Frequently Asked Questions

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      • We make a full line of artisan bread from scratch in a hearth oven right here in the Holiday Market Bakery. Come check out the newest edition to the bakery, and indulge in the expansive selection of breads and rolls.

      • We work on a flavor rotation menu, so we have specific days of the month for specific specialty breads. We have the artisan and classic staples everyday but our some of our sweet and savory flavors rotate and come and go with the seasons. To see our full menu visit ….

      • We make all of our fillings from scratch as well as our all butter crust and streusel topping. We fill our pies to the top with our tasty filling and hand lattice or streusel each pie ourselves.

      • We carry of full line of gluten free baked goods from a company located in a completely gluten free facility as well as carrying a couple gluten free options in our bakery case. We also have a line of frozen sugar free items alongside lesser sugar Holiday bakery products.

      • We have options that do not contain certain allergy prone ingredients and can and have made specific recipes for special orders but we always inform customers that we are not an allergy friendly facility…meaning we do not specialty wash bowls away from certain products and the products are in the bakery itself so there could be airborne cross contamination.

      • In the bakery we carry artisan bread from Zingerman’s, organic from Avalon, challah from Dakota and other varieties from Cantoro’s, Superior, Dinkerbrot, Miami and Bread-Smith.

      • We make our buttercream from scratch the same way we have been for 15 years with quality simple ingredients like Madagascar vanilla, finely sifted powdered sugar and rich European butter. It’s the ideal balance of fluffy, not to sweet heaven.

      • We require 48 hour notice on simple design birthday cakes and specialty artwork orders can need as little as 1 week and as much as 1month to guarantee getting what you would like for your special event.

        Baked goods and breads require 48 hours notice for items we stock and 1 week for special re-quests.

      • We have very talented cake artist that take their time hand piping every detail on your make to make sure it is perfect and we wouldn’t want to compromise that quality for quantity.

      • Yes!! We do! We have won awards from the Knot and Hour magazine for Best Wedding cakes for numerous years in a row. We produce one of kind masterpieces that will make anybody’s big day just that much more perfect. To learn more check out our Wedding Cakes page and call Holiday Market and ask to speak with our wedding consultant Leanne.

      • We rotate our flavors and items out daily according to season and demand/requests as well as trying to keep product as fresh as possible. There is no exact menu or schedule to flavors or specific items but if you are looking for something specific you can call ahead and we would be more than happy to let you know your options for the day.

      • Please follow our Facebook Page Holiday Market Beer for updates.  If you do not have Facebook, you may still view the page without joining.

      • The beers are posted to our Facebook page, then sold on a first come, first serve basis according to any limits based on allocation.

      • We will typically post on Wednesdays and Fridays for given beer releases in Michigan.

      • We will hold any beer excluding limited releases for anyone who wants for a specified amount of time.

      • That varies greatly from beer to beer, we do not know how much of anything we will receive usually until the week of the release, maybe even until it shows up on our receiving dock.

      • We sell kegs on a preorder basis so that any keg you receive will be as fresh as possible. We can just about order anything available in bottles on our shelves given a 4-7 days window from order to pickup. Prices and sizes will be different for almost any beer, so call for a quote and barrel size.

      • Yes, we will order anything that is available to us for an order. If it is something we do not normally carry/have discontinued, we would order the case just for you.

      • Yes, we do, and will single just about any new beer that comes through the door.

      • We are a full service catering operation equipped to customize an event to suit your needs.  Our event consultants can help arrange anything from a simple pick-up, or drop-off, up to a full-service event with staff on-site. We cater all types of events: birthday parties, graduation parties, bridal showers, baby showers, rehearsal dinners, weddings, corporate events and more. 

        However, we also have terrific options for a simple pick-up or drop-off for smaller gatherings—easy yet elegant platters, fun BBQ and taco party packages, and DIY options for those who love to grill, but don’t love the prep. Contact us today at 248.543.4390 or email us holidaycatering@holiday-market.com to plan your catering event.

