the field guide
The Nugget Markets buyers’ handbook
to all things fabulous for the season.
SALSA, RE-IMAGINED
Jeff Clark, Executive Chef
We have some delicious and versatile new salsas
coming out of our deli department this season, along
with an important message: Salsa is so much more than
a tortilla chip topping!
In fact, there are hundreds of creative uses for our
new line of salsas. They’re all great with chips, but
they’re delicious paired with other products, as well:
FUN FACTS ABOUT
CALIFORNIA AVOCADOS
Adam Bazarnik, Director of Produce
•
•
•
•
The most popular variety of California
avocado is the Hass.
The “mother-tree” of all Hass avocados resided
in a backyard in La Habra Heights, California.
About 90 percent of the nation’s avocados are
grown in California.
San Diego county produces 60 percent of all
California avocados — it is known as the
avocado capital of the nation!
•
Salsa Verde: This new salsa is made with fresh
green chiles, tomatillos and cilantro. It makes
an excellent marinade for pork or chicken, or
as the braising liquid for pork shoulder to make
Chile Verde.
•
Tropical Salsa: This one is made with mango,
papaya, jicama, peppers and cilantro. It goes
great with fish, so we recommend trying it on
top of the Asian Salmon from the deli case.
We also love it served on top of grilled fish
tacos.
•
Black Bean and Corn Salsa: Top grilled
chicken with a healthy scoop of this salsa,
or combine it with shredded lettuce and sour
cream in a tortilla to make a tasty and
nutritious vegetarian taco.
Have you heard?
Salsa isn’t just for
tortilla chips anymore!
Be creative: try it
spooned over fish or
chicken, use it as a
marinade, or make a
vegetarian taco.
Grower Spotlight:
DURST FARMS
Adam Bazarnik, Director of Produce
Where does Nugget get its organic
asparagus? Starting in late April to early
May, we source locally grown organic
asparagus from Durst Farms.
Jim and Deborah Durst have been
growing organic produce since the early
1980s. The duo strongly believes in
farming techniques that build soil fertility,
while balancing wildlife and insect ecology.
The farm practices are based on the maxim,
“Feed the soil and the soil will feed the
plants.”
Their fourth-generation farm is located in
an area of California called Hungry Hollow
at the mouth of the Capay Valley in Yolo
County. The unique micro-climate and soils
provide the perfect environment for growing
the most delicious asparagus.
TIPS FOR GRILLING
VEGETABLES AND FRUITS
Adam Bazarnik, Director of Produce
Try these tasty fruits and veggies on the grill this summer
— all they need is a quick drizzle of olive oil!
Veggies:
• Asparagus
• Bell Peppers
• Onions
• Corn
• Eggplant
• Mushrooms
• Squash
• Tomatoes
Fruits:
• Apricots
• Apples
• Peaches
• Cantaloupe
• Pineapple
• Bananas
• Pears
• Strawberries
Fruit and Veggie Grilling Tips:
What wine pairs well with asparagus?
Asparagus is a notoriously difficult food to find a good wine pairing for, because it contains an amino
acid called methionine, along with mercaptan and compounds known as thiols (that are also responsible for the wonder known as “asparagus pee”). These sulfurous qualities combine with the natural
grassy, vegetal qualities of asparagus to create a flavor profile that has been described as “kryptonite”
to most wines. For best results, we suggest pairing this troublesome veggie with crisp and refreshing
wines like Sauvignon Blanc, Pinot Gris/Grigio, or Grüner Veltliner. The citrus and slight grassy qualities
in these wines balance asparagus well. Avoid oaky and tannic wines, such as Chardonnay and
Cabernet, at all costs. — Hank Beal, Director of Adult Beverages
•
•
•
•
•
•
Start with a clean grill, free from any leftover
meat residue.
Large veggies should be cut in half; smaller
ones should be skewered.
To prepare fruits, cut in half and remove seeds,
pit, core and stem.
Leave the peel or skin intact on fruit to help it
keep its shape.
Flip halfway through for even cooking.
Grilled veggies are done when the edges start
to turn brown.
NEW YUMMY BULK ADDITION
Katie Fisher, Bulk Grocery
Lorna Parton, Healthy Living
There is a new pretzel on the block that’s making people look
twice! Both eye-catching and delicious, our new flavor is really
causing a stir: It’s the blueberry yogurt pretzel!
With its pale, blue-grey color and amazing blueberry aroma, the
blueberry yogurt pretzel is definitely on its way to becoming a
household favorite. If you like blueberry and the sweet-salty flavor
combination, then you will LOVE these new treats.
