Christmas Foods from Our Deli and Holiday Hours

Don’t feel like cooking?

Our Deli and Bakery have you covered with delicious ready-to-go Christmas foods from our deli.

Holiday Hours

Every day 7 am - 10 pm

Deli 7 am - 9 pm

Meat & Seafood 8 am - 8 pm

Christmas Eve

7 am - 7 pm • Deli 7 am - 6 pm

Closed Christmas Day

New Year’s Eve

7 am - 9 pm • Deli 7 am - 8 pm

New Year’s Day

Store & Deli 9 am - 7 pm

Deli is offering...

Turkey Maple Glazed Ham

Vegetarian Roast

Vegan Mashed Potatoes

Mushroom Gravy (Vegan)

Turkey Gravy

Roasted Root Veg Stuffing G

reen Bean Almondine

Sweet Potatoes

Orange Cranberry Sauce

Check out our bakery for...

Wheat-free Yule Logs

Pear Custard Pies

Wheat-free Eggnog Cheesecakes

Gingerbread

Apple Pies

Peppermint Brownie Cupcakes

Vegan Apple Pies and more!

Also available from our Meat & Seafood Department December 14 - January 1

Prime Rib

Nevada County Free Range Beef and Niman Ranch

Ready-to-go Christmas foods availability subject to change.

Homemade Keto Eggnog

Eggnog translates nicely to the Keto lifestyle. You won’t miss the real thing for a moment with its creamy lusciousness and incredible smoothness. Serves 6.

2 cups unsweetened almond or cashew milk

2 cups heavy cream or coconut milk

1 cinnamon stick

¼ tsp nutmeg. freshly grated, plus more for garnish

6 egg yolks

½ cup xylitol, allulose or erythritol

2 tsp vanilla extract

½-1 cup dark rum or bourbon to taste

Add nut milk, heavy cream, cinnamon and nutmeg to a medium saucepan and simmer for about 8-10 to infuse, stirring constantly to avoid burning. Remove from heat and set aside.

Combine yolks and sweetener in a bowl and beat until light and fluffy and most of the sweetener has dissolved (if using erythritol, some granules will remain).

Temper the hot mixture into egg and sugar mixture—add hot milks (very!) little by little to egg mixture while whisking constantly, so eggs don’t curdle.

Combine everything back to saucepan, and cook over medium/ low heat for roughly 8-10 minutes, or coats the back of a wooden spoon. Remove from heat and pour mixture through a sieve into a bowl. Stir in vanilla and liquor of choice, to taste. Cover and transfer to refrigerator to chill.

Eggnog will continue to thicken while chilling. Stir immediately before serving. If it’s too thick, thin it out with a little more nut milk until it’s at the desired consistency.