We are running a 10% special on catering for the Super Bowl this year. Our sandwich trays and small bites are an affordable and healthy alternative to wings and pizza. Contact our catering team for more information!
Modmarket Catering in Denver and Boulder — 2/2/2012
Modmarket Catering in Denver and Boulder — 1/27/2012
Our catering team has been doing a great job with box lunches lately. Check the ones out in the picture – salads with freshly grilled, all natural, never/ever, meats, a bag of POP chips and a piece of fruit. When is the last time you had food like that at an office meeting?
Modmarket Catering in Denver and Boulder — 1/13/2012
Did you know Modmarket caters hors d’oeuvres in Denver and Boulder? Well, you do now.
Modmarket Catering in Denver and Boulder — 12/15/2011
We buy a lot of beef at Modmarket. Therefore, we keep an eye on the beef market and try and stay ahead of trends. Looking at the industry data below, we are bracing for more expensive beef next year. We believe this is a good thing, expensive beef means a lot of folks will eat it less frequently and hopefully eat more sustainable alternatives. I feel about beef the way I feel about gas. Higher prices are not always a bad thing b/c they change consumption habits. If the .99 hamburger disappears, I cannot think of any group that gets ‘hurt’.
· The current 52-week running average is $113.67
· The 52-week high is $128.00 (November 23, 2011)
· The 52-week low is $100.00 (December 15, 2010) – one year ago today
· The live market has not traded below $100.00 during the entire 2011 calendar year
· The all time high for live cattle is $152.00 (March 30, 2005)
· The lowest price paid for cattle since 2000 is $62.00 (August 9, 2002) – those were the days….
· Analysts estimate live cattle will cost an average of $120+ during calendar year 2012.
· Based on a 1300 pound live animal today………
· At $62.00 (lowest cost in 11 years), total cost per animal equals $806.00
· At $100.00 (same week one year ago), total cost per animal equals $1300.00
· At $118.00 (last week actual cost), total cost per animal equals $1534.00
· If the industry runs 650,000 head (averaging 1300 pounds) this week, an additional $150.2 million will be paid for live cattle versus one year ago
Modmarket Catering in Denver and Boulder — 11/22/2011
One of the easiest ways to add a gourmet touch to your Thanksgiving feast this year is to make a homemade vinaigrette salad dressing. These are extremely easy to make and taste amazing. Further, they are perfect for anyone trying to avoid gluten this Thanksgiving, as unlike the majority of pre-made dressings, these are all gluten free! Below is a list of dressings we have used here at Modmarket, scaled down a bit so they work for you at home. Vinaigrettes are amazing b/c they all are made the same way. I think the easiest way is to chop/dice all of your solid ingredients, add them and the vinegar to a blender, set the blender on low and then SLOWLY pour in the oil. The agitation of the blender blades will emulsify your dressing into a perfect consistency. Salt, pepper and any sweetener are all added to taste. Pretty easy and a great thing to try while in the kitchen this week. Email us if you have any questions.
4 tablespoons oil
2 tablespoons vinegar ( white, cider, wine)
salt
black pepper
basic vinaigrette ( use EVOO and red wine vinegar)
½ teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon parsley
1 pinch crushed red pepper flakes (optional)
basic vinaigrette (use white wine or champagne vinegar and olive oil)
3 tablespoons champagne or white wine (use your leftovers!)
basic vinaigrette
3 tablepoons juice (pomegranite, blueberry, blackberry, etc)
1 pinch white sugar or 1 teaspoon honey
1 tablespoon chopped shallot (optional)
basic vinaigrette ( use canola or corn oil and cider vinegar)
1 tablespoon crumbled bacon
½ tablespoon finely minced onions
1 pinch celery seeds (optional)
¼ teaspoon mustard
1 -3 teaspoon brown sugar,
honey or agave, to taste
italian vinaigrette
1 teaspoon prepared mustard (Dijon or spicy brown)
1 -3 teaspoon honey
3 tablespoons olive oil (extra-virgin)
3 tablespoons lemon juice
½ teaspoon oregano
½ teaspoon minced garlic
salt and pepper
3 tablespoons oil ( I prefer extra-virgin olive oil)
1 tablespoon balsamic vinegar
½ teaspoon minced garlic
1 teaspoon honey or other sweetener, to taste
balsamic vinaigrette
¼ cup canned cranberry sauce
balsamic vinaigrette
3 tablespoons fresh orange juice
1 teaspoon grainy or Dijon mustard
1 extra tablespoon olive oil
1 teaspoon finely minced shallot (optional)
2 teaspoons each finely chopped parsley, basil and mint
salt to taste
2 tablespoons lime juice
1 tablespoon vinegar (white wine or rice)
4 teaspoons honey or other sweetener
3 tablespoons oil
salt and pepper
basic vinaigrette
2 -3 tablespoons mayonnaise OR sour cream OR plain yogurt
basic creamy vinaigrette dressing
1 tablespoon grated parmesan cheese
1/8 teaspoon fresh ground black pepper (to taste)
basic creamy vinaigrette dressing
1 garlic clove, minced or pressed
fresh ground black pepper
½ teaspoon dried oregano or thyme
Modmarket Catering in Denver and Boulder — 10/25/2011
Catering has been a huge focus for us over the last few months. Our catering manager, Rebecca, has been doing a great job helping all sorts of businesses and individuals plan menus and get food brought in for their events. While we get lots of Yelp reviews for our restaurants, it is rare for us to get one just about our catering services, so when we read the one below, we were very happy. Nice job Rebecca!