      • For smaller events (fewer than 10 guests), our Du Jour case is an excellent resource. It is always fully stocked with heat-and-serve items, side dishes, ready-to-bake pizzas and quiches, sushi selections and pre-made or custom-made salads. If you combine these options with small vegetable trays and fruit bowls from our Produce department, and grab ‘n go items from our Deli—you can throw an impromptu party that will look like you spent weeks planning!

        Our larger signature platters are not available pre-made, but we do our best to take care of last-minute orders.

      • We do offer full service catering that includes chefs, servers, bartenders, and busers on-site.  Check out our delivery and staffing pricing guide here.

      • We work closely with our trusted vendors to provide everything from tents, tables, chairs, linens and china for all events.

      • Yes! Our kitchen is made up of a large and experienced team of chefs that makes everything fresh in-house.

      • We require a minimum of 72 hours notice, but in peak season (June-September, December) we often reach our order capacity far in advance, so please provide as much notice as possible.  We regret that it is sometimes necessary to decline orders after we reach capacity to ensure that our quality level is maintained.   If you have unexpected guests, call us to find out if we can help—we’ll do our best to help you out, even on short notice.

      • We do elegant and customized events of all types—weddings, corporate events, gala fundraisers, etc. Our creative culinary team and professional waitstaff can serve a multi-course plated dinner in just about any venue—even your backyard!

      • Yes we are proud to be an approved vendor for several popular venues in southeast Michigan.  Each venue is unique, and has specific requirements/assets/limitations, and our experienced planning team can guide you through those options. Click here to see our approved venue list.

      • We make several kid-friendly menu items from chicken tenders, macaroni and cheese, hot dogs, and petite sandwiches to appease all ages. Like adult menus, a plated meal or separate buffet station for the younger set can be completely customized to include your picky eater or petit gourmand’s favorites.

      • We represent 24 countries in our Gourmet Cheese Shoppe.

      • “Raw milk” is milk from cows, sheep or goat that has not been pasteurized to kill harmful bacteria.

      • We have 4 types of milk that our cheese is made from: Cow, Goat, Sheep and
        Buffalo milk.

      • The aging process—the more aged the sharper the taste will be.

      • “Cave-aged” is a process in which the temperature is in a controlled environment.

      • The rind on brie is generally edible. The rinds are simply dried, hardened outer layers of cheese that have come in contact with mold.

      • Generally sheep’s milk is the easiest on the stomach, followed by goat and cow.

      • Start out with three cheeses. That way you will not overwhelm people with too many choices. Even though it may seem intimidating, just remember there are no “wrongs” when it comes to cheese. Cheese before dinner should be light, cheese after dinner ei-ther a soft triple-creme cheese or go full flavored. Pick your cheeses according to what your guest will like, either use different milk types or go for the color palette on your plate. Either way just experiment and you will find out what your guests like or dislike.

      • Rennet contains enzymes that cause milk to become cheese, by separating it into the solid curds and the liquid whey. Vegetable rennet is made from certain vegetables that have coagulation properties as well.

      • Annatto is an orange-red condiment and food coloring derived from the seeds of the achiote tree.

      • We offer at least 9 different sliders ranging from our house specialty smoked patties to our traditional beef, turkey and tuna patties. We also offer lunch specials weekly (Mon-Fri, 10am-2pm) on our tuna, beef and turkey sliders. Also, when you buy 2, get a free soup or fry.

      • We have tacos on Tuesday and Fridays. There are no sliders or pasta available on these two days.

      • Yes, we offer a variety of vegetarian and vegan options. We prepare all types of dinners in our grab-and-go section. Also, we have vegetarian and vegan entrees and sides in our gourmet chef case.

      • We change it on a daily basis, always rotating the items. We also have several seasonal and holiday changes.

      • Yes! We offer many different varieties starting at $8.99 each. You get one protein, and two sides (this includes any vegetable or any starch).

      • Yes. We encourage all of our customers to try the many different things we offer!

      • We always sample Schuil Coffee Co. 100% Colombian Supremo in regular and de-caffeinated. We sell this over in the bulk coffee bins in front of the cheese island.

