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Archive for October, 2011


Mel

Let the Blitzing Begin!

Bi-Rite Market’s first Wine Blitz of the holiday season is fast approaching! Starting Thursday, November 10th and ending Sunday, November 13th, purchase of any 12 or more bottles of wine will be 20% off – we even offer free delivery anywhere in San Francisco. This is a great opportunity to stock up on bottles for the holidays and into the new year. We have a wide array of wines that pair deliciously with Thanksgiving turkey and fall side dishes, so be sure to ask any member of the wine team for suggestions when you’re picking out your cases.

Need a taste before you buy? Join us at 18 Reasons on Wednesday, November 2nd from 6-8pm for a preview of some of the new wines we’re excited about. It’s an opportunity to ask us questions about our wines, and also a chance to avoid the Wine Blitz crowds by placing a pre-order. We’ll have about 20 wines at the tasting, including bottles from favorites Domaine Combier, County Line, and from importer Louis/Dressner. We’ll also have exciting new wine from Russian River Valley producer Mietz Cellars and a killer Sancerre from Domaine Daulny plus many more!

Admission is $10 for members and $15 dollars for non-members. 18 Reasons is located at 3674 18th Street between Dolores and Guerrero Streets.

Looking for a wine that we don’t carry? Let us know! We’re happy to place special orders for the Wine Blitz – the sooner we hear from you, the easier it is to source that hard-to-find case of wine! Email Trac or Mel with any questions or special orders or call 415-241-9760.


Linh

Thanksgiving Menu 2011

Dishes from our Kitchen

Crab Bisque with Preserved Meyer Lemon  $12.99 / quart (serves 3-4)

Butternut Squash and Apple Soup with Fresh Sage  $9.99 / quart (serves 3-4)

Mashed Potatoes with Roasted Garlic and Scallions  $4.99 / pint (serves 2-3)

Bourbon Sweet Potato Mash with Candied Pecans  $5.99 / pint (serves 2-3)

Wild Mushroom, Celery and Bread Stuffing with Fresh Herbs  $8.99 / quart (serves 3-4)

Jalapeno Cornbread and Housemade Chorizo Sausage Stuffing  $8.99 / quart (serves 3-4)

Farro with Kale and Roasted Winter Squash  $6.99 / pint (serves 2-3)

Green Bean and Wild Mushroom Casserole w/ Caramelized Onions and Breadcrumbs  $14.99 / each (serves 6)

Roasted Broccoli and Cauliflower with Meyer Lemon Butter $7.99 / pint (serves 2-3)

Roasted Brussels Sprouts and Carrots with Bacon and Maple Syrup $ 7.99 / pint (serves 2-3)

Beets with Balsamic Roasted Cippolini Onions and Horseradish vinaigrette $ 7.99 / pint (serves 2-3)

Wild Mushroom and Zinfandel Gravy $6.99 / pint (serves 4-6)

Vegetarian Porcini Mushroom and Marsala Gravy $6.99 / pint (serves 4-6)

Cranberry-Tangerine Relish with our Sonoma Farm Honey  $6.99 / pint (serves 6-10)  or ½ pint (serves 4-6) $3.99

Turkeys

BN Ranch Heritage Turkeys

  • Locally-raised at Hilltop Farm in Northern California, from Bill Niman’s personal breeding flock in Bolinas
  • 100% pure-bred heritage breeds, originally from Frank Reese’s Good Shepherd Ranch in Kansas
  • Range grown with no hormones, antibiotics or steroids
  • Air chilled, resulting in more flavorful skin and meat
  • Natural mating, never artificially inseminated
  • Available in 3 pound increments starting at 8 lbs up to 22 lbs
  • $6.99/pound

BN Ranch Broad Breasted Turkeys

  • Same exact protocol and feed as the heritage turkeys, but a conventional white American breed that is bred for larger breasts (less expensive because this breed eats less and matures twice as fast)
  • Range Grown with no hormones, antibiotics or steroids
  • Air chilled, resulting in more flavorful tasting skin and meat
  • Available in 3 pound increments starting at 10 lbs up to 25 lbs
  • $3.99/pound

Diestel Ranch Organic Turkeys (Heidi’s Hens)

  • Locally raised in Sonora, CA
  • Range grown with no hormones or antibiotics
  • Certified organic feed
  • Available in 2 pound increments starting at 8 lbs up to 22 lbs
  • $3.99/ pound

Diestel Ranch Range Grown Turkeys

  • Range grown with no hormones or antibiotics
  • Naturally fed
  • Available in 2 pound increments starting at 10 lbs up to 26 lbs
  • $2.99/ pound

Diestel Ranch Boneless Raw Turkey Breast (for you white meat lovers!)

