Let the Model Bakery make your Christmas celebration that much easier with fresh home-baked treats for your holiday table! Choose from a variety of freshly baked breakfast pastries, breads, and incredible desserts — all to help make your holiday feast easy and yummy. Pastries include panettone, cinnamon rolls, pumpkin loaf, and, of course, the famous Model Bakery English muffins. Bread for the table? That’s easy with their signature pain au levain boule, cranberry walnut levin batard, dinner rolls, ciabatta and focaccia, and plenty of other options. And don’t forget dessert…iced cookies, Buche de Noel, peppermint cake, pies of all sorts and more! Orders must be placed by 12 noon on Monday, December 21 to pick up on Thursday, December 24 between 6:30 am to 4 pm. Call 707-259-1128, or email to place your Christmas order today!

2015 Christmas Specials

Breakfast Pastries
Panettone (with golden raisins, dried cranberries, candied orange and lemon peel) –  $25
Cinnamon Roll/Sticky Bun Ring (5) – $18
Danish Braid (Serves 8-10) – $30
Morning Pastries – $3-$4
English Muffins (6) – $14
Pumpkin loaf maple glaze (Serves 8) – $25
Gingerbread Loaf or Cranberry Orange Nut Loaf – $8

Organic Artisan Breads
4# Signature Pain au Levain Boule (Organic European style country sourdough) – $9
Cranberry Walnut Levain Batard (sm/lg) – $3.50/$6.25
Walnut Sage Batard (sm/lg) – $3.25/$5.95
Pain de Mie Dinner Rolls (12) – $8
French or Sourdough Rolls (12) – $8
Ciabatta or Focaccia Rolls (12) – $8

Cookies
Iced Christmas Sugar Cookies – $2-$3
Christmas Trees, Snowmen, Snowflakes, Mittens, Stockings, Stars 
Gingerbread Cookies – $1.75-$3
Men, Houses, Bears
Small Assorted Cookies – $1.75-$2
Apricot Rugelach, Raspberry Linzer, Chocolate Krinkles, and Coconut Macarons
Cookie Platter (Baker’s Dozen) – $35
Wrapped with cellophane and Christmas Ribbon

Model Bakery Cookbook & Cookie Platter – $60

Celebrate a sweet and joyful Hanukkah and Christmas season with cupcakes and cakes from Kara’s Cupcakes! Kara’s also caters beautiful events and delivers too!  Don’t forget to pre-order your Hanukkah celebration cake — a seasonal holiday favorite creating sweet celebratory moments. To place your order, stop by the bakery, call 1-866.554-CAKE (2253), or order online.

There is nothing as enticing as the smell of a pie baking. New this year: frozen Cate & Co pies — they make and you bake! Enjoy the heartwarming smell of a delectable g-free pie baking in your kitchen. Pies include old fashioned pumpkin, pink lady apple and maple walnut pecan. Each pie comes with instructions for baking, and no one needs to know you didn’t make it yourself!

December is a busy month, and we all look for quick and delicious meal solutions—our choice is the C CASA December enchilada plate special! The plate includes a pork enchilada with four cheeses, topped with mixed greens, pico de gallo and horseradish crema accompanied by a Caesar salad, and a chocolate bite with peppermint cinnamon glaze. For just $13, you’ll feel well fed and ready to take on the next task on your “to-do list.”

Ca’ Momi Enoteca is making the shopping season sweeter with  organic holiday tiramisu — a heartcrafted, show-stopping, family-sized dessert for $35. Ca’ Momi’s desserts, bite-sized bigne included, are made to order, so please give 24-48 hours’ advance notice. Add some Neapolitan pizza and salad, and you’ve got a full family dinner ready to go. Gift certificates in any amount are also available.

Looking for new ideas for entertaining family and friends this holiday season? Try this recipe for salt-roasted whole salmon with wasabi mayo and chile salsa from Eiko’s Executive Chef Jake Rand.

