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Kiko’s Food News, March 29, 2013

The news is a little late today as I’m busy readying for opening night of our Food & Farm Film Fest! Check out this teaser and buy your tickets for the movies this weekend–each comes paired with a bite from neighborhood chefs (we’re scooping ice cream at Sunday’s film about dairy farmers).

The Jewish food culture nut in me has loved the innovative ways people are combating the “matzo fatigue” that accompanies Passover; one entrepreneurial Atlanta couple mixed matzo with granola and their Matzolah is now sold across the country: (NPR)

And just like the famous Maxwell House coffee campaign of the 1920′s, marketers are taking advantage of growing interest in kosher foods; a new campaign for Temp Tee stars an American-born Israeli food writer/chef/founder of the Kosher Media Network; she offers video inspiration for kosher dairy dishes made with the whipped cream cheese: (New York Times)

Starbucks announced the purchase of its first farm, a 600-acre plot in Costa Rica, where they plan to grow their own coffee, cultivate new types of beans and test new defenses against crop diseases, with a goal of ethically sourcing all of their coffee beans by 2015: (Huffington Post)

Greenland is no farm country, but peppers, tomatoes, strawberries and other crops are increasingly easy to grow there as the climate warms: (Grist)

The largest Brazilian supermarket group says it will no longer sell meat from cattle raised in the rainforest, in hopes of cutting down on the illegal use of huge swaths of rainforest for pasture: (BBC)

I’m leaving the news desk for two weeks to become a certified yoga teacher–back with headlines 4/19!


Simon

Easter Blooms from Bay Area Farms

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We’ll make a custom arrangement for your Easter table

Spring has come to the market in full force!  We’re super excited about the array of spring beauties we’ve been able to offer our guests in the last couple of weeks.  We are now carrying local and organic tulips, ranