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– ORDER EARLY –

LET'S CELEBRATE!

Holidays are what memories are made of, and Mollie Stone’s makes entertaining effortless!

PRE-ORDER one of our foodie feasts of ready-to-heat and serve dinners, or celebrate in style with a fresh Prime Rib Roast.

RESERVE a party tray for easy appetizers, ready-made À La Carte sides that will please any crowd, or delicious cakes and pastries for the perfect finish.

Scroll down to pre-order or reserve holiday standouts for all your festive celebrations.

PRIME RIB ROAST!

Prized cut on the steer and generous marbling throughout, our USDA Choice Prime Rib Roast will make this year’s holiday an event to remember.

CROWD PLEASERS!

Let us do the prep for you. We have sides that are ready to heat & eat, and party platters that are ready to serve. Offering gluten-free and vegetarian options as well. Call your Delicatessen Department today.

DELICIOUS DESSERTS!

Offering freshly baked cakes, pies, & cookies in-house, and a wide assortment of holiday treats that are sure to be a hit! Call your Bakery Department today.

HANUKKAH DELIGHTS!

Our À La Carte items will shine bright for your Festival of Lights celebration! Our fully cooked lineup includes generously sized latkes, brisket, matzo ball soup & roasted vegetables that are all ready to heat and eat. Don’t miss out on our freshly baked challah bread, donuts, hamantaschen cookies & babka. And of course, don't forget the Kosher wine & Mollie Stone's Straight-From-The-Apple Apple Sauce! Call your Delicatessen Department today. Chag Sameach!  

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– December 18th, 2019 –

HOLIDAY PRIME RIB ROAST

Serves: 8-10     Total Time: 3 Hours

INGREDIENTS

• 8 to 10 lb. rib roast

Mix together:

• 2 tablespoons onion powder
• 2 tablespoons dried rosemary
• 2 tablespoons black pepper
• 1 teaspoon tarragon
• 1 tablespoon rosemary
• 1 tablespoon garlic powder
• ¼ cup paprika
• ¼ cup salt (We like Kosher salt for a nice crust)

DIRECTIONS

1. Preheat oven to 450 degrees.

2. If rib roast is dry, wet hands slightly and pat down roast before you put the dry herbs on.

3. Rub dry herb mixture all over and into the rib roast.

4. Place roast on a wire rack inside a roaster pan, and with the ribs down.

5. Put the meat in oven and roast uncovered for 1 hour. After the hour turn off the oven without opening it. In about 4 hours, turn on oven to 370°F and roast 30 minutes more for a medium rare, and a little less for rare.

6. Remove the roast from oven and let it rest for about 30 minutes before carving into steaks.

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We went 100% cage-free in all our stores in January 2019 

Mollie Stone's partnered with Palo Alto Brewing Company to launch two of our very own beers!
Kölshlaboration & Purity Pils

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PERFECT PAIRINGS

We have our festive favorites for every occasion! Come visit our Wine Aisle to explore these perfect pairings for yourself!

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OUR VITAMIN SALE IS BACK!

It’s time to stock up! Our Vitamin Sale is back! From now until January 31st find all your favorite supplements and natural beauty care products for 20% off!

Begin the decade with health and wellness!

Come on over to your local Mollie Stone’s Markets vitamin aisle and start saving today! 

*Excludes CBD Products

*Sale available only while supplies last, no rain checks!

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ATTENTION MARIN MOLLIE STONE'S SHOPPERS:

We are honored to be your favorite Grocery Store year after year! 

We are family owned, locally devoted and committed every day to providing quality food and exceptional service to our customers.

Please vote for us to be your Best of Marin 2020 Grocery Store!

*Voting ends February 29, 2020 at 5:00 PM

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PERFECT PAIRINGS

We have our festive favorites for every occasion! Come visit our Wine Aisle to explore these perfect pairings for yourself!

*In-store Exclusive!  
Save this season, when you mix and match 6 bottles or more of any 750ml wine and/or spirit GET 10% OFF!

