Taylor's UPDATES



TAYLOR'S News


  • Upcoming Events

    Butchering 101 ~ Basic Butchering Skills and Techniques (Original Class)
    Taylor's Kitchen ~ Saturday, May 18th 10AM The "Original" class is back; Basic Butchering Skills and Techniques. This class is the perfect starter course for the home cook or aspiring butcher. Danny will discuss and demonstrate basic principles of home butchering and preparation of basic cuts of meat. A light lunch will be served

    Butchering 101 ~ Ranch Field Days and Dinners
    Emigh Lamb Ranch Sunday, September 29th and Wintun Ranch Sunday, October 20th. This year our Butchering 101 class is going on the road twice, the first tour and dinner will be at Emigh Lamb Ranch in Dixon, Ca. Emigh Ranch raises natural all grass fed lamb, this day will end with a dinner by the Taylor's Kitchen Chefs paired with wines from Revolution Winery. Then in October we return to Wintun Ranch in Roseville, known for it's natural grass fed beef and picturesque setting. Tickets are available in the events section.

  • 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 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



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 Executive Chef Richard Telford features traditional brunch fare created using the finest fresh local ingredients.Taylor's Kitchen Gift Certificates


Main

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

Portuguese Doughnuts
honey whipped cream 5

Breakfast Burrito
chile verde, scrambled egg, country potatoes,
pinto beans, queso fresca, sour cream, salsa 9
Vegetarian burrito upon request 8

Brioche French Toast
hash browns, bacon, country ham, or breakfast sausage 9

Breakfast Burger
fried egg, tumbleweed onions, Irish cheddar,
chili spiced aioli, fries 10

all of the following are served with two farm eggs:

Eggs Benedict
porchetta, housemade english muffin, caramelized onion,,
bloomsdale spinach, hollandaise, romesco 12

Flat Iron Steak and Eggs
sunchokes, mushrooms, arugula, peperonata,
thyme and cheddar scone, horseradish butter 15

Chicken Fried Steak
country potatoes or hash browns, pork belly gravy 13

Savory Crepes
bacon lardons, crimini mushrooms, shallots, gruyere,
bloomsdale spinach, tarragon beurre blanc 11

Taylor's Braised Corned Beef
pepperonatta, bloomsdale spinach, potato hash 12

Taylor's Breakfast
buttermilk pancakes, breakfast sausage,
country ham, or bacon, country potatoes or hash browns 13
substitute french toast for pancakes 2


Taylor's Kitchen Serves Organic Vermont Maple Syrup

Sides

Two Eggs 4
Bacon 5
Breakfast Sausage 4
Two Ham Slices 5
Fresh Fruit 4
Potatoes 4
Hash Browns 4


Split Charge 2

Brunch Beverages

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Temple Coffee 3.5
Temple Espresso 3.5
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
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
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