Our selection of covered pretzels also
includes chocolate, yogurt, cherry yogurt and
peanut butter yogurt. So if you’re not a big
blueberry fan, you’re still bound to find a favorite
in another flavor.
Party tip: If you plan to throw a
Memorial Day or 4th of July party
and need a festive snack, pick up
some cherry yogurt (red), yogurt
(white) and blueberry yogurt (blue)
pretzels to tie together your theme.
‘HI’-ENERGY TRAIL MIX
Katie Fisher, Bulk Grocery
The history of trail mixes can be traced back to a couple of
hikers impulsively throwing together raisins and roasted peanuts
for an energy-boosting snack to take along on their journey (if
you believe the common lore, that is). If this was the start of trail
mixes, then the ultimate evolution of the snack is our “Hi”-Energy
mix (as in, “hiker”-energy), found in our bulk section.
Large chunks of the most popular dried fruits (apricots,
pineapples, bananas, papayas, raisins and dates) are blended
with the finest selection of nuts (Brazils, cashews, filberts, pecans
and walnuts) to create the ultimate fruit-and-nut medley.
It’s a far cry from the humble beginning of mixes. If the
hiker’s blend of “good ole’ raisins and peanuts” was like the
Model T Ford of trail mixes, our Hi-Energy would be a state-ofthe-art, Formula One racer! Try it for yourself and feel the energy.
SPECTRUM
FLAXSEED
Flax seed is a great-tasting
source of fiber, protein and omega
fatty acids. It supports heart health
and digestion. Flax can be added
to many of your daily foods: sprinkle
on cereal, salad or yogurt, add a
spoonful to your morning smoothie
or enchance your favorite baked
goods by adding flax to the recipe.
CAFÉ FANNY
GRANOLA
Daniel Williams, Grocery
Snackers beware … this product is
highly addictive! That’s one of the
reasons we love it, though, along with
the fact that it’s so versatile: eat it
alone, sprinkled over yogurt or with
your favorite fruit. Handmade in
Berkeley from an old family recipe,
Café Fanny Granola combines eight
organic ingredients: rolled oats, honey,
sunflower oil, sunflower seeds, whole
wheat flour, sliced almonds, sesame
seeds and raisins. In a word, yum!
Have you checked out
our bulk bins lately?
They’re a fun one-stop
shop for all your favorite
snacks— like our yogurtcovered pretzels and
delicious trail mixes!
COLD-SALAD GRAINS & SEEDS
Stephanie Stille, Specialty Grocery
Try these great grains and seeds for a cold summertime salad
— you’ll love the health benefits of grain and seed salads, as
well as the delicious taste!
Wild Rice
Wild Rice technically isn’t rice at all. It is
a seed that was a staple food of several
Native American tribes, who dubbed it
“manoomin,” which means “precious
grain.” To today’s chefs, wild rice is a
culinary gem. It has a nutty flavor and
chewy texture, and the longer it cooks,
the softer and fluffier the grain becomes.
Wild rice is naturally gluten free, high in
protein, and contains complex carbohydrates and dietary fiber. It pairs well with
veggies, chopped nuts and fruit. To get a
richer and fuller body to the rice, try
cooking it in broth.
Farro
Farro, also known as Emmer Wheat, was
the dominant crop in the Middle East for
many years. Today this ancient grain has
gained popularity with both Italian and
American foodies. Its main health
benefits include high fiber, protein and
mineral levels. In our stores we carry
Bartolini Umbrian Farro — once soaked,
it is easy to cook, taking only 20 minutes.
It serves as a great side dish, pairing well
with tomatoes, fresh herbs and cheese.
Quinoa
Loaded with complex carbohydrates, tons
of protein and all eight essential amino
acids, quinoa has been called “the
mother grain” or a “super grain” due to
the extraordinary health benefits it
provides. However, don’t be tricked,
because quinoa is actually a seed, not a
grain! Picked in the Andes Mountains,
Village Harvest’s quinoa can be fully
cooked in just 10 to 15 minutes. Quinoa
has a fluffy and delicate consistency with
a slightly nutty flavor. It is a common
substitute for white rice and couscous.
SUMMERTIME SALAD TOPPERS
Stephanie Stille and Daniel Williams, Specialty Grocery
Summertime is just around the corner, and throwing together a
light salad with fun toppings is just what the doctor ordered.
We have picked some of our favorite summer salad toppers
and sides to make creating a summer salad easy!
