Holiday Field Guide 2021 - Issue 38

Issue No.38 THE E X P E R T

E D I T I O N

FREE Take One

The

Holidays

DONERight by

A Taste of

Tradition p.6

Behind the Scenes with our Expert Team

Homemade for the

CORTE MADERA 5627 Paradise Drive (415) 945–8855

Holidays

Is it true? Could it be? At long last, the holidays are finally here! If you’re anything like us, we’re ready to celebrate big time. That’s why we enlisted our experts to create this comprehensive guide to wintertime merriment. Just flip through our Field Guide for all sorts of pro tips from our talented team on how to have the holliest, jolliest holidays yet.

DAVIS 1414 E. Covell Blvd.

(530) 750–3800 DAVIS 409 Mace Blvd.

(530) 753–6690

From the first sip of that special seasonal latte to the final toast with a festive cocktail at the end of the night and all the delicious food, gorgeous florals and thoughtful gifts in between, we’ve got the goods for all your good tidings. Deck the halls, feast your eyes on this and jingle all the way—it’s time to celebrate!

EL DORADO HILLS 4500 Post Street (916) 933–1433 ELK GROVE 7101 Elk Grove Blvd.

(916) 226–2626

Happy holidays from our family to yours!

NOVATO 470 Ignacio Blvd.

(415) 883–4600 ROSEVILLE 771 Pleasant Grove Blvd.

(916) 746–7799

THE

ROSEVILLE 1509 Blue Oaks Blvd.

(916) 918-1900

CREATIVE DIRECTOR

Ivan Sohrakoff COMMUNICATIONS MANAGER

SACRAMENTO 1040 Florin Road (916) 395–2875

Lydia Humburg MARKETING MANAGER

TIBURON 1 Blackfield Drive (415) 388–2770

Marisa Hicks PROJECT MANAGER

Alejandra Rubio-Vargas

VACAVILLE 130 Browns Valley Parkway (707) 469–6900

John Schlothauer Michelle Leal Eric Warren John-Paul Bonite PHOTOGRAPHERS

John-Paul Bonite John Schlothauer CHEF/FOOD STYLIST

Casey Aaseth

FOLLOW US!

Not all items featured in this publication are available at all stores.

We reserve the right to correct all printed and typographical errors.

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VISIT OUR STORES

DESIGNERS

WEST SACRAMENTO 2000 Town Center Plaza (916) 375–8700 WOODLAND 157 Main Street (530) 662–5479 SONOMA Sonoma Market 500 West Napa Street, Suite 550 (707) 996–3411 CAMERON PARK Fork Lift by Nugget Markets 3333 Coach Lane (530) 672–9090

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26

CONTENTS

50

TABLE OF

59

43

7 4 FEAST MODE

With our Kitchen Experts

10 Gourmet Gifting With our Specialty Grocery Expert

16 Fresh from the Farm With our Produce Experts

22 A Prime Example With our Meat Experts

28 Baking Spirits Bright With our Coffee & Juice Bar & Bakery Experts

36 Local Love

With our Healthy Living & Floral Experts

44 Holiday Cheers

With our Adult Beverage & Specialty Cheese Experts

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SANDY DAHLKAMP L A DY O F L O G I S T I C S

KAELEY LATOW S O V E R E I G N O F T H E S AV O R Y

a.k.a. Director of Kitchen Operations

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a.k.a. Perishable IT Lead & Kitchen Support

Feast Mode WITH OUR KITCHEN EXPERTS

At

Nugget Markets, we’re known for our fantastic food because real chefs take pride in crafting our entrées, sides and meals from scratch with love, creating a fine dining experience our guests can enjoy right at home. You’ve likely met some of our talented chefs whenever you visit our stores, but here’s your chance to meet the extraordinary women who lead our kitchen teams from behind the scenes.

Kaeley Latow

Managing both our in-store kitchens and our central kitchen, Kaeley earned an MBA from UC Davis and has been with the Nugget Markets family for 13 years. She works closely with our vendors to procure the best ingredients, with our corporate chef team to develop new recipes for our menus, and with our extremely skilled kitchen teams to ensure the highest quality food for our guests. In short, she’s the overseer of all things delicious!

Sandy Dahlkamp

Sandy has had the pleasure of working alongside our talented chef team and growing her food knowledge for the last 12 years. Not only does she work to support our kitchen teams, she also helps all of our other perishable departments (Produce, Meat, Bakery and Coffee & Juice Bar!) with maintaining recipes, costing and setting up new items and other vital support. Sandy wears many hats, and all of them well!

Q&A What makes Nugget Markets’ Holiday Meals worthy of the holiday table?

What’s your favorite new recipe we’ve developed this holiday season?

KL: From start to finish, we take great pride in the ingredients we source, the food we offer and our team who makes everything fresh day in and day out. We truly run from-scratch kitchens in every store, and that makes us pretty unique.

Guests might not think of a grocery store when they think of where to buy delicious, chef-prepared food, but they can when they think of Nugget Markets.

SD: While everything on the menu is delicious, I’m especially excited about our new Citrus Fig Balsamic Brussels Sprouts. Our chefs roast Brussels sprouts to perfection and toss them in a citrus fig balsamic glaze. The sweet glaze with a citrus pop is the perfect addition to a holiday meal spread!

How do you choose what goes into our holiday menu?

KL: We have a lot of options, so I would suggest taking the time to look through everything, then decide if you want one of our pre-set meals, to build your own meal à la carte or do a combination of both. Also, don’t sleep on the vegan meal! It’s delicious and small enough to add on to an order if you are entertaining and only a few guests are vegan.

SD: We continually look for new and exciting dishes to add to our menu!

We spend all year researching and developing new recipes that are different and unique. These new recipes are created both to pair well with our other menu items and to be delicious on their own so our guests can use them to build their own perfect meal.

Why are Holiday Meals so important at Nugget Markets?

KL: Being able to provide restaurantquality, scratch-made Holiday Meals to our guests is truly an honor. We work hard every single year to be part of our guests’ celebrations because we know how important the food is for Thanksgiving, Hanukkah and Christmas.

It gives us a lot of pride that we have so many people coming back to us year after year for their meals.

How would someone pick which Holiday Meal is right for their celebration?

Any last-minute advice for finishing the feast?

SD: No holiday meal is complete without our Signature Party Platters!

We have a wide variety of trays to choose from, including our Beef or Chicken Canapé Platter, Vegetarian Mezze Platter and Antipasto Platter (just to name a few). Also, don’t forget to add in your bread, rolls, cakes and pies from our Bakery!

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A Taste of Tradition With ultra-gourmet, small-scale, vegan and à la carte options all homemade with love, it may be hard to choose which meal is right for you. Get a taste of what’s available with our Traditional Holiday Meal, and check out our complete holiday menu online to explore all our other tantalizing choices and pre-order your perfect meal.

The Traditional Holiday Meal

Comfort food at its finest, our chefprepared Traditional Holiday Meal features all the classic flavors of the season in one fantastic feast.

Our trained chefs handcraft every component from scratch with quality ingredients so you can focus on what matters (like dessert).

Diestel Turkey

Enjoy the Diestel difference with a whole, fully roasted turkey slow-grown locally on a 100% vegetarian diet with no added antibiotics, growth stimulants or hormones. Tender, juicy and delicious, it’s a classic for a reason!

Traditional Mashed Potatoes

Our chefs mash fresh russet potatoes with cream and butter, then lightly season them with salt and pepper to make this year-round favorite.

Turkey Gravy

Traditional Stuffing

When we say “made from scratch,” we mean it! This savory stuffing features our bakery’s homemade bread mixed with garlic, celery, onion and fresh herbs.

Green Beans Almondine

This simple side stars fresh, crisp green beans tossed with California extra virgin olive oil and toasted sliced almonds.

Roasted Sweet Potatoes with Macadamia Nuts

Our chefs spice up this classic side by mixing roasted yams and sweet potatoes with a balsamic vinaigrette and toasted macadamia nuts.

Dinner Rolls

Soft, pillowy and full of homemade flavor, these flour-dusted dinner rolls are the perfect accompaniment for your meal.

Cranberry Orange Relish

Top your turkey, taters and anything else with this rich, turkey gravy made with fresh herbs for extra flavor.

Finish your meal on a sweet note with this citrusy relish made with raw cranberries mashed with mandarin oranges, a touch of sugar, orange juice reduction and zest.

