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Celebrate Black History Month at Central Market
Central Market is celebrating Black History Month through its annual Be the Change campaign to demonstrate its commitment to diversity in the workplace and in food culture. Be the Change is a company-wide initiative, which serves as a starting point for positive change in the world, and advances equity and inclusion across Texas. To kick off this year’s campaign, Central Market will be celebrating Black History Month throughout February by recognizing some of the great contributors to the food world and our culture.
In February, all Central Market stores will amplify the diverse voices of black-owned makers and share their stories by highlighting their products in departments throughout the store. The campaign will showcase new and existing black-owned makers and businesses, black winemakers and owners and will offer a lineup of renowned black chefs for a special virtual cooking class series.
In addition, February’s tear pad campaign will be dedicated to the Be the Change campaign. At checkout, customers will have the opportunity to add $1, $3 or $5 to their grocery bill to benefit non-profit organizations that support education, equity and empowerment in local communities.
Mia Moss of Black Coffee
Photo courtesy of Central Market
This month will allow each store to showcase products which have been customer favorites for years as well as highlight those new-to-market products that our buyers have scoured the world to find. Black owners will be featured throughout the stores with signage near their products sharing the backstory to their success. Here are a few to look for in the upcoming weeks:
- Essie Spice: Female owned and inspired by her Ghana culture. From cocktails to desserts to savory seared protein, veggies and soups, they add the perfect flavor.
- Basbaas: Female owned and inspired by the clean ingredients of the Somalian culture; these condiments compliment any meal. Flavors include tamarind date sauce and coconut cilantro chutney.
- Mumgry: Hand-crafted and ethically sourced natural nut butters rich in vitamin D, omega 3, iron and calcium. The nut butters come in three flavors including pistachio chocolate almond butter, smooth peanut butter and chocolate peanut butter.
- Yolele Fonio: Fonio is a gluten-free ancient African grain that has many health benefits. It’s light and fluffy with a slightly nutty undertone. It picks up spices and sauces beautifully. Yolele was found in 2017 to create an economic opportunity for smallholder farming communities. Flavors include classic fonio, flavored fonio pilaf and chips.
- Cajou: Plant-based frozen desserts created by a family-owned business in Baltimore. The product is cashew and almond based made from scratch using dairy- and chemical-free ingredients. Flavors include kulfi, baklava and sweet potato pie.
- Egunsi Foods: West African soup created by Nigerian-born and New York-raised owner. All soups are made from preservative-free, whole, fresh ingredients sourced locally in New York and New Jersey.
- Kimma Lou’s Famous Banana Pudding: Made locally in Dallas, every dessert is crafted by hand using a family recipe passed down to Kimma Lou from her grandmother. A percentage of sales goes to deliver care packages to cancer patients. This is a Central Market exclusive.
- Black Coffee: A family-owned business run by Mia Moss and based in Fort Worth, Texas. Blends include: the Eastside Blend and Poly Blend as well as a variety of single origin coffees. This is a Central Market exclusive.
- Askanya Chocolate: This is the first Haitian cacao available in Central Market. The cacao is grown in Haiti and then processed and packaged at their facility in northeastern Haiti. The business was founded to create opportunities for cacao farmers and factory workers. Askanya offers unique flavors like Bouquet Vert, a dark chocolate infused with lime.
- And dozens and dozens more …
KImma Lou
Photo courtesy of Central Market
These existing favorite brands will also be showcased during the month: Dozen Cousins, Pipcorn, Partake Cookies, J Lee barbecue sauce, Me & The Bees Lemonade, Grain4Grain, Ayo Frozen Meals, G.O.A.T. Fuel and Ollie & Otto Castille Soap.
Virtual Cooking Classes featuring notable black chefs:
Following the popularity of last year’s virtual cooking class series, Central Market has brought back some favorites and has added to the 2022 lineup.
Chef Pierre Thiam
Photo courtesy of Central Market
Modern Senegalese Recipes with Chef Pierre Thiam
Friday, Feb. 4, 6 to 7:30 p.m.
About the class: explore a modern, eclectic take on the rich culinary traditions of West Africa with this delightful chef who will introduce participants to his innovative cooking style. Pick up tips on some of the many uses of fonio, an ancient grain with a variety of health benefits.
Menu:
- Salmon and cassava croquettes with tamarind glaze
- Grilled chicken yassa with onion and lime confit over fonio
- Chocolate fonio pudding with honey roasted mango
Ticket options: Virtual class access + cook-along ingredient kit: $85 per household
Virtual class access only: $20 per household
Winemaker Andre Mack, Kim Lewis and Donae Burston
Thursday, Feb. 10, 6 to 7 p.m.
About the class: spend a little time with Central Market’s wine expert who will be joined by Kim Lewis, Donae Burston and Andre Mack, three featured black winemakers, for a guided tasting of some delicious wines. With grapes from the Willamette Valley, Provence and the high plains of Texas, participants will come to understand what a difference terroir can make. Also, pick up tips on pairing these beauties with a variety of foods.
The wines:
- Maison Noir in Sheep’s Clothing
- Maison Noir Love Drunk Rose
- La Fete du Rose
- Ole Orleans Wards White Blend
Ticket options: Virtual class access only ($10 per household)
Customers may purchase as many or as few of the wines that you would like to sample during class at Central Market.
Chef Marcus Samuelson
Friday, Feb. 18, 6 to 7 p.m.
About the class: During this one-and-a-half hour, live, online class, participants will spend time with the acclaimed Chef Marcus Samuelsson, who will teach how to make a simple but delicious meal. Pick up on tips for pan-frying fish to perfection and creating a quick and delicious sauce to complement it. Also, discover the secret to crispy flavorful fried chicken. The Chef will discuss his inspiration for The Rise, his latest cookbook.
Menu:
- Blackened catfish with aioli and lime
- Coconut fried chicken
- Roasted carrots with orange and fresh cheese
Ticket options: Virtual class access + cook-along ingredient kit: $100 per household
Virtual class access only: $10 per household
