Departments

Draeger’s integrates food and lifestyle into a complete culinary experience whenever shoppers visit the stores. The produce department showcases a wide variety of the finest quality fruits and vegetables. The wine department has won awards for its state of the art wine storage facility housing a large portion of its 20,000 bottles of wine by over 2,500 vintners. Draeger’s Cooking School hosts internationally acclaimed chefs to teach over 430 classes annually. Draeger’s Cookbook Gallery stocks over 3,000 titles and hosts book signings.

The Wine department, headed by Kevin Forsaith, Wine Director, includes over 2,500 labels, many of which are old and rare, all maintained in a temperature and humidity controlled environment.

The Produce department features the largest selection of fresh produce in California, with over 500 varieties available everyday. Special care is taken to cull and trim the produce so that the customer gets only the best and has no waste.

The Meat Department specializes in aged Midwestern beef and pork, and U.S. dry-aged lamb. Marinated meats and kebobs by our Catering Chef are seasoned and ready to cook at home, popular with Draeger's shoppers. The Fish Department offers live lobsters and crabs as well as trout fished from their own trout tank. The finest fresh caviar flown in from the Caspian Sea is also available. Sushi is made to order from the full-service sushi bar.

The Delicatessen offers a plethora of salads and entrées prepared daily in Draeger's own kitchens from traditional family recipes. Meats are barbecued on the premises as are grilled sandwiches to-go. In the Charcuterie Department there are over 250 varieties of cheese including American farmstead cheeses and unique hand-crafted varieties imported directly from Europe. Parties and corporate events are catered through the deli.

The Bakery prepares hundreds of varieties of cakes, pastries and breads equal to those found in the finest European bakeries. Everything is prepared from scratch by a professional staff of pastry chefs, decorators and bakers. Draeger’s Bakery takes pride in tailoring wedding cakes for the bridal couple, complementing their tastes and personal style.

The Flower department specializes in elegant custom designs for weddings and special events, with personalized service, and uses the most colorful and freshest flowers available. Floral arrangements can be delivered locally or sent internationally through FTD.

Draeger's HOME at The Top of the Market offers an unrivaled selection of the world's finest cookware, tableware, and party goods. The cookware department is a dream come true for the novice or professional chef with such fine lines as All-Clad, Viking and Le Creuset. Rosenthal, Vietri, and Gien lead a tabletop department that features exclusive handcrafted dinnerware, sparkling stemware, and exquisite linens. Exceptional and unique cards, gift-wrap, and ribbon as well as elegant bath products round out an uparalleled selection. Draeger's HOME also features a complete and highly personalized gift and bridal registry.

The Cookbook Gallery offers more than 3,000 cookbooks - the largest selection in the San Francisco Bay Area. The product selection is overseen by Draeger's renowned specialty buyers who travel around the world in search of the finest and most unusual products. The Gallery offers book signings with many authors including Tyler Florence, Sam Choy and Donna Hay.

Draeger’s Cooking School is headed by Cooking School Director and milti-book author and instructor Kathleen Taggart and offers year-round classes taught by world-renowned chefs. Instructors have included Jacques Pépin, Charlie Trotter, Thomas Keller, Lidia Bastianich, François Payard, Joanne Weir, Martin Yan, and Marcus Samuelsson.

Restaurant Viognier is the premier California restaurant located in Draeger's new Market Place in San Mateo. Viognier has received praise from leading food critics and publications such as Gourmet Magazine, Bon Appétit, Town and Country, Esquire, the Wine Spectator, Gentry magazine and The New York Times. Chef Preston Dishman offers a seasonally inspired Californian menu with global influences. The exhibition kitchen features a wood burning pizza oven, rotisserie and grill for rustic fare exuding classic refinement. Viognier's warmly appointed dining room includes a stone fireplace, colorful custom designed lithographs and a full bar. The menu is complemented by a world-class wine selection chosen by Wine Director, Christopher Templin.