SEE OUR COMPLETE MENU A N D O R D E R O N L I N E AT :

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Tie It Up in a Bow

Looking for the perfect gift?

Make someone’s holiday extraordinary by gifting them a complete Holiday Meal made fresh by our talented chefs. A delicious feast without the work? Now that’s true love.

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Homemade

for the Holidays VEGAN MEAL

F

rom long-awaited family reunions to intimate dinners for two and virtual gatherings from afar, there are as many ways to celebrate the holiday season as there are reasons to.

Whatever your festivities look like, make sure they taste delicious with a Nugget Markets Holiday Meal.

Our trained chefs handcraft a variety of restaurant-quality meals and à la carte options from scratch with the very best ingredients. Peruse our menu online to find your perfect feast, then place your order with just a few clicks, pick up at your local store and enjoy.

HANUKKAH MEAL

H O L I D AY C A K E S

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À LA CARTE ENTRÉES

MEAL FOR TWO

À LA CARTE SIDES

CONTEMPORARY MEAL

SEE OUR COMPLETE MENU A N D O R D E R O N L I N E AT :

nuggetmarket.com/holiday H O L I D AY 2 0 2 1 • T H E F I E L D G U I D E • 9

JOSH DWINELL M A S T E R O F S P E C I A LT I E S

a.k.a. Specialty Grocery Buyer

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Gourmet Gifting W I T H O U R S P E C I A LT Y G R O C E R Y E X P E R T

W

hen it comes to great gifts, you can’t go wrong with food.

Thanks to our Specialty Grocery Buyer, Josh Dwinell, we offer more than 15,000 gourmet goodies fit for any food lover. With 22 years of grocery experience, Josh curates the amazing selection of dry goods across our stores, specializing in specialty, gourmet and organic products from around the corner and around the globe. It’s a big job, but Josh juggles it all like the pro he is.

Q&A What’s the key to building a great selection of specialty groceries?

What are some of our most popular specialty grocery items?

Being a foodie and having a passion for great food definitely helps. In my humble opinion, we offer the best product mix in our area. Continually keeping up on industry trends, building up local producers, products and brands, discovering and being first to market with new products as much as possible—they all lead to an extraordinary grocery experience!

Some guest favorites consistently fly off the shelves, like Tejava Tea, La Morenita Tortilla Chips, Euro Classic Brioche Hamburger Buns and La Panzanella Croccantini Crackers.

One of my personal go-to items is Bunches & Bunches Cooking Sauces.

How do you decide which items make the cut?

It’s a multifaceted process. Along with reviewing our current selection and measuring product performance, we work with vendors, formulate promotion plans, utilize industry reports and identify emerging trends our guests will love. We also foster relationships with our vendors and brand community, because as we like to say at Nugget Markets, “We’re in the people business, we just happen to sell groceries.”

What products are you most excited about this holiday season?

Panettone! This sweet Italian bread makes a great gift for anyone in the family, and a great host or hostess gift at a holiday party. Our panettone offerings are always expanding each holiday season and they are some of the tastiest treats for the holidays.

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Fun & Festive Foods

W

hether for giving as gifts to friends and family, enjoying as a special treat for yourself or both (highly recommended), share the holiday spirit in snack form with these marvelous munchies. From sweet to savory, traditional to trend-setting, one thing all these gourmet goodies have in common: they’re definitely on the nice list.

MOVIE NIGHT MUNCHIES

Rancho Gordo Premium Crimson Popping Corn + La Tourangelle Popcorn Sprays Elevate your popcorn while supporting local artisans with this classic combo.

Based in Napa, California, Rancho Gordo offers rare, nearly hull-less popping corn that pops as white as snow with a flavor like no other. Just add La Tourangelle’s Roasted Garlic or White Truffle Popcorn Sprays made locally in Woodland, California for instant flavor decadence.

SWEET STOCKING STUFFER

P.O.P. Candy Co. Butter Crunch Handcrafted in small batches in Santa Monica, these decadent treats are ideal for anyone with a sweet tooth. Not quite toffee and not quite brittle, each amazing flavor of this all-natural butter crunch is a beautiful combination of fresh nuts and seeds, real cane sugar, farmers market herbs and all-natural extracts. Try a bunch to find your favorite flavor!

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THE CHERRY ON TOP

Woodford Reserve Bourbon Cherries Visions of bourbon cherries will dance in your head after trying these unique, boozy fruits. Both sweet and tart with an added punch of bourbon, these cherries boast a rich taste with just the right amount of oaky notes and sweetness for garnishing desserts, entrées and, of course, your favorite cocktails.

C O O K I E S F O R S A N TA

Cookies con Amore Italian Cookies Not just for jolly old elves, these old-fashioned Italian cookies are handmade with recipes that can be traced back for generations. Available in gorgeous packages great for gifting, these traditional delights are baked with organic butter, free-range eggs, premium extracts and lots of love —they’re Cookies con Amore!

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Panettone Party!

I

f you’re looking for a dessert that makes Christmas spirits bright, look no further. Both panettone and pandoro are delicious Italian traditions that have become a hit worldwide.

Golden brown on the outside and soft and pillowy on the inside, these festive brioche-style cakes are especially popular around Christmas and the New Year. While many families are divided on which bread is better, we say the more the merrier!

PA N E T T O N E ORIGIN

vs.

PA N D O R O

Milan

Verona

Plump and domed

Tall and star-shaped

F L AV O R

Sweet and fruit-studded

Simple and buttery

FINISH

Traditionally unadorned

Often dusted with powdered sugar

T R Y I T…

Lightly toasted with butter

As French toast (recipe online!)

SHAPE

Ready to try them for yourself? We’re proud to offer the paragon of panettone and pandoro from all over Italy, perfect for gifting and enjoying at your own celebrations!

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Al Limoncello

Flavored with limoncello cream and candied lemon peels.

CHIOSTRO DI SARONNO A truly classic panettone handcrafted in Milan and hand-wrapped in decorative, festive paper, it is one of our favorite holiday gifts or desserts.

Following a recipe from the Lazzaroni family, they boast a light and fluffy crumb in an array of fanciful flavors.

Pere & Cioccolato Featuring candied pear and chocolate bits.

Al Amaretto

Made with almond amaretto cream and topped with a dark chocolate glaze and amaretti crumbles.

TRE MARIE Made in the heart of Milan, these beautiful breads are handcrafted by pastry chefs with quality ingredients and traditional recipes that date back hundreds of years. They’re also packed in beautiful decorative boxes making them a lovely ready-to-give present.

FIASCONARO For over 60 years, the Fiasconaro family has been proudly producing traditional and innovative panettone in Castelbuono, Sicily. Beautifully hand-wrapped, they showcase fantastic flavors like Sicilian citrus, tender almonds, hazelnuts and pistachios, and plump raisins.

IL Panettone Milanese Basso

Made with raisins, candied citron and a hint of vanilla.

IL Pandoro

Baked with fresh butter and egg yolks, and no raisins or candied orange.

Panettone Tradizionale

Featuring fresh candied orange and raisins, flavored with Marsala and Zibibbo wines.

Panettone Cioccolato

Traditional style but with chocolate chips instead of fruit and covered with sugar drops.

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JOSE TORRES KING OF CHLOROPHYLL

a.k.a. Director of Produce

KRYSTEN CHOLEWINSKI THE GREEN RIDER

a.k.a. Director of Produce & Floral Operations

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Fresh from the Farm WITH OUR PRODUCE EXPERTS

I

f you’ve ever been to one of our stores, you know premium produce is the hallmark of what we stand for—fresh, flavorful and the very highest quality with a special love for local. We partner with farmers, ranchers and producers in our area and receive produce deliveries 6–7 days a week to share a cornucopia of amazing fruits and veggies with our guests all year long, all while supporting the communities we call home.

Q&A Jose Torres

For produce pros like Jose Torres, “farm to fork” isn’t just a trendy catchphrase—it’s a way of life! With a longstanding passion for fresh fruits and vegetables, Jose has been with our Nugget Markets family for 21 years, spending most of his time in our Produce department. Over the years, he’s grown an even greater appreciation for local agriculture, small farms and connecting people with their food.

Krysten Cholewinski

Krysten began her Nugget Markets journey in 2013 with a bachelor’s degree in Agricultural Business.

