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Kiko’s Food News: 12.30.12

Maybe San Francisco’s further from New York City than I thought: this article proposes that the seated dinner party is an endangered pastime, but I refuse to believe that cooking for others is a dying art! (New York Times)

I found this list of top over-used ingredients compiled by CookWithJames (one of our longtime regular guests) right on; enough boneless, skinless chicken breasts and sundried tomatoes, already! (Cook with James)

A study found that buying from locally owned businesses could mean four times as much money staying in the local economy; independent stores in Louisville recirculate 55% of revenues compared to 14% for big retailers, and local restaurants recirculate 67% vs. 30% for big chains: (Fast Company)

An analysis by Consumer Reports found that most store-bought pork tested contains a bacterium that causes food poisoning, plus the samples were often resistant to antibiotics–probably because many farm animals are routinely fed them: (Los Angeles Times)

Wal-Mart accounts for the largest share of groceries bought by U.S. shoppers, and its concentrated buying power allows it to drive down prices paid to suppliers, who therefore have to find ways to cut costs, denying their own workers fair wages and pressuring farmers to do the same: (Food First)

Even though the defeat of Prop 37 means that genetically engineered info won’t be added to labels yet, PLU codes (four digit numbers that identify types of produce) can be revealing; for example, a PLU prefix of 9 signifies an organic item, and 8 signifies that an item is genetically engineered: (Bay Area Bites)

The potential for drilling and fracking to contaminate our food is evidenced by reports from ranchers in heavily fracked regions showing that oil and gas wells introduce chemical compounds and radioactive material into the air, soil and water; secrecy shrouding the hydrofracking process prevents consumers from knowing if their food is safe: (The Nation)

Matt R.

Meet the Producer: Chris Brockway of Broc Cellars

– November Wine Blitz   ✓

– Thanksgiving                ✓

– December Wine Blitz  __

– Hanukkah                    __

– Christmas                    __

– New Years                   __

Man, the Holidays are moving by quickly! We hope everyone has recovered from Thanksgiving, Black Friday, Small Business Saturday, Cyber Monday . . . did I miss any?? But thank goodness it’s Wine Newsletter Wednesday!

Just to remind you, the last of our three annual Wine Blitzes officially kicks off next Thursday, December 6th and runs through Sunday, December 9th, at which point we’ll take 20% off 12 or more bottles of wine mix-and-match with free delivery in San Francisco. If you anticipate going through at least 12 bottles of wine between now and May 2013 for holiday parties, New Years, gifts,and general consumption, this is your last chance to stock up with such a steep discount for a while!

And don’t miss our Wine Blitz Preview Tasting is this Friday, November 30th from 6PM – 8PM at 18 Reasons. We’ll be pouring plenty of new wines that we’re excited about for this final Wine Blitz. We’re also pleased to welcome Berkeley-based winemaker Chris Brockway to this Friday’s tasting event where he’ll be pouring five of his wines. Chris was named the SF Chronicle’s Winemaker to Watch in 2012, and this tasting is a great opportunity to stop by, meet Chris, chat about his wines, as well as explore many other exciting new wines for our December Wine Blitz!

2011 Broc Cellars Valdiguié  –  $19.99; Blitz Pricing  –  $15.99

Chris discovered a vineyard plot in Solano county growing a grape that is today known at Valdiguié. For a while, growers in Napa thought this grape was Gamay, the ubiquitous grape of the Beaujolais region. However, the clever researchers at UC Davis have since determined that this grape is unique and in fact a little known varietal native to the Languedoc, France. But, it’s understandable that growers in California confused this grape with Gamay for so long since it produces wines dark in color but low in alcohol, with very similar flavor profiles. Chris has even made this wine using carbonic maceration, an old, traditional Beaujolais winemaking technique that brings out brighter fruit qualities. This bottling is light on its feet with bright strawberry and cherry aromas. Light in body (and alcohol) this wine is too quaffable and makes a perfect bottle to sip by a cozy winter fire.

