2 0 1 9 H O L I D A Y G U I D E

S A N M AT E O222 East 4th Avenue, San Mateo, CA 94401

650-685-3700 • 7am to 10pm

L O S A LT O S342 First Street, Los Altos, CA 94022

650-948-4425 • 7am to 10 pm

B L A C K H AW K 4100 Blackhawk Plaza Circle, Danville, CA 94506

925-648-5800 • 8am to 9pm

M E N L O PA R K1010 University Drive, Menlo Park, CA 94025

650-324-7700 • 7am to 10pm

Your holiday guide for delicious meals, simple solutions and inspiration that make the season bright. Place your orders

online or in-store at any of our four locations.

D R A E G E R S . C O M

The most wonderful time of the year indeed! Friends gather, families share meals and laughter,

festive foods are abundant and wine flows free. Draeger’s wants to make your holiday

season special this year by allowing you to spend more time relaxing and enjoying. Whether

you want a fantastic DIY meal or simply to pick up everything ready to go, our staff

is ready to help you find the joy in food.

THE MOST WONDERFUL TIME

OF THE YEAR

TABLE OF CONTENTS

AWARDWINNING FLAVOR

* * *Try our homemade

pumpkin pie...It’s to die for!

FOREST WALK DINNERWARE COLLECTION

AND CARINE GLASSWARE

Carine DOF $25.00Carine Highball $29.00

Forest Walk Dinner Plate $49.00Forest Walk Party Plates (Set of 4) $108.00Le Panier Bright Satin 5Pc Setting $85.00

(Available for special order only)

Pewter Stoneware Sauce Boat $68

FOREST WALK DINNERWARE COLLECTION

AND PURO DINNERWARE

Forest Walk Coupe Bowl $42.00Forest Walk Dinner Plate $49.00

Forest Walk “Love” Gift Tray $35.00Forest Walk Leaf Cocktail Plates (Set of 4) $108.00

Puro Mist Grey Dessert/Salad Plate $30.00(Available for special order only)

Puro Mist Grey Dinner Plate $32.00(Available for special order only)

3 F E S T I V E F R I E N D SCognac is making a comeback.

4 #P E R F E C T PA I R I N G SWe’ve got your perfect cheese + deli holiday wine pairings!

5 C O M F O R T I S C O O K I N GLet’s talk all things DIY turkey.

6 MAKING HOLIDAY MAGICIngredients to believe in.

7 S E R V E U P LU X U R YA truly spectacular and grand addition to a party, selecting a good caviar to serve is a must.

8 F E A S T L I K E A R OYA LA Butcher’s take on holiday trends.

9 FORAGING FOR FLAVORTruffles in food.

10 WA R M T O U C H E SBring life into your home or warm the hearts of others with lovely holiday bouquets, arrangements and gift baskets.

CAMUS VERY SPECIALDriven by passion and dedication of people who strive to create products of the highest quality and splendor, Camus Very Special is distilled with lees and aged only in fine grain French oak small barrels. It boasts an extremely high concentration in esters, resulting in intense flavors of summer fruits and subtle spices. Perfect for mixing up a cocktail or two!

F E S T I V E F R I E N D S{ {3Mixologists and craft cocktails are capitalizing on the throwback trend of Prohibition-era-style drinks-meaning cognac is making a comeback. Of the brown-aged spirits, cognac is a standalone in its ability to complement other ingredients rather than dominate them.

COGNAC IS BACK

The classic way to enjoy a well-aged cognac is in a brandy snifter at room temperature. The drinker then holds the bowl of the snifter in the palm of their hand to gently warm the cognac and release the aromas. Cognac is typically served as an after dinner drink.