After exploring a variety of roles, she climbed through the ranks and eventually earned her current position supporting our Produce and Floral departments. Every single day, Krysten champions both talented teams with her unshakable passion, joy and enthusiasm. Today, we ride!

What makes Nugget Markets’ produce department special? ​ JT: The first thing you see in any of our stores is a rainbow of beautiful produce —it’s like a farmers’ market at your local grocery store! We pride ourselves on superior quality, great partnerships with our suppliers and farmers, and best of all, our knowledgeable associates who are always happy to help. If we don't offer one first, ask for a sample and discover your next favorite fruit or vegetable.

What’s in season now?

KC: We have a lot of fun items in season for the winter: squash, persimmons, pomegranates and citrus!

I always look forward to citrus season with Buddha’s hands, pink lemons, Meyer lemons, finger limes, blood oranges and more. Some of these items have short windows of time when they are available, so be on the lookout for when they hit the stores!

What locally grown options can be found in stores this winter?

JT: We partner with many local farmers in our communities, including a few who farm mostly year-round. This season, we’ll see some beautiful greens and veggies form Full Belly Farm in Guinda, plus kiwifruit and persimmons from Wild River Fruit in Marysville and produce from a few smaller farmers like navel oranges from Sparks Ranch in Winters. Look for our Local and CA-Grown lifestyle icons to find all sorts of local gems!

Any insider tips for finding seasonal produce at Nugget Markets?

KC: Often times we feature our seasonal items on displays generally found on our porch or right when you walk in the door. Before heading to look for those everyday items on your list, be sure to stop and check out these displays for new items and what’s in season now. Another tip is to ask our amazing associates in produce who are full of knowledge and always willing to help you find an item or make recommendations on new things to try.

Are there any common misconceptions about produce?

JT: A lot of people think there is no value in buying organics because it can be more expensive. In reality, buying organically grown items supports farms (often local) and an industry that truly care about farming in the most natural way.

What are some ways to enjoy seasonal fruits and veggies?

KC: With most produce you can be really creative and have fun with the variety of produce out there.

My favorite is citrus because it's so versatile. You see it in drinks, salads, main courses, standalone snacks and desserts. Pomegranates, squash and carrots also make great sides this time of year (p.20). For even more ideas, check out our extensive recipe collection online!

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Winter Harvest With the changing of the seasons, you can expect to see more and more winter squash hitting our Produce department, especially from local farmers like Full Belly Farm! Based locally in Capay Valley of Yolo County, this 400-acre certified organic farm has been using organic farming practices since 1985.

Committed to long-term sustainable strategies and environmental goals, they grow amazing organic produce in harmony with nature throughout the year. We’ve been proud to partner with Full Belly Farm for years, sharing the bounty of each new harvest with our guests. Local, organic and delicious —what’s not to love?

KNOW YOUR SQUASH Acorn (1)

Carnival

Red Kuri

Small, round and acorn-shaped. Dark green, edible skin with an orange spot when ripe. Mildly sweet with lower starch content than other squashes.

Similar to an acorn squash with orange spots and dark green stripes.

Yellow flesh tastes like sweet potato and butternut and is excellent baked or steamed.

Small and teardrop-shaped with orange skin and yellow flesh. Tastes kind of like cooked chestnuts, hence its name which means chestnut in Japanese!

Blue Hubbard Very large with a tough, bumpy grey-blue, orange or green skin.

The vibrant orange flesh is starchy, sweet and creamy.

Buttercup Pumpkin-shaped with a dark green rind and light green stripes. Very sweet flesh with seeds that can be cooked like pumpkin seeds.

Delicata (3) Small and cylindrical with edible, pale yellow skin with green or orange stripes. Tastes similar to sweet potato with a firm texture.

Honeynut Shaped like a butternut squash but smaller and oranger. Bred specifically for flavor with a rich sweetness similar to caramel.

Butternut (2) Large and pear-shaped with creamcolored skin and deep orange flesh.

Sweet and nutty flavor. The most popular winter squash!

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Kabocha (4) Small and round with dark green, red or grey skin you can eat. The sweet orange flesh tastes like a pumpkin crossed with a sweet potato.

Spaghetti (5) Large and oblong with smooth, yellow skin. The pale-yellow flesh separates into long strings that can be used as a tasty pasta alternative.

Sugar Pie Pumpkin (6) Small, round and orange—like a mini pumpkin! Very sweet, orange flesh that is delicious both in baking and savory recipes like soups and curries.

Sweet Dumpling Small and cute with whitish skin and dark green stirpes. Sweet flavor similar to sweet potatoes or corn.

6 1

5

2

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The Sides Have It

Whether you’re enjoying a complete Holiday Meal from our kitchen or donning the apron yourself, you can always use more sides! These no-fail holiday recipes showcase locally grown fruits and veggies from our Produce department, and are sure to add a little color and a lot of flavor to any holiday table.

Cranberry & Pomegranate Relish Pomegranate makes a fun addition to cranberry sauce, adding wonderful taste and texture. This relish is delicious served over turkey or pork loin, and the leftovers make a great sandwich spread.

GET THE RECIPE ONLINE

P R O T I P : Make it with La Tourangelle Roasted Walnut Oil for added richness.

Caramelized Rainbow Carrots Great for adding some veggies to your meal, this tasty side can be on the table in under 15 minutes!

GET THE RECIPE ONLINE

P R O T I P : Go bold by making it with La Tourangelle Infused Garlic Oil.

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Pomegranate & Acorn Squash Salad Roasted acorn squash wedges work great in a salad and create a fantastic balance with the sweet, tart pomegranate seeds.

GET THE RECIPE ONLINE

La Tourangelle Roasted Hazelnut Oil makes this dish extra delectable.

PRO TIP:

A Well-Oiled Recipe Add an extra dimension to any recipe by trying out different cooking oils!

La Tourangelle Specialty Oils are handcrafted locally in Woodland using traditional methods developed in France more than a century ago.

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BILL DAVIS SARAH BIELSKI HEAD OF STEAK

a.k.a. Meat Operations & Perishable IT Support

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COMMANDER IN BEEF

a.k.a. Director of Meat Operations

A Prime Example W I T H O U R M E AT E X P E R T S

F

rom traditional turkeys to succulent standing rib roasts and other premium proteins, our amazing Meat Department has just what you need to make the centerpiece for your feast. These amazing meats don’t just magically appear in our stores though—there’s an art to sourcing the very best proteins from a variety of premier partners. Artisans themselves, Bill and Sarah work hard to put the “eat” in “meat” and make every store's Meat Department a masterpiece.

Q&A Bill Davis

If you’re wondering why Nugget Markets’ meat department is a cut above, you have Bill Davis to thank for that. Bill has been in the meat industry for 33 years, picking up new skills and knowledge every step of the way. From the best beef around to sensational seafood, homemade sausage to ready-to-cook entrées and more, he’s responsible for raising the steaks (and the dad jokes) in our Meat Department every day.

What sorts of meats can you find at Nugget Markets?

Sarah Bielski

What makes our Meat Department so amazing?

Part of the Nugget Markets family for more than 15 years, Sarah started her career here in high school and soon discovered her love of meat. Now she combines her passion for protein with her love of leadership both by training new meat associates and helping maintain costing and recipes for all of our perishable departments. Fun Fact: She also met her husband in our Meat Department and they now have four wonderful kids!

BD: Just about everything! We offer USDA Prime and Certified Piedmontese beef and specific dry-aged cuts at certain stores, plus humanely and sustainably raised pork and chicken, and our own line of premium Fresh to Market meats.

We also carry an extensive variety of fresh, wild-caught and sustainably farmed seafood, homemade sausages and entrées, and more.

SB: The people! We truly are a family here, and that extends to our own families outside of work. Plus, our associates really make those impactful moments with our guests that can completely make your day.

We are so fortunate to be able to build relationships with each other and our guests, and those moments can turn any day around.

Do our butchers offer any additional services at the counter?

BD: Absolutely. We pride ourselves on the service we provide and do everything we can to get our guests the item they want. We can spatchcock turkeys, place special orders for unique cuts, trim or slice your order and answer questions about cooking, too. Our amazing meats and seafood are just the beginning—our service takes it over the top!

What’s your favorite thing to eat from our Meat Department?