This is a review of ModMarket’s catering. I ordered lunch for an office event – assorted sandwiches and a large salad. It was a nice alternative to our usual meals and everybody commented on how it was so nice to have something healthy tasting. The food was good as it always is, but I was really impressed with the ModMarket catering team. The manager, Rebecca, was really accommodating to special requests and all in all had a really friendly and great attitude that would make me order from there again. They delivered it on time and set it up nicely and overall, it was a great experience.
Modmarket Catering in Denver and Boulder — 7/23/2011
At Modmarket we’re proud to offer food that has nothing to hide. We call it REAL FOOD. Fresh produce that’s cut daily in house, breads and dough with no artificial preservatives or sweeteners, and meats that are sustainably and responsibly raised. We actually put a lot of time and energy into sourcing sustainable items, and we are really proud of our Never Never beef. So what is Never Never beef? While the name might remind you of Peter Pan, we assure you it has nothing to do with that!
Never Never beef comes from cattle that have never been given antibiotics or steroids. Since 1956, the US cattle industry has been using 6 different FDA approved hormonal growth promotants, three naturally occurring steroids and three synthetically produced hormones. The use of these hormones allow cattle owners to boost profitability and production levels by increasing the growth rate and weight of calves in order to quickly get them to a selling size, as well as reducing intramuscular fat. More than two thirds on the cattle sent to feed lots in North America are estimated to have received some combination of these hormones. Many of these same cattle are routinely dosed with antibiotics, in order to prevent mastitis and other bovine diseases. Though most are not sick, when one sick animal is found it is typically easier to dose the whole herd through their food and water, rather than diagnose and treat each cow on an individual basis.
What all this means is that most of the beef consumed in the US still contains at least trace amounts of these hormones and antibiotics when it reaches the consumer. While the cattle industry and the FDA maintain that the amount is well below dangerous levels, studies continue to come out that seem to indicate health risks from an increased risk of cancer to decreased fertility. The use of antibiotics in healthy animals also contributes to the growth of disease resistant bacteria. Antibiotics kill most bacteria, but can leave resistant individual strains free to reproduce without competition from other bacteria. There also isn’t any conclusive data on the long term health risks of ingesting these substances. In fact, the use of these hormones is illegal in the EU, and there’s a ban on importing beef that’s been given hormones.
No wonder we’re excited about Gold Canyon’s Never Never beef! In stark contrast to “normal” practice, Never Never beef is NEVER given antibiotics, and NEVER given hormones. This isn’t inhumane to sick animals; they’re simply moved out of the herd if they require antibiotics or other medication for disease. Their cows are also raised completely on a grass and grain diet, right here in Colorado. This is also different than “Natural” beef. To be labeled “natural,” the USDA simply requires that the produce must be minimally processed, and it cannot contain any artificial ingredients or preservatives. There’s no third party verification to be labeled natural, so it’s up to each brand what they feed and whether they use antibiotics or hormones. Some brands claim to be “natural,” but only cease using hormones 100 days before harvest. That’s not the case with our Never Never steak. Though not all the evidence is in yet, we can be sure that at Modmarket you’re getting nothing but truly natural beef…and I think even Peter Pan would appreciate that.
Modmarket Catering in Denver and Boulder — 11/12/2010
The hardest thing about our operation is cutting all of the fresh veggies and fruits that are used in our salads, sandwiches, and pizzas. When we opened it wasn’t that big of a deal, but as we have grown food prep has become a full time job (sometimes a couple full time jobs). We have had some very skilled prep folk up to this point (Andreas can cut lettuce faster than anyone I have ever seen) but our volume has gotten to the point that we could no longer keep up with the demand. We could be like most other fast food restaurants and order pre-cut produce from our distributors that is doused in preservatives, but we would never do that. Instead, we purchased a CL50 food processor from Robot Coupe. This thing is a beast. We have a bunch of ‘wheels’ that go inside it and allow it to rapidly prep whatever we can force down its ‘throat’. It is so fast that usually cleaning the machine post prep takes longer than the prepping itself. Watching how ’efficient’ this machine is at cutting things reminds me of one of my favorite childhood cartoons – the story of Paul Bunyan vs. the chainsaw. A skilled prep person is Paul, great at what they do but no match for the machine
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