SIPPING COGNAC

Ingredients:

1 cup De Kuyper Orange Curacao4 ounces Orange JuiceJuice of 1/2 LemonHalf of a Lemon, Thinly Sliced3/4 Cup India Tree Caster Sugar1 Bottle of Camus Cognac1 Liter Soda Water1 large Punch Bowl

Directions:

Gather your ingredients in the kitchen. In your punch bowl, begin by adding the orange curacao, orange juice, lemon juice and caster sugar together until the sugar dissolves completely (you can try less sugar, and add more to taste). Slice the second half the lemon into thin slices. Add the Camus cognac, and set the punch bowl aside until your guests arrive. Then add the soda water and a good deal of ice. Garnish with the lemon slices. Serves: 8-10

Draeger’s Roquefort Apple Crostini has the right ‘punch’ of flavor to pair with this punch. A traditional crostini topped with tangy Roquefort cheese helps to cut through the sweet, while the fresh apple slice atop finds the tart and fruity notes of the fruit in the punch and enhances them.

DID YOU KNOW?All Cognac is Brandy, but not all Brandies are

Cognac. What makes Cognac special is where the grapes that make the spirit are grown. The Cognac region of France produces white wine grapes that

are very dry and acidic. They are excellent for distillation and aging. The brandy must then, by French law, be twice distilled in copper pot stills

and aged at least two years in French oak barrels. Most cognacs spend considerably longer “on the

wood” than the minimum legal requirement. If the spirit is simply called “brandy,” then it is the same type of distilled spirit, however it has

been made outside of Cognac, France.

MIXTHIS

Ingredients:

1 cup Coconut Milk (do not use light) 1 cup Water1-2 tablespoons Nutiva coconut sugar 2 Stash Tea Chai Tea Bags4 ounces Camus CognacGarnish with Coconut Whipped Cream

Coconut Cinnamon Whipped Cream 1 can coconut milk2 tablespoons coconut sugar1 tablespoon cinnamon

Directions:

In a small sauce pot on the stove, combine the coconut milk (we recommend mixing the cream and water before adding the can to the pot), water and Nutiva coconut sugar. Bring the liquid to a simmer over medium heat. Turn off the stove and add your tea bags to the pot. Let steep for 6-8 minutes, and using a slotted spoon remove the tea bags. Finally, add your Camus cognac and stir carefully. Pour into a mug, garnish with coconut whipped cream.

Cinnamon Whipped Cream

In a medium mixing bowl combine the (already mixed) can of coconut milk, coconut sugar and cinnamon. Beat with an electric mixer on medium speed until soft peaks form. Serves: 2

Chocolate truly is the perfect partner for a spiked hot drink that packs a little kick! Draeger’s Bakery makes Pecan Bars layered with their award-winning Pecan Pie filling coated on buttery tart dough, and lightly covered with chocolate ganache. There is no better partner for the chai, coconut and cinnamon infused Cognac cocktail.

BRANDY PUNCH CHAI COGNAC HOT TODDY

PAIR WITH

PAIR WITH

# P E R F E C T P A I R I N G S{ {

The origin of the Iberico pig goes back milennia, even to the time of the cavemen who decorated the caves of Spain with their art. These are the original swine of Spain, tamed over the centuries. Big, with slender legs and a very long snout, Iberico pigs are black, with very little hair. They have black hooves as well, which is the source of the phrase “pata negra.”

These well-fed pigs have a higher fat content, allowing Iberico hams to be cured much longer, resulting in a much more complex, intense flavor, with a note of sweetness that is unparalleled.

To raise the ultimate Iberico ham, you must add ‘bellota’ (acorns) to their diet. If the swine are lucky enough to be destined for Bellota status, the pigs finish their lives in oak-tree laden fields foraging for acorns, herbs and grasses. All their running around and feasting makes for exquisitely marbled raw material, packed with natural antioxidants – a key ingredient for extended curing of the ham.

Iberico hams can cure in just under two years; Iberico Bellota hams take slightly longer. This extraordinarily long curing process is possible because of the huge amount of fat on each ham and, in the case of the Bellota hams, the antioxidant quality of their diets. With the Bellota hams, the most miraculous transformation is of the fats. Through the curing period of heating and cooling, salting and drying, the fats are broken down. Because of the antioxidants in the acorns and the unique curing process, the saturated fats are changed into healthy monounsaturated fats high in oleic acid. The only fat higher in oleic acid is olive oil!