Perfect Pairing: Roasted butternut squash stuffed with wild mushrooms


2011 Broc Cellars Carbonic Carignan  –  $22.99; Blitz Pricing  –  $18.39

The grapes for this wine come from a very special vineyard site. Chris is proud to say that he saved this vineyard from “Cabernetification” by preventing the now 120 year old Carignan vines on the site from being ripped up. These are vines that are planted on their original root stock – a true rarity as the great majority of vines in the world today have been grafted. Carignan itself is an outsider in California these days, with very few plantings of this fun Spanish grape remaining. As the name, Carbonic Carignan suggests, Chris also makes this wine using carbonic maceration – allowing the whole fruit to ferment from the inside out before crushing them. The result is a light and fresh wine with bright red fruit aromas followed by a bit of spice and scents of wild herbs from those old vines.

Perfect Pairing: Smoked salmon and grilled chicory salad


2010 Broc Cellars Vine Starr Zinfandel  –  $24.99; Blitz Pricing  –  $19.99
This wine is named after Chris’s great-great-great-great-great-great-uncle born in 1801 in Norway – yes his name was Vine Starr Brockway. This is one of Chris’s original bottlings and is meant to be a lighter style version of the typically bold and spicy Sonoma Zinfandels. The blend varies slightly every vintage and this vintage is mostly Zinfandel, blended with a very small percentage of Syrah. It makes a great everyday red, with a medium body and plenty of dark fruit and spice qualities like black pepper, huckleberry, and cardamom.

Perfect Pairing: Spice rubbed spare ribs


Cheese of the Week: Cowgirl Creamery’s Devil’s Gulch

The latest seasonal release from Cowgirl Creamery is here! Their winter cheese is Devil’s Gulch, a creamy, bloomy rinded cheese made of Jersey cow’s milk from John Taverna’s dairy. Essentially the same cheese inside as their other seasonal cheeses (St. Pat, Chimney Rock, and Pierce Point), the dusting of toppings rotates seasonally. Devil’s Gulch is topped with blend of dried sweet and gently spicy peppers from All Star Organics Farm in Nicasio. The peppers are not at all overwhelmingly spicy and just add a pleasant sweet and mild kick to the rind. These mini wheels are just arriving in the store today, so swing by and ask us for a taste!



Hanukkah Menu 2012

One week until the festival of lights begins! Our kitchen is planning to cook all of your favorites. We’re taking pre-orders for our Hanukkah Menu now–give us a call at 415-241-9760! Please place your order 48 hours in advance of when you’d like to pick it up–the menu is available December 6th – 16th.

Or come into the Market any day during Hanukkah–these dishes will be available in our deli and refrigerator section on a first come, first serve basis.

Printable Hanukkah Menu (pdf)


Our butchers are ready with all of your favorite cuts of meat for the holiday, including Marin Sun Farms Grass Fed Brisket and Pasture Raised Whole Chickens–check out page 10 of our Holiday Guide for our offerings!

The Creamery’s baking up Chocolate Babka, plus their fresh baked Challah and flourless macaroons for a sweet end to your feast.


Community Corner: November

Our November update on the Bi-Rite Family’s work to build community through food and service.

Wyatt carving turkey at the Medical Respite Center


  • Gobble, Gobble! We donated Diestel turkeys to the SF Homeless Prenatal Program, SF Free the Need, and the Medical Respite and Sobering Center, helping multiple Mission-based families have a happier holiday.
  • 50 residents + 16 Bi-Rite & 18 Reasons volunteers = one amazing, homemade Thanksgiving meal at the Medical Respite and Sobering Center. Big shout-out to Rosie, Faun, Wyatt, Judy, Katie, Jon, and Virginiafor your good deeds on Thanksgiving Day!

    Faun's deli training makes her a pro on the service line at Medical Respite Center on Thanksgiving day!

