Glazed in maple syrup, butter and thyme, then slowly braised until brown on the outside and juicy on the inside, our Maple Glazed Turkey Breast is a seasonal favorite and one of the many choices you’ll find at your Market Kitchen this fall and winter. Marcus, kitchen manager at our Willamette Market, talks about some our chef-created sides, like Brown Butter Caramel Bread Pudding, and Mustard and Cider Roasted Carrots.
Wondering which wine to serve for Thanksgiving? Jim, our Willamette Market beverage manager, suggests a fruit-forward Beaujolais-style wine to enjoy with turkey. For beef entrées, such as pot roast, try a flavorful Syrah or Grenache-based wine—both stand up well to almost any cut of meat. Stop by your Market and ask your beverage steward to help you make a perfect pairing!
Kelsea, a barista at our Bend Market, shares insights in a few of our available drinks. Crafted with locally roasted espresso and your choice of whole, nonfat, almond, coconut, soy or hemp milk, our decadent lattes are the perfect way to wake up. Or, try our mocha sweetened with house-made chocolate ganache. Visit your Market Barista and try any of our warm, caffeinated drinks!
Great with gravy, soup, fried chicken and mashed potatoes and much more, our Market Bakery biscuits are great way to complete your meal! Diana, our Willakenzie Bakery Manager, explains why she loves these flakey, mouthwatering biscuits. Available in Cheddar, Jalapeño Cheddar, Rosemary Sea Salt or Plain.
Did you know that beer doesn’t have to be aged in whisky barrels? Greg, the Franklin Beverage Manager, explains how Alesong, a Eugene-based brewery, uses rum, brandy and even wine barrels to make their beer. Try the unique, powerful flavors in this craft beer!