JAMON THIS SEASON

PROSCUIT TO L A PATA NEGRAPlace these thin slices beautifully marbled with beneficial fats that bring a rich intensity of flavor on a warm plate and bring to room temperature before tasting. Each slice will have a deep maroon color and a complex flavor unrivaled in the ham world.

IBERICO DE BELLOTA 48 MONTHMarbled with golden fat that is infused with unsaturated healthy oils, this mouth-wateringly tender Jamón Ibérico de Bellota is best served in paper-thin slices that will melt in your mouth, even at room temperature!

PAIR WITH

DR. KONSTANTIN FRANK 2016 FINGER LAKESSEMI-DRYRIESLING

Rich and salty-sweet ham is best paired with a wine that is sweeter. The sweet acidity of a fruity wine can balance the flavors of the ham and enhance the delicate, savory flavors.

VALRAVN 2017 SONOMA COUNTY ZINFANDEL

In 1990, master cheese maker Ueli Moser, then 29 years old, took over his parents’ Emmentaler cheese factory in Lustdorf. His diligence of experimentation was rewarded in 1996 with his first award. Five new cheeses and three years later Ueli founded bonCas AG and moved the soft-cheese production to Dotzigen in Bern Lake District, where it remains today.

Ueli Moser and his team use only milk from the surrounding area and the nearby Jura region for their products. It is with that milk that they create traditional soft-ripened cheeses and full-fat or creamy cheeses that are smear-ripened or marinated in white wine. Currently bonCas AG boasts an assortment of 20 products and is continually bringing new creations and innovations to the market.

SIMPLE CAN BRIE THE BEST

MOSER SCREAMERThe latest creation from Ueli Moser, the Moser Screamer Triple Crème is the definition of opulence in cheese form. Made with pasteurized cow’s milk, the 75% butterfat gives this brie a decadent, creamy flavor that is unmatched by any other brie you’ll find in a market. The delicate thin bloomy rind and very rich buttery center are a perfect combination. This cheese is a true experience you don’t want to miss sharing this season. There’s a reason this cheese received the prize for “Best Innovation” at the Swiss Cheese Awards in 2014.

PAIR WITH

BILLECART-SALMON VINTAGE 2006 BLANC DE BLANCS

Champagne pairs well with buttery and earthy foods. The bubbles,yeast and acidity of a crisp sparkling wine dance perfectly through the luscious fat of a Brie.

4

C O M F O R T I S C O O K I N G{ {5Our Diestel Turkeys come to you intentionally chilled to as cold a temperature as possible

without freezing. This guarantees that you take home the absolute freshest, preservative-free bird. Chilling can result in a cold, firm turkey we term “crusted”. In preparing for your oven, a firm turkey

will easily soften by merely submerging the turkey, in its bag, under cold running water.

LET’S TALK DIY TURKEY

Begin by asking yourself a few important questions:

• Organic or Natural?• Do you want it brined, or do you want to brine it yourself?• How many people?• Do you want leftovers or are you planning on sending some home with family?

ORDERING YOUR TURKEY Once you have the answers to the

questions, you can order your bird with a few tips in mind:

• We recommend 1 pound per person - this should give you a little wiggle room on those leftovers!• Next, how are you going to cook and prep it? If you want a turkey brined for you, you need to specify that when placing your order. If you plan on brining the turkey yourself, plan on doing so for a full 24 hours.• Never stuff a bird in advance. Stuff it just before roasting• Remember: if you brine a turkey, the cooking time gets cut in half.

PRO TIPS• Keep the poultry cold right up until the time you cook it.• While prepping poultry, wash your hands, knives, cutting board and counter thoroughly and often with hot water and soap.• Take care that raw poultry or its juices do not come in contact with other foods.• Make sure you use your meat thermometer. After the turkey rests, the breast should register 170 degrees F, and the thigh, 180 degrees F.• If you are cooking a stuffed bird, make sure the temperature of the stuffing registers at least 160 degrees F.