  • 3-6 lb roasts, $7.99/ pound

House-Smoked and Brined Diestel Ranch Turkey Breast

  • Ready to Eat, $13.99/pound

Turkeys are available in limited quantities, especially from BN Ranch, so order early. When ordering, estimate 1 to 1-1/2 pounds per person.

Complete Diestel Ranch Organic Turkey Dinner Service

Let us make it easy for your with our full spread! Serves 8-10 guests $169.99

  • Oven-roasted Whole Diestel Ranch Organic Turkey
  • Butternut Squash and Apple Soup with fresh sage
  • Wild Mushroom, Celery, and Bread Stuffing
  • Roasted Brussels Sprouts and Carrots with Bacon and Maple Syrup
  • Wild Mushroom & Zinfandel Gravy
  • Cranberry-Tangerine Relish with our Sonoma Farm Honey

(No substitutions please; dessert not included)

From our Butchers

5 Dot Prime Rib of Beef (while supplies last) $15.99/ lb

Niman Ranch Applewood Smoked Hams

  • Boneless Half Hams (4 to 6 pounds)  $6.99 / lb
  • Boneless Whole Hams (9 to 11 pounds)  $6.99 /lb
  • Bone-In Hams (14 to 16 pounds) $4.99 / lb
  • Spiral Half Hams (uncured, 6 to 8 pounds)  $6.99 / lb

Fra’ Mani Petite Smoked Hams (2.5 to 3.5 lbs) 11.99/ lb

Heritage Pork Sausage for Stuffing  (in bulk): $7.99 /lb

House Made Heritage Pork Chorizo (in bulk): $7.99 / lb

Fresh Whole Liberty Ducks (5-6 pounds each) $4.99 / lb

Whole cooked Dungeness Crab (cracked and cleaned if you’d like!) Price as quoted; subject to availability

Drake’s Bay Shucked Oysters (20-25 per pint) $19.99 / pint

California Caviar

  • Farmed California White Sturgeon $75 / oz
  • Wild Paddlefish $30 /oz

From our Cheesemongers

For those few times of the year when loved ones gather around the table to share something truly special, we’d like to suggest three of our most extraordinary American cheeses.  When ordering, please indicate how many pounds of each you’d like; estimate that ½ lb of cheese feeds 4-5 people.

Pleasant Ridge Reserve Extra Aged—one of our favorite cheeses gets even better this time of year with the release of wheels that have had additional time to mature, revealing bright, tropical fruit notes grounded by deep, umami flavors. $17.99/ half pound

Barinaga Baserri—a local treasure handmade by Marcia Barinaga in Marshall, CA, this Basque-style sheep’s milk cheese is beautifully balanced with nutty, sweet, and savory notes.  $17.99/ half pound

Vermont Creamery Cremont—a luxurious double-crème blend of goat and cow milk, we love its creamy complexity! $11.99/each (sold by the 6oz wheel)

Desserts from our Creamery Bakeshop

Available for pre-order and pick up at the Market

Homemade Pumpkin Pie (9”, serves 8 to 10), $19.99

Homemade Organic Apple Pie with Crumb Topping  (9”, serves 8 to 10)  $19.99

Homemade Roasted Pecan Pie (9”, serves 8 to 10) $19.99

Pumpkin Bundt Cake w/ Salted Caramel Glaze (serves 10-12) $16.99

Vanilla, Salted Caramel and Pumpkin Ice cream $7.99/pint, $14.99/quart (No pre-order available for ice cream; available in freezer case for purchase.)

Place your order by phone (415) 241-9760 or in person at the store

  • All orders must be placed by Sunday, November 20th by 5:00 pm.
  • Turkeys are available while supplies last.
  • Orders will be available for pick-up Monday the 21st, Tuesday the 22nd and Wednesday the 23rd between 9am and 9pm.
  • When you arrive to pick-up your order, please check-in with the deli first.  They will bring your order to the register while your shop.
  • All orders require a credit card to reserve your order.  Nothing is prepaid.
  • Cancellations after Sunday, November 20th are subject to a 50% fee.

INSIDER TIP: It’s usually quiet on Monday and Tuesday between 10:00 and 2:00 – Try picking up your order then!

We will be closed Thursday, Thanksgiving day. Happy Thanksgiving to all!