SB: Hands down, my favorite is our Stuffed Flank Steak made with spinach, Parmesan and bacon. The flavors and textures are unreal and it only takes 30 minutes to cook! I also love our Salmon Patties made in-house with all fresh ingredients including salmon, breadcrumbs, onion, bell pepper and garlic. Pan-fry for a few minutes on each side and they’re a perfect appetizer for any meal.

What meats are you excited about this holiday season?

BD: For starters, Certified Piedmontese standing rib roasts (p.27) and spatchcocked turkeys. My family did a spatchcocked turkey on the Traeger last year and will probably do that again this year. We injected the breast and thighs with an all-natural liquid seasoning which gave the turkey great flavor and kept it moist. It was probably the best turkey we’ve done and cooking time was cut in half.

How far in advance should I order my holiday protein?

SB: It’s always a good idea to pre-order the meat you want for the holidays!

Just call your local store and ask for the Meat Department, or drop by in person the next time you’re out shopping. We ask for 48 hours’ notice for most orders, though some special items (like our dry-aged standing rib roast or bone-in pork loin roast) can take up to 14 days to source, so the earlier the better!

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Family First!

You probably already know Nugget Markets is a local, family-owned company (95 years and counting!), but did you know Diestel Family Ranch is, too? Based locally in Sonora, California, this amazing company is dedicated to raising tantalizing turkey with a special focus on animal welfare, holistic farming and sustainability without compromise.

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Four generations of family farmers have led the way in raising better birds at Diestel Family Ranch for more than 70 years. With similar, deep-rooted values and strong relationships that have developed even more over the years, we’re truly proud to partner with them and share their top-notch turkeys with our guests, both for the holidays and all year long.

the

Bird is the

Word

Diestel turkeys are slow-grown locally, sustainably and humanely on a 100% vegetarian diet with no antibiotics, growth stimulants or hormones.

They’re also ice-chilled with no added salt solutions, artificial ingredients or preservatives—just real, good turkey.

celebrations. Visit the talented butchers in our meat department to pre-order your perfect bird!

Pro Tip: Cut down on cook time by ordering any of our turkeys spatchcocked!

This also helps ensure even cooking with tender meat and crispy skin.

This year, Diestel is offering a variety of delicious options for your holiday table including their All-Natural Fresh Turkey, Organic Young Turkey, Organic American Heirloom Turkey and BoneIn Turkey Breast, perfect for smaller

Fine Brines Take your turkey over the top by brining it before cooking. Brining is a great way to help the meat retain its moisture and impart extra flavor—it’s also super easy!

First, get a Bird Bath Brining Bucket from your local Nugget Markets, then pick up an Urban Accents Gourmet Gobbler Turkey Brine & Rub Kit which comes with a brining bag, brine blend and herb rub.

Just add turkey!

Want to make your own brine? Check out our Signature Brine Recipe online!

Diestel Family Ranch

Organic Turkey Gravy To put it simply, this is the best gravy you can buy! Diestel Family Ranch crafts this liquid gold with the same care as they do raising their turkeys. It all starts with organic Diestel Bone Broth and real organic butter. It’s also sugar free and has zero artificial ingredients or preservatives, so pour it on and enjoy your feast!

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Steak Your Claim

WITH

HEAVENLY ROASTS Certified Piedmontese

Beef Tomahawk Roast For a simply show-stopping feast, this roast brings the wow factor with its stunning bone-in presentation. Estimate two servings per bone, or a half pound per person.

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W

hen it comes to beef, we’re thrilled to partner with Certified Piedmontese to offer our guests a gourmet beef raised sustainably on family ranches across the Great Plains. Ranchers combine modern handling and husbandry practices with classic stockmanship to raise their cattle humanely with

no added growth hormones, steroids or antibiotics, resulting in naturally superior beef.

Prized for its heavy musculature, the Piedmontese breed of cattle is a star in and of itself. This one-of-a-kind beef boasts natural leanness, amazing flavor and melt-in-your-mouth tenderness without the need for much marbling. Higher in protein and

Certified Piedmontese

Beef Standing Rib Roast

lower in fat and calories than conventional cattle, Certified Piedmontese beef complements a healthy lifestyle without sacrificing tenderness or taste.

Pre-order a premium roast with our Meat Department and see for yourself!

GET THE RECIPE ONLINE

Nothing says the holidays like a big, juicy roast beef. Break out that well-aged bottle of Bordeaux you've been saving, and be sure to serve it with plenty of horseradish.

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TINA MOORE CHIEF CONFECTIONERY CONDUCTOR

a.k.a. Director of Bakery Operations

KARA CHAN C H I E F C A F F E I N AT I O N OFFICER

a.k.a. Director of Coffee & Juice Bar Operations

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Q&A

BAKING SPIRITS BRIGHT WITH OUR COFFEE & JUICE BAR & BAKERY EXPERTS

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hat better way to get in the holiday spirit than with a warm cup of coffee or tea and some fresh-baked sweets? Our amazing Coffee & Juice Bar and Bakery both bring joy all year long, and the holidays are no exception! Tina Moore and Kara Chan are the fearless leaders behind our talented bakers and baristas, so we asked them a few questions to see how they’re pulling out all the stops to make the holidays extraordinary.

Kara Chan

If you’ve ever stopped by our Coffee & Juice Bar, chances are you’ve tried one of our amazing coffees, juices, smoothies or vitality bowls. Kara is not only responsible for the selection and recipe development, but also leading our team of baristas. Part of the Nugget Markets family for a decade and counting, she continues to learn and expand her knowledge of coffee so she can share it with our baristas and guests alike. Cheers!

What are the most popular drinks we serve?

Coffee-wise, our most popular drink is our freshly brewed drip coffee, available in four delicious roasts. Guests also love our Purifier juice (made of fresh juiced kale, ginger, lemon, cucumber and pineapple), and Triple G smoothie (made with kale, spinach, peach, banana, apple and pineapple). We also have a seasonal menu that offers limited-time beverages guests look forward to every year (p.30)!

What’s your personal favorite coffee drink we carry?

I’m a sucker for classics, so for me an Americano is my go-to every morning.

I get to taste the espresso and its rich and complex flavors, all whilst getting my caffeine fix. That said, we’ve got an amazing selection of drinks, vitality bowls and superfoods, so you are sure to find something to your liking. When in doubt, our baristas are experts in answering questions or sharing suggestions.

What sets our Coffee & Juice Bars apart?

Our secret is the baristas behind the bar.

So many components go into making the perfect drink and our baristas are trained to do it all. From pulling the perfect shot of espresso to juicing fruits and veggies fresh to order, our amazing team always strives to create the very best beverages and guest experience for every visit. Drop by and see for yourself!

Tina Moore

Part of the Nugget Markets family since 2005, Tina has always had the dream of being our Director of Bakery Operations, and in 2019 her dream came true! She now oversees our store bakeries, including selection, merchandising, recipes, training and leading our awesome bakers. Her leadership and vision are why our bakers create artisan breads and rolls, handcrafted pastries, elaborate cakes, delicious cookies and more—all homemade with love!

What makes Nugget Markets' baked goods the best?

Our team who makes it all happen! From bread mixers and bakers to cake decorators and service associates, our team is the most talented and passionate in the industry.

The majority of our items are made from scratch, and you can see the love that goes into everything they create.

Do you have any personal favorites?

Our brownies are absolutely out of this world! We use premium Callebaut chocolate chips and a recipe that creates the perfect fudgy yet cakey texture. We also offer many amazing scratch-made breads, including our classic Baguette, Pugliese and Ciabatta. Our rustic breads are out of the oven and ready by 7 a.m. daily, our Italian by 9 a.m., and our sourdough by 11 a.m.—get ‘em while they’re hot!

What are you most excited about this holiday season?

Along with our usual sweets and treats, I’m excited for our array of festively decorated cakes that are the perfect centerpiece for a holiday celebration (p.32). Not only are they gorgeous, they taste great, too! We are also proud to offer our scratch-made pastries and breads to complement your meal. You can order ahead online, or visit our stores to pick them out in person!

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COMFORT IN A CUP

K

ick off the holidays in style with our Coffee & Juice Bar’s seasonal menu of festive sips you’re sure to love. After you’ve tried all our harvest favorites (Pumpkin Latte, anyone?), look for these wintery sips starting the day after Thanksgiving!