SAFE POULTRY HANDLING

The earlier you order your turkey the better. This way, if you do have questions, you can call and ask–or if you have any sudden adjustments to the size, the new size you’re looking for will still be available to you.

GERRY SALDANO, DRAEGER’S LOS ALTOS MEAT DEPARTMENT MANAGER

Ingredients:

4-5 russet potatoes, peeled and cut into 2-inch pieces1/3 cup kosher salt1 stick unsalted butter½-¾ cup whole milk1 walnut size truffle thinly sliced, then dicedKosher salt and freshly ground black pepper

TRUFFLED MASHED POTATOES Directions:

Place potatoes in a large pot, cover with cold water and add the ½ cup of salt. Bring to a boil over high heat, then reduce the heat to a simmer and gently cook until a knife is easily inserted into the potato.

Meanwhile, heat the butter and milk in a sauce pan. When the potatoes are cooked, drain them in a colander. Using a food mill, mash the potatoes back into the pot. Stir in half of the milk and butter; add more to achieve the desired consistency. Stir in the truffles and taste for seasoning. Serve hot.

VISIT DRAEGERS.COM FOR YOUR LOCAL MEAT DEPARTMENT CONTACT INFO, OR TO ORDER YOUR RAW TURKEY ONLINE!

L’Epicurien’s preserved lemons are little citrons beldis (traditional lemons) from Egypt. Citrons beldis are small in size, round, very juicy, and golden yellow in color.

Drenched in sunshine, these fruity, perfumed orbs are a real delight for the taste-buds.

We recommend serving them with tajines, lemon chicken, oven-baked fish and other recipes from the Middle East. These lemons should be used mainly for their peel.

M A K I N G H O L I D AY M A G I C{ {

Chef Neil Fusco grew up on a small farm in southern Italy, where hard work was just a part of everyday life. Chef Neil began working in the food industry, first as a restaurant owner and chef and then as the founder of Cucina Antica. While building Cucina Antica Foods, his goal has been to offer a quality product that families can feel good about sharing, of building bonds around tables and food. His hope is that these products may help make many beautiful meals and memories around your table.

Fit for a royal and inspired by Italy’s rustic harvest, Cucina Antica brings you Tuscany Pumpkin Pasta Sauce. This artisanal blend of peak harvested pumpkin, flavorful San Marzano tomatoes, and an aromatic combination of garlic, rosemary and sage, is simmered with a touch of cream and

perfected small batches. With a delicate hint of honey and cinnamon, this soul-warming sauce achieves a well-balanced earthy character robust enough to be tossed with cheese ravioli, and yet light enough to drizzle over a sautéed medley of fresh vegetables. Simmer with cream for a Cream of Pumpkin Soup. The possibilities are endless with a sauce as savory and versatile as this.

INGREDIENTS TO BELIEVE IN

PRESERVED LEMONS FROM FRANCE

L’ÉPICURIEN CULINAIRE CITRONS CONFITS

All-Natural and Gluten-Free CUCINA ANTICA TUSCANY PUMPKIN SAUCE, 25 OZ.

Fine bourbon has always been a proud tradition for the Van Winkle family. They don’t just make it, they live it. That’s why they’ve expanded their product line from the famous and nearly impossible to get bourbon to other offerings- like their maple syrup, which is sweeter than Southern hospitality!

They found a partner that shared their love of hand-crafted, high-quality products in Bissel Maple Farm. The result is a perfect marriage of craftsmanship and flavor. This is a one-of-a-kind syrup bursting with flavors of vanilla, butter, oak and, of course, bourbon.

Aged in Pappy Van Winkle bourbon barrels, it can be used in all your favorite recipes, as a finishing syrup or even in your favorite cocktails. Just be sure to save a little for those Sunday morning pancakes.

