is, and this meal is a great example of that at Modmarket.

 

Q: What are your favorite off-duty activities?

Hiking and camping with my family. There is no point in being in Colorado if you’re not going to take advantage of what it has to offer.

 

Q: When you were little, what did you want to be when you grew up?

I wanted to be everything. So many things were new and exciting. However, a restaurateur was not one of them. I started working in restaurants in college – three jobs so I could pay tuition and bills. Something about restaurants – the pace and the people – made me want to stay. The work ethic is unmatched. When I graduated college, I stayed because I loved the industry.