DARK & DECADENT

Dark Chocolate Orange Mocha This specialty mocha is making its return just in time for the holidays. Made with Ghirardelli dark chocolate and espresso infused with orange peel for a subtle orange flavor, it’s the perfect combination!

M E R R Y M AT C H A

Grinchmas Latte Making its debut this year is our green Grinchmas Latte! It’s composed of our creamy matcha with a touch of pistachio all freshly steamed with almond milk. Together they complement each other for a smooth balance of flavors.

FA L A L A F E S T I V E

Fireplace Hot Chocolate A guest favorite year after year, this cozy cocoa combines steamed milk with Mexican spiced ground chocolate and a touch of peppermint, all topped with our homemade whipped cream.

Visit our Coffee & Juice Bar to try these and other seasonal drinks while you still can!

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CONFECTION PERFECTION

S

ugar, spice and everything nice—that about sums up the newest holiday cakes from our amazing bakery. This year, our talented bakery team went above and beyond, combining a pinch of tradition with a dash of ingenuity to create delicious new spins on the tried and true.

INTRODUCING

Black Forest Cake Our bakers added their own touch to this classic with rich chocolate cake soaked in cherry liqueur simple syrup, filled with our own cherry preserves, iced with fresh whipped cream and decorated with chocolate-covered cherries and chocolate curls.

ORDER ONLINE

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N E W F L AV O R U P G R A D E

Maple Caramel Pecan Carrot Cake This autumn-inspired cake starts with our incredibly popular carrot cake and gets even better with our homemade cream cheese frosting, caramel-infused with pure maple syrup and pecans for decoration.

N E W F O R T H E H O L I D AY

Reindeer Princess Cake All decked out for the holidays, our homemade vanilla cake is filled with raspberry preserves and whipped cream, then topped with a thin layer of marzipan and decorated as a reindeer for added festive fun. Find this one after Thanksgiving!

Remember to visit our website and order your cakes online 48 hours in advance.

EASY 3D COOKIES 1. Find a Christmas tree cookie cutter with a trunk approximately ½ inch tall and ½ inch wide.

2. Use a circle cutter with a diameter that is ⅓–½ the height of the tree to make the base/stand.

3. Using a small knife, cut a square out of the center of the circle cookie that is approximately ¼ inch bigger than the width of the trunk. (As the cookies bake, the trunk will broaden slightly and the hole will shrink.)

4. Bake tree and base cookies per recipe instructions.

Pro Tip: Try using this same technique to make bases for other fun cookie shapes like stars or reindeer!

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hether for Santa, the neighbors or your own family at home, baking Christmas cookies is a timeless tradition. Make this fun family activity even more exciting by going 3D! No red and blue glasses required for these clever cookie constructions, just follow these simple steps for making cookie bases for your chosen cookie shapes, then bake as usual, decorate and assemble. It’s as easy as 1, 2, 3D!

5. When the cookies are baked and cooled, test to see if the trunk will fit in the hole in the base. If the trunk is too large after baking, carefully scrape away enough of the edge of the trunk until it fits in the base.

6. Decorate your Christmas tree cookies as desired, and make sure the decorations are completely dry before assembling.

7. Once decorations are dry, place the cookie bases on wax paper or a silicone baking sheet, then fill the hole in the base with royal icing.

8. Place a decorated tree cookie in a base with icing and hold it until the icing is set enough to keep the tree upright.

9. Let icing dry completely, approximately 30 minutes, then carefully peel the assembled Christmas tree from the wax paper and transfer to a serving or display platter.

Find our recipe for Gingerbread Cookies with Royal Icing:

H O L I D AY C O O K I E R E C I P E S NEW!

Toffee Pumpkin Cookies

Move over, pies and breads—this year, we're making pumpkin cookies! Use canned pumpkin puree or make your own, and top these cookies with homemade toffee pieces for an extra burst of sweetness.

For this recipe visit:

P R E P YO U R PA N S

La Tourangelle All Purpose Baking Spray When it comes to prepping the pans, save some elbow grease by spritzing them with La Tourangelle All Purpose Baking Spray. Gluten-free, non-GMO and vegan, this all-natural, expellerpressed oil makes any pan nonstick without preservatives or propellants, so your baked goods slide off with the greatest of ease.

KEY INGREDIENT

Clover Sonoma Butter

Butter is a key ingredient in most cookie recipes, so make sure you pick a good one. Clover Sonoma Butter, for instance, is creamy, pure and made by a certified B Corporation with milk from family dairies in Sonoma Valley. Not just for cookies, this beautiful butter is amazing in mashed potatoes, on rolls and with basically anything else you can think of.

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MADISON BURTON S U G A R S C R U B FA I R Y

a.k.a. Healthy Living Buyer

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SUSI DESTEFANI FLOWER CROWN PRINCESS

a.k.a. Floral Support/Lead Buyer

Q&A

Love WITH OUR HEALTHY LIVING & FLORAL EXPERTS

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hether you consider our Healthy Living and Floral departments a great place for gifts or self-care central, you’re absolutely right. Between the two, we have oodles of little luxuries and beautiful blooms perfect for setting the stage for your holiday festivities, sharing the love with friends and family, or treating yourself to something special. Even better, many of our products come from local vendors thanks to these talented, thoughtful and totally awesome women.

Madison Burton

Susi DeStefani

Why shop local this holiday season?

What are the perks of buying Nugget Markets flowers?

Driven by a love of food and its power to help people feel their best, Madison has a passion for the holistic lifestyle, a degree in Clinical Nutrition from UC Davis and more than 10 years in the field! From vitamins and supplements to essential oils, apparel and more, she uses her expertise to outfit our Healthy Living department with the best products available supporting whole health for our guests, vendors, communities and planet alike.

The holidays are a wonderful opportunity to shop from local brands, which helps to build relationships, support our local communities and reduce our environmental footprint!

We offer many unique items like lotions, soaps and apparel that not only make great gifts, but also give back to our communities and contribute to a greater cause.

What are your favorite DIY projects and gift ideas?

I enjoy making my own cleaning and bath products when I can, using castile soap and essential oils. With a wide variety of scents to choose from, our Fresh to Market Essential Oils make great ingredients for DIY gifts such as potpourri, room spray and bar soap. We have some recipes in this Field Guide (p. 40) and even more on our website!

Any tips for navigating Nugget Markets’ Healthy Living department?

Our Healthy Living department might seem overwhelming because of our large selection, but don’t be afraid to ask questions! The best part of our department is our amazing team of trained Healthy Living Specialists. Each store has a dedicated Healthy Living Specialist who is passionate about our products and can help you find just what you need.

With degrees in both Botany and Horticulture and more than 30 years of experience, Susi is the definition of flower power. She works with our Director of Produce & Floral Operations (p. 16), to train and support our floral teams, ensure the freshest flowers reach our stores and help our marketing department keep their plants alive. We may call her the flower crown princess, but she is the queen of green.

Our Floral department has the best quality flowers and plants from fantastic growers, including local growers like Neve Bros. in Petaluma. We carry many varieties of mixed bouquets, single-variety bunches, herbs, orchids, houseplants, succulents and more, with up to six deliveries a week to provide the freshest flowers for our guests.

What flowers or plants are you most excited about this holiday season?

I love the fall arrangements we have coming in for Thanksgiving—they’re great for sprucing up your space or giving as gifts. Along with classic poinsettias, I am also really excited we can offer our guests a DIY Christmas tree kit with a living tree, lights and ornaments. Look for it in late November, as well as other living centerpieces.

Any advice for aspiring plant parents and flower fans?

Stop and smell the roses! Also, never hesitate to ask our floral associates for assistance. We offer bouquet wrapping and vases, and will arrange your bouquet for free. If you have a special occasion in mind, we can also make custom bouquets and take special orders for flowers—all you have to do is ask!

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Give At Nugget Markets, we love supporting our local producers by bringing their craft to market. ‘Tis the season for giving, and we have just what you need to show your loved ones how special they are while supporting artisans from our very own community. From hostess gifts to stocking stuffers, you can find the perfect gifts in our Healthy Living department!

A R C ATA , C A

G&L Positive Goods Keep it cozy with handcrafted seasonal hats, scarves and mittens made with earth-friendly fabrics. Previously known as Gypsy & Lolo, G&L Positive Goods creates their stylish and sustainable products using recycled and upcycled materials. As an added bonus, with every purchase, 3% of profits are given to social and environmental causes—it’s a gift that gives back!