BOURBON BARREL-AGED PURE MAPLE SYRUP AGED IN PAPPY VAN WINKLE BOURBON BARRELS

PRIVATE COOKING EVENTS AT DRAEGER’S COOKING SCHOOLTeam Building • Birthdays • Anniversaries Performance Incentives and More!From a rustic Italian feast to a cocktail party mixer, we’ll make your special occasion unforgettable! Everyone will participate in the creation of the meal, enjoy the fruits of their labors together, and the best part is – no dishes!

Contact cookingschool@draegers.com or call 650.685.3704 for more information.

THE KEY INGREDIENT

IS FUN!

6

S H R I M P P L A T T E R S

A crisp, clean and lean Champagne like the Laurent-Perrier Non-Vintage Brut La Cuvée is the perfect example of how to pair the two. The Laurent-Perrier boasts fine bubbles that feed a persistent mousse, while its complexity is expressed in successive notes of vine peach and white fruits. A perfect balance between freshness and delicacy is struck. This incredible Champagne is able to cut the high oil and fat content of the caviar, while the yeast and citrus undertones deftly complement the briny flavor of the firm eggs.

S E R V E U P L U X U R Y{ {7To add sophistication to your holidays, include caviar on your menu. A truly

spectacular and grand addition to a party, selecting a good caviar to serve is a must. Osetra caviar varies in color from deep brown to gold. Lighter varieties are more sought after, as they have the richest flavor and come from the oldest of sturgeon.

This year, we have two delicious caviars we are especially excited to offer.

CAVIAR.

Coming to us from Vidin, Bulgaria, Plaza Osetra Gold is considered some of the highest quality caviar in the world. Farmed only at the end of their lives in the Black Sea, these Russian Sturgeon produce large, grain size roe with a brilliant gold hue. The flavor profile of this highly prized caviar is rich with a full, creamy finish. Unlike any other farmed caviar, the Plaza Osetra Gold has a uniquely nutty finish.

PLAZA OSETRA GOLDPlaza De Caviar has an excellent option that is from a little closer to home. Coming to us wild from Missouri and Tennessee is their wonderful Paddlefish Caviar. Small to medium grain size roe ranging from pale grey to a dark ash in color, this product is loved by savvy chefs and foodies alike for its vibrant color and attractive price point. Delicatetaste with a slightly bitter, brinyfinish, this is a versatile roe that canbe topped on blinis and paired with the most expensive champagnes.

PADDLEFISH

POP. FIZZ. CLINK!Foodies have found that the special

feeling a “pop” brings can make everyday feel like a celebration. In looking for

a special way to elevate your holiday gatherings, pairing Champagne bubbles

and caviar is second to none.

The Nicolas Feuillatte Brut Champagne, composed of a 20/40/40 blend of Chardonnay for elegance and delicacy, Pinot Noir for structure and Pinot Meunier for fruitiness is another must-try partner for caviar. With an abundance of delicate bubbles, the Nicolas Feuillatte indeed possesses the necessary notes of white fruit, as well as toasty yeast and hazelnut that balance the salty creaminess of good caviar. The long, dry finish on your palate is the perfect cleanser for every bite of the incredibly delicate roe.

1/2 LB$14.98

1 LB$24.98

2 LBS$45.98

FRESH FROM OUR MEAT

DEPARTMENT

Place Your Order Ahead of Time With the Meat Department

PA

IR WITH

PA

IR WITH

F E A S T L I K E A R O Y A L{ {

Our Meat Operations Manager Fernando Esparza has been with Draeger’s as a Butcher for over 19 years. To achieve his Journeyman Butcher status, it took Fernando 4 years of Apprenticeship, which allowed him the opportunity to work in every section of the Meat and Seafood Department in our San Mateo location. John Draeger recognized Fernando’s hardworking attitude and promoted him to Meat Operations Manager, where he has now overseen Draeger’s meat buying for the last three years. We sat down with Fernando and asked him about what he sees as a trend for holiday meats.

AN INTERVIEW WITH A BUTCHER

Q&A

Q. What do you see as a major holiday trend in the Meat Department?”A. Crown Rack of lamb and Crown Roast of Pork have been very popular the last few years.

