Our market merchants are ready to make next week as delicious as it can be. Oxbow is open during Napa County’s shelter in place. Call ahead to place your order for curbside pick-up or shop efficiently and safely during regular market hours.

To ensure a safe and healthy shopping environment, please read about our updated safety protocols here.

Here’s what’s on the menu:

The Model Bakery 

The Model Bakery, Napa Valley’s artisan bakery, will be preparing traditional favorites and special treats to take the pressure off holiday chef, (it’s still a lot to prepare a spread even if it’s for a smaller table this year)! Start the day with a pan of cinnamon rolls or sticky buns hot out of the oven, pumpkin gingerbread or cranberry orange nut loaf, Model Bakery’s famous morning pastries, and, of course, Oprah’s favorite English Muffins.
Roast and potatoes will taste even better with Model Bakery’s professionally crafted breads and rolls. Their signature Pain au Levain Boule and Walnut Sage Levain Batard are available, along with Pain de Mie Dinner Rolls. And, of course, desserts round out the meal with traditional pumpkin and pecan pies, plus apple pie with streusel topping. Kids and adults alike will be sneaking a pre-dinner Iced Sugar Cookies in festive holiday shapes.
For a complete menu, please visit their Oxbow location located at 644 First Street, or online at http://www.themodelbakery.com. All holiday orders must be placed and pre-paid by 4:00pm on Saturday, December 19, with pickup on Thursday, December 24 between 9:00am – 3:00pm at both locations. The Model Bakery is closed on Christmas day.
Orders may be placed by email at orders@themodelbakery.com, by phone or fax to the Napa store at 707.259.1128 (p) or 707.259.1169 (f) or the St. Helena store at 707.963.8192 (p) or 707.963.8037 (f).

The Fatted Calf 

At The Fatted Calf the kitchen is in full swing preparing all of your favorite seasonal delights. Their sales staff is ready to help you choose a succulent roast for your holiday table, prepare a perfect charcuterie platter for your celebration, or find just the right gift for all of the curious cooks and meat aficionados on your list. Click here to view the special holiday menu.

Oxbow Cheese and Wine Merchant

No holiday should be without an epic cheeseboard; unsurprisingly the gang at Oxbow Cheese and Wine agrees. Skip the work and let the master mongers put together a board that is perfect for your bubble. From local must-haves to foreign favorites, they’ve curated a spread that might just make you forget about any other course.
Choose from these pre-chosen cheeses or curate your own (prices may vary):
  1. “Home for the Holidays” (plaid ribbon) – $45 platter shown serves 3-4. Larger platters available $14 per person
  2. “Season’s Eatings” (red snowflake ribbon) – $45 platter shown serves 3-4. Larger platters available $14 per person
  3. “Winter Wonderland”  Platter shown serves 7-8.
    This platter is their custom option and is only an example of what they can do. Price starts at $15 per person minimum, then is priced accordingly to what ingredients are selected.

Please allow 24 hours notice for ordering, In-store pickup, curbside pick up and delivery are all options.  Delivery fee $25 in Napa. Fee waived with the purchase of $100 or more.

Five Dot Ranch

Five Dot has everything you need for the perfect grass-fed, free-range holiday. Their case is filled with show-stopping beef-centric centerpieces and all the trimmings including your Christmas Rib orders. They have limited availability of certain cuts, so please call them directly at 707-224-5550 or shop efficiently in person to reserve one ahead of time.

Monday-Tuesday: 9am-5pm
Wednesday-Sunday: 9am-7pm

Hog  Island Oyster Co.

We’re so happy this holiday season we can still grab oysters, hogwash fixins, and canned cocktails to-go from Hog Island Oyster Co. and have our own oyster pop up in the living room, kitchen, bedroom, you name it! They’ve even got shucking tools, so you can shuck like a pro, no matter where you are. Order all the goods online via the ORDER FOOD button here.