Ingredients: 
1 whole salmon (10-12lbs), gutted, gills removed, scales left on
3 lemons,  quartered
1 lemon, finely sliced
2 fennel bulbs, thinly sliced
½ bunch of fresh-flat leaf parsley
½ bunch of sage
½ bunch of fresh chives
18 cups rock salt
2 large eggs

For the wasabi mayo:
1 tube Kewpie Mayo
1 tin dried wasabi powder

For the chilli salsa:
1 fresh red chilli , deseeded
½ bunch fresh mint, leaves picked, stems discarded
1 1/2 Tbsp. extra virgin olive oil
1 tsp. white wine vinegar
sea salt and freshly ground black pepper to taste

Directions:
Preheat the oven to 350 degrees.

Wash the salmon well both inside and out, then pat dry with kitchen paper (leaving the scales on helps to keep in the moisture as it cooks). Finely slice 1 lemon into rounds and stuff into the salmon cavity with the sliced fennel, parsley, marjoram and chives.

Combine the rock salt, eggs and one cup of water in a large bowl, then evenly spread one-third of the salt mixture over a large baking tray (large enough for entire fish to lay flat), making a slight hollow in the middle to hold the salmon snugly. Lay the salmon diagonally into the tray, then spoon over the remaining salt mixture, heaping it around and onto the salmon so that it’s evenly covered – you should have a layer of salt, roughly 2cm thick, all over the salmon.

Place the tray in the hot oven for around 40 minutes, or until cooked through. To test if the salmon is ready, push a skewer through the salt into the thickest part of the fish – if it comes out warm after 5 seconds, it’s done.

Meanwhile, make the wasabi mayo. Mix wasabi powder with warm water until a paste forms. Whisk wasbi into mayo 1 tablespoon at a time until desired astringency is reached.

To make the salsa, finely chop the chilli and mint leaves (discard stems), then place into a bowl with 1½ tablespoons of extra virgin olive oil and 1 teaspoon of vinegar. Season to taste with salt and pepper, then set aside.

Once cooked, remove the salmon from the oven and allow to cool for around 20 minutes, then with the tip of a knife, carefully slice into the salt, cutting all the way along the salmon spine, being careful not to slice into the fish at this point. Gently lift the salt casing off the salmon, then spoon away and discard the remaining salt, brushing away any excess from the top of the salmon. Transfer the fish to a large platter, then score the skin along the spine, across the tail and under the gill and peel back the skin. Divide up the salmon and serve with the wasbi mayo, chilli salsa and lemon wedges on the side.

The Holidays are officially here and it’s time to order your Thanksgiving table treats from the Model Bakery. Choose from a variety of freshly baked breads and pastries, incredible side dishes including cranberry sauce, Model Bakery bread stuffing, heirloom butternut squash gratin, and more — all to help make your holiday feast easy and yummy. And, don’t forget the dessert…iced cookies, tarts, cakes, and of course, pies of all sorts! Orders must be placed by 12 noon on Monday, November 23 to  pick up on Wednesday, November 25 between 6:30 am to 6:30 pm. Call 707-259-1128, or email The Model Bakery to place your Thanksgiving order today.

The Model Bakery Thanksgiving Specials 2015

Breakfast  
• Cinnamon Roll/Sticky Bun Ring (5) – $18
• Danish Braid (Serves 8-10) – $30
• Morning Pastries (croissants, muffins, scones) – $3-$4
• English Muffins (6) – $14
• Pumpkin Bread Loaf with Maple Glaze (Serves 8) – $25
• Cranberry Orange Nut Loaf (Serves 3-4) – $8
• Pumpkin Gingerbread Loaf (Serves 3-4) – $8

Organic Artisan Breads
• 2# Pain au Levain Boule – $5.50
• Walnut Sage Levain Batard – $5.95
• Pain de Mie Dinner Rolls (12) – $8
• French or Sourdough Rolls (12) – $8
• Ciabatta or Focaccia Rolls (12) – $8