Semifreddi’s Croutons
Semi-in-love with garlic? Semifreddi’s super garlic croutons will
fulfill your heart and taste buds’ desires. Added as a topping to
any salad or crushed up as breadcrumbs on our Fresh to
Market Chicken, these croutons are sure to spice up your
dinner. Semifreddi’s is a local, family-owned bakery in Berkeley
that started in 1984. Their products are made from
non-genetically modified flour ground right here in the U.S.A.
Earth & Vine Vinaigrettes
Located right out of our backdoor in Loomis, CA, is Earth &
Vine Provisions. Due to the popularity of their other products
(mostly the jams), the vinaigrettes often fly under the radar.
However, these 100 percent natural vinaigrettes made from
fruit purees and grape seed oil are really to die for! We simply
love the Honey Pear Vinaigrette or Blackberry Peppercorn
Zinfandel Vinaigrette. The Honey Pear makes a scrumptious
dressing for a broccoli salad, and the Blackberry Peppercorn
Zinfandel tastes exquisite drizzled over a spinach salad.
Peppadew Sweet Piquante Pepper
Resembling a cherry tomato in size and color, this unique fruit
is seeded and reduced to ease the level of heat, and then
pickled. Grown in the Limpopo province of South Africa, this
pepper has increasingly become a popular pizza topping in
its homeland. The Peppadew is sweet with a touch of heat
and is an excellent pairing to match with soft cheeses, such
as cream, sheep, goat or buffalo cheeses.
THE LATEST TRENDS IN BEER
Brian Madden, Beer
In the adult beverage department, we always try to stay on top of the
latest trends in wine, beer and spirits. Lately we’ve been noticing that one
of the biggest trends in beer is an increase in sales for those brews that
incorporate higher percentages of hops, increased fermentation times and
oak barrel aging.
BREW BASICS
Brian Madden, Beer
It’s pretty amazing to think that, starting with just four simple
ingredients (malted barley, hops, yeast and water), brewers
over time have created one of civilization’s longest-enjoyed
beverages: Beer! For those who love to enjoy a cold one on
a hot day, but may not know the ins and outs of this popular
beverage, let’s take a moment to review a few beer basics.
The easiest way to categorize beers is to divide them
into two distinct camps. Whereas the wine world is
primarily divided between reds and whites, most beer
falls into either the ale or lager category.
The basic difference is that ales use top-fermenting
yeasts, are fermented for a shorter time (one to two
weeks) at a higher temperature, and result in a wider
range of styles. Pale ales, IPA’s, porters, stouts and
Belgian styles are all ales.
Lagers, on the other hand, use bottom-fermenting
yeasts, are fermented longer (several weeks) at
colder temperatures, and result in cleaner, often
lighter-colored, and crisper brews. Pilsners, wheat
beers, white beers and the familiar Budweiser,
Coors and Miller are all examples of lagers.
The good news for you, however, is that
whether you’re a strict lager fan, prefer an ale
above all others, or are open to either one,
we’ve got a huge selection in our adult
beverage department. Stop by and find your
favorite!
MORE HOPS
Originally used to preserve beer and
guard against bacteria during the brewing
process, hops are now the most dominant
ingredient in beer. Hops are the cone-like
flowers of the female hop vine, and their
contribution to a beer is measured in
International Bitterness Units (IBUs). The
latest trends say that the higher the IBU
count, the more attractive the beer is to the
consumer. High IBU beers include Sierra
Nevada Torpedo and Dog Fish 90 Minute
IPA.
INCREASED FERMENTATION
Beers with increased fermentation time are
also becoming quite popular. By fermenting
a beer longer, the brewer is able to raise
the beer’s level of alcohol, resulting in a
brew that is comparable to a wine in
complexity. A classic example is barleywine beer. Barleywines have been a
strong-beer staple for many years, but just
recently brewers have also been pushing
the alcohol level with many other styles,
including lagers and pilsners.
OAK BARREL AGING
To further increase a beer’s alcohol level,
many brewers are also now putting their
beers into oak barrels to ferment. Oak
concentrates and develops a beer’s flavors
and alcohol level, resulting in an even
stronger brew, such as the popular
Deschutes Abyss.
Stop by the adult beverage department to try these and the many other
beers on our shelves — and remember, the wine steward team is always
happy to help with recommendations!
The only ingredients
you will ever find in a
wheel of ParmigianoReggiano are milk,
salt and rennet
(coagulant).
Parmigiano-Reggiano can
only be made in certain
areas of Italy, from select
breeds of cows that eat a
very strict diet of local
grasses and local hays.
Every day, the milk from more
than 270,000 cows is
delivered (within 2 hours of
milking) to skilled cheese
makers who, in batches of only
two wheels at a time, make
more than 3 million wheels of
Parmigiano-Reggiano per year.
