December 06, 2018

Ladies and Gentlemen,
Start Your Partying!

Copywriter Chris Allen

The culinary oppression of turkey day is over! Since we’ve officially entered holiday party season, we’re free to flex our culinary muscles once again and get creative with tasty and colorful party foods.

Stop in our markets and pick up our Easy Holiday Appetizer flyer, or check it out on our website, or simply download it here – however you get to that flyer,  it’s designed to inspire! Each recipe comes from our culinary staff and has been taste-tested. They’re tailor-made for easy preparation without skimping on flavor. Personally, I think the Mini Cranberry Blue Cheese Tarts are my favorite. So sweet and crunchy. Then again, the Pistachio-Crusted Goat Cheese Log comes together so easily that it’s hard to not to make two or three. Wait, the Easy Shrimp Ceviche was amazing, too! So hard to choose!

No time to cook? You don’t have to show up to the get-together empty handed.

Dungeness Crab Cakes

Our Seafood Market is brimming with options, including Our Own Smoked Salmon Spread, Crab-Artichoke Spread and Crab Cakes. It’s all made fresh every day with the same high-quality salmon and crab we sell every day in our markets. Guess what — they’re on sale on our Market Buys right now!

A cheese ball.

We make cheese balls!

And if it’s possible for a gourmet cheese ball to be glamourous — and I would argue they absolutely can — then Our Own Cheese Balls from our Deli are the “Belles of the Balls.”

Both the Garlic Herb with Almond and the Bacon Cheddar taste even better than they look – and they’re made with real (not processed) cheese.

Keep Your Eye on the (Shrimp) Ring

When I was a teenager growing up in Montana, my best friend’s grandpa and I used to have friendly standoffs every holiday season over who would snag the first shrimp off the good ol’ shrimp ring. It was a “Showdown at the OK Corral” kind of deal where we would see who could “draw” first. Funny thing is, I didn’t really even like shrimp that much, it was just a fun tradition for Bernie and myself.

I thought about Bernie the first time I tasted the Argentine Prawn Platter from our Seafood Market and how it was probably a good thing we didn’t have it back in Montana. We might have had an actual gunfight because, holy cow, these prawns are amazing. Plump, tender and a pleasant shade of pink, these little beauties come with Our Own Cocktail Sauce, too. If you bring them to a holiday party, do NOT expect leftovers.

Dave Levy, our Seafood Manager at Central Market Shoreline, helped me understand what makes them better. “They don’t have the preservatives those traditional shrimp rings have, which means they have a cleaner, sweeter taste. No weird aftertaste.”

Market Fresh Party Platters

If you’re looking to throw a big office party or just have family coming over, Market Fresh Party Platters from our Deli provide tasty, thoughtfully curated shortcuts for you. From charcuterie, antipasto and specialty cheese boards to savory sandwich makings and freshly prepped salads, our markets have options for feeding whole crews. Please give our Deli folks 48 hours’ notice. There’s a lot of food on these platters!


Cheese Corner

Our very own cheese whiz, Shauna Howell, offers up a cheese worth discovering.

CROPWELL BISHOP BLUE SHROPSHIRE is crafted in a third-generation, family run creamery in the Vale of Belvoir, Nottinghamshire, England.

Cropwell Bishop Blue Shropshire

Cropwell Bishop Blue Shropshire

Made in the style of a traditional Blue Stilton using vegetarian rennet, this exquisite cheese has a nutty flavor shot through with spicy blue notes.

Natural annatto seed gives it its deep orange color but don’t be fooled — this is a Big Bold Blue, or a BBB as we like to say. Pair with a port wine or your favorite earthy Pinot.

Elegant on a cheese board but just humble enough to crumble on a burger.

Chris Allen is a copywriter and assistant marketer with Town & Country Markets. He’s a former contributing editor, radio anchor and producer, and an Air Force veteran. He’s also mastered the art of chopping red onions with one hand while sipping a dry Tempranillo in the other.


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