Sides
• Cranberry Orange Sauce – $10 ea
• Model Bakery Bread Stuffing (walnut sage bread, celery, onions, mushrooms, leeks) – $10/qt
• Sweet Potato Casserole (with pecans, coconut and brown sugar topping – serves 6-8) – $20 ea
• Heirloom Butternut Squash Gratin (with gruyere cheese, cream and sage – serves 6-8) – $20 ea
• French Green Bean Casserole (with porcini-shallot béchamel and fried shallots – serves 6-8) – $20 ea
• Triple Cream Brie with Dried Fruits and Nuts (with cranberries, apricots, walnuts, pecans and spiced apricot Chutney – for baking) – $15 ea 

Treat yourself or someone special to the Bath & Spa Collection handcrafted in California, delicately scented, soft, and velvety, all made with fabulous extra virgin olive oil! The Olive Press featured oil and vinegar of the Month: ascolano olive oil and cranberry balsamic vinegar. In time for the holidays, start enjoying or sharing this flavorful and colorful pair!

Give thanks for our fresh, local bounty from the sea. Hog Island oysters make a welcome addition to your holiday feasts. Serve as a light yet savory appetizer, raw on the half shell with Hog Wash, Baked Hog Island Oysters Fungi, or try a classic herbed oyster stuffing. Any way you shuck them, fresh local oysters are always a treat. Call 707-251-8113 or stop by Hog Island Oyster Bar to place your orders by Tuesday, November 24 by 5 pm, and pick up on Wednesday, November 25 before 5 pm.  All oysters and shellfish are sold live, in the shell.

Napastak has an extensive selection of baked goods and bakeware, to help you make delicious bread, pies and cookies. Here’s a simple but delicious recipe for muffins, using Haulin’ Oats and pumpkin spice emulsion, both available at Napastak.

“Yes, I Am The Muffin Man” Recipe

Ingredients:
1 sm. can (15oz.) pumpkin
1/2 cup applesauce
2 large eggs
1 tsp. vanilla extract
1/2 cup brown sugar
1 3/4- 2 cups flour
1 tsp. baking powder
1 tsp. pumpkin spice emulsion or 2 1/2 pumpkin pie spice
1/2 tsp. salt
1 16 oz. mason jar of Haulin’ Oats, Chai a Little Tenderness, or Cinnamon Girl

Directions:
Heat oven to 350. Grease bottom only of muffin pan. Combine all ingredients in a bowl and mix together. Pour into muffin cups and bake until muffins are slightly puffed and golden brown, about 25 minutes. Makes approximately 10-12 muffins, depending on tin size.

Three Twins Ice Cream has added some new additions to its seasonal fall lineup. These flavors are subject to availability as they can only be found in the scoop shop at the Oxbow Public Market. Get them by the scoop from the dipping cabinet, or ask for a staff member to hand pack a pint for you to take home and share with family and friends…or just do both.

Turkey seems to take center stage on Thanksgiving, but while it may be the star, stuffing is definitely one of the co-stars. Cate & Co. combines a variety of their breads in the stuffing starter kit with sage, that wonderful classic autumnal herb. Dried apricots and cranberries are included in the kit for additional depth of flavor and color. Of course it’s Gfree, and so delicious that all guests will applaud it!

Guests in town? Ca’ Momi Enoteca’s got your back with authentic Pizza Napoletana, Roman-style piadine sandwiches, salads, and pastries available for takeout—all just a phone call away. Skip doing dishes and come down to Locals’ Night Tuesdays for $4 off the pizza of your choice with a glass of Rosso or Bianco di Napa. The Enoteca also serves daily lunch specials like warm, fresh-made piadine with insalata mista, plus flights of heartcrafted Ca’ Momi and Italian wines.