  • We donated our Thanksgiving goodies to 111 Minna Gallery, which served 200 meals to our city’s homeless.
  • We supported Family Services Agency’s Thanksgiving celebration, providing a hot meal and delicious pies to dozens of low-income seniors.
  • Through “Scoops for Sandy” sales of our Caramel Apple ice cream at the Creamery, we provided “sweet relief” to the devastated Added Value Urban Farm in Red Hook, Brooklyn.
  • We provided produce and groceries to CounterPULSE’s “Our Daily Bread” performance, helping feed over 400 audience members over 4 day period (hello vegan gumbo and jalapeno cornbread!). They wrote us and said “Our Daily Bread played to sold-out houses and standing ovations for four nights and we couldn’t have achieved such success without your support! Thank you for investing your time and energy into the performance and its message.  Partnering with Bi-Rite facilitated wider and deeper dialogue about sustainable eating, supporting local farmers, and valuing our natural resources. “
  • Lee’s, a corner store in the Bayview, is super proud of their new produce section and produce manager, Azmi, thanks to SEFA (Southeast Food Access) and Simon’s guidance!

    Azmi, the new produce manager at Lee's in the Bayview

  • Tiffany gave an excellent store tour our young friends at the SF Boys and Girls Club
  • We supported MESA’s (Multinational Exchange for Sustainable Agriculture) annual effort to host, train and feed dozens of farmers and sustainable food advocates from around the world.

Get Involved with Organizations We Support:

  • Cooking Matters needs your help teaching healthy cooking and nutrition classes to adults this December. Email Sarah (sarah@threesquaremeals.org) to sign up!

Who we’ve donated to this month:
Door Dog Music Productions
Cornucopia Institute
Free the Need
SFSU Stillwell Art Exhibition
SF Bike Coalition
San Francisco Coalition of Small Essential Schools
Golden Thread Productions
Sanchez Elementary School
Kiandanda Dance Theater
Mission High School/Pie Ranch Interns
Arts Ed Matters
Faces SF
San Francisco Friends School
SF Homeless Prenatal Program
Medical Respite and Sobering Center
Mentoring for Success
Supermarket Street Sweep for SF Food Bank
Presidio Graduate School
Cooperative Restraining Order Clinic
Streetside Stories
Heritage Radio Network
San Francisco Little League
Bay Area Breast Cancer Network
Mediate Art Group
Chibi Chan Preschool
Abada Capoeira Arts Center

Kiko’s Food News: 11.23.12

Happy Plaid Friday! Oaklanders founded this holiday as an alternative to the big box store “Black Friday” to promote local and independently owned businesses during the holidays.

A trip to a dinner party in Berlin reveals an idea of luxury different from the decadent British or American one; these Germans prize frugality, celebrating with boiled potatoes (how refreshing)! (BBC)

Payback Time! Organic diehards are boycotting these “natural” brands whose parent companies donated millions to defeat Prop 37: (Organic Consumer)

Check out these photos taken by an electron microscope that reveal how natural and processed foods differ not only in their nutritional value, but in their chemical structures: (Fast Company)

Swiss company Nestle is focusing on product innovation for the Chinese market, opening new research centers to try out peanut milk, spicy Sichuan sauces, congee, and a less bitter coffee more pleasing to Chinese palates: (Bloomberg)

A team of computer scientists have come up with an algorithm to guess how successful a recipe will turn out; it predicts with nearly 80 % accuracy how many stars a recipe will receive online, and can recommend more healthful ingredient replacements: (Capital Public Radio)

Looking for a fun holiday weekend activity in DC or NYC? For the first time, the American Museum of Natural History and the Smithsonian have opened major exhibitions devoted to food and the food industry: (New York Times)


Thanksgiving Parking for our Guests: Today and Wednesday

We’re offering Thanksgiving parking for our guests to lighten your load! We’ll validate your receipt when you come here to shop so parking will be free.

When: Sunday November 18th and Wednesday November 21st

Hours: 10am – 6pm

Where: Mission High School Parking Lot (entrance on west side of Dolores St. between 17th and 18th St.)

You can feel free to leave your bags with us after you shop while you get your car–just pull up to the front of the Market and we’ll load them up.

Yes, we love being an urban grocery store that many of our guests walk to, but when it comes to bringing home a Thanksgiving feast, we know two hands may not be enough!