Kara’s Cupcakes

Who says you have to have a party to have cake?  Kara’s Cakes are the perfect addition to any celebration, including virtual festivities. Order today for pick-up or local delivery! Not local? Get your mittens on Kara’s Cupcakes Christmas sugar cookies! Grab yourself a treat to-go or order for pick-up, local delivery and nationwide shipping!⁠ www.karascupcakes.com

Eiko’s Hawaiian Fish Market

It’s a team effort when it comes to this bagel boxed set from Eiko’s Hawaiian Fish Market! Indulge in  1/3 lb Ōra King salmon Cold Smoked Salmon, Cowgirl Creamery Fromage Blanc sourced from Oxbow Cheese & Wine Merchant, capers from Hudson Greens and Goods, housemade bagel seasoning from Whole Spice, red onion & cucumber and all you need to do is add a bagel from The Model Bakery!
We’re thinking this is the perfect Christmas morning breakfast, you’re only a few taps away from to-go goodness.
They’ll never outgrow this St. Nick. Share the magic of the season with Anette’s sweet Santas. Made of solid milk or dark chocolate, they’re perfect party favors or stocking stuffers. Individually wrapped. If your sweet tooth is saying ‘more!’ peruse their online shop for all the treats from sundae kits, caramels, marshmallows and more!

The Model Bakery Pecan Pie
Makes 8 servings

The Model Bakery make plenty of pecan pies for their restaurant clientele as well as the bakery display case.

This recipe has a touch of bourbon, which seems to bring out the other flavors without tasting boozy.
Anyone who loves pecan pie will tell you to always serve it with vanilla ice cream or whipped
cream to balance the pie’s sweetness.

1 recipe Pie Dough
Pie Dough
Makes one 9-in/23-cm piecrust

Every bakery has a proprietary recipe for pie dough. Their recipe includes butter and vegetable
shortening. Since butter tastes so good, why do many recipes use shortening or lard? Unlike
butter, these last two fats contain very little water. Since liquid toughens the gluten in flour, the
less water in the dough ingredients, the flakier the dough. Ours uses butter and shortening for a
light and tender crust, which will improve any pie. For a double crust pie, just double the recipe.

1 1/2 cups/220 g unbleached all-purpose flour
1/2 tsp sugar
1/4 tsp fine sea salt
5 Tbsp/75 g unsalted butter, cut into 1/2-in/12-mm cubes, chilled
1/4 cup/55 g vegetable shortening, cut into 1/2-in/12-mm chunks, chilled

1/4 cup/60 ml ice-cold water, as needed

1. Whisk the flour, sugar, and salt together in a large bowl. Add the butter and toss to coat with
flour. Using a pastry blender, cut the butter into the flour mixture until the pieces are about half
their original size. Add the shortening and toss to coat. Continue cutting in the butter and
shortening until the mixture looks like coarse bread crumbs with some pea-size pieces of the fats.
Do not overmix. While stirring the mixture with a fork, gradually add enough of the water so
dough begins to clump together. Gather up the dough into a thick disk and wrap in plastic wrap.
Refrigerate for at least 1 hour and up to 1 day. If the dough is well chilled and hard, let stand at
room temperature for about 15 minutes before rolling out.

1 cup/200 g packed light brown sugar
3/4 cup/180 ml light corn syrup
4 large eggs
4 Tbsp/55 g unsalted butter, melted and cooled slightly
2 Tbsp bourbon
3/4 tsp pure vanilla extract
1/2 cup/85 g chocolate chips (optional)
2 cups/230 g coarsely chopped pecans

1. On a lightly floured work surface, roll out the dough into a round about 13 in/33 cm in
diameter and 1/8 in/3 mm thick. You will see flakes of flattened butter and shortening in the
dough—perfect. Fit the dough into a 9-in/23-cm pie pan. Trim the overhanging dough so it only
extends 1/2 in/12 mm beyond the rim; discard the trimmings. Working around the perimeter of
the pan, fold the dough under so the fold is flush with the rim of the pan, and flute the dough.
Freeze for 15 to 30 minutes.

2. Position a rack in the bottom third of the oven and preheat to 400ºF/200ºC/gas 6.

3. Place the pie shell on a large rimmed baking sheet. Line the pie shell with aluminum foil and
fill with pastry weights or dried beans. Bake until the exposed dough looks set and is just
beginning to color, about 15 minutes. Remove the pie from the oven on the baking sheet.
Remove the foil and pastry weights. Continue baking, pressing down the dough with the back of
a fork if it puffs, until barely browned, about 5 minutes. Remove from the oven.

4. To make the filling: Whisk the brown sugar, corn syrup, eggs, melted butter, bourbon, and
vanilla in a medium bowl until well combined. Stir in the chocolate chips, if using. Pour into the
pie shell. Sprinkle the pecans over the syrup mixture.

5. Return the pie, on the baking sheet, to the oven. Reduce the oven temperature to
350ºF/180ºC/gas 4. Bake until the pie filling is puffed all over, about 50 minutes. Transfer the
pie to a wire cooling rack and let cool completely. Cut into wedges and serve.