Q. This might be an obvious question, but why are they called “Crown Roasts?A. They’re called Crown Roasts because they come in a circle that sort of looks like a crown. All the bones are Frenched – meaning the fat and meat is cleaned off the bone, so they look like lollipops. There are usually about 16 ribs around, never any less because that is how many it takes to make the ribs look like the famous “crown” shape.

Q. Do you ever go above 16?A. Yes. 16 and over, we can do 20, or 24.

Q. Does it take longer to cook the bigger it is? A. Yes, absolutely. We recommend using a meat thermometer to make sure everything is fully cooked- and take care not to test the bone because you’ll get a very different reading. Pork is 155˚-160˚ depending on if you like your pork a little more cooked. Lamb should be around 140˚ internal temperature, let it sit for a few minutes and then you can cut into it.

Q. Where are you sourcing the meat for these roasts?A. The pork is an all-natural hormone-free antibiotic-free coming from the Midwest. Our lamb is all-natural hormone-free antibiotic-free and comes locally to us from Dixon, California.

Q. Those crown roasts come stuffed, don’t they?A. Yes. Crown of lamb has ground lamb, the Crown Roast Pork has Italian sausage, to give it a little extra flavor.

Q. How do people know how big to order one of these?A. On the lamb, we recommend 2-3 ribs per person, depending on if you have big eaters. On the pork, usually one rib per person is enough since they tend to be on the bigger side.

Q. What do you recommend pairing with these?A. Mashed potatoes are my favorite! (we expected a wine pairing suggestion, but the truth is the truth!)

No incredible piece of meat like a Crown Roast should be savored without a good wine. So we went to our experts in several stores, and asked what they would pair with these phenomenal meal centerpieces.

THE PERFECT PAIRINGS

PAUL, MENLO PARK

The 2015 Monsanto Chianti Classico Riserva for both. It’s a Sangiovese-based Chianti that has a great medium-body. It’s fruit-forward enough to pair with a pork, and has enough structure to stand up to the lamb.

EMMETT, LOS ALTOS

The 2016 Dundee Hills Domaine Drouhin Pinot Noir. Delicate and balanced, with dark fruit and earthy notes.

OLIVER AND NEAL, SAN MATEO

We’d pair anything with the Stag’s Leap line up. If you want a Chardonnay that can stand up to red meat, Stag’s Leap 2018 Napa Valley can do that. And if you have a crowd of red fans, the Stag’s Leap 2016 Napa Valley Merlot and 2016 Napa Valley Cabernet Sauvignon are perfect.

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F O R A G I N G F O R F L A V O R{ {9The very utterance of the name connotes luxury through rich, earthy flavor. The global demand for truffles, both white and black, has grown enormously over the last few decades. People are clamoring for these delicious fungi because truffles offer an aromatic depth to foods that can both complement and intensify classic recipes. This year, our Produce Manager Karim Wahhab is sourcing his truffles from Italy.

TRUFFLES.

Found in a variety of regions around the world, Italy was the birthplace of the culinary Renaissance that is the truffle (while perhaps the French should be noted as truly positioning the truffle as a delicacy in food). In Italy, black and white winter truffles are found in Umbria, Piedmont, Emilia Romagna, Tuscany, Lazio, Abruzzo and Molise. Italian truffles are considered the epitome of quality and flavor to this day.

WHY ITALY?

At Draeger’s, part of what drives us is not just the product, but what you can do with that product to enhance your food experience. Truffles offer a unique way to showcase how a single ingredient can enrich a recipe. Fresh white truffles are rarely cooked, as they shine when thinly sliced or shaved atop a hot dish. Black truffles are a little more dynamic in that

they can be readily used in cooking. Try utilizing a black truffle as your might an herb to season pork, duck or wild game. Or, shave truffles into a Burgundy wine sauce to drizzle over a Prime Rib. The possibilities are endless, enjoy exploring!

TRUFFLES IN FOOD

WHITE TRUFFLES

A musky, intense aroma, with hints of shallot and garlic.