Tricks of the Thanksgiving Trade

One week from now, we’ll be sitting down to a meal that is, for many of us, our favorite of the year. Here are some tricks I’ve learned as a chef, dad (and grocer!) to make the days leading up to Thanksgiving less stressful.

Shopping: Plan Ahead!

It would be great if we could shop for Thanksgiving ahead of time, but we also want to be sure the food is fresh. For the best of both worlds, think about what types of items you can buy ahead vs. what should really wait until the day before. I’m a big fan of doing all the shopping for the big day with a minimum of two trips, ideally three:

  • First trip, a week or two out: buy all the staples, including butter, stock, gravy mix, stuffing mix, fried onions, nuts, spices, kosher salt, canned pumpkin, condensed milk, sugar, flour, cornmeal. Also get your hands on any tools or cooking utensils you might need: trussing kit, cheesecloth, meat thermometer, baster, parchment paper, and a baking pan for the turkey. I suggest buying the wine and any spirits you need during the first trip as well.
  • Second trip, ideally the Saturday or Sunday before Thanksgiving: buy dairy items such as cream, eggs, any cheeses you want to serve for appetizers, and produce staples including potatoes, sweet potatoes, onions, celery, garlic, apples, chestnuts, hard squash, root vegetables, Brussels sprouts, mushrooms, cranberries, oranges, and herbs. If you’re serving a ham, you can get it now as well.
  • Final trip, either Tuesday or Wednesday: pick up the most perishable items, including your turkey, fresh bread, salad greens, prepared food, any seafood you might serve (Dungeness crabs are an important part of many Bay Area Thanksgivings), pies, sausage for stuffing and any other last minute items you forgot on the last two rounds.
  • Don’t forget to grab something for lunch Thanksgiving day–most people do!

If you’re shopping at Bi-Rite next week,  you may be surprised to hear that being the first in right when we open at 9 am might not the quickest time to do your shopping, as there’s generally a line forming outside before we open. The best time is at 10 am, about an hour after we open, but any time before 4 pm is usually a good bet. Regardless of when you’re coming, we’ll have plenty of staff around to help find what you’re looking for or help with recipes. We can always help carry your bags to your car, and this year we’ll be offering free parking for our guests in the Mission High parking lot (west side of Dolores St. between 17th and 18th)  during peak hours on Saturday, Sunday and Wednesday before Turkey day–stay tuned for more details!

More Plan Ahead Tips

The more advanced planning and organization, the easier the entire day will be.

  • Make your pie dough a week or two in advance and freeze until you are ready to use.
  • Pre-bake your pie crust to ensure a crisp bottom crust.
  • Do a dry salt rub on your turkey two days before Thanksgiving. Use kosher salt and black pepper– simple so as not to mask the flavor of your turkey.
  • Write out your menu and do an ingredient and cookware list for each item.  Be sure to balance out items that need to go in the oven, as the turkey will likely monopolize space for a few hours.
  • If there’s a new recipe you want to try out, I suggest trying it the week before to make sure it tastes good and you are able to execute successfully.

If You Buy Prepared Foods…

I suggest doctoring them up a bit:

  • Add sauteed mushrooms and turkey drippings to pre-made gravy.
  • Reduce orange juice with fresh ginger to add to pre-made cranberry sauce.
  • Add sauteed celery and onions to stuffing mix; mushrooms are a great addition as well.

Food & Wine shared these tips and a few more in this article.

Stretch Your Thanksgiving Dollar

To save money while putting together a killer feast, I recommend:

  • Buying in bulk and buying on sale.
  • Making items from scratch (as opposed to buying prepared foods).
  • Buying what’s in season. I’ve always been perplexed by our obsession with green beans for Thanksgiving. They are never as good as summer beans and are usually twice as expensive. I love using root vegetables– rutabagas, turnips and carrots- for purees or for roasted veggies as a side.
  • Don’t go crazy making too much food! As a society, we generally waste about 15% of the food we purchase. My guess would be that we waste way more around Thanksgiving, possibly twice that. People eat too much and often get sick of leftovers and toss the extra food. Reducing the amount of food you make by 20% will reduce your bill by that much. I feel wasting food defeats the whole point of the meal– our nations founders celebrated in order to give thanks for a successful harvest that helped them survive another winter–there’s no way they wasted any food back then.  We need to value food the same way, much more than we currently do, and wasting it is not going to help us appreciate what we have been given.