No artificial hormones,
preservatives or additives
are allowed, ever.
From start to finish, it takes a
minimum of 1 year to make a
single wheel of ParmigianoReggiano, and for some (the
ones Nugget sells) it takes more
than 2 years. Most other
Parmesans are considered
finished in as few as 90 days.
PARMIGIANO-REGGIANO:
THE KING OF CHEESES
If a Parmesan-style cheese
doesn’t adhere to these strict
standards, it can’t be called
Parmigiano-Reggiano.
Kaelynn Medbery, Specialty Cheese
Many cheese-lovers know Parmigiano-Reggiano as “The King of Cheeses” — but how did this cheese earn such
special recognition? What makes it different than plain old Parmesan? Brush up on what it takes to be king.
ALL’S FAIR IN LOVE AND PAIRINGS
Kaelynn Medbery, Specialty Cheese
So besides “What’s your favorite cheese?”, the No. 1 question I get asked
is, “What kind of cheese would you pair with this wine?”. To be honest,
pairings are subjective, and what tastes good to one person may not thrill
another. But to help, I usually stick with one of two things: Complete opposites
(like a sweet wine paired with a salty cheese), or things that are similar (like a
light, tangy cheese with a bright, crisp wine).
Now to be fair, there are a million great combinations that do not fall
within these guidelines, but this is a good place to start. And for a sure-fire
warm weather favorite, try a fresh chevre (such as one from Laura Chenel or
Cypress Grove) with a chilled glass of Sauvignon Blanc (or, if you’re feeling
adventurous, a dry rosé). Try my suggestion, or tell me yours. Cheers!
CHEF-PREPARED MEATS FROM OUR DELI
Jeff Clark, Executive Chef
Vendor Spotlight:
Chef-prepared meats aren’t just for sandwiches anymore!
In addition to the many varieties of Dietz & Watson deli meats that we offer in our deli department, we
also offer a full line of chef-prepared meats. Like the Dietz & Watson products, these chef-prepared meats
taste great when sliced for sandwiches, but we love that they can also be cut thick and eaten on their own
as an entrée.
SARTORI CHEESE
•
Chef-prepared Turkey Breast: Our turkey is an all-natural, skin-on, boneless breast that is rubbed
with dried herbs and spices and roasted in-house by our professional chefs.
•
Chef-prepared Roast Beef: Our beef is USDA Choice inside round that is seasoned and then slow
roasted to medium-rare.
•
Chef-prepared Ham: Our ham comes from Beeler’s family farm in Iowa. It is roasted and basted
with a white wine, brown sugar and mustard glaze.
All of these items are an extreme value at only $9.99/lb. We love that they can serve as a building
block for a complete meal, accompanied by sides from our deli case, like our garlic mashed potatoes and
asparagus with pecorino. Stop by and find your favorite combination!
Kaelynn Medbery, Specialty Cheese
Sartori Cheese, a third-generation
cheese company, has been making
top-quality Italian-style cheese for more
than 70 years. Choose from their classic
Parmesan, or the perfectly aged Asiago.
Or venture out and go for the Sartori
Family original: the sweet but gently
sharp Bellavitano – the American Cheese
Society’s first place award winner.
Come and welcome these new cheeses
as only one should: with a taste, of
course!
SANGRÍA TÉRREO,
PRODUCT OF SPAIN
Screwcap
Traditional
Cork
Hank Beal, Director of Adult Beverages
The weather is warming up, and the adult beverage
department has good news for sangria lovers: this
refreshing summer drink just got easier to make! Prepared
in the birthplace of sangria in the traditional style,
Sangría Térreo combines all the ingredients (minus the
fresh fruit) of delicious sangria in one convenient bottle.
The producer of Sangría Térreo uses an old family
recipe and the same Tempranillo grapes found in their
award-winning still wines; this ensures the most authentic
taste possible. It comes in a one-liter bottle, which is 33
percent more than a standard 750 ml. wine bottle, and
the flavor remains the same for days after opening. Best
of all, the work has been done for you — just add
fresh-cut fruit, chill and serve.
CAPS VS. CORKS—NO CONTEST
Hank Beal, Director of Adult Beverages
SKINNYGIRL MARGARITA
Hank Beal, Director of Adult Beverages
Skinnygirl Margarita is a low-calorie, all-natural
prepared margarita developed by Bethenny Frankel, star
of The Real Housewives of New York City and other
reality TV shows. No matter what you think of this reality
TV star, she undoubtedly created an outstanding product
in Skinnygirl Margarita.