Printable Menu (2 pg pdf)


Kiko’s Food News: 10.28.11

I was saddened to read that over half of Americans say they’ve recently gone a year without dining out, a luxury many of us take for granted. Only 49.3 percent of adults say they dined out between fall 2009 and fall 2010, according to recently released figures from the U.S. Census Bureau that expose the growing gap between our country’s rich and poor: (full story)

Speaking of luxuries, NYC convenience has come to SF: Seamless Web is a food ordering website with no need to pick up the phone, and free delivery; it’s been a staple of NYC offices since I worked there years ago, so I’m interested to watch how it shifts our own office meal culture: (full story)

And speaking of convenience in SF, the snazzy new Avedano’s Meat Wagon, parked in Proxy (the food lover’s cluster in Hayes Valley), carries meaty goods like NY steaks, chickens, ground lamb, bacon and hot dogs from 4505 Meats, sourced from the same producers who supply the beloved Bernal Heights butcher shop. (Fridays, in a nod to Catholic tradition, it will also carry fish sourced from sustainable seafood expert Kenny Belov): (full story)

This article in The Atlantic puts forth a compelling argument that industrialization is the primary cause of our depopulated farms and rural towns, and that federal subsidies should be geared toward farming that sustains natural resources instead of farming that depends on non-renewable, polluting substitutes: (full story)

And this one argues that expansion of supermarket chains into food deserts may not be the answer, since food dollars spent in retail giants will be sent off to their corporate headquarters, instead of in alternative food store models that could recirculate them within the community: (full story)

Breathing new life into old shells, the Shell Recycling Alliance of the Oyster Recovery Partnership works with restaurants throughout the mid-Atlantic to collect discarded shells from raw bars and dinner plates. The shells then become homes for tiny oyster spats, aka fledgling oysters, in hopes of replenishing the area’s bivalve population: (full story)


A Grocer’s Role in Feeding Us is Complicated: Let’s Discuss!

Join Us for a Discussion About a Grocer’s Role in Feeding a Community

The Commonwealth Club of California Presents

STOCKING UP: HOW THE GROCER AND CONSUMER CAN TAKE BACK FOOD CHOICE

On Wednesday November 2, the Commonwealth Club in San Francisco will host a discussion examining the grocer’s role in feeding our society. Behind the displays on supermarket shelves is a web of politics, economics and strategic marketing that influences product placement and, ultimately, consumer purchasing decisions. Caught in the middle are American eaters.

Bi-Rite owner Sam Mogannam has assembled a diverse group of experts to examine key questions about the complexities of food distribution and the empowerment available to the consumer. As he did in recently published Bi-Rite Market’s: Eat Good Food, Sam will share his insights about the American food system from the point of view of a neighborhood grocer committed to creating and feeding a community.

Joining the discussion will be Rex Stewart, CEO of New Leaf Market, along with Michael May from Harvest Hills Market. Food Policy consultant Naomi Starkman will moderate the conversation.

Panelists will discuss the path that food takes to get to our table and the role that grocers play in feeding us. They will also explore alternative models and ways to inspire change in supermarkets; what they sell, where it comes from, how it arrives to them and how they choose to merchandise it. Can grocers say “no” to business as usual and “yes” to responsible farmers, ranchers, and small producers?

Secure your seat today for the panel on November 2; reception begins at 5:30 and program begins at 6:00. More information is available on The Commonwealth Club’s web site.



Digesting our Fall Staff Dinners

Don’t see any better way to share what makes our fall staff dinners so special than telling it straight from the horse’s mouth. Sam cooked dinner for all of our hundred-plus Market and Creamery staff over the course of several Mondays this fall–always with a steady flow of wine. Here’s what some of us had to say about it:

“Drink in hand, I walk into that vast space of sheen and awe, the kitchen. Sam’s there tossing together the remainder of the meal, doing it oh so effortlessly, as he does with everything. He turns to me and asks how I came to where I am, why food. Sam always manages to take time to know the people who help make it all happen. There is nothing quite like the Bi-Rite family and all of the relationships we build together. As for the food, his risotto is out of this world. Its the lightest and most perfectly seasoned risotto that I’ve ever tasted.” –Jaymi (produce)

“The annual staff dinners are the epitome of why working at Bi-Rite is extraordinary. Whenever I get to brag about how much we all love each other, how well we’re treated and how well we’re fed, this is my favorite story to tell. It’s amazing too because it’s OUR produce! Simon grows it, and Sam cooks it. Sam is not just a pro, he cooks with love!” –Rebecca (cashier)

