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and beverage for Market District and Table. He also credits his talented culinary staff. Currently, this is the only Market District store with a Table in it, but Hopkins says the company plans to add more.
Vegetables are celebrated in dishes such as tacos topped with sweet potatoes or avocado (the “avo taco” is a crispy avocado on a corn tortilla with mango and watermelon radish); crispy cauliflower “wings”marinated in hot sauce, sprinkled with buffalo seasoning and served with an herb buttermilk dressing; and Brussels sprouts glazed with a pomegranate and molasses syrup and laid on a bed of whipped Burrata cheese.
Roundabout Town
The trendy Market District, a subsidiary of Pittsburgh-based Giant Eagle stores, is right at homeintheaffluentandfast-growingcommu- nity of Carmel (also known as the roundabout capital of the world with more than 100 traffic circles). Feeding off the metropolitan area of Indianapolis, which is 23 miles away, resi- dents here come from a variety of cultures, says Hopkins. Well-traveled and health-con- scious, Market District’s customers want exotic produce, specialty items and organics.
Table, which opened in October 2016, is the vision of Laura Kauret, chief executive at Giant Eagle. The key to the success of the restaurant-supermarket model, says Hopkins, is internal procurement, which is utilized in both the foodservice and restaurant areas. It
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saves the store money because we seldom have a need to discard highly perishable fruits and veggies as we are able to use them daily in our soups, salads and dining room entrees.” For example, tomatoes can be used in the store’s house-made chutney, sauces and jams.
On weekdays,Table’s lunch menu appeals to Carmel’s surrounding industry professionals and the medical community. In the restaurant, diners always know where the fresh food is coming from — the adjoining grocery store. This summer, Table launches its event patio space, which includes additional seating outside, along with a smoker.
Because the produce department is at their disposal, chefs at Table can change the menu based on creativity and seasonality, says Hopkins, who buys his produce from Indianapolis-based CaitoFoodsandlocalfarmers.“Wetakeadvan- tage of what’s in the store and turn it into fun foods in the restaurant.”
What’s For Dinner?
Hopkins boasts a produce department that always offers customers the freshest fruits and vegetables, because when a new batch of sweet potatoes or citrus comes in, there is no need to sell the older produce first. Hopkins simply uses it in prepared foods or restaurant dishes.
It’s a win-win-win for the market, restaurant and customer, says Hopkins, who often walks around the produce department answering questions. “If diners enjoy a meal in the restau-
rant, we can teach them how to make that dish at home. When people see the chef ’s coat, they feel comfortable asking me about what kind of produce will work well in a certain dish.”
Hopkins also keeps a paring knife around his neck to allow customers to try the produce. “If they want to taste a piece of fruit, I can cut off a piece to sample on the spot. If they try, they buy.”
Just beyond the produce section, along the perimeter of the front of the store, Market District gives shoppers other options: Starbucks shares space with a taqueria, sushi bar, deli, juice bar, antojitos (street food) bar and various prepared foods. The store also offers a cooking school, catering, banquet space and a food truck.
But Groceries Are Still Front And Center
Market District is a grocery store, first and foremost, says Hopkins.
Inside the 130,000-square-foot store, “produce is the key differentiator,” as Market District sells an average of 600 pounds of guacamole per week (more on Cinco de Mayo and Super Bowl Sunday). “I never have to throw away an unsold avocado because we use them in the guac.”
The store offers an experience, not just a transaction. “If you just need kitty litter and detergent, you won’t come here. Our customers know they can come here to explore and shop,” says Hopkins.
Pittsburgh-based Giant Eagle has more than 300 stores in the Midwest. Included among that number are 15 Market Districts in Indiana, Ohio and Pennsylvania. The chain also owns GetGo convenience stores.
At the front of the produce section, the store also merchandises its Great to Go meal kits, which include a protein, fresh veggies and a link to a YouTube teaching video. Other conveniences appeal to Millennials and working mothers: Regular customers can download the Scan Pay & Go mobile app or pick up an in-storescanner,whichallowsthemtoscanthe items they wish to buy and pay automatically at checkout — foregoing the lines. pb
FACT FILE:
Table restaurant/Market District supermarket
11505 N. Illinois St.
Carmel, IN 46032
Store Phone: (317) 569-0171
Restaurant Phone: (317) 689-6330
Store Hours: 6 am to 10 pm
Restaurant Hours: Mon – Thurs 11 am to 6 pm Fri – Sat 11 am to 10 pm
Sundays 9 am to 3 pm www.marketdistrict.com