This ready-to-drink (RTD) cocktail has everything that
you need in a good margarita, but with no high-fructose
corn syrup or any of the other not-so-healthy ingredients
that most RTDs have. It is made with blue agave tequila,
is lightly sweetened with agave nectar, and has only
100 calories per 4 oz. serving (the same as wine) —
absolutely no artificial flavors, colors or preservatives.
This product has been a huge success in our stores
and has risen to the No. 1 position among our Top 50
for the spirits category — look for new flavors to be
coming soon!
For centuries, wine has been packaged
in glass bottles sealed with natural cork.
This worked well for a long time, but it
does not mean we must continue this
age-old tradition when better methods
become available.
The biggest innovation in wine
packaging (though it is not really that new)
is the sealing of fine wines with a metal
screw-cap. Inexpensive wines have been
under metal caps for decades, but that is
part of the problem: many people
associate screw-capped wines with poor
quality.
The reality is that only a very small
percentage of the wines we carry will truly
benefit from being closed with a cork.
Natural cork lets a tiny amount of air pass
through and allows for some good
oxidation to occur. But in most wines,
oxidation is a bad thing; a metal cap seals
the wines more completely, keeping them
fresh and consistent every time.
In the processing of the natural cork,
about 2 to 5 percent of the corks get
contaminated with a chlorine compound
that imparts a musty, moldy, nasty odor to
the wine (translation: it ruins it). In these
cases, the wine is fine when it goes into
the bottle, but the outdated cork messes it
up.
Now that we have technologically
superior closures, it behooves us to use
them. Can you tell that I am in favor of the
screw-cap closure? More than 90 percent
of the wines we sell would probably do
better if they were capped instead of
corked. Plus, screwcaps are just more
convenient: you don’t need a special tool
to get a screwcap open.
In addition to the metal screw-cap, we
have the plastic “Zork” and the glass
stopper. These closures keep the wine fresh
as well, and they are easier to reseal than
traditional corks.
So, fear not the screw-cap, but
embrace it! It is your friend, as well as the
wine’s friend.
Next time, we will talk about wines in
boxes, bags and cans. Stay tuned …
DRINK UP!
Discover some of our very favorite beverages to help quench your thirst:
ZERO ZEVIA
Q TONIC WATER
Stephanie Stille, Specialty Grocery
Saj Khan, Director of Grocery Operations
Zevia is a 100 percent natural soda with
zero calories, zero net carbs and zero fat. It
comes in flavors ranging from Cola to Dr. Zevia
to Cream Soda, and it is a delicious and
healthy alternative to the sugar-filled drinks many
of us are so addicted to. It’s made with stevia, a
natural sweetener that is 250 to 300 times
sweeter than sugar and has made its way into
40 percent of products that have sweeteners in
Japan. One of the many benefits of stevia is that
it will not affect blood sugar levels, unlike its
distant cousin – sugar.
Don’t muck up your high-end vodka and gin cocktails
with a less-than-amazing tonic water. We recommend Q
Tonic for premium cocktails — gently sweetened with a
dash of organic agave and made with real quinine to
provide that authentic tonic sharpness. Q Tonic contains
only all-natural ingredients and just 24 calories – 60
percent fewer than generic tonic waters.
Also coming soon is Q Ginger – a ginger ale for
adults! It is made with real ginger and lightly sweetened
with organic agave instead of loads of high fructose corn
syrup. Look for it on our shelves soon.
LORINA LEMONADE
Daniel Williams, Grocery
Not many products can claim that their
recipe has remained unchanged for more than
100 years, but this one can! Lorina Lemonade
was originally created in France in 1895, and
it’s still made using the same four ingredients:
pure refined sugar, citric acid, lemon essence
and water. This kid-friendly bubbly beverage
makes the perfect treat for a hot summer day —
whether you’re in France, or just in your own
backyard.
ALISEO BLOOD ORANGE
JUICE
Brandon Jackson, Frozen & Perishable Grocery
We're excited to offer a very unique beverage in the dairy
department: Aliseo Blood Orange Juice. This juice is made
with a blend of oranges grown in Sicily near Mount Etna.
Aliseo is all natural, not from concentrate and high in
vitamin C. It also has a long shelf life because of a unique
heat pasteurization process. It is then flash frozen to preserve
nutrients, nutritional qualities and flavor.
This juice isn't just a great breakfast drink; it also makes an
amazing cocktail! Here's how to make it: stir 2 oz. of vodka
and 3 oz. of Aliseo blood orange juice with ice. Strain into a
tumbler filled with ice and enjoy!