There is generally no need to buy extravagant items. The whole point of this meal is to bring family and friends together, to share and to give thanks!

Want to know what Thanksgiving planning looks like on our end?

Our butchers place the turkey orders in July or August, as our ranchers grow them specifically for us. We start preparing our staff for Thanksgiving in October with an all staff meeting to talk about the holidays, and smaller meetings where we go over ordering logistics, our menus, our turkey offerings and pick up procedures. We work with each department to ensure they are prepared, have ordered enough food and are staffed well enough to serve all our guests. We constantly remind our staff that we play a huge role in ensuring that our guests have a successful holiday meal. It can be a very stressful time for many people with friends and family visiting, along with the sheer volume of food they have to cook; our job is to help make it easier.

The most important thing about Turkey day? To not take it too seriously. You’re gonna laugh, but I generally grab leftovers from our prepared foods section, things like gravy and cranberry sauce, so I have less items to make (they’re as good as what I would make anyway)!  I also inevitably make a trip down to the store Thanksgiving morning to pick up things I forgot–I’m usually so tired Wednesday night that I forget something!


Holiday Turkey Preparation Guide

What follows is our authoritative guide to making your bird and side dishes shine! Included are the following recipes and tips (scroll to the bottom for a printable version):

  • Our Tips for Roasting Heritage Turkeys
  • Recipe for Deconstructed Heritage Turkey with Roast Breast & Braised Legs
  • Recipe for Whole Roast Heritage Turkey
  • Recipe for Traditional Roast Broad-Breasted Turkey
  • Reheating Instructions for Items on our Holiday Menus

Our Tips for Roasting Heritage Turkeys

•    Heritage birds typically have a humped breast bone, and the bird will be somewhat leaner.
•    We recommend that Heritage turkeys not be brined; this ensures the best possible texture, and maintains the natural intense  flavor of these special birds.
•    Let the turkey come to room temperature before roasting.
•    Let the turkey rest for at least 20 minutes prior to slicing. This ensures evenly juicy meat.
•    Because of Heritage turkeys’ unique breast-to-leg ratio, the breast will reach doneness long before the legs and thighs. There are two ways to address this: Either roast the bird whole until the breasts are done, and then finish cooking the legs separately, or remove and braise just the legs and roast the rest of the turkey whole

Recipe for Deconstructed Heritage Turkey with Roast Breast & Braised Legs
As featured in our November 2010 Food & Wine article, “A Farm Fresh Thanksgiving”
We highly recommend this recipe! It’s also great for a traditional broad-breasted turkey.

One 12-20 pound turkey
1 1/2 tablespoons kosher salt, plus more for seasoning
3 tablespoons extra-virgin olive oil
4 garlic cloves, halved
2 celery ribs, cut into 2-inch lengths
1 carrot, peeled and cut into 2-inch lengths
1 onion, sliced
1 tablespoon tomato paste
1 cup dry white wine
6 cups Turkey Stock or low-sodium broth
4 tablespoons unsalted butter, softened
10 sage leaves
12 thyme sprigs
1/4 cup all-purpose flour
Freshly ground pepper

Cut the legs and wings off of the turkey; separate the drumsticks and thighs. Using poultry shears, cut off the backbone. (Reserve the wings, neck and backbone for making stock.) Set the breast, thighs and drumsticks on a rimmed baking sheet and sprinkle all over with the 1 1/2 tablespoons of salt. Cover and refrigerate for at least 8 hours or up to 24 hours.

Rinse the turkey parts and pat dry. In a large enameled cast-iron casserole, heat the olive oil. Add the thighs and drumsticks and cook over moderate heat until well browned all over, about 15 minutes. Transfer the turkey to a platter.

