I spoke to a woman at the meat counter who said she’d been shopping there for over a year. Most of the customers had been shopping there for over 10 years. The butcher, Mike, knew her by name. She said she comes back for the personalized service and the fresh meat. Every customer I spoke with said the same thing, and pointed out how friendly everyone is. One customer spoke about how much she loved the organic produce and hard-to-find items and cheese products.

I bought some fabulous Vande Rose pork chops, some house-made Italian sausage, some dry-packed East Coast scallops that had been flown in that day, and some fresh (and never frozen) petrale sole from San Francisico. They also had fresh ahi tuna from San Francisco and swordfish as well. I was going to buy those huge shrimp, but Mike suggested that for better taste, I get the smaller shrimp. They get their beef from Five Spot, a company in Northern California where apparently The Waterboy and Mulvaney’s get their meat as well. He said he loves Niman Ranch, but because that company got so big, Taylor’s had difficulty getting all the product they needed. All of their beef is USDA choice or higher. Their lamb is from Niman or Rosen Farms in Eastern Colorado. Their poultry are Rocky the Range from Petaluma, and their turkey comes from Branigan's Turkey Farm in Woodland--all natural and range fed.

I also bought some blue Stilton from Colston Basset Cheese, which is shipped from England every six weeks and is supposed to be the "best in the world.” I got some fabulous marinated Meredith Dairy Feta Cheese made in Australia, some Humboldt Fog blue, and some Parmiggiano Reggiano. At Felicia’s suggestion, I got a chunk of cheese that won a prize at the fancy cheese show in Vermont called Barely Buzzed.

Jerry, the chef who makes the soups, salads, and other good eats gave me a tip on how to roast the walnuts just right for his amazing salad. (But it’s a secret!) I also bought some endive, baby spinach, baby artichokes, and lovely big-bulbed spring onions. I had already gotten persimmons at the farmers' market last Tuesday, so passed on those, but they had beautiful crates of them.

I could write a book about all of the specialty items the store carries ... the mustards, jams, dressings, and pasta! They have Fage Greek Yogurt ... love it. They carry Acme Bread and Old Soul Coffee.

On Fridays, in the summer, Soil Borne Farms has a stand out front. Taylor’s supports area farmers and area farmers support Taylor’s. Dave said, “We cannot succeed without them. We try to buy as much of our produce as possible from area farmers." I commented to the manager that I hadn’t seen any other stores allow local farmers to put a stand up outside their front door.

Richard, “the John Denver Wine Guy” was not at work that day. Darn. He is so approachable and knowledgeable ... and fun to talk with about "all things wine." He used to sell wine independently, but is “tinkled pink” to be with Taylor’s now. He looks like John Denver, according to Dave, but I think he looks like a salt and peppered Harry Potter. So, upon Dave Hunter's suggestion, I purchased a bottle of Hahn Pinot Noir and a bottle of Lawson’s Sauvignon Blanc. Dave isn’t big on Zins from California because ”they put too much fruit in them ... too sweet. If I want something that sweet, I’ll have some soda,” he says. You can sign up at Taylor's for an email called "Dick's Picks," where Richard sends out his latest wine finds and specials.

When I finally checked out, Felicia came up and hauled my bags to the car. At Taylor’s, they never ask their customers if they need help out. They just do it, and it’s not below “the cheese head” to lug bags. I just adore Taylor’s Market, and it was clear that everyone who works there loves it too. They're all shiny, happy people. [another oldie for Sarah]

Taylor’s Market
2900 Freeport Blvd
Sacramento, CA 95818
916-443-6881