SODASTREAM
HOME SODA MAKER
Josh Dwinell, General Merchandise,
Health and Beauty Aids & Housewares
Go green while satisfying your thirst!
Nugget Markets is now carrying the
Sodastream Home Soda Maker, a small
appliance using no batteries or electricity
that allows you to make your own
carbonated drinks at home. Powered by
an exchangeable CO2 carbonator, it
transforms plain ol’ H20 into fresh, fizzy
soda or sparkling water in just 30
seconds.
Not only is the Sodastream a “green”
machine, allowing you to cut down your
use of disposable soda cans and bottles,
it’s a healthier alternative to regular soda,
too. Sodas made with the Sodastream
mixes contain no high fructose corn syrup
(regular flavors use real sugar, and diet
flavors use Splenda brand sweeteners).
And, it really does taste great!
Did you know ...
•
In just one year, the average
American consumes 212 liters
of soda, using 676 containers
•
Only 12 percent of plastic
water bottles and 30 percent
of soft drink bottles make it to
a recycling center
•
A family of four could
potentially save 2,000 or
more soda cans or bottles per
year from ending up in a
landfill by switching to a
Sodastream
CASCADE FRESH
YOGURT
LIFEWAY KEFIR
Brandon Jackson, Frozen & Perishable Grocery
Health and beauty go hand-in-hand, and with the popularity of
probiotics on the rise, Kefir is becoming one of the hottest products on our
shelves. Lifeway Kefir is a creamy probiotic dairy beverage similar to, but
distinct from, drinkable yogurt, made with whole, low-fat or non-fat
pasteurized milk. When you drink kefir, you fill your digestive system with
friendly bacteria. The pro-biotics in kefir help to balance your body’s
ecosystem, supporting your digestive heath and increasing your immunity.
Kefir has 12 live and active cultures per cup, which is four or five times
the number of cultures in regular yogurt. Check out our dairy department
to discover this beneficial food!
Cascade Fresh Yogurt: the natural, delicious
yogurt in a generic package. Cascade Fresh was
founded in 1985 by Sat Khalsa, who based the
company on a commitment to using only the freshest
natural ingredients. This yogurt contains no preservatives, no artificial sweeteners and no refined sugars.
It is sweetened only with fruit juice, and the milk
used to make it is always free from rBGH.
Brandon Jackson, Frozen & Perishable Grocery
EXTRA-SPECIAL SAUCES
Stephanie Stille, Specialty Grocery
When the weather gets warm, we love to fire up the grill and test out a
new batch of specialty barbecue sauces and marinades. Try this year’s top
picks — they go great with Fresh to Market Chicken!
Mr. Micah’s BBQ Sauce
Mr. Micah's BBQ sauce should really be called
"Barbecue First Aid Kit." If you are an avid griller and
happen to ruin your protein, then all you need to do is
slather some Mr. Micah's BBQ Sauce on it; it’s like CPR
to any piece of meat. First came the name, Mr. Micah
– a pet name for company founder Ben Larimer’s son,
Micah, who would christen the jars of sauce. Ben
designed the label to include a portrait of his coverallwearing son and the name “Mr. Micah’s Grubbin‘ BBQ
Sauce.” This sauce is fantastic on ribs because it
creates a glaze that sticks to the roof of your mouth.
SIMPLIFYING FREE RANGE
Andrea Kaine, Meat & Seafood
Yulicious Premium Gourmet Sauce
Who needs any other barbecue sauce when you have
Yulicious Gourmet Sauce? This sauce is a family recipe
that has been passed down through generations — one
taste and you will be hooting and hollering “Yulicious!”.
Leaving out the mesquite, smoke, hickory and molasses
that traditional barbecue sauces have, Yulicious is jam
packed with flavor from a number of high-quality
ingredients. The best part about this line is that they are
locally based out of Elk Grove, CA.
“Free-range” has become one of the hottest attributes
in chicken, but what does it mean, exactly? Nugget
Markets is proud to offer our Fresh to Market Free
Range Chicken, and we want everyone to know
about this amazing product:
Bone Suckin’ BBQ Sauce
This sauce makes you want to suck every last bit of juice
off the bones of your meat — it’s that good!! This
tangy-sweet sauce is sweetened with honey and
molasses, and packed with flavor from apple cider
vinegar, horseradish, mustard and natural hickory smoke.
It is also gluten-free and all-natural. It can be used on
chicken, ribs, as salad dressing and a dip. For those of
you with a seasoned southern bite, it’s wonderful on
mashed potatoes, corn on the cob and other vegetables.
