Central Market’s New Item Showcase Provides a Tantalizing Taste of Summer

May 5, 2024 | Elaine Raffel | | Designer's Corner, Summer

Chef Maria was on hand to introduce her line of handcrafted Mexican condiments.

Calling all foodies. Thanks to the folks at Central Market, it’s going to be a flavor-filled summer. At last week’s sneak peek New Item Showcase, an enthusiastic group of writers, influencers, and food bloggers got a taste of what’s in store at the always-innovative specialty grocer.

Guest hosts included the company’s well-versed brand development managers. “They’re traveling all the time,” said Chris Bostad, vice president of procurement and merchandising. “Our buyers search the world for new products. It’s really important for the brand.”

Senior director of marketing Tricia Wong concurs. “The merchants are our real stars. Every day is like a treasure hunt.”

The refurbished Preston and Royal location. The original was destroyed by the tornado in 2019.

First to catch our eye – literally – was a huge striped bass. According to seafood specialist Ross Carroll, the Baja, California hatchery is the only one in the world using 100 percent wild genetics. Among the other standout seafood: Hilo Fish saddle-backed Brazilian lobster tails, Floribbean bigeye tomahawk tuna, and Yummy Sushi nori ribboned nigiri.

We also learned the benefits of three-year-old salmon.

Like a fine wine, it’s going to change its profile,” said Carroll.

Succulent seafood was among the offerings.

“The flavor is going to be bolder.” Turns out, Wester Ross’ Saku blocks are a Central Market exclusive. “Customers asked us for a frozen salmon that would go from store to freezer. It’s the best you can buy, ranked number one by the Boston Globe four years in a row.”

In prepared market foods, there were samples of Korean-style barbecue beef, Thai coconut chicken, and chicken apple gouda sausage.

Deli and produce items came from near and far — in the former group, a cheddar cheese from Dublin, Texas; in the latter, a pink mango from Vietnam.

Thai coconut chicken (left), Korean-style BBQ beef (right).

From there, we met the buyers responsible for Central Market’s signature serpentine maze aisles — an “immersive sensory food adventure punctuated by bright pops of fresh color, intriguing scents, and flavors from around the globe.”

Two products were exceptional. The first, Caviaroli Pearls — beads of liquid, like caviar in texture, with intense flavors of olive oils and juices. Yet another surprise: a simple blackberry soaked in Rozendal lavendar vinegar.

The texture of Caviaroli beads resembles caviar.

In frozen foods, it was love at first bite.

Umpqua’s Mountain Blackberry Revel ice cream was decadent and delicious. Same for the zesty, limited-edition Classic Lemon Bar.

Oregon-based Umpqua ice cream contains ribbons of sweet blackberries.

With our sweet tooth on overdrive, we visited with French master baker Edouard Damez. Don’t miss his Cowgirl Cookies, an oat-based treat made with dried peaches, white chocolate chips, pepitas, and coconut. (Fun fact: Back in 1996, Damez created the brand’s addictive prosciutto-peppercorn ficelle, which remains a bakery favorite.)

Master baker Edouard Damez has been with the company for over three decades.

Next up, Con Chiles founder Chef Maria who introduced us to her authentic, made-from-scratch Mexican condiments. Flavors range from fresh and fruity Habanero to bold and fiery Thai Bird.

At the end of our culinary adventure, floral and gift basket buyer Sarah Houle sent us home with a beautiful bouquet of “Every Day” flowers. “Priced under $10, there’s no reason not to treat yourself.”

Check your local Central Market for featured selections — available now or headed for shelves soon. Locations in Dallas include 4349 W. Northwest Highway, 10720 Preston Rd., and 5750 E. Lovers Lane; in Plano, 320 Coit Rd.; and in Southlake, 1425 E. Southlake Blvd.