Add the garlic, celery, carrot and onion to the casserole. Cover and cook, stirring occasionally, until the vegetables just begin to soften, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until reduced by half, about 5 minutes. Return the thighs and drumsticks to the casserole and add 4 cups of the Turkey Stock. Cover and braise over low heat until the turkey is tender, about 1 hour and 15 minutes. Transfer the turkey to the platter; strain the braising liquid and return it to the casserole.

Meanwhile, preheat the oven to 350°. Spread half of the butter under the turkey breast skin; tuck in the sage and thyme. Spread the remaining butter over the skin.

Heat a large ovenproof skillet. Add the turkey breast, skin side down, and cook over moderately high heat until browned, 12 minutes. Turn the breast skin side up and transfer the skillet to the oven. Roast the turkey breast for about 1 hour, until an instant-read thermometer inserted in the thickest part of the meat registers 150°. Transfer the breast to a cutting board and let rest for 15 minutes. Add the remaining 2 cups of turkey stock to the skillet and bring to a boil, stirring to scrape up any browned bits on the bottom.

Boil the braising liquid in the casserole until reduced to 3 cups, about 10 minutes. Add the stock from the skillet. In a small bowl, whisk the flour with 1/4 cup of water; whisk this mixture into the liquid in the casserole and boil, whisking frequently, until the gravy is lightly thickened, about 5 minutes. Season with salt and pepper. Transfer the gravy to a gravy boat.

Remove the bones from the thighs and slice the meat 1/2 inch thick. Transfer the thigh meat to a roasting pan along with the drumsticks. Cover with foil and reheat. Carve the turkey breast and arrange on a platter. Arrange the dark meat alongside; serve with the gravy.

NOTE: If you aren’t comfortable cutting up a turkey, you can prepare this recipe using a 7-pound turkey breast on the bone, plus 5 pounds of turkey drumsticks and/or thighs.

Recipe for Whole Roast Heritage Turkey
Courtesy of Chef Dan Barber of Stone Barns and Blue Hill, NY


BN Ranch Heritage Turkey
salt and pepper

Preheat oven to 475 degrees.

Let turkey come to room temperature. Carefully separate skin from the breast meat and rub softened butter on to breast. Season liberally with salt and pepper.

Set the turkey, breast side up, on the rack of a large roasting pan. Tie the legs together with kitchen string. Roast for 20 minutes.

Lower the oven temperature to 350 degrees and cover turkey loosely with tin foil. Roast until the thermometer inserted into the inner thigh registers 150 degrees (2 to 3 hours, depending on turkey size).

Transfer turkey to cutting board. Let stand for at least 45 minutes to cool down. Remove legs and thighs, careful to not take too much skin with you.

Place thighs, skin side, on a roasting pan and continue cooking 40-45 minutes or until juices run clear. Separately slice breast and thigh and plate while still warm.

Recipe for Traditional Broad-Breasted Turkey

After removing neck and giblets from the body cavity, rinse the bird with cold water. Pat cavities and body dry with a paper towel. Rub body and neck cavities with salt if desired, and stuff loosely. Truss neck cavity with metal skewer and truss legs. To remove the truss just lift the ring and pull it up and over the end of the drumstick. To secure the truss, hold the drumsticks together, lift the ring and pull it over the drumsticks.

Spread exterior of turkey with a blend of your favorite herbs and spices or with a paste made of the following ingredients:

4 Tbsp oil (melted butter or olive oil)
4 tsp. salt, or to taste
2 tsp. paprika

Heat oven to 325º F. Place bird in open pan, breast side up. Pour two 8 ounce cups of water in bottom of pan. Place in oven. If roasting turkey unstuffed then decrease roasting time by approximately 30 minutes. There is no need to turn the bird while roasting as it will brown to a rich, golden color. However, a piece of foil should be placed loosely over the breast for the last hour of roasting.