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– January 15th, 2020 –

GRILLED LONDON BROIL

Serves: 4     Cook Time: 2.5 Hours

INGREDIENTS

• 1 (1 ½ to 2-pound) London Broil, should be about 1 ½ inches thick
• 2 ½ tablespoons balsamic vinegar
• 2 tablespoons ketchup
• 3 cloves garlic, minced
• 1 ½ tablespoons Mollie O Extra Virgin Olive Oil
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• ½ teaspoon dried sage
• 1 ½ teaspoons coarsely ground black pepper
• 1 teaspoon of sea salt
• 1 teaspoon paprika

DIRECTIONS

1. Using a sharp knife, cut ½ inch crosshatch patterns, 1/4-inch deep, on both sides of the steak.

2. Place in a 1 gallon ziptop bag.

3. Place remaining ingredients, except black pepper, sea salt and paprika, in a blender.

4. Process dry seasonings in a blender for 30 seconds and pour into ziptop bag with steak. Turn to coat steak and let sit at room temperature for 2 hours.

5. Turn all burners on a gas grill to high. Cover the grill and let heat for 15 minutes.

6. Combine sea salt, black pepper and paprika mixture.

7. Remove steak from marinade and dry with paper towels. After steak has been properly dried, season with salt/pepper/paprika mixture.

8. Place the London Broil on the grill. Grill for 1 minute and then flip over. Continue to flip every minute until temperature reaches 125 degrees for medium rare or 130 degrees for medium. Total cooking time should be 5 to 9 minutes.

9. Let rest 10 minutes before slicing.

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Make your Game Day a touchdown with this brand new Mollie’s Famous Tri-tip Canapé Platter! – It’s sure to be the MVP of your big celebrations!

Don’t drop the ball and remember to get beer!

No need to pick sides between Mollie’s own Kölschlaboration and Purity Pils Beer, both are sure to score this game day weekend!

No Game Day celebration is complete without Mollie Stone’s Markets Guacamole, made daily with fresh California Avocados! Find it in our Produce Department!⠀

Don’t forget to pick up a bag of Mollie Stone’s Non-GMO Chips while you are there!

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These tender and juicy steaks will be a welcome addition to any Game Day feast!

Taste the delicious bold burgundy flavor in our most beloved cut of meat. Available in our Meat and Deli Departments!

Covered in sauce, deep fried or even on the grill – no matter how you enjoy your wings we have you covered! 

Pile these burgers mile high! Our large range of ground beef is sure to be an all-star this Game Day!

Slide on down to Mollie Stone's today to get all you need for this decade's ultimate half-time snack – Sliders!

These's pop-able party treats are one's you won't want to forget! Party on with meatballs!

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Citrus fruit is at its sweetest, juiciest peak in the colder months. From Cara Cara Oranges to Sumo Tangerines, the citrus options that fill our produce department are strong sources of fiber, vitamin C, folate and potassium, as well as antioxidants and many other vitamins and minerals.

Enjoy your favorite fruit and try something new—whether you use fresh slices of citrus for baking, the zest to enhance your favorite dishes, or simply enjoy eating the fruit on its own for a quick breakfast or a healthy midday snack. With this guide you can learn about each variety and explore citrus options all season long.

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THIS WEEKEND – JOIN US FOR A LOUIS ROEDERER CHAMPAGNE TASTING

This premier champagne tasting and food pairing in our Mollie Stone's Experience Room in Greenbrae is not one to miss. 

Join us this Saturday, February 8th, 2020 from 4pm – 6pm, as we sample three beautiful Louis Roederer champagnes in an intimately seated tasting where you will learn from Northern California Manager, Scott Winkler, about what makes Louis Roederer so unique. Each champagne will be accompanied by a hand crafted hors d’oeuvre pairing from our Executive Chef. 

There will be limited seating at this event, be sure to click below and reserve your seat today so you can be a part of –The Experience!

* Event attendants will receive an exclusive 20% discount on all champagne tasted during the class. 

WANTING MORE?

Be on the look out for our future events!

