Since 1962 Taylor's Market, and later Taylor's Kitchen, has been dedicated to supplying our community with the best quality food available. We are still dedicated to that mission during this crisis. Our staff is dedicated to staying open and supporting our community. We are doing our best to keep product in stock and continuing to support our small local vendors.
We promise to keep our doors open and support our community to help maintain some semblance of consistency during these difficult times. Online shopping is the process consumers go through to purchase products or services over the Internet. You can edit this in the admin site.
We promise to keep our doors open and support our community to help maintain some semblance of consistency during these difficult times. Online shopping is the process consumers go through to purchase products or services over the Internet. You can edit this in the admin site.
Services
Menus
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Taylor's Kitchen makes each tray to order and can customize any tray you would like using our available resources. Delicatessen trays require 24 HOURS NOTICE, PLEASE. House-Roasted roast beef, pastrami, smoked turkey, Toscano & sopressata salami, and rosemary ham. Includes marinated and roasted vegetables, marinated cheese, olives, cured meats and nuts.
Kitchen
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Taylor's Kitchen features a seasonal menu created by our chefs Casey Schidiler with a focus on the fresh local foods found at Taylor's Market. Desserts are created by in house by our own pastry chef. Our wine list features wines selected by Master Sommelier Candidate and Taylor's Kitchen Manager Keith Fergel.
Columbus Salame Company
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When the of founders Columbus arrived from Italy in 1917, they brought a bit of Italy with them. With authentic Italian recipes in hand and mastery of salame-making in practice, they began crafting and selling their Old World artisan salame in San Francisco, California, long before "artisan" was known as such.
Iasa
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Every family in Cetara has a connection to the sea. One of these families is the di Mauro family. Francesco di Mauro, a retired Navy Captain, founded Ittica Alimentare Salerno (IASA) and was among the first companies to preserve the bounty of tuna and anchovies brought in by the local fishermen. IASA became well known throughout Italy when Francesco developed a new steam pasteurizer to preserve fish in glass jars.
Red Boat
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After leaving his homeland and coming to the U.S. he began cooking more frequently to recapture the flavors of his youth but to his disappointment the nuoc mam nhi he found in Asian markets tasted flat or harsh. Nothing seemed to have the sweet rich flavor of the nuoc mam nhi his family enjoyed in Vietnam.
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