BLACK TRUFFLES

Earthy and nutty with hints of chocolate and shallot; very robust.

FLAVOR PROFILES

Ingredients:

¼ cup extra virgin olive oil2 pounds Blue Lake green beans, washed and stem end trimmed1 teaspoon kosher salt1 teaspoon freshly ground black pepper5 cloves garlic, mincedKosher salt and freshly ground black pepper to taste3 to 4 tablespoons balsamic vinegar, to taste1 small black truffle, approximately ¼ to ½ ounce, finely sliced and then chopped¼ pound shallots, sliced into 1/8-inch slices1 cup rice flour2 cups vegetable oil, for frying

BRAISED GREEN BEANS WITH TRUFFLES, BALSAMIC AND FRIED SHALLOTS

Directions:

Heat two large skillets over medium heat and divide the olive oil between the two pans. Add the green beans and toss to coat. Add ½ teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper to each pan of beans. Sauté for 5 minutes, stirring occasionally, until all beans are heated through. Add the garlic and stir to distribute but do not let the garlic burn in the pan. Pour 2 tablespoons of water into each pan and cover the pans to steam the beans until tender, about 5 minutes. Remove the pans from the heat and set aside. Heat the vegetable oil in a heavy sauce pan to 350˚F. Toss the sliced shallots in the rice flour to coat and shake off excess flour. Working in batches, fry the shallots until light golden brown and crisp. Remove from oil to a cooling rack set over paper towels. Sprinkle with kosher salt. Repeat until all shallots are fried. Set aside for garnishing the green beans. Just before serving, toss beans with the vinegar to coat and sprinkle with the chopped truffle. Taste and adjust for seasoning as needed and pour beans onto a large serving platter. Sprinkle the fried shallots onto the green beans for garnish. Serves: 8

W A R M T O U C H E S{ { 10

FALL CENTRAL Hydrangeas, Chrysanthemum, Spray Roses, Safflower, Hypericum Berries, Roses, Cymbidium Blooms, Oak.

TYPE: CENTERPIECE SIZE: MEDIUM$65.00 (Available By Special Order Only)

Flowers and colors are subject to availability. Our floral designers may substitute with similar flowers and colors as needed to fulfill your order. Los Altos and Blackhawk, please call for availability.

Centerpieces arranged in a clear glass vase start at $65. Long and low centerpieces start at $125. We recommend ordering in advance of the holidays. You can also find a large selection of pre-made fresh floral arrangements on display at all our stores.

MENLO PARK FLORAL DEPARTMENT 650-324-7754 SAN MATEO FLORAL DEPARTMENT: 650-685-3735

This season, bring life into your home with lovely bouquets and arrangements. Our floral department custom designs fresh seasonal centerpieces, perfect for your Thanksgiving dining table. Choose from a large selection of unique flowers ranging from a variety of pods, berries and fall foliage to roses, dahlias and hydrangeas. These beautiful arrangements are created in our Menlo Park and San Mateo stores by our artistic floral designers. Please inquire with our floral staff about our delivery service or schedule a time to have your arrangement ready to pick up.

WARM HEARTS AND HOMES

FLORAL ARRANGEMENTS

FALL TABLESnapdragons, Solidago, Kale, Chrysanthemums, Spray Roses, Roses, Hypericum Berries, Safari, Oak.

TYPE: CENTERPIECE, LONG & LOW SIZE: FEATURED ARRANGEMENT$125.00 (Available By Special Order Only)

GRACEFULRoses, Thistle, Trick Dianthus, Hypericum Berries, Hydrangea, Cymbidium, Lisamachia and Calla Lilies.

TYPE: ARRANGEMENT SIZE: LARGE$125.00 (Available By Special Order Only)

AMOROUSRoses, Hydrangea, Hypericum Berries, Trick Dianthus, Cymbidium, Magnolia and Seeded Eucalyptus Arranged in a Vase.