      • Yes! We only serve wild caught salmon in the Du Jour department.

      • Yes! All our chickens are free range, all-natural, antibiotic-free and GMO-free.

      • We start with a base price for a large salad: $5.50; a small salad: $3.50 and then it’s .65 cents for each topping. We also offer 5 house salads that are already priced for your convenience.

      • We offer the classics: Ranch, Balsamic Vinaigrette, Raspberry Vinaigrette, Honey Mustard, Catalina and Caesar. In addition to that, we also offer some in house special-ties, such as: Sweet Celery, Cider Vinaigrette, Lemon Vinaigrette, Jalapeńo Ranch, Asian Soy and Red Wine Vinegar.

      • Eggs can be refrigerated for up to a month, but the best flavor and best quality for cooking is within the first week of purchasing them.

      • That’s a loaded question but if you’re wondering about our Calder Brothers Creamline Milk (glass bottle with a white cap), it’s because it’s unhomogenized so the cream naturally rises to the top.

      • It provides ample amounts of vitamins like folic acid, calcium and iron. And it happens to be a member of the cabbage family (not the dolls).

      • It’s got a thicker and creamier texture than regular yogurt and it packs 2 times the protein.

      • It’s a “super grain” and much like super heroes, it contains much more protein than any other grain (hero). Also, it’s pronounced “keen-wah”!

      • Do they drink Highland, which is a more floral and has caramel characteristics? OR do they drink Islay (eye-lee) which is smoky and peaty with notes of iodine?

      • Titos and Valentine.

      • Blanco is for mixing, Reposado is for shots and Anejo is for sipping.

      • Holiday Premium beef is a program developed by Holiday Market that incorporates several different key points to insure a very tender juicy steak time after time. Premium beef does not operate separate from the USDA grading system. Instead using the top 3rd percentage of choice. Within that top third we choose products that has an abundant to moderate marbling to ensure a fantastic flavor. Second Choosing a product that is processed at an (A) maturity rating to insure tenderness. third is being breed specific, only choosing cattle that has a hump never to exceed 2 inches which can lead to a tougher product. Forth is the 45 day wet aging process that all out product goes thru be-fore it reaches the plate. wet aging is just another step that ensure a juicy and flavorful product Time after Time.

      • We are very proud to announce that none of our sausage contains gluten. We use natural meats and fresh spices to produce our line of pork and chicken sausage.

      • Holiday meat shop carry’s North American spring lamb a tender and very flavorful product.

      • Yes we do, we stock 23 Different chicken and pork varieties on a daily basis. Every-thing from a regular sweet and mild, hot, polish to our unique sausages like our Chick-en Spinach and feta , Roasted bell pepper, and Basil sausages. Also our Pork Wine and Cheese, Potato and cheddar, and Jalapeno Popper. We can even make custom recipes at a customer’s request.

      • Our Ground Meat selection includes
        • Pork
        • Veal
        • Lamb
        • Chicken Breast
        • Turkey (breast and mixed)
        • Chuck
        • Round
        • Sirloin
        • All Natural Creek stone Sirloin,
        • Organic
        • Piedmontese Sirloin
        • And our very flavorful, Ultimate Blend

      • Well yes we do, we have regular unseasoned Beef Round, Chuck, Sirloin patties. Also we have Turkey Breast, Buffalo Patties and to top it off, our signature custom patties: Bacon & Cheddar, All American, Black & Blue sirloin, Tuscan and Mediterranean Chick-en patties.

      • Yes, we believe in delivering the freshest product possible and you can get that out of the freezer. We have strict ordering standards and amazing relationships with our ven-dors to offer fresh beef, pork, lamb, veal, buffalo and poultry to our customers.

      • With our team of 7 butchers we can offer to your specifications a custom cut from open to close?

      • We feature our own line of premium Bacons: Maple, Cajun, Peppered, and Jalapeño. In addition we offer Nueske Premiums Bacons, 2 types of Hickory Smoked, Regular Slab Bacon, Boar’s Head #1 Thick Cut Bacon, Applewood and Cherrywood, plus Uncured No-Nitrate Bacon.