Fresh to Market Free
Range Chicken is 100
percent natural with no
added hormones and
no preservatives,
providing a higher
quality at a lower price.
With access to multiple
doorways, free-range
chickens have access
to ranges that are 50
to 100 percent larger
than their indoor
enclosures.
Free-range chickens
live in enclosures
with 25 percent
more space than
conventional chicken
enclosures.
This stress-free
environment produces
a high-quality, tender
product, which we
source locally from
Petaluma and
Sonoma, CA.
Earth & Vine Cooking Provisions
Everything produced by Earth & Vine is 100 percent
natural, utilizing as many California-grown ingredients
as possible. Top sellers include the Pineapple Sake
Teriyaki Marinade and the Mango Tequila Jalapeno
Grilling & Dipping Sauce. The Spicy Apricot Bourbon
BBQ Sauce and the Meyer Lemon Rosemary Marinade
& Dressing are two other flavor profiles we are excited
about, too.
From our Recipe Archive:
PINEAPPLE-SAKE-GLAZED
FRESH TO MARKET
FREE RANGE CHICKEN
This dish is incredibly easy, and made entirely with local ingredients.
It's a whole roasted bird with a delicious glaze from our friends at Earth & Vine.
Ingredients:
• 1 Fresh to Market Whole Fryer Chicken
• 1 ½ cups Earth & Vine Pineapple Sake
Marinade, reduced to 1 cup
Preparation:
Preheat the oven to 350º F. Rinse off the chicken and pat dry. Season
with salt and pepper. Place the bird on a roasting rack inside a sheet pan
lined with foil for easy clean-up.
Place the chicken in the oven and allow to roast for 40 to 45 minutes.
After 45 minutes, start brushing on the glaze, repeating every 15 minutes.
Start checking the internal temperature of the chicken after 1 hour and 15
minutes. The temperature between the leg and thigh should be 165º F.
Depending on the size of your chicken, this should take 1 hour 20 minutes
to 1 hour 30 minutes.
When the chicken reaches the proper internal temperature, take it out and
allow it to rest for at least 15 minutes prior to carving.
Find more recipes for our Fresh to Market Chicken at www.nuggetmarket.com/recipes
SIGNATURE SPICES FOR YOUR CHICKEN
Andrea Kaine, Meat & Seafood
From south-of-the-border spices to classic Italian styles, Nugget’s meat department has a wide
variety of flavor profiles to suit almost any craving. We offer select cuts of Fresh to Market Free
Range Chicken pre-marinated, including split fryers, breasts, thighs and drumsticks.
If you’re in the mood for some Latin flavor, try our new Santa Fe-style seasoning that adds just
a hint of spice. If you like your food to be extremely spicy, the hot Habañero and Green Chili
seasoning is just for you. For classic Italian-style flavors, try out the Garlic & Basil, Garlic &
Pepper or the Herb & Garlic seasonings; you can never go wrong with a garlic-seasoned
chicken. If you’re up for something out of the ordinary, the new Tequila Lime seasoning is calling
your name. We don’t want to brag, but there is just no other flavor like it out there anywhere!
These are just a few of the many mouth-watering spices we recommend for our Fresh to
Market Free Range Chicken. If you’re still stumped on what seasoning is best for you, any of
our meat associates will be happy to make recommendations!
COFFEE BAR THROWDOWN:
FREEZE VS. FRAPPE
Tammy Campbell, Director of Bakery & Coffee Bar Operations
Which frosty coffee concoction to choose on a hot summer
day? Two of Nugget’s most popular Coffee Bar beverages
go head to head:
FRESH TO MARKET
ARTISAN BREAD
Tammy Campbell, Director of Bakery & Coffee Bar Operations
Freeze:
• Blended espresso
beverage
• Includes ice
cream, chocolate
and ice
• Best for:
Defeating an
afternoon
chocolate craving
Frappe:
• Blended espresso
beverage
• Includes chocolate
and ice
• Frappe powder
replaces ice cream
• Best for: Tackling a
creamy craving
without the extra
ice cream calories
Have you ever noticed that our Fresh to Market
Artisan Bread appears on the sales floor throughout
the morning in shifts? Here’s a peek behind the
scenes at the bakery’s daily bread schedule:
•
•
•
•
Our sourdough bread is the first to be
done each morning, available to the
guests by 8 a.m.
Ciabatta and Pugliese are next, done by
9 a.m.
Rustic bread is produced last and is
available by 11 a.m.
Though not every bread is available
every day, any of our breads can be
special ordered. We just require 24
hours advance notice.