“I spend all year thinking about Sam’s carrot salad that appears at the staff dinner. I love that Sam gets so emotional about having the staff all together and celebrating food that he can hardly give his toast. It’s so inspiring to eat food that was grown on Bi-Rite’s farm. You can’t get more local than that. I love hanging out with people from all different departments.”–Alli (grocery)

“Always an honor to gather together with the family, the passionate folks I truly respect….to open yourself up, like a fine wine….a little chance to breathe and hit full flavor.  As for the chef, the food, the space, the farm, the preparation, the service, the celebration…has always felt so right”– Matt (produce)

“I have never lived in such a “melting pot”, with so many unique and amazing people, delicious foods, and a backdrop unlike any other; this city is truly one of a kind. Nor have I ever had the pleasure of working with the “cream of the crop”. I am amazed by the wealth of knowledge, passion for food, and unwavering kindness that the staff provides on a daily basis for the guests of the market. The opportunity to sit down at a table and share an incredible meal, lovingly prepared by a most genuine soul, surrounded by these people was an absolute honor!”–Jon (cashier)

“There are so many great things about staff dinner — it’s fun, it’s delicious, and it’s amazing to share a family-style dinner with co-workers who really feel like family. But above all, it is truly an honor to be fed by Sam. Not only is his cooking phenomenal, it’s also overflowing with such sincere gratitude, big-heartedness and love.”–Maria (grocery)

“As a brand new employee to Bi-Rite this experience was the ultimate welcome to the team. Seeing Sam cook for everyone and walk around excited to see us being the ones fed was a really humbling experience. And to taste the quality of food and the amount of food and wine was mind blowing. Really showed how much the staff of Bi-Rite means to Sam and to Bi-Rite as a whole. It was also a wonderful experience because everyone who works at Bi-Rite is really fun and full of character. The Rum punch was delicious! Oh and the dish with the peppers…and the pasta…i could go on…”–Sarah (cheese)

“Dinner made with love, enjoyed with beautiful people, and served with a seemingly endless supply of beverages, two of which were hand-crafted by Michael and Linh. All of the components for a truly memorable evening!”–Tina (catering)

“I love serving the staff dinner. I like giving back to staff since they all help out 18 Reasons so often. I like seeing them put their feet up, drink a glass (or 20! ) of wine and just relax as friends. It is amazing to help make that happen.”–Rosie (18 Reasons)

“The staff dinner is so special for me because it not only gives us a chance to enjoy Sam’s delicious cooking and learn about his family’s recipes, but it is a time specifically allocated for all of us to come together to learn more about each other. It is so fun to be sitting next to someone that embraces the same passion and excitement of what Bi-Rite is and what it means for our community, while learning more about their own specific passion and what specifically brought us all together to make-up the Bi-Rite family.”  –Kylene (cashier)

“Sam truly knows how to bring people together and have them socialize on another level. The food was great, as well as the conversation, music and art. I really appreciate the fact that Sam gets satisfaction out of pleasing others and not just himself. It really proves to me that Bi-Rite is very family (community) oriented. I loved the carrots in tahini but I was in love with the Creamery’s mint chocolate ice cream cake. Thanks everybody and shouts to Sam and Morgan for cooking a great dinner. Spread the love.” –Asif (grocery)

“Socializing makes me nervous.  Bosses make me nervous….I peek into the kitchen and see a few platters of food waiting to go out.  Calvin is helping Sam with stuff.  He greets me with that wonderful smile and hello of his and thanks me for making it.  I tell him, ‘Thank You! for this!’  I am so humbled to see the two of them working their buns off for all of us.  Sam notices me as he takes a moment away from whatever is bubbling on the stove and roughly goes through all the hostly greetings that Calvin just did.  Again i say thanks.  He sees the beer in my hand, grabs his own, and comes over to clink bottles with me.  I liked that.  I respect the hardworking blue collar sensibility that our place has.”–Yayoi (grocery)

Thank you, Sam!


Register Recipe: The Big Apple Cobbler Cocktail

Growing up in a Pennsylvania Dutch household, I ate a lot of apples.  Each school day I was sent off to the bus with an apple in my bag.  Whenever my grandmother would prepare my favorite dish (pork chops!) they were always topped with delicious apple sauce.  Whenever I attended festivals, the Pennsylvania Dutch served apple butter as part of a traditional seven sweets and seven sours dish.  Whenever autumn came, it meant wooden machines spun apples, removed their skins, pressed the flesh and collected apple cider.  I can still remember sipping on a mug of warm, spiced apple cider each Halloween while we carved pumpkins and toilet papered our neighbor’s house (not exactly a Pennsylvania Dutch tradition, but certainly one of my grandmother’s favorite past times.)

