business and, contrary to what the name suggests, it does sell
"[But] the majority of what goes out of here is ham," store
supervisor Colleen Skalla said.
People also have been buying side dishes such as baked beans,
cheesy potatoes and potato salad for their Thanksgiving dinners, she
"Not everyone likes turkey," agreed Josephine Calentino, owner of
Calentino's Italian Deli in Costa Mesa.
Her customers come in hankering for the fresh Italian sausage,
meatballs, eggplant parmigiana and pasta her store offers.
"We've been here 35 years, so we have a lot of regulars that come
in for different things," she said.
Another haven for people who don't want turkey is Mother's Market
and Kitchen. The store sells vegetarian roasts and other meatless
main courses such as Tofurkey, chief marketing officer Sharon Macgurn
The deli at Mother's prepares "all the trimmings" for a
Thanksgiving dinner and even makes wheat-free and sugar-free pies for
people with special diets.
Macgurn said customers come to her for organic produce, and those
seeking a holiday bird can choose a turkey that's fresh, certified
organic or free range.
And the customers have been coming in droves, she said.
"Thanksgiving is traditionally the biggest food shopping day of
the year," she said. "It's been nonstop for three days."
Chris Flores, kitchen manager at Big Belly Deli in Newport Beach,
said he's been making a lot more deliveries than usual this week.
In the days before Thanksgiving, "they're ordering pizzas because
they're cooking turkey at home," he said.
Flores expected a big crowd Wednesday night because of students
coming home from college and going out to reunite with high school
The deli hasn't gotten many turkey orders, but people have been
buying potato and macaroni salads by the quart, he said.
While most of the businesses interviewed are closed today,
Christine Briee at Le Biarritz Deli and Catering said she'll be
working. Briee's Costa Mesa business will be fixing meals for other
businesses that are open.
In the last few weeks she's prepared a lot of turkey for
businesses who planned their employee fetes a few weeks before
Thanksgiving to avoid competing with holiday meals at home, she said.
But now that the holiday season has begun, she expects more unique
requests. On Wednesday, she catered a meal of Maine lobster and New
York steak for an electrical company.
For Briee, Thanksgiving started in mid-November, but she won't see
too many more customers asking for turkeys this year.
By now, she said, "most of them want to stay away from it. They're
all turkeyed out."