      • We have a full line of Miller Farms Amish all-natural poultry. Whole roasters, fryers, drums, wings, thighs, bone in split breasts, boneless skinless breasts and leg quar-ters—we’ve got it all. We also have Bell and Evans boneless breasts and organic whole fryers, split breasts, and boneless breasts. Plus, our signature Holiday Market extra trimmed breast, kabob meat, and stir fry meat.

      • The 2nd and 4th Thursday of every month! Check out our calendar and register here.

      • Yes, we’ve had every event from a rehearsal dinner to team building events like an Iron Chef Cook-off Challenge. Call Catering today to book your event at 248.543.4390.

      • Pasta Making, Sushi Date Night, Holiday Themed, Seasonal and so much more.

      • Yes! We have plenty of burners, ovens and cooking utensils so you can get right into the action.

      • Go to our Mirepoix site, create an account and register for the event or class here.

      • Winter: Christmas trees;
        Spring: Asparagus, lettuce, herbs;
        Summer: Beans, berries, peppers, melons, tomatoes;
        Fall: Potatoes, pumpkins, squash, cabbage.

      • A mix of granny smith and golden delicious to give you that sweet and sour flavor.

      • Yes, but they’re even better to eat.

      • Vidalia onions from Georgia or Texas Sweet onions.

      • Yes! When they are in season.

      • Let them ripen on the table then put it in the refrigerator.

      • Yes! Just ask us!

      • Of course! We can show you how to pick the best one and you can taste it before you buy it, too.

      • We stock from 20 to 30 species of fish every day. Usually we have a few more species at the beginning of the weekend.

      • Yes, we not only skin fish, but cut and prepare your fish however you like it.

      • We carry one of the largest selections of fresh fish in Michigan. But if we don’t have the type you are looking for, we will make every attempt to special order it for you. In most cases, if the fish is available, we can have it for you the next day; usually there is no minimum order. This is on a fish by fish basis.

      • Yes, we carry a large variety of raw wild shrimp as well as farm raised shrimp. We also have our signature cooked wild Campeche Shrimp from the Gulf of Mexico, that we prepare in-house.

      • On occasion we do have some whole fish, but we do not stock whole fish on a regular basis. However, we can special order any whole fish that is available and have it for you the next day.

      • The wild caught Salmons (King, Keta, Coho and Sockeye) have a richer, more robust flavor and are also full of healthy omega 3s. The King Salmon is the mildest of the wild Salmons and has the most healthy fats. It is considered the best eating of all the wild Salmons, followed by the Sockeye (Rich flavor, leaner than other Salmons, bright red color), Coho and Keta. The farm raised Atlantic Salmons have a milder flavor, are moist and high in healthy omega 3s. We carry 2 farmed raised Atlantic Salmons (Canadian and Faroe Island). These two Salmons taste fairly similar, although the Faroe is raised with a higher grade of feed which gives it even more healthy fats and a moister texture. The Faroe Salmon is a very high end Atlantic Salmon with no hormones and no antibiotics.

      • These delicious fish are in season fresh for only a few months.
        • Sockeye Salmon season: mid-to-late May to mid-September
        • Coho Salmon season: late-June to late-October
        • King Salmon season: May to October is the peak season, but it is available year round

        Wild caught Salmon is available all year because after the season is over we still carry Sockeye and sometimes Cohos that were previously frozen. The farm raised Salmons are available fresh year round.

      • No! We carry only dry packed Scallops. Dry packed means no added water and no added preservatives. We believe that The Dry packed Scallops taste much better and that’s why we only carry dry scallops.

        Most Scallops are treated with a water and sodium solution that preserves the scallops longer but this means it can absorb up to 25% of its weight in water. Thus “wet” scallops will be much cheaper as they are filled with extra water weight. This water dilutes the flavor and leaks out when cooking.