A warm bowl of soup just hits the spot on a chilly day, especially when it is raining, and with the winter El Niño predictions, there could be quite a few of those days ahead. C CASA has created a sumptuous lineup of savory soups that will rotate daily that are guaranteed to take the chill off. Here are just a few to whet your appetite: Red posole with chicken, vegetable lentil, salmon chowder, chicken tortilla, shiitake mushroom Consommé, butternut squash, cauliflower with lemongrass, wild mushroom and celery root purée. We are looking forward to trying all of them!

Olio Nuovo or “new oil” in Italian, is the first pressing of extra virgin olive oil. An olive oil aficionados dream—unfiltered, vibrantly green, highly herbaceous and lusciously viscous! Savor the health benefits of this fresh oil as it contains the highest levels of polyphenols and antioxidants. Now available in the Daphne 350ml bottle, or bulk, at The Olive Press.

It’s a new month and that means a new enchilada plate special at C CASA! Their mouthwatering rotisserie chicken is featured in the November enchilada with four cheeses, and topped with a green sauce, mixed greens, pico de gallo and poblano crema, accompanied by a chop salad and a cranberry snack muffin with maple glaze. This colorful plate special is just $13, and available for the entire month.

Just a reminder from Three Twins Ice Cream when purchasing their vanilla ice cream for your holiday parties that you have two choices. The Madagascar vanilla contains vanilla extract made from vanilla beans that come from Madagascar AKA the land of lemurs. The vanilla bean ice cream contains vanilla extract made from vanilla beans that come from India and has actual specks of the bean in the ice cream making this a flavor we ‘speck you’ll love. You can’t go wrong here as either vanilla flavor will make a nice addition to your holiday meal.

Thanksgiving is here and everyone at Hudson Greens and Goods is thrilled to service you for all your holiday needs. The new location has made more space to stock specialty grocery items. Stop in to browse the selection of the latest items hand-selected to show off on your holiday table. Plus, Hudson Greens and Goods is owned by one of the best grape-growing families in the region, Hudson Vineyards, and their wine is sold exclusively in the store. So remember to stop in and grab a bottle to share with family and friends while giving thanks this year. The staff at Hudson would like to take this moment to thank all of its wonderful Oxbow supporters! You have helped them to grow and enable them to continue to give the community fine, locally grown organic produce and specialty foods. They are of the philosophy that they are in business to keep farmers in business. None of that is possible without your continued support. Thank you and happy holidays.

With Thanksgiving just around the corner and Christmas quickly on its way, there is no better time than now to get your holiday roasts ordered at Five Dot Ranch! Orders are limited so stop by the store and fill out a form to ensure that you will be enjoying delicious Five Dot beef for the holidays. No one else offers three different roasts to choose from and a customized dry aging time, so if you’re hoping to get over 42 days of age, we recommend to stop into the store as soon as possible.

Prized for their rich flavor and beautiful plumage, heritage turkeys are the descendants of wild turkeys. The Fatted Calf only sources heritage turkeys from Good Shepherd Ranch in Lindsborg, Kansas, the first turkey farm to be certified by the prestigious Animal Welfare Institute, where farmer Frank Reese has been improving his heritage flock since the 1950s. All of Frank’s Standard Bronze, Bourbon Red, White Holland, Black, Narragansett and Slate turkeys live a long and slow growing outdoor life that results in healthy and delicious turkey for your Thanksgiving table. To place your order for one of the most traditional and best tasting turkeys in America email or call (707) 256-3684 today.

Want to add that special touch to your gift? A chocolate box from Anette’s Chocolates will a sweet gift — whether it be Anette’s 15 pc, 24 pc or 30 pc chocolate box. Add a holiday charm for just $2.95. A lovely reminder when the chocolates are gone, Anette’s has grapes, Christmas trees, wreaths…the perfect charm for every gift.

Oxbow Cheese & Wine Merchant is receiving limited quantities every two weeks of a delicious, delicately smoked Burrata straight from Bari, the city on the Adriatic where Burrata was invented. If you think regular Burrata is irresistible, just wait until you try this! Each package has two 100 gram cheeses, a perfect size for one. Drizzle with fine olive oil, sea salt and cracked pepper, and you will be transported.”