TYPE: ARRANGEMENT SIZE: LARGE$125.00 (Available By Special Order Only)

FROM OUR HOUSE TO YOURS $164.99A Red and A White Wine, Crackers, Smoked Salmon, Chocolates, Cookies, Nuts and Chocolate Covered Fruit.

All Baskets Come Decorated for the Holidays!CALL 1-800-642-9463 OR VISIT DRAEGERS.COM TO PLACE YOUR ORDER!

Draeger’s gift baskets are custom made and include an abundant array of the world’s finest foods and wines, wrapped and decorated for a picture-perfect presentation. Our baskets come brimming with only the world’s finest products selected for their premier quality, uniqueness and value, artistically arranged to create the perfect gift. A wide selection is always available in our stores.

GIFT BASKETS

THE HOSTESS $124.99These Holiday specialties will reflect your thoughtfulness and good taste, and are a perfect way to thank a host or hostess. To make the holiday cheerier we have included a fine bottle of wine and distinctive crackers, nuts, cookies, chocolate truffles and more!

CHAMPAGNE CELEBRATION $254.99If it’s an occasion for Champagne, Draeger’s has the ultimate answer. We start with Veuve Cliequot Champagne, and add French Cookies, Belgian Truffles, Almonds, Olives, Cheddar Snacks and Chocolate Covered Apricots. This basket comes with tapenade, but if we’re delivering it locally, you may choose to substitute brie cheese and fresh fruit.

PRESORT STD U.S. POSTAGE

PAIDDCG ONE

D R A E G E R S . C O M

Your local grocer since 1925 with the freshest produce, seafood and highest quality meat.

Draeger’s MarketsP.O. Box CMenlo Park, CA 94026

spine

AMPHORA DINING ROOM

Our beautiful Amphora Dining Room comfortably accommodates up to 40 seated guests. Floor-to-ceiling windows flood the room with natural light, while full drapery creates the appropriate environment for audio-visual presentations. This room is completely separate from the restaurant, and is very private. The room is equipped with a large mounted projection screen and an LCD projector and will accommodate all of your other equipment needs.

Whether you envision a sophisticated sit-down dinner, a festive cocktail reception or a business luncheon utilizing

state-of-the-art audio video capabilities, Viognier Restaurant is an ideal venue for all your event needs. Our experienced

team is dedicated to assist with every last detail of your event to assure hassle-free planning and a truly memorable experience.

FOR MORE INFORMATION ON PRIVATE DINING VISIT VIOGNIERRESTAURANT.COM OR CALL (650) 685-3726

TERRACE DINING ROOM

Our Terrace Dining Room is a smaller version of our Amphora Room. This room is just off the main dining room and can seat up to 14 guests. This warmly appointed area is the ideal setting for any of your business or personal needs. It has four walls and 2 doors and is completely private. The facility is equipped with a large mounted projection screen and an LCD projector for your audio video presentation needs.

DELI SPECIAL ORDER DATES,

PICK-UP AND HOURSTHANKSGIVING: Place Your Special Order by Mon, Nov. 25, NOONThanksgiving orders must be picked-up by 4 PM, Wed, Nov. 27

CHRISTMAS: Place Your Special Order by Mon, Dec. 23, NOONChristmas orders must be picked-up by 4 PM, Tue, Dec. 24

NEW YEAR’S: Place Your Special Order by Sun, Dec. 29, NOONNew Year’s orders must be picked-up by 6 PM, Tue, Dec. 31

LOS ALTOS 650-948-7204

SAN MATEO 650-685-3740

MENLO PARK 650-324-7753

BL ACKHAWK 925-648-5820

Printed 10-2019. Prices May Be Subject To Change.

BOOK YOUR HOLIDAY PARTY

WE ARE CLOSED THANKSGIVING, CHRISTMAS AND NEW YEAR’S DAYS

D R A E G E R S . C O M

Your local grocer since 1925 with the freshest produce, seafood and highest quality meat.

For More Information or to Place Your Order Online, Scan the QR Code

Printed 10-2019. Prices May Be Subject To Change.Printed 10-2019. Prices May Be Subject To Change.