      • This is one of the biggest misconceptions about fish. Although there are some farms with lower standards. These farms seem to get all the publicity and negative press. In reality, there are many farms with extremely high standards and produce high quality, sustainable and healthy fish. In fact, in many cases the farm raised fish are better than their wild counterparts. For example, wild catfish are bottom eaters that eat just about anything. They also thrive in polluted areas. But farm raised catfish are raised in cleaner water with selective floating feed. Here at Holiday, we are very careful to avoid farmed fish from the “bad farms”. For example 70-80% of the Tilapia consumed in the USA is farmed in China. We do not carry any farmed raised fish from China. There have been many negative reports about farmed Tilapia from China. Although all farms in China are not bad, we avoid fish from China to insure our catch is of the highest quali-ty. Our tilapia comes from one of the most respected farms in the industry (Rainforest farm in Costa Rica).

      • Some fish and seafood may last longer, but we guarantee the items in our counter for 3 days. In general, a fish can keep up to two weeks from the day it’s caught if properly refrigerated below 38 degrees for the entire time. Here at Holiday Market, we never keep fish that long. We sell a lot of fish, and get several deliveries 6 days a week, we guarantee our fish and seafood for 3 days (including the day of purchase). We go over our stock daily to make sure we have the freshest fish possible and discard any fish that we think won’t last 3 days. So if you buy a fish Monday morning it will be guaranteed fresh until Wednesday evening.

      • Baby backs are usually meatier and leaner. St. Louis style ribs are fattier, so they more flavor and are tender.

      • All of our meats and poultry are cooked thoroughly. That being said, there’s a chemical reaction that occurs between the smoke and the meat that causes it to take on a pinkish hue. In BBQ terms, we call that the “smoke ring.” It’s not only normal, but one of the things we strive for. It happens in everything from chicken to brisket to pork, and it’s an indication of the smoky goodness.

      • Yes, we do. Every day you can buy our sliced or chopped brisket, pulled pork, pulled chicken, sliced smoked turkey breast, whole and half smoked chickens and ribs.

      • Yes we do, just call us at 248.541.1414 and ask for Catering. You can check out The Smokehouse menu and packages here.

      • Our smoked chicken wings and burnt ends are most loved by our customers.

      • Yes! Most of what we offer is gluten-free & paleo-friendly. Except, our famous mac-n-cheese, which of course has pasta in it.

      • Of course! We actually have many value packages we offer, perfect for picnics, birthday parties, graduation open houses & tailgate parties. Call 248-543-4390 for details. Check out The Smokehouse menu here too!

      • We use a seasoned blend of cherry wood and apple wood from a local Michigan source.

      • A half pan, which is around 6-8 lbs. (depending on what items are in the half pans) feeds approximately 15-20 people.

      • Beef brisket comes from a cow. Brisket is a cut of meat from the breast or lower chest of the beef. The beef brisket is one of the nine primal cuts.

      • Not necessarily.  While lighter fish like Cod need a dry white wine, oilier fish like Salmon benefit from the firmer structure of a light red like Pinot Noir.

      • Around 3,500 different labels.

      • The king of red is still Cabernet Sauvignon with Pinot Noir, Red Zinfandel and Malbec closely following.

      • Queen Chardonnay is backed up by Pinot Grigio and Sauvignon Blanc.

      • Rhyming with Heritage, Red Meritage is an American blend of two or more of the red “noble” Bordeaux varieties – Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, Petit Verdot and the rarer St. Macaire, Gros Verdot and Carmenère. If the blend includes any other grape variety, it is, by definition, not a Meritage.

      • Light dry white wines, rosés, sparkling wines: Serve at 40° to 50°; Full-bodied white wines and light, fruity reds: Serve at 50° to 60° F; Full-bodied red wines and Port: Serve at 60° to 65° F.

      • Most wines need to be drunk the same day it is opened for optimal freshness. With a vacuum sealer, it can be kept up to a week.  With exceptions to the rule being big tannin bombs like Bordeaux, Cabernet Sauvignon or Petite Sirah.

      • 98% of wine vinted is meant to be drank that year.  The rest are meant to be aged with rule of thumb being on average 10-12 years.

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