Here in the city, I can still find apples everywhere: at Bi-Rite you can find them in our deli case, sliced alongside walnuts, bleu cheese and spinach.   We currently have all kinds of heirloom apple varieties in the produce section, which Simon blogged about in his last entry.  I still follow the tradition of taking an apple with me to school: they’re an ideal snack!  Fresh, sweet, filling, healthy and portable.

If you’ve read any of my entries before, you know where this is going: apple cocktails.  The following cocktail is coming our way through a friend, who had it at the bar Libation in New York.  This toothsome recipe was featured in the New York Magazine.  The Big Apple Cobbler is a nice way to ease into the warmer and spiced cocktails that the coming rainy months encourage us to imbibe.

The Big Apple Cobbler
From Libation, NYC

1.5 oz. Maker’s Mark

½ oz. Calvados

Apple-A-Day unfiltered apple juice

Reed’s extra ginger beer

A fresh, sliced apple

Mix Maker’s Mark and Calvados in a tall glass filled with ice.  Fill with apple juice, then top with ginger beer.  Garnish with a sliced apple (ask a producer clerk for their recommendation– the best apple variety rotates daily!)


Kiko’s Food News, 10.21.11

A class-action suit against General Mills targeting its line of fruit snacks including Fruit Roll Ups, Fruit by the Foot and Fruit Gushers alleges that they are “conveying an overall message of a healthful snack product to parents when, in fact, the products contain dangerous, non-nutritious, unhealthy partially hydrogenated oil, large amounts of sugar, and potentially harmful artificial dyes”: (full story)

But an end to food marketing to kids won’t be here too soon: allowing the brand icons from popular cereals to remain untouched is one of the concessions officials will probably make as they work to persuade food companies to curb junk food marketing to children (as Tony the Tiger would say, GRRRR!): (full story)

I was shocked by this exposé about the annual American Dieticians Association meeting. Who better than the conference’s corporate sponsors (Coca-Cola, Aramark, Hershey, PepsiCo, Mars, General Mills and others) to hold panels ranging from “A Fresh Look at Processed Foods” to “Are Sugars Toxic: What’s Wrong with Current Research?”: (full story)

Target has announced that it will sell only sustainable seafood by 2015. FishWise, who has been a resource for us here at Bi-Rite with our own seafood sourcing, is partnering with them to implement the project: (full story)

And evidencing the need for responsible seafood sourcing, a salmon-killing virus was seen for first time in the wild on the Pacific Coast (the contagion doesn’t affect people but is a scourge of fish farms). Offshore saltwater pens supply most of the Atlantic salmon sold in the US, and farms hit by the virus have lost 70 percent or more of their fish in recent decades, but until now it had never been confirmed on the West Coast of North America: (full story)

California’s olive oil production is skyrocketing and becoming competitive with Europe’s imports, as oil produced domestically can be fresher, purer and cheaper than the imports, while creating jobs and reducing fossil-fuel consumption: (full story)

Around one in seven people in the world is malnourished, but the solution isn’t just producing more food. For all of you visual learners, this story shows how we already produce too much, it’s just not going to the right places: (full story)


Mel

Unti Vineyards: Italian Grapes, California Soil

Vintner Mick Unti started his label Unti Vineyards in 1997, the same year that Sam took over the reins at Bi-Rite. Not surprisingly, Sam was an early supporter of Mick’s wines, and we have continued to carry his fantastic Dry Creek Valley wines ever since. Mick is well known for his Rhone inspired wines, but he also makes amazing wines based on Italian varietals. We just brought in a trio of these tough to find bottlings, including the elusive Montepulciano. If you’re ever near Dry Creek, stop by the winery for a tasting and be sure to mention Bi-Rite!

2009 Unti Vineyards Barbera $28.99
In Piedmont, Barbera plays second fiddle to the noble Nebbiolo of Barolo and Barbaresco fame. Here in California, Nebbiolo is extremely difficult to grow, but Barbera does just fine. Mick’s version is a dead ringer for a modern style Piedmont Barbera with ample fruit, a touch of oak aging, and that characteristic acidity that makes this such a food friendly wine. When he doesn’t know what’s for dinner, Mick opens his Barbera; it plays well with just about anything you can throw its way.