SUKHI’S NAAN
BREAD
LUIGI’S ITALIAN ICE
Jeff Weigel, Grocery
Looking for a new way to tantalize your taste
buds and beat the heat this summer? We
recommend Luigi’s Italian Ice cups. Made with
slowly churned ice and fruit juices, Italian Ice has
a creamy texture just like ice cream and sorbet,
but without all the dairy products.
Sold in a strawberry and lemon combo pack,
these six-ounce, 100-calorie cups are also gluten
free, fat free and sure to explode with flavor —
and not expand your waist size — so you can
indulge without the guilt!
Ready to bring a little taste of India into your kitchen?
Look no further than Sukhi’s Naans in our bread aisles!
A Naan is a leavened flatbread, cooked at high
temperatures, traditionally in a clay oven, or tandoor.
Typically it is served with ghee, butter or stuffed with
a savory (sometimes sweet) filling like chutney.
However, naan bread is also great for toasting with a
bit of cheese and meat for your own personal
“naanwich.”
Jeff Weigel, Grocery
Vendor Spotlight:
PACIFIC MERCHANTS TRADING
COMPANY ACACIAWARE
Josh Dwinell, General Merchandise, Health and Beauty Aids & Housewares
Designed in Hawaii, all of Pacific Merchants
Trading Company’s Acaciaware pieces are hand
crafted from one solid piece of acacia wood into one
of the most eco-friendly, elegant serving piece
collections on the market.
Grown and harvested on privately owned farms
exclusively for Acaciaware, the acacia tree is a
non-endangered and fast-growing wood species. Not
only is it a dense wood, but it also happens to be
naturally resinous, so there’s no need to use any
additional products like waxes or oils in order to
maintain it.
Cleaning and maintaining your Acaciaware is
simple to do: just wash and dry and you're all set!
It’s a beautiful addition to any tabletop.
Vendor Spotlight:
ZOYA NAIL
LACQUERS
Lorna Parton, Healthy Living
When cosmetologist Zoya Reyzis couldn’t
find a natural-alternative nail polish that
worked as well as the traditional polishes on
the market, she knew just to whom to turn:
her chemist husband, Michael! Together,
Michael and Zoya created Zoya Nail
Lacquers, the first line of nail polishes that
removed toxic ingredients such as toluene,
formaldehyde and dibutyl phthalate from the
traditional nail polish formula.
We love that this company was able to
eliminate toxins from their polish while still
improving its functionality: Zoya’s many
breakthrough products include the first
working fast-drying topcoat and the longestwearing polish to date, revolutionizing the
nail industry.
Come check out the amazing products
from this very cool company — because not
only are they better for you, but they look
gorgeous, too!
MEZZETTA CASTELVETRANO
OLIVES
Saj Khan, Director of Grocery Operations
Not everyone likes olives because of the tart, briny
taste that results in a “bitter beer face.” Well, if you don't
like olives but always wanted to eat them anyway (you
know, to be cool), then you will fall in love with Mezzeta
Castelvetrano olives. These olives make former non-oliveeaters real believers.
Castelvetrano olives are grown primarily in a small
town of the same name in the Sicilian province of
Trapani. Castelvetranos are harvested young and cured
in lightly salted brine, which accounts for their bright
green hue (it's not food coloring) and meaty texture. With
a mild, buttery flavor that's both salty and sweet, the fruit
appeals not only to olive aficionados, but also to those
who shy away from stronger, brinier varieties. Some refer
to them as the rich man's version of the mild black olives
we were drawn to as kids.
They are great for appetizers and are on many
restaurant menus, lightly breaded and fried. They’re also
great paired with mozzarella.
1414 E. Covell Blvd., Davis • 530.750.3800 • Open 6 a.m. to 11 p.m.
409 Mace Blvd., Davis • 530.753.6690 • Open 7 a.m. to 10 p.m.
4500 Post Street, El Dorado Hills • 916.933.1433 • Open 6 a.m. to 11 p.m.
7101 Elk Grove Blvd., Elk Grove • 916.226.2626 • Open 6 a.m. to 10 p.m.
771 Pleasant Grove Blvd., Roseville • 916.746.7799 • Open 6 a.m. to 11 p.m.
1040 Florin Road, Sacramento • 916.395.2875 • Open 6 a.m. to 10 p.m.
130 Browns Valley Pkwy., Vacaville • 707.469.6900 • Open 6 a.m. to 10 p.m.
2000 Town Center Plaza, West Sacramento • 916.375.8700 • Open 6 a.m. to 11 p.m.
157 Main Street, Woodland • 530.662.5479 • Open 6 a.m. to 10 p.m.
www.nuggetmarket.com