N E VA D A C I T Y, C A

V’TAE Parfum & Body Care For the giftee who loves fresh, fruity or floral fragrances and the moisturizing benefits of natural skincare, we recommend this brand based in Nevada City. Paraben and cruelty free, their products are made with essential oils and food-grade fragrances. These lovely lotions and sugar body scrubs are the perfect choice for a “spa day” stocking stuffer or gift basket.

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MORAGA, CA

Awakening Mineral Skin Care These all-natural products from the Bay Area are made with ingredients sourced from the Dead Sea and isolated using proprietary technology. Vegan, paraben free and cruelty free, they’re also enriched with magnesium to create remarkable creams and lotions with healthy, hydrating properties. The botanical fragrances are pleasantly light and fade away for sensitive noses.

LOOMIS, CA

Bella Soap Company Made in the small town of Loomis, these handmade soaps are ideal for sensitive, dry or mature skin. The natural ingredients nourish and moisturize against harsh, dry winter air with avocado oils rich in vitamins A and E, natural botanical oils and super moisturizing goat milk. Sensitive to smells? Fragrance-free and feeling fine, these soaps are ideal for gifting and self-care!

LOWER LAKE, CA

Aloha Bay Chakra Candles Wish your family and friends Happiness, Abundance, Protection and other affirming qualities with clean-burning, Fair Trade candles made with sustainably sourced palm wax and essential oils. Each colorful and fragrant candle is hand-poured in beautiful layers by this local, employee-owned company that has been making quality candles since 1993.

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Heaven-Scent DIY Gifts

Get crafty this holiday season with the gift of aromatherapy! Homemade gifts from the heart are a great way to say happy holidays, and we have the recipes (and essential oils) to get you started.

Afternoon Walk Potpourri Turn your afternoon walk into a nature hunt you’ll treasure! Start with pine cones, pretty leaves, rocks and shells then hit those kitchen cupboards for some fragrant add-ons.

INGREDIENTS

Assorted nature walk finds Dried orange slices Your choice of star anise, cinnamon sticks, clove buds, allspice berries or juniper berries Your favorite Fresh to Market Essential Oil blend PREPARATION

If using pine cones, soak them in a solution of ½ cup white vinegar and 3 cups water for 30 minutes, then bake at 300°F for 1 hour—make sure to watch them carefully!

Add a few drops of essential oil to the dried orange slices and spices —a little goes a long way—then combine with your nature walks finds.

Whenever the scent begins to fade, simply refresh with another drop or two of essential oil.

This is a great project for kids to help with, but make sure to keep their little hands away from the finished project, as the concentrated essential oil blend can be irritating to skin.

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Fresh to Market Essential Oils

100% pure, natural and sustainably harvested, our Fresh to Market Essential Oils are ideal for diffusers, DIY projects and more. Just like our other Fresh to Market products, we source these highly concentrated botanical oils for utmost quality, which is why they’re steam-distilled, cold-pressed and made in a GMP-certified facility. They not only smell good, they are good!

Winter Cheer Room Spray

Invigorating and centering, peppermint is perfect for your after-work wind-down or making every winter night a party.

INGREDIENTS

3 ounces water, boiled and cooled 1 ounce vodka 15 drops Fresh to Market Peppermint Essential Oil 15 drops Fresh to Market Orange Essential Oil PREPARATION

Combine all ingredients in a 4-ounce spray bottle and shake gently to combine. Avoid spraying near face, furniture or lit candles.

Pomander Room Spray

Infuse a simple room spray with this classic clove-studded citrus fragrance to bring a holiday coziness to every room.

INGREDIENTS

3 ounces water, boiled and cooled 1 ounce vodka 15 drops Fresh to Market Orange Essential Oil 10 drops Fresh to Market Lemon Essential Oil 5 drops Fresh to Market Clove Bud Essential Oil PREPARATION

Combine all ingredients in a 4-ounce spray bottle and shake gently to combine.

Avoid spraying near face, furniture or lit candles.

Festive Florals

Fresh flowers and pretty plants are an easy way to add a bit of cheer to any space. They smell all the sweeter when you know you’re supporting local! Neve Bros. is a local family operation in Petaluma that provides quality roses, seasonal cuts and bouquets to our stores direct from their farm. Drop by our Floral department to see what’s in season!

BOUQUETS To keep our selection of beautiful florals fresh, we feature new bouquets every week!

PRO TIP: Get creative by combining bunches and bouquets! Whether you add a few spray roses or seasonal favorites to a full bouquet, or make your own from scratch with a few different single-variety bunches, it’s easy to create your own unique floral arrangement!

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POINSETTIAS These pretty plants are great as a hostess gift, and will make any home merry and bright!

POINSETTIA CARE TIPS: • Water when soil is dry to the touch, then discard excess water.

• Keep indoors at 60–72°F and away from drafts.

• Place in indirect sunlight for at least 6 hours a day.

DIY Candy Cane Vase Add some festive flair to any floral arrangement with a custom vase featuring the season’s most iconic treats!

SUPPLIES 5x5-inch glass cylinder (or other vase-style container)

PREPARATION Find the halfway point of your candy canes. Use this measurement and apply mounting tape to your vase.

Tie a ribbon on the top (as in the photo), or around the middle of the candy canes—it’s up to you!

Mount your candy canes (with or without wrapping) around your container one at a time. If your candy canes are shorter than 5 inches, leave the gap above.

Fill your container with fresh water and floral food, then create your floral arrangement using your desired method.

Set your creation out in a prominent place for all to enjoy!

Mounting tape About 40 candy canes Red ribbon 1 large Neve Bros. bouquet* 6 Neve Bros. red roses* Assorted greens Floral food

*Flower variety and colors may vary depending on availability.

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JEREMY PATIN THE BIG CHEESE

MIKE TAYLOR GRAND POURER

a.k.a. Director of Adult Beverages

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a.k.a. Director of Specialty Cheese Operations

W I T H O U R A D U LT B E V E R A G E &

S P E C I A LT Y C H E E S E E X P E R T S

C

omplex, cultured and aged to perfection… We’re talking about cheese and wine, of course, and no holiday celebration is complete without them. Great for gifting, indulging, small celebrations and big flavor alike, these two food groups are a natural pairing across the board.

Luckily, Mike and Jeremy are also a dynamic duo, leading our teams of wine stewards and cheesemongers and their respective departments to delicious new heights every day.

Q&A Mike Taylor

When it comes to wine, beer and spirits, Mike Taylor has the experience, passion and knowledge worth raising a glass to. Certified Wine Educator, Certified Spirits Specialist and former chef, Mike has a Culinary Arts degree and more than 32 years in the food and wine industry. Thanks to his expert skills and refined palate, we’re able to offer a diverse collection of adult beverages to put you in the holiday spirit all year long.

Jeremy Patin

One of only 1,000 or so Certified Cheese Professionals in the world, Jeremy has been sharing his expertise at Nugget Markets for the last 15 years.

Inspired by his passion for simple, rustic food and its power to bring people together, he uses his background in biology to share the art and science of artisan cheese with novice cheese lovers and connoisseurs alike. Specialty cheese isn’t just for special occasions, but it does make them even better.

What sorts of wines can you find at Nugget Markets?

What will I find at a Nugget Markets cheese counter?

MT: I’m proud to say we offer one of the largest selections of fine wines, craft beers and spirits. From great values to premium rarities, hyperlocal items to worldwide imports, we offer around 300 beers, 500 spirits and more than 1,000 wines at most of our stores. Our talented wine stewards are also happy to help with perfect pairings, special orders and more.

JP: Our cheese counters are a destination, complete with specialty cheesemongers ready to help you find the perfect cheese for a party, a pairing or just a Tuesday night. We stock our counters with more than 400 cheeses and would love to give you a sample and help you find your next favorite.

Do you have any personal favorites this holiday season?

JP: I always get excited as the weather cools down to play around with melting cheese. Whether in fondue, on a nextlevel grilled cheese or in a gooey mac and cheese, you can’t go wrong with melted cheese. This year, I’m especially excited about brûléeing cheese—it is SO MUCH FUN. With just a little sugar and heat, you develop amazing flavors and textures.