Take the temperature by inserting a meat thermometer in the thigh joint, where the leg connects to the breast; the turkey is done when it reads 155-160°. When done, the thickest part of the drumstick will feel soft. Remove from oven. Let stand 15 minutes before carving.

Weight    Approximate        Time to Start
(lbs)      Roasting Time     Checking Temperature

6-10 lbs.      approx. 2 hrs.          1 ½ hrs.
10-12 lbs      3 – 3 ¼ hrs.            2 ½ hrs.
12-14 lbs.     3 ¼  – 3 ½  hrs.      2 ½ hrs.
14-16 lbs.     3 ½  – 3 ¾  hrs.      2 ¾ hrs.
16-18 lbs.     3 ¾  – 4 hrs.            3 hrs.
18-20 lbs.     4 – 4 ½  hrs.           3 ¼ hrs.
20-22 lbs.     4 ½  – 5 hrs.          3 ¾ hrs.
22-24 lbs.     5 – 5 ½  hrs.          4 hrs.
24-26 lbs.     5 ½  – 5 ¾  hrs.    4 ¾ hrs.

Reheating Instructions for Items on our Holiday Menus

House Roasted Diestel Ranch Turkey Breast
Place turkey in a shallow baking dish and pour ¼ to ½ cup broth over the turkey. Cover with foil and reheat in a 325 degree oven for 40 minutes or until hot

Whole Roasted Diestel Ranch Turkey
Place turkey in a baking pan and cover with foil. Roast at 325 degrees for 1-1/2 to 2 hours until heated thru or to taste.

Microwave: 3 to 5 minutes, or until hot
Stovetop: Pour soup into a saucepan and simmer on low heat, stirring to avoid burning, until hot.

Mashed Potatoes / Sweet Potato Mash
Microwave: medium for 4 to 6 minutes or until hot
Oven: Place in a shallow, oven proof dish and heat in a 325 degree oven until hot, about 40 minutes

Oven: Place in a shallow, oven proof dish. Dot with sliced of butter (optional) to add extra richness and crispness. Bake for 40 minutes to 1 hour, until hot and slightly crispy on top

Brussels Sprouts and Other Veggies
Microwave: 3 to 5 minutes, or until hot
Stovetop: Sauté with butter or olive oil in a large sauté pan until heated thru

Microwave: 3 to 5 minutes, or until hot
Stovetop: Place in a sauce pan and simmer on low heat, stirring to avoid burning, until hot

Printable Guide- page 1 (pdf)

Printable Guide- page 2 (pdf)

Matt R.

Le Beaujolais Nouveau est Arrivé!

Every third Thursday in November, France celebrate its favorite wine-drinking holiday: Beaujolais Nouveau harvest!! In towns like Beaujeu and Lyon within the AOC of Beaujolais, the stroke of 12 midnight on November 15th will signal the official release of Beaujolais Nouveau – the just-made, fruity, Gamay meant for easy and copious consumption. Giant barrels will be rolled into the town squares and free wine will be poured for everyone for a night of drinking and dancing!

Unfortunately we’re rather far from France and no one has responded to my Craigslist ad for a free barrel of Gamay that we could roll onto 18th Street, so we’ll have to celebrate the fall harvest in a slightly more tempered manner. Regardless, we are excited to announce the arrival of our Beaujolais Nouveau here in the store, available tomorrow! Typically light and fruit forward, Beaujolais Nouveau is meant to be drunk young and is an easy pairing with a variety of foods and occasions – especially Thanksgiving! Some Nouveau, especially from larger producers, tends to have unpleasant bubblegum or banana qualities; we’ve steered clear of those, and the small producers listed below have crafted great examples of high quality Beaujolais Nouveau.


