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  • Upcoming Events

    Hands On Hog Butchering
    Learn how to break down a hog and take home the fruits of your labor! Thats right, in this class you take home approx. 35lbs of pork! Learn how to butcher a hog in this hands on class. Due to the popularity of this class we have added 2 more dates, August 11th and September 15th.

  • News

    Taylor's Wins Flying Knives Butchering Contest
    Taylor's Team of Butchers Danny, Paul, and Mitch won the Flying Knives Butchering Contest presented by The Butcher's Guild at the Eat Real Food Festival in Oakland on Saturday, September 28th. Taylor's team went up against the local favorites and brought home the trophy to Sacramento. Congratulations! Stop in Taylor's to see some of the cuts which helped bring home the win.

    Wintun Ranch Grass Fed Beef
    Our meat department is now 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 in Sunset Magazine
    Taylor's has been named as one of the TOP 50 FOOD Shops in the WEST by Sunset Magazine. Our local store serving Sacramento for 50 years has been recognized for our emphasis on fresh, locally produced products. Including Pasta Dave's Fresh Pasta, Wintun Grass Fed Beef, Taylor's Sauerkraut and more. Check out the October issue of Sunset.

    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

50th Anniversary

This year marks Taylor's 50th year in business! To celebrate this milestone we are hosted a Gala Dinner benefitting another Sacramento Legacy the Sacramento Children's Home. This evening included a multi-course dinner with wine pairings drawing inspiration from popular wines and dishes over the last 50 years. 50th Annversary Gala Pictures



Upcoming events and information


Butchering 101 ~ The Grill
Taylor's Kitchen ~ Saturday, April 18th 10AM
Summer is approaching and its time to fire up the grill!
This class is all about grilling, from beef to poultry
and seafood. Suggested cuts, preparation and grilling secrets!
Danny will be joined by one of the Chefs from Taylor’s Kitchen.
A light lunch will be served

Event registration for Taylor's Market Butchering 101 ~ The Grill powered by Eventbrite

Butchering 101 ~ Hands on Hog Butchering
Taylor's Kitchen ~ Saturday, April 25th 10AM
Taylor's Butcher Danny Johnson is presenting a 3 hour long
intensive hands on Hog Butchering class. This class is limited
to 4 people who will break down a whole hog. You will take home
with you approximately 35 pounds of cut and wrapped pork.
Attendees should bring their own knives.

Online Ticketing for Taylor's Market Butchering 101 - Hands On Hog Butchering powered by Eventbrite

Butchering 101 ~ Basic Butchering Techniques and Principles (Original Class)
Taylor's Kitchen ~ Saturday, May 16th 10AM
Taylor's Butcher Danny Johnson's orginal Class, aimed at the
home chef or beginning butcher. Danny will discuss the basics
of butchery; primal cuts, retail cuts, money saving tips for home
meat selection and serving suggestions. A perfect class for the
home chef. A light lunch will be served.

Event Registration Online for Taylor's Market Butchering 101 ~ Basic Butchering Principles and Techniques (Original Class) powered by Eventbrite

Butchering 101 ~ Hunters Butcher Class and Expo
Taylor's Kitchen ~ Monday, Sept 14th 6PM
Join Danny Johnson and guests for an evening all about big game.
Danny will present a butchering class on the care of big game after
the harvest. We will also be hosting special guests who will cover
other hunting topics ranging from tactics to equipment.
A light meal will be served.

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Butchering 101 ~ The Pig and Sausage Too!
Taylor's Kitchen ~ Saturday, Oct 17th 10AM
Bring on the Bacon! This one's all about the Pig!.
This call will cover hog butchering, cuts, preparation,
and of course... Sausage!
A light lunch will be served.

Event Registration Online for Taylor's Market Butchering 101 - The Pig and Sausage Too! powered by Eventbrite

Butchering 101 ~ Hands on Hog Butchering
Taylor's Kitchen ~ Saturday, October 24th 10AM
Taylor's Butcher Danny Johnson is presenting a 3 hour long
intensive hands on Hog Butchering class. This class is limited
to 4 people who will break down a whole hog. You will take home
with you approximately 35 pounds of cut and wrapped pork.
Attendees should bring their own knives.

Event management for Taylor's Market Butchering 101 - Hands On Hog Butchering powered by Eventbrite

Butchering 101 ~ Hands on Hog Butchering
Taylor's Kitchen ~ Saturday, November 14th 10AM
Taylor's Butcher Danny Johnson is presenting a 3 hour long
intensive hands on Hog Butchering class. This class is limited
to 4 people who will break down a whole hog. You will take home
with you approximately 35 pounds of cut and wrapped pork.
Attendees should bring their own knives.

Online event registration for Taylor's Market Butchering 101 - Hands On Hog Butchering powered by Eventbrite


Past Event Galleries

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

Easter Egg Decorating 2010