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Upcoming Events

Mardi Gras Gumbo Feed
Taylor's Kitchen ~ Tuesday, February 21st 2012 This evening starts off with a cocktail hour featuring "New Orleans" inspired canapes followed by a family style dinner of Cajun Favorites. $29 per person. For reservations contact Taylor's Kitchen at 916-443-5154.
News

Wintun Ranch Grass Fed Beef
Beginning December 1st, our meat department will began offering Wintun Ranch Grass Fed Beef. Wintun Ranch is located 20 miles from Taylor's in Roseville, and owned by the Setzer family long time customers at Taylor's. Wintun Ranch is a beautiful 225 acre ranch, an oasis of nature with open pastures, oak forests and a year round creek all within an urban environ. Wintun Ranch Grass Fed Beef is unparalleled in quality, flavor and tenderness.
Taylor's Cheesemonger Felicia Johnson in Culture Magazine
Congratulations to Taylor's Market Cheesemonger Felicia Johnson for her recent inclusion in Culture Magazine's feature on cheesemongers and their tattoos. Felicia and her colleagues across the country show an incredible amount of passion for both their jobs and of course CHEESE! This article was also picked up by The Huffington Post. Culture Magazine is a print magazine about cheese for consumers and the trade, it is available for purchase at Taylor's
Yakami Orchard Yuzu Marmalade
Yakami Orchard Yuzu Marmalade is an elusive rare incomparable product. Historically Yuzu Marmalade was restricted in Japan. Highly prized and extremely rare, it was only accessible to Japanese Royalty. This Japanese Marmalade is 100% natural, created by Yakami Orchard using only pure Yuzu fruit and rind, sugar and honey - suitably rough cut and perfectly sweetened. Featured in the Wall Street Journal article on the resurgence of Citrus Marmalades.
Lava Lake Lamb Now Available in the Meat Department
Taylor's Meat Department is now featuring Lava Lake Lamb from Idaho. Grass Fed, Free Range Lamb raised without the use of antibiotics, or growth hormones. Delicious mild flavor the lambs graze on wild grasses and flowers. Sustainably and Humanely raised on a landscape of nearly a million acres. Lava Lake has received numerous conservation awards.

Time Magazine Article
Josh Ozersky a James Beard Award winning food writer and author of The Hamburger: A History, wrote an article on home butchering that was featured in Time Magazine. Taylor's Butchering 101 classes were featured in the article. Copies of the issue are available for purchase at Taylor's.

Philanthropy

Taylor's in the Community

Donation Request Information

Taylor's Bags

Where has your Taylor's bag been? Pictured is cousin Antonio in his garden in Pico, Azores. For more information on submitting a photo click here.

Upcoming events and information

Beer Week Dinner
Taylor's Kitchen ~ February 28th 6:30
Celebrate Beer Week at Taylor's Kitchen
5 course menu prepared by Chef Richard Telford
paired with a progressive flight featuring
the Duvel Family of Breweries
For reservations contact Taylor's Kitchen at 916-443-5154.

Butchering 101 ~ Focus On Lamb
Taylor's Kitchen ~ Saturday, March 17th 10AM
Taylor's Butcher Danny Johnson presents another class
in his Butchering 101 series Focusing On Lamb. This
class will inform the home butcher or chef with an
indepth presentation on Lamb butchering techniques
and preparation styles. Limited to 25 attendees
A light lunch will be served, $40.00 per person.

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Past Event Galleries

Taylor's Market Open House - 06/12/2006

Easter Egg Decorating 2010