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TAYLOR'S News


  • Upcoming Events

    Butchering 101 ~ Basic Butchering Principles and Techniques
    Taylor's Kitchen ~ Saturday, May 19th 10am This will be the last "Original" Class until September, Danny's Butchering 101 Basic Butchering Principles and Techniques is the perfect course for the Home Butcher or Chef This class covers carcass breakdown, primal and final cuts, selection, and preparation tips and techniques. Limited to 25 attendees, $40 per person A light lunch will be served.

    Cheese Class ~ California Cheese and Craft Beers
    Sacramento Cheese Consultant Felicia Johnson is presenting a class at Taylor's Kitchen on Saturday, May 26th at 10am. This class will cover pairing California Artisan Cheeses with California Craft Beers. Each participant will taste 6 different artisnal cheeses with 3 different craft brews. For further information contact felicia@flescheese.com.

  • News

    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 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.




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Taylor's in the Community

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Taylor's Grocery Bag
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.



Taylor's Kitchen Sunday Brunch Menu

Taylor's Kitchen Brunch Menu

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Taylor’s Kitchen is open for Brunch every Sunday from 9:00am to 1:00PM. Our Brunch menu created by Chef Luke Pfost features traditional brunch fare created using the finest fresh local ingredients.Taylor's Kitchen Gift Certificates


Main

Basket of Housemade Pastries
served with Preserves and Irish Butter
Lrg 6 Sml 4

Truck Stop Cinnamon Roll
Brown Sugar, Caramel, and Candied Pecans 5

French Toast
Vanilla Custard, House Brioche, Bacon or Ham 9

Spring Mesclun Salad
preserved kumquat, haricot vert, pickled spring onion, marinated goat cheese,
shallot vinaigrette, 2 poached farm eggs 9.5

Ed's Blackened Shrimp & Grits
Slab Bacon, Mushrooms, The Holy Trinity 16

Asparagus Hash
pancetta, braised spring onions, field mushrooms,fried capers,
creme fraiche, potatoes, 2 farm eggs 14

Smoked Salmon Benedict
2 Poached Farm Eggs, asparagus, hollandaise, english muffin 17

Biscuits and Gravy
2 farm eggs 9

Taylor's Corned Beef Hash
Pepperonatta, Country Potatoes, 2 farm eggs 12

Taylor's Breakfast
2 Buttermilk Pancakes, 2 farm eggs,
sausage, ham, or bacon, country potatoes 9
substitute French toast for pancakes 2

Country Fried Steak
Gravy, Two Eggs, Country Potatoes 14

Breakfast Burrito
House Green Chile Sausage, scrambled egg, country potatoes,
Tillamook cheddar cheese, sour cream, fresh salsa 9

Breakfast Pizza
rosemary brown sugar bacon, chilaca chiles, yukon gold potatoes,
fontina, gruyere, arugula, 2 farm eggs 14

Breakfast Sandwich
House English Muffin, Light Aioli, 2 eggs, cheddar cheese, grilled tomato,
Choice of ham, bacon, or sausage, and fresh fruit
$8.50

Veggie Burrito
Sauteed Spinach, Crimini Mushrooms, Peppers and Onions, Scrambled Eggs,
Black Beans, Country Potatoes, Jack Cheese, Sour Cream, Fresh Salsa 8

Taylor's Kitchen Serves Organic Vermont Maple Syrup

Sides

2 Eggs 4
Bacon 5
Chicken Apple Sausage 3
Country Sausage 4
2 Ham Slices 5
Fresh Fruit 4
Smoked Salmon 4
Potatoes 4

Split Charge 2

Brunch Beverages

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Temple Coffee 3
Temple Espresso 3
Latte 3.5
Cappuccino 3.5
Iced Tea 3
Milk 3
Odwalla Lemonade 3
Coke, Diet Coke, Sprite 2.5
Small Pellegrino 3.5
Large Pellegrino 7
Odwalla Orange Juice Small 3 Large 4.5

Bloody Beer
Pilsner and Taylor's Bloody Mary Mix
4.5

Mimosa
Cristalino Cava, Odwalla OJ
6


Sparkling Mojito
Cristalino Cava, Fresh Mint, Lime, Simple Syrup
6

Pomegranate Champagne Cocktail
Cristalino Cava, Pomegranate Puree, Lime
Vanilla Simple Syrup
6


CORKAGE IS $15.00 PER BOTTLE



~ 916-443-5154 ~

2924 Freeport Blvd. ~ Sacramento

Wednesday - Saturday 5:00pm to 9:30pm

Sunday Brunch 9:00am to 1:00pm