MT: The red table wines of Portugal, especially from the Douro region, continue to impress me for their complexity, quality and incredible value in all price ranges. They provide great drinking pleasure now, or if you want to age it a few years. I also love our exclusive Single Barrel Whiskeys (p.47) which make great gifts (if you don’t keep them yourself).

What go-to meal pairings would you recommend?

MT: While there are some tried-andtrue wine pairings and general rules of thumb, I always recommend you drink what you like. When in doubt, I tend to lean towards a rosé, pinot noir or sparkling wine. Let our wine stewards know what your preferences are, and they’ll point you in the right direction.

What cheeses are you excited about this holiday season?

How should I shop for specialty cheese?

JP: Visit often and pick out a piece you can easily finish in a single sitting or two. Cheese isn’t meant to store in your fridge for weeks. Also, feel free to ask our talented cheesemongers for help.

The world of cheese can be intimidating, but if you’re up for an adventure, it’s the best culinary trip you can take!

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That's the Spirit Along with fine wines and craft beers, we also have just the picks for the cocktail and spirit fans in your life. Here are a few of Mike’s personal favorites for gifting this year.

S C R A P P Y ’ S B I T T E R S G I F T B OX These sampler sets are a definite must for any home bar collection. Bitters add such delicate and complex flavors to any cocktail to give them that little extra something special.

Scrappy’s Bitters are made with only the finest herbs, all organic ingredients and no dyes, extracts or artificial ingredients. As an added bonus, each gift box

has recipes on the back for instant cocktail inspiration.

“The Essentials” set contains four stimulating flavors (Firewater, Aromatic, Orange and Chocolate), while “The New Classics” set includes four innovative flavors (Lavender, Cardamom, Black Lemon and Orleans)—to cover all your bases, get both!

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N U G G E T M A R K E T S’ H A N D - P I C K E D S I N G L E B A R R E L W H I S K EYS

These are the perfect gift for any whiskey lover. They are truly a one-of-a-kind item as we purchase the entire barrel from a distillery, and they bottle it all exclusively for us. Each barrel has its own unique flavors and characteristics

that will never be duplicated again, and only about 200 bottles come from any given barrel making the expressions both unique and a rarity. This year, we will have around 12–14 different single barrel whiskeys on the shelves, including

some with rare mash bills or very limited production. Look for the tags hanging from the bottlenecks in our adult beverage department, or ask your wine steward about current availability as our selection is constantly changing.

ST. G E O R G E G I N SA M P L E R Passionate about their craft, St. George Spirits in Alameda produces three very different styles of gin to showcase how much they love this spirit. Made with 19 different botanicals, their Botanivore is light and fresh with a stunning herbal side with citrus and floral notes. Their Terrior is foresty and earthy, with Douglas fir and bay laurel

leading the way. Perhaps the most unique compared to traditional gin is their Dry Rye, with pepper and spicy notes plus a maltiness and rich mouthfeel. With this wonderful sampler pack, you can try them all neat to enjoy each one’s individual charm, or use them in your favorite gin cocktail to see how they change the flavor profile.

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St-Germain Cranberry Elixir Elegant and festive, this vibrant cocktail is the perfect pick for a holiday celebration.

Prep Time: 5 minutes Yield: 1 cOcktail Ingredients:

• ½ ounce St-Germain Elderflower Liqueur • 1 ounce vodka

• 1 ounce cranberry juice

• ½ ounce fresh lemon juice • 1 teaspoon simple syrup • Lemon slice, for garnish

Preparation: Fill a cocktail shaker ½ full with ice cubes, add all ingredients to the shaker (except the lemon slice) and gently shake. Pour into a rocks glass and garnish with a slice of lemon.

St-Germain Elderflower Liqueur Each bottle of this artisanal French liqueur is made with up to 1,000 wild elderflower blossoms from the foothills of the French Alps— handpicked with care, macerated and expertly distilled using a centuriesold process. The resulting liqueur is subtle and delicate, with a sweetly floral and botanical note and sublime hints of stone fruits like peach and apricot. Add a dash to your next cocktail to introduce a uniquely delicate and sweet floral flavor.

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This anise-flavored liqueur was very popular in Europe around the turn of the 20th century until it fell out of fashion in the 1920s. Nowadays, one local producer, St. George Spirits in Alameda, is reviving its popularity. Along with cocktails, absinthe is also excellent in cooking and can be used as a substitute for Pernod or dry vermouth.

CORPSE REVIVER #2 This pre-prohibition pick-me-up was popularized

by American Harry Craddock. Coating the glass with absinthe first is key to proper execution.

Prep Time: 5 minutes Yield: 1 cocktail Ingredients: • 1 teaspoon St. George Absinthe Verte • 1 ounce London dry gin • 1 ounce Cointreau • 1 ounce Cocchi Americano aperitif • 1 ounce fresh lemon juice • Orange peel, for garnish • Fabbri or Luxardo cherry, for garnish (optional) Preparation: Pour absinthe into a rocks glass and swirl it around to coat the sides of the glass. Place the gin, Cocchi Americano, Cointreau and lemon juice in a cocktail strainer ½ full of ice and shake. Pour the shaker contents into the glass with the absinthe and garnish with the orange peel twist and a cocktail cherry.

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Death In The Afternoon Originally invented by writer Ernest Hemingway, this

sparkling absinthe cocktail gets a mini makeover with a touch of simple syrup and lemon. Chill your Champagne flute first for best results.

Prep Time: 5 minutes Yield: 1 cocktail Ingredients: • 1 ounce St. George Absinthe Verte • 1 teaspoon fresh lemon juice • 1 teaspoon simple syrup • 3 ounces Elisabetta Prosecco, well chilled • Lemon slice, for garnish Preparation: Pour absinthe into a chilled Champagne flute, then add the lemon juice and simple syrup. Top with well-chilled prosecco and garnish with a slice of lemon if desired.

Elisabetta Prosecco It’s simply not a celebration without the bubbles! This lively prosecco boasts classic flavors of pear, honeysuckle and banana cream, ideal for enjoying by the glass or in crafty cocktails like this.

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MEZCAL OLD FASHIONED GIVE YOUR OLD FASHIONED A MODERN TWIST WITH A DASH OF THIS SMOKY, AGAVE-BASED SPIRIT. Prep Time: 5 minutes Yield: 1 cocktail Ingredients: O L D FA S H I O N E D

• 1 teaspoon simple syrup • 6–7 dashes orange bitters • 2 ounces Ilegal Mezcal • Orange peel, for garnish • Fabbri or Luxardo cherry, for garnish SIMPLE SYRUP

• ½ cup granulated sugar • ½ cup water

Preparation:

To make simple syrup, add the sugar and water to a small sauce pan over medium heat. Stir until the sugar is dissolved while bringing the mixture up to a boil, then remove from heat and let cool.

For the cocktail, add the simple syrup and bitters to a rocks glass and swirl them together. Fill glass ½ full with ice cubes, add the mezcal and gently swirl to combine. Garnish with orange peel and a cocktail cherry.

AGAV E F U N FAC T

There are two main factors that differentiate tequila and mezcal.

One, both are distilled from agave, but mezcal is made from Agave Americana (also known as Espadin Agave) and tequila is made with Agave Tequilana (Blue Agave). The second factor is mezcal is known for its heavy smoky flavors, which is the result of some producers roasting the agave before fermentation or distillation.

Ilegal Mezcal from Oaxaca, Mexico, is made from sustainably farmed agave by 4th-generation Mezcaleros in small handcrafted batches with no artificial flavors, colors or additives.

This Joven (young) version is not aged in oak, and the agave is only lightly smoked—slightly herbal in flavor with hints of green apple, fresh citrus and mild smokiness, it's ideal for cocktails or sipping on its own.

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Kahlúa Crème Brûlée

Though it's a bit labor-intensive, crème brûlée actually makes a great dinner party dessert because so much of the work is done ahead of time. You can do all the cooking the day before, and just quickly brûlée the tops of these individual custards before serving. The results: spectacular.

Yield: 2 servings Prep Time: 10 minutes, plus 2½ hours chilling Cook Time: 45–55 minutes Ingredients: • ¼ cup coffee beans • ¾ cup heavy cream • 4–5 tablespoons sugar, separated • 3 egg yolks • 3 tablespoons Kahlúa • 1 pinch salt

Preparation: Preheat oven to 300°F. Place coffee beans in a heavybottomed sauce pot and place in the oven for 10 minutes, or until the beans are hot and aromatic.