2012 Jean Foillard Beaujolais Nouveau  –  $19.99; 6 or More  –  $17.99

Jean Foillard is one of the star natural winemakers in Beaujolais. His Cru Beaujolais are some of the most sought after in the region, in part due to his prime real estate with vineyards on the famed Cote-du-Py hillside. He and three other well-known Beaujolais producers – Marcel Lapierre, Jean-Paul Thevenet, and Guy Breton – are known as the ‘Gang of Four’ and are responsible for a return to traditionalist winemaking techniques. These include using old vines, farming organically, sorting the grapes vigorously, using only native yeasts, and applying minimal to no added sulfur. The resulting wines are a much more classic expression of Beaujolais, and his Nouveau maintains great complexity. It’s light in body, with bright cherry aromas, and a hint of earthiness and tart red fruit.

Perfect Pairing: Roasted Delicata squash with pomegranate seeds


2012 Domaine Dupueble  –  $16.99; 6 or More  –  $15.29

Domaine Dupueble has existed since 1512 and has been passed from one generation to the next with the most recent heir, Damien Dupueble and his wife running the winery. Damien first established a relationship with importer Kermit Lynch in the 1980s when they began bottling Kermit’s Beaujolais Nouveau. This wine is made with the utmost care, from organically grown grapes, and is vinified with native yeasts and minimally added sulfur. The grapes are coming mostly from granite soils and this stony minerality definitely shines through. Deep, dark fruit flavors like blackberries and blueberries give this Nouveau slightly more weight than you might expect, but it’s still light and easily quaff-able.

Perfect Pairing: Nufenen cheese (pictured below!)


2012 Cyril Alonso P.U.R. Beaujolais Nouveau  –  $18.99; 6 or More  –  $17.09

Cyril Alonso may as well be a fifth addition to the ‘Gang of Four’. He’s very close with them and his winemaking philosophies and techniques are right in line with his more well-known colleagues. Cryil is a negociant in Beaujolais, meaning he buys grapes from other growers rather than owning his own land. Despite not having his own vineyard, he’s able to source grapes from some of the most interesting plots in Beaujolais. This bottling comes from a small vineyard in the village of Lantignie that dates back to 1904! Cyril ferments this wine in cement tanks using native yeasts and minimal added sulfur. It’s a wine with dark fruit flavors like brambly, wild blackberries and a bit of a spicy backbone.

Perfect Pairing: Farro with kale, cranberries, and pumpkin seeds (from our kitchen!)


Cheese of the Week: Nufenen

The coming of winter signals the arrival of our favorite French and Swiss Alpine cheeses, so we’re celebrating them all month. We’re excited for the batches and wheels arriving now since they were made from the milk of cows grazing on sweet, spring and summer Alpine grasses and flowers. Nufenen hails from Grisons, the eastern-most part of Switzerland, and is produced by a small cooperative of 22 small dairy farmers. It has the aromas of buttery biscuits and a sweet and supple paste with small eyes. Perfect alongside a glass of Beaujolais Nouveau. Come in and ask us for a taste!

Holiday Party Platters from our Catering Team

Mini Crab Cakes with Lemon Aioli

I know you have turkey on the brain right now, but Thanksgiving is only the first holiday of the season.  This year our catering department is sure to be busier than last year, so we encourage you to plan your Holiday party early and call us to put in your order as soon as you can!

Our Peak of the Season Holiday menu will be available beginning Friday, November 30th; here’s a sneak peak at our savory menu:

Savory Tartlets with Truffle, Cauliflower, Ricotta, Parmesan and Chives

House-Smoked Salmon with Tobiko Caviar on Anna’s Daughter’s Rye with Caper Cream Cheese and Fresh Dill

Focaccia Flatbread with Pears, Bacon and Goat Cheese  

Mini Crab Cakes with Lemon Aioli

Beef Tenderloin Skewers with Horseradish-Chive Sour Cream Sauce

Mini Empanadas with Butternut Squash, Wild Mushrooms, Mascarpone, Rosemary and Chile Flakes

Spanish Tortilla with Spinach, House-Made Chorizo and Manchego Cheese; served with Romesco sauce

Looking for a venue to host your holiday gathering? Our community space 18 Reasons (located at 3674 18th Street, next door to the Creamery) is available to rent.  Book it for your party…we’ll cater the food and drink!  Dates are filling up fast, so submit a rental request here and call us (415-241-9760 x 1) with any questions.