2009 Unit Vineyards “Segromigno” $25.99
Segromigno is a small village in Tuscany where Mick’s grandfather was born and where his cousins continue to live. Like his Cotes-du-Rhone inspired blend “Petit Frere”, “Segromigno” is a blend styled after the regional wines of central Italy, in particular those from the Marches. This vintage is 92% Sangiovese and 8% Montepulciano and boasts beautiful aromatics and a juicy, fruit laden palate. Mick thinks it can age for a few years, but why wait when a wine tastes this good!

2008 Unti Vineyards Montepulciano $28.99
Montepulciano is one of those tricky Italian grape varietals that is also inconveniently the name of a famous wine village in Tuscany. Since names of places can’t be appended to wines made outside of their place of origin, you can be certain that this wine is Montepulciano the grape and not a Rosso di Montepulciano. What isn’t confusing, however, is how delicious this full bodied red tastes. Packed with dark cassis fruit and hints of chocolate, this is perfect for rich pastas with meat. For those patience enough to hold onto this wine, five years of aging will open it up to reveal even more complexity.


Eat Good Food is here!

Eat Good Food is officially on our shelves and in stores across the country–I can’t believe the big day is here! The work we’ve done would not be possible without all the input of everyone in our community– the dedication of our staff, the passion of our producers and the commitment of our guests who support us.

The authors having a good read!

I’m encouraged that many venues are excited to have me come speak and share our tips for better shopping and eating. My book tour won’t take me to every audience I’d like to speak with (I could spend a year doing that full time!), but to a few places that are dear to my heart.

First, a couple of panel discussions that I hope will help consumers realize how much influence they have over the food choices available to them at supermarkets. In New York, I will be at the Brooklyn Kitchen moderating a panel of local retailers, farmers and distributors discussing the challenges of getting food from farms to our shopping baskets.  Here in SF, I will participate in a discussion at the Commonwealth Club on the same topic, moderated by Naomi Starkman.  Whether you live on the East Cost or in the Bay Area, please consider joining me at one of these events.

I will also be heading up to Portland to cook a dinner with Cory Schreiber, an old friend who put Northwest cooking on the map, at the Portland Culinary Institute. The event is a fundraiser for the Sauvie Island Center, a non-profit that educates youth about food, farming and the land (similar to some of our work at 18 Reasons). While in Portland I will also do a signing at my favorite grocery chain in the country, New Seasons Market. If you have not gone there, you need to check them out—they are amazing supporters of their community and promote the hell out of good food in a manner that is accessible to all. From Portland, I will be heading to Seattle to do a dinner conversation at the Pantry at Delancey—a venue that was inspired by Bi-Rite as a model for positive community involvement.

I invite you to join me at any of these events; even if you can’t make it, I hope the book will stand on its own and become a frequently-referenced part of your kitchen library.


Our New Fall “Peak of the Season” Catering Menu

Party Platters

Savory Tartlets with Slow-Cooked Broccoli, Caramelized Onions, Ricotta, Pecorino, Chile Flakes and Olives  (30 pieces) $55

Buffalo-Style Free-Range Chicken Skewers with Pt. Reyes Blue Cheese Dip (30 pieces) $60

Focaccia Flatbread with Pears, Bacon and Goat Cheese (36 pieces) $55

Mini Acme Baguette Sandwiches: Roasted Yams, Goat Cheese and Cilantro Pesto (24 pieces) $50

Focaccia Finger Sandwiches: Grilled Balsamic-Marinated Portobello Mushrooms, Pesto Aioli, Piquillo Peppers and Arugula (36 pieces) $60

Entrees, Sides and Salad Platters

Serves 12 to 15   (to be served at room temperature)

Farro Salad with Grilled Radicchio, Roasted Pears and Sherry Vinaigrette $55

Red Beet Salad with Grilled Balsamic Onions and Horseradish Vinaigrette $55

Farfalle Pasta Salad with Roasted Brussels Sprouts, Preserved Meyer Lemon and Toasted Pistachios $60

Heirloom Bean Salad with Winter Squash, Roasted Fennel, Balsamic Grilled Onions and Coriander Vinaigrette $55

Seasonal Fall Fruit Salad with Apples, Pears and Citrus $50

Desserts

Pumpkin Cupcakes with Macadamia Nut Crunch Buttercream

Caramel Apple Cupcakes with Spiced Caramel Buttercream

Full size, $30 per dozen

Minis, $20 per dozen