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– January 22nd, 2020 –

CHATEAUBRIAND 
& BÉARNAISE SAUCE

Serves: 4     Cook Time: 2.5 Hours

INGREDIENTS

•  1 Chateaubriand, approximately 3 pounds
• 2 tablespoons butter
• Salt

For the Potatoes:  

• Freshly ground black pepper
• 6 tablespoons butter
• 16 small white potatoes, quartered
• 1 tablespoon finely chopped parsley

For the Sauce:

• 3 tablespoons white vinegar
• 3 tablespoons white wine
•  10 black peppercorns, crushed
• 2 tablespoons finely chopped shallots
• 1 tablespoon chopped tarragon
• 1 tablespoon water
• 3 egg yolks
• 1 cup unsalted butter, melted
• 1 tablespoon finely chopped parsley leaves 

DIRECTIONS

1. Preheat the oven to 400 degrees F. Season the Chateaubriand with salt and pepper. Melt the butter over high heat in a large skillet pan. Add the Chateaubriand and sear for a couple of minutes on each side. Place in the oven and roast for 20 to 25 minutes. Remove from the oven and let rest for 5 minutes before slicing. Serve with potatoes and chateaubriand sauce.

2. For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. Whisk until frothy. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a fine mesh and set aside.

3. For the Potatoes: In a sauté pan, over medium heat, melt 8 tablespoons of butter. Add the potatoes and season with salt and pepper. Sauté the potatoes for 5 minutes. Place the potatoes in the oven and roast the potatoes for about 15 minutes or until golden brown and tender (shake the roasting pan every 5 minutes). Remove from the oven and add the parsley and Salt & Pepper to taste. 

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– January 8th, 2020 –

WINTER PEAR CRISP

Serves: 4     Total Time: 1 Hour

INGREDIENTS

• 4 organic Bartlett pears
•  2 teaspoons vanilla extract
•  3/4 cup brown sugar; divided
•  1/2 cup + 2 tablespoons all-purpose flour; divided
•  2 teaspoons ground cinnamon; divided
•  1/2 teaspoon ground nutmeg
•  1/4 teaspoon ground ginger
•  1/2 cup butter 
•  1/2 teaspoon sea salt
•  1/2 cup oatmeal

DIRECTIONS

1. Preheat the oven to 350-degrees F and butter your baking dish of choice.
2. Peel the skin from the pears and cut them in half, the use a spoon or a melon baller to remove the core and seeds. Slice lengthwise into smaller pieces; approximately into eighths or smaller.
3. Put your cut pears in a bowl and lightly toss with the vanilla extract.
4. To the bowl of pears, add 1/4 cup brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon cinnamon, nutmeg and ginger, toss again to coat pears well. Place the finished coated pears in baking dish.
5. In a separate bowl combine the butter, the remaining 1/2 cup brown sugar, the remaining 1/2 cup all purpose flour, the remaining 1 teaspoon cinnamon, salt and oatmeal together. Use your hands if you need to in order for the butter to be incorporated well with the other ingredients.
6. Spread mixture over the pears in the baking dish and bake for 35-45 minutes, or until pears are very tender, and the top has browned. Be sure to check pears for tenderness and increase cook time by a few minutes at a time.

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Nothing says, “Happy Valentine’s Day!” quite like a classic bouquet of our beautiful long-stemmed roses!⠀

Find our roses along with countless other show stopping bouquets and arrangements in our Floral Departments today!

Choose the Scharffenberger Brut Rosé Sparkling wine this Friday! 

This wine has a pale salmon hue with integrated aromas of fresh raspberry jam and wild strawberries on a cream covered pastry base.

The flavors are layered, round, fresh, fruity and long. Perfect for a romantic evening for two!

Finish the night off with a classic box of chocolates! Godiva will be an elegant gift that any sweetheart would appreciate!

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– February 18th, 2020 –

MARY'S NON-GMO WHOLE BODY ROASTED CHICKEN

Serves: 4     Cook Time: 1 Hour

INGREDIENTS

• 2 Mary's Non-GMO Whole Body Chickens
• Sea salt
• Freshly cracked black pepper
• The zest from 2 lemons
• 2 tablespoons Herbes de Provence
• 6 cups mixed wild mushrooms
• 4 tablespoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 4 cloves garlic, sliced

DIRECTIONS

1. Preheat oven to 425°F.

2. Using butcher's twine, truss the legs together on each of the two Mary's non-GMO Whole Body Chickens.

3. Season the chicken with sea salt, freshly cracked pepper and the Herbes de Provence, then place your seasoned meat on a roasting pan with a rack fitted inside of it.