Remove from the oven and place sauce pot with the beans on the stove over medium-high heat. Add the cream and 3 tablespoons of sugar.

Bring to a simmer and then turn off the heat. Let steep for 10 minutes.

Slowly strain the cream mixture over the yolks to temper the eggs. Add the Kahlúa and salt, stir to combine, and then strain the mixture into two ramekins. Place the ramekins in a baking dish and fill with water to half way up the sides of the dish. Cover loosely with foil and place in the oven.

Kahlúa As much as we love espresso martinis, that’s not the only way to enjoy this classic coffee liqueur! Made with rum, sugar and 100% Arabica coffee beans, it’s been a favorite from Veracruz, Mexico since 1936.

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Bake for 35–40 minutes, or until the custard is just set (a gentle tap on the side should produce no ripples).

Remove from the oven and let cool at room temperature for 30 minutes, then place in the refrigerator to chill for a minimum of 2 hours.

Sprinkle the tops of the custards evenly with 1–2 tablespoons of sugar.

With a kitchen torch, brûlée the sugar until it is golden to medium brown.

Hold the flame 2–3 inches over one section of the sugar until it begins to melt and just starts to brown. Then quickly move on to the next area. Be careful not to hold the flame over one part for too long, as it will burn the sugar. Serve immediately.

Cointreau Crème Brûlée

The orange liqueur in this recipe makes a nice counterpoint to the crème brûlée's signature caramelized sugar top. Make a small batch of two for date night, or scale up the recipe to serve a crowd.

Yield: 2 servings Prep Time: 10 minutes, plus 2½ hours chilling Cook Time: 45–55 minutes Ingredients: • 4 strips orange peel • ¾ cup heavy cream • 4–5 tablespoons sugar, separated • 3 egg yolks • 3 tablespoons Cointreau L' Unique

Preparation: Preheat oven to 300°F. Place orange peel, heavy cream and 3 tablespoons of sugar in a sauce pot.

Bring to a simmer and turn off the heat. Let steep for 10 minutes.

While stirring the egg yolks in a work bowl, slowly strain the cream mixture over the yolks to temper the eggs.

Add the Cointreau and then strain the mixture into two ramekins.

Place the ramekins in a baking dish and fill with water to halfway up the sides of the dish. Cover loosely with foil and place in the oven. Bake for 35–40 minutes or until the custard

is just set (a gentle tap on the side should produce no ripples). Remove custards from the oven and let cool at room temperature for 30 minutes, then place in the refrigerator to chill for a minimum of 2 hours.

Sprinkle the tops of the custards evenly with 1–2 tablespoons of sugar.

With a kitchen torch, brûlée the sugar until it is golden to medium brown.

Hold the flame 2–3 inches over one section of the sugar until it begins to melt and just starts to brown. Then quickly move on to the next area. Be careful not to hold the flame over one part for too long, as it will burn the sugar. Serve immediately.

Cointreau L’Unique Add a little French flair to your cocktail or dessert with this citrusy liqueur harkening back to France’s Golden Age. Its aromatic orange notes and fresh, nuanced flavor are zesty, fruity, sweet and floral in all the right ways.

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Brûléed Cowgirl Creamery Mt. Tam + Orange Zest With triple cream decadence and a clean, milky flavor, this award-winning organic cheese is made locally in small batches using milk from family farms. It’s already a legend on its own, but with a fresh orange zest brûlée, it becomes otherworldly.

The rich cream backbone of this cheese is accentuated by the fresh orange aroma and sweet brûlée crunch—it's an elevated creamsicle for the bougie crowd!

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How do you make cheese even better? Set it on fire. Okay, not really, but

with a generous dusting of sugar and some well-placed torching (safety first!), brûléed cheese becomes something magical. Check out Jeremy’s pro tips and picks for brûléed cheese that will take your holiday celebration over the top in the best possible way.

What cheeses work best for brûléeing?

Any brûléeing best practices?

Pick cheeses that are soft, creamy and gooey.

Creamy, soft-ripened brie or funky washed-rind cheeses that are soft in the center are ideal.

It is important to trim the top rind off of any cheese that will be brûléed. The sugar should be placed in direct contact with the paste and then torched to create the most desirable flavors.

What does brûléeing do to the cheese?

There are complex reactions that happen when sugars and proteins are heated to high temperatures.

Brûléeing is a way to encourage these reactions, causing flavors of roasted nuts, caramel and chocolate to become more pronounced.

What do I pair with brûléed cheese?

While brûléed cheese is good enough to eat with just a spoon (no bread or crackers needed), it's nice to clear the palate with fresh berries, apples, grapes and pears. To make things even more decadent, try using milk chocolate and candied nuts as a side, and wash it all down with a cognac or vanilla or caramelforward bourbon.

How to Brûlée Cheese 1.

While cheese is cold, use a sharp knife to carefully trim off the top rind. Let cheese rest until it reaches room temperature (30–45 minutes).

2.

Add any herbs or zest to the top, exposed portion of the cheese. Then coat with superfine sugar, covering the entire top and any herbs or zest to about the thickness of a nickel.

3.

Using a back-and-forth motion, carefully hold a lit torch about 5–6 inches away from the sugar, gradually moving closer until the sugar begins to bubble and caramelize. Take care not to burn the sugar—you’re looking for an evenly browned surface that cracks when cooled.

4.

Allow to cool for 1–2 minutes. You will know you've mastered the brûlée when a tap with a spoon is met by a firm, glass-like glaze.

5.

Break through the caramelized top with a spoon, dig into the cheese and enjoy, rind and all!

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Choice Cheeses For Brûléeing

CASEIFICIO DELL'ALTA LANGA CARBONCINO + FRESH TARRAGON Produced in the Piedmont hills of Italy using traditional artisan methods, this spreadable, soft-ripened cheese incorporates the best qualities of fresh cow, sheep and goat's milk. The sheep and goat's milk give it a tangy, lemony flavor while the cow’s milk provides a mushroomy, buttery finish. Add finely chopped tarragon before brûléeing to bring out fresh herb, toasted hazelnut and browned butter flavors with a backbone of bright acidity.

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BELLWETHER FARM SHEEP CHEESE LOGS Soft and spreadable, these cheeses are made from incredibly fresh sheep's milk rich in naturally occurring butterfat, lending a terrific buttery-rich sweetness. Brûlée the Original flavor for a caramelized cream dream, try the Strawberry Preserves flavor for a crust-less strawberry cheesecake experience, or brûlée the bright, floral Orange Marmalade flavor to candy the orange zest and accentuate the sweetness.

Just cut into small disks, coat with sugar and brûlée to make perfect bites for appetizers or dessert.

POINT REYES QUINTA Made on the Point Reyes farm from pasteurized cow’s milk, each wheel of this silky smooth soft-ripened cheese is wrapped in spruce bark that has been infused with the essence of California bay laurel. The rind is fluffy, yet slightly firm with bay leaves embedded on the top and bottom. Flavors of toasted marshmallow and browned butter come alive when eaten with the crispy crackly sugar topping.

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MARIN FRENCH TRIPLE CRÈME BRIE Crafting artisan cheeses for the last 150 years, Marin French Cheese Co. is the longest continuously operating creamery in America. Their beautiful cheese is one of the oldest and most respected triple crème cheeses in the country, still crafted in small batches using milk from local dairy farmers. Brûléeing it is a perfect example of what happens when 1 + 1 = 3. Both the cheese and the crackly sugar topping become better together.

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TULIP TREE SNAPDRAGON & FOXGLOVE Tulip Tree makes incredible cheeses that are even better with a bit of brûlée. Snapdragon is a triple crème, soft-ripened cheese packed with spicy habanero peppers. Brûléeing elevates the experience to a spicy, sweet and unctuous dreamland. Foxglove is a double cream cheese washed repeatedly with beer to develop a funkiness that is intoxicating and mysterious.

Brûlée to uncover an explosion of umami-packed flavors that will have you coming back for more.

RSVP INTERNATIONAL CULINARY TORCH

You can’t brûlée cheese without a flame!

Add this convenient kitchen torch to your shopping list along with these amazing cheeses so you can start your fiery fromage adventure as soon as you get home.

NOT E :

Please use caution when brûléeing!

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