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Archive for November, 2010


Holiday 2010 Catering Menu Specials

Place your holiday party catering order early– the calendar is filling up fast!

Savory Tartlets with Butternut Squash, Caramelized Onions, Apples, Pt. Reyes Blue Cheese and Sage (30 pieces) $55

New Potato Cups with Cauliflower Puree and Chives (30 pieces) $60

House-smoked Salmon and Tobiko Caviar on Anna’s Daughter’s Rye with Caper Cream Cheese and Fresh Dill (30 pieces)  $70

Endive Spears with Crab Salad, Winter Citrus, Parsley and Chervil (30 pieces) $75

Truffle-Infused Frittata with Mushrooms, Potato and Chives (36 bite-sized pieces) $50

Marin Sun Farms Filet Mignon – Served with Horseradish Sour Cream Sauce (serves 12-15)  $135

Baby Lamb Chops- Grilled to Medium-rare and Served with Romesco Sauce (24 pieces) $90

Desserts

All Cupcakes are Available in Full Size ($30 per dozen) or Mini ($20 per dozen)

  • Pumpkin Cupcakes with Macadamia Crunch Buttercream
  • Chocolate Midnight Cupcakes with Peppermint Buttercream and Crushed Candy Canes
  • Sour Cream Chocolate Cupcakes with Caramel Peanut Brittle Buttercream
  • Spice Cupcakes with Caramel Buttercream

Holiday Cookie Box: a selection including Gingerbread Cutouts, Linzer Cookies, Hazelnut Thumbprints, Mexican Wedding Cookies and more! (2 dozen) $40

Double Chocolate Tartlettes: Mini Chocolate Pastry Shells filled with Rich and Creamy Chocolate Ganache (30 pieces) $45

Classic Cream Puffs Filled with Hazelnut Cream (1 dozen)  $20


18 Reasons hosts a Tiny Holiday Bazaar and a Big Art Opening: Dec 1st, 6-9PM

Get a head start on your holiday shopping, support local producers, and celebrate a fabulous artist all in one night!

For the aspiring DIY crafter,  get a home cheese making kit. For the tidy cook, select some beautiful handmade kitchen towels, and for the the entertainer with an eye for style, find a live edge wood cutting board. We will also have jams, cards, and much more – all from only 9 vendors:  Maria Schoettler, INNA Jam, FarmCurious, Jam it, Pickle it, Cure it., Slow Jams, MRCW, Sweet Pea & Rose, Ambatalia, and Pie Bird Press.  18 Reasons will also be selling our brand new memberships and t-shirts.

Maria Schoettler’s gorgeous calendar of seasonal, local, fruits and vegetables was the inspiration for tonight, so it is only fitting that her original artwork will be on the walls and for sale, along with her new 2011 calendar.

And since we don’t believe in shopping on an empty stomach, we will offer wine and homemade snacks to fuel your evening.


Welcome to our new site!

I’m excited that you’ve found your way to our new website– WELCOME! We worked hard to make this a real reflection of who we are today. Our old site was fine for finding basic info…but we wanted the site to be more– to feel like you’re walking into the Market on a given day (minus the great smells). There are a few new things I think you’re gonna love:

Our Blog

This is where we’ll have the chance to tell the full story behind all the great food we feature in the Market. It’s always a challenge for us to give the amazing products we love the attention they deserve on the floor. We want you to know how they got to our shelves– about the people who grew the vegetables or the winemakers who labor over the grapes for the wines we sell. Most of all, we want you to hear it from the perspective of our buyers who are making these decisions every day. (more…)


Hanukah Menu 2010

Available Tuesday 11/30 through Wednesday 12/8

  • Matzo Ball Soup $ 7.99 / quart
  • Chopped Chicken Liver with Caramelized Onions $3.99 / half pint
  • Potato Latkes $3.99 each (more…)

Great video for the kids!

Free Range Studios puts out awesome movies about our food system, and never fails to provide a balance between quality information and entertainment value. This video on fruits and veggies in grocery stores is one that my girls are always asking me to watch again and again with them. “May the Farm Be With You!”


What we look for in natural wine: the Bi-Rite Manifesto

In going after wines that compliment the flavors in food, we’re easily led towards an appreciation of  natural wines. The world of natural wines can be confusing to navigate, so we’ve written up our own “manifesto”:

Grapes are grown in a vineyard that is farmed organically or biodynamically. Herbicides are not used to control weeds, but the soil is plowed where possible, often with nitrogen-enhancing cover crops between the rows to encourage soil vitality, deep root growth and aeration.

Grapes are harvested by hand, bringing mature, clean fruit to the winery. Yield (grapes per acre) is controlled by pruning (limiting the number of buds per plant) and by retaining lower-yielding old vines.

Fermentation occurs using only indigenous yeasts naturally present in the vineyard and cellar, allowing the true flavors of the grapes and the terroir of the soil to be expressed. (Of course “stuck” fermentations or vintages with high levels of rot may require added yeasts.)

Sulfur Dioxide (SO2) is not used, or is limited to as small a dose as possible. Wine-making without SO2 is difficult. In the opinion of most natural wine-makers, it requires that grapes are grown organically in vineyards with healthy wild yeast populations. In addition, it requires time, experience and careful work in the cellar from a wine-maker that is committed to making a wine that is a true expression of their vineyard. Low-sulfur wines can have beautifully complex flavors  and pure aromatics  with more “terroir” character.


Fall 2010 Menu

From our Deli Case

  • Special Sandwich: House Smoked BBQ Beef Brisket with Creamy Cole Slaw on an Acme Roll
  • Farfalle Pasta with Roasted Brussels Sprouts, Preserved Meyer Lemon and Pistachios
  • Lentil and Spicy Roasted Yams with Capricho de Cabra goat cheese and Arugula
  • Roasted Green Beans with Wild Mushrooms, Roasted Chestnuts, Grilled Radicchio and   Housemade Heritage Pork Pancetta (more…)

Patrick

We’re Serious About Turkeys

At Bi-Rite we get pretty serious about Thanksgiving, especially about turkeys. As the centerpiece of Thanksgiving dinner, turkey has become cliché due to its sheer abundance and reputation for bland dry meat. (more…)


What to bring to a dinner party: Acetaia Leonardi Balsamics

I’ve learned a lot of things from my Mother, but one of the most important pieces of advice that she drilled into me is to never arrive empty handed to a dinner party. I absolutely agree on this guidance but can get stuck from time to time on what to contribute to the event.  Wine can be difficult to pick out, especially if I don’t know what we’re eating. Flowers can be lovely but time-consuming to the host if they have to find a vase. Everyone loves dessert, but my delicious contribution could potentially throw off a well-planned party.

I’ve realized over time that the best gift is one that the host can continue to use long after the celebration ends. My favorite present to give right now is the Acetaia Leonardi Three Year Balsamic Vinegar along with a wedge of Parmesan Reggiano; the incredible aromas of caramel, honey, and burnt raisins found in the balsamic pair spectacularly with the nutty, sweet, umami flavors of our Parmesan Reggiano. This gift lends itself perfectly to a dinner party, serving as an impromptu appetizer, dessert, addition to a salad, or drizzle/shaving  over entrees. The best part, however, is that the host can continue to use both the balsamic and cheese many more times, remembering the fantastic celebration and thoughtful gift that you contributed. (more…)