4. In a separate mixing bowl, combine your mushrooms with olive oil, vinegar and sliced garlic, and season with salt and pepper to taste. Evenly distribute the mushroom mixture around the chicken in the roasting pan.

5. Roast the chicken for 45-60 minutes (depending upon the size of your chicken) until the inside of the thigh joint reads 155°F on a meat thermometer.

Attention Crab Lovers! That''s right!  Fresh Washington Dungeness Crabs are arriving today, all freshly cooked at our stores and ready for you to enjoy!

As one of our Mollie''s VIP Email Subscribers we don’t want you to miss your chance to get your hands on this one-of-a-kind holiday main course. We are letting you know these crabs our hitting our Seafood Cases before anyone else knows! Come get yours today! 

Only available at our San Francisco – Pacific Heights, Greenbrae, and San Francisco – Twin Peaks locations at 1PM TODAY! 

*Limited supply, available while supplies last.

Farmed by 6th Generations of the Serres Family these blueberries are locally grown in Mendocino in special soil & without pesticides. These beautiful berries are super sweet & extra plump. 

The season is short, so stock up while you can, and freeze some for later!

Want to learn even more about this special summer berry? Click the button below to read the story of the Serres Ranch!

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If it is Springtime, it is Asparagus time in California!

Springtime is synonymous with Asparagus in California. Big and fat or long and skinny, California Asparagus is a power vegetable and kind of a big deal.  These flavorful stalks are packed with nutrients, such as protein, as well as ascorbic acid, calcium, thiamin, and niacin.

Did you know, Asparagus spends up to three years in the ground, and then it is harvested for a full season once it is fully matured. Another lesser known fact of this amazing vegetable is that it also comes in more than 1 color. Here is all you need to know about White and Green Asparagus:

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Pre-orders are now live for everyone, spread the word! HATCH IS BACK! There won’t be store roasts this year, so pre-order your boxes of Roasted or Fresh Hatch Chiles for in-store pickup! 

All In-Store Pickups Will Be From 10 AM – 2 PM

Taste the wine from the comfort of your own home while Gillian Balance, MS, Treasury Wine Estates National Education Manager leads a tasting of some of their most popular Treasury Wine Estates wines: Acacia Carneros Chardonnay, Etude Carneros Pinot Noir & Beringer Knights Valley Cabernet Sauvignon.

Three excellent choices to accompany any holiday meal. Participants receive a bundle discount for all wines being tasted for in-store pickup. Reserve your FREE ticket below.

This Thanksgiving, no matter how you are celebrating, we want to help make sure you have delicious food on your table by giving away 9 Thanksgiving Dinners! There will be 1 winner per each of our 9 locations and this contest is exclusively for you, our Mollie’s VIP newsletter subscribers!

Reply back to this email telling us your MOLLIE STONE''S STORE OF CHOICE and we will enter you in for a chance to win!

Each winner will receive our Traditional Holiday Meal for Four which includes the following items:

• Turkey Breast Fully Cooked Mary''s 4lb
• Traditional Bread Stuffing - 2 lbs
• Mashed Potato - 2 lbs
• Rich Pan Gravy - 1 pint
• Maple Orange Glazed Yams with Cranberries - 1lb
• Haricot Vert-Green Beans - 1 lb
• New England Cranberry Sauce - 1 pint
• Rustic White Dinner Rolls 8 pack
• A 9" Harvest Pumpkin Pie

OUR ANNIVERSARY PICKS!

We are celebrating our 34th Anniversary all of this October! Thank you to you, our valued Mollie Stone’s Customers for all of these fruitful and rewarding years. As we look forward to many more to come, read our special Anniversary Issue of Monthly Picks to learn about our story as well as the brands we are loving this October!​

Find them in our Instagram Stories or click below to read our online exclusive e-booklet.

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