Napastak introduces a variety of seasonal must-haves that will give your home the fall warmth we all love. Items include pumpkin placemats and matching place cards that will dress any table to perfection, delicious pumpkin pie biscotti, and for the baking lovers  an amazing pumpkin spice emulsion that will help you create your own own desserts and pastries to share with friends and family. Visit the shop for more recommendations and ideas to make this season even more wonderful.

Fall is upon us and The Fatted Calf is starting to get excited about Thanksgiving. They are dreaming up a delicious foie gras terrine, putting up extra salami and preparing for the arrival of heritage turkeys from Good Shepherd Ranch. Good Shepherd Ranch heritage turkeys are available by pre-order in a variety of sizes between 8 and 22 pounds and are priced at $8.50 per pound. While Thanksgiving is still a few weeks away, there are only a limited number of these exceptional turkeys available. To place your turkey pre-order email or call (707) 256-3684 today!

Sometimes you just want a little something that will satisfy your hunger and your sweet tooth at the same time and with no regrets later. Cate & Co. has introduced their mini maple glazed pumpkin muffins to fulfill that quest, offering instant gratification in a mini format. Topped with pumpkin seeds, the little square pumpkin spice muffins are the ideal choice for breakfast, lunch, and snack time or after dinner dessert. Small in size, but big on flavor, we are a fan!

The months of October, November and Pumpkins go hand-in-hand. The Olive Press presents pumpkin in a new way — pumpkin spice olive oil.  A great addition to fall meals, baked goods and always a great gift idea. Try raspberry balsamic vinegar with pumpkin spice olive oil for a unique fall salad flavor.

Send spirits soaring with Kara’s Cupcakes‘ frightfully Spooky Dozen, a bewitching addition to any Halloween celebration. Available  at Kara’s Cupcakes throughout October. Stop by the bakery, order online or call the bakery at  707-258-2253 to place your order!

When we think tacos, we think lunch, dinner or a late night snack, but breakfast? Oh yes! On top of their house made white corn tortillas C CASA layers fluffy scrambled eggs with complementary ingredients like roasted potatoes, pico de gallo, cojita cheese and avocado; or black beans and chorizo with garlic aioli and cilantro. Tacos for breakfast are a soul-satisfying way to start your day!

Gott’s Roadside is celebrating autumn and Oktoberfest with this month’s specials. Gordon Biersch’s Marzen (the style of beer served at the first Oktoberfest) is on tap—medium bodied with notes of caramel and spice, and a dry finish—alongside a Bavarian-style Bratwurst served with sauerkraut and house-pickled vegetables. The autumn salad on the specials menu has chopped kale, chicory, walnuts, dried plums and peaches, and Laura Chenel goat cheese tossed in a honey-apple cider vinaigrette. Plus, Gott’s crispy fried zucchini sticks will stay on the specials menu through October thanks to their popularity.

Try making your own seasoned butter by following this Whole Spice recipe! Be sure to use grass-fed Irish butter for extra nutrition and higher butterfat content, or use avocados in place of butter if you’re vegan. Get creative and try your own flavored butter with other herbs and spices!

Sweet Smoked Paprika Butter
(About 5 tablespoons)

4 Tbs. Irish butter, at room temperature
1 Tbs. Whole Spice Sweet Smoked Paprika

Mix the spice and butter very well.
Place on a sheet of plastic wrap and form into a log.
Wrap well and refrigerate or freeze.

Bold Italian Butter
(About 5 tablespoons)

4 Tbs. Irish butter, at room temperature
1 large clove of garlic, minced
1/2 Tbs. Whole Spice Italian Seasoning
1/4 Tbs. Whole Spice Garlic & Parsley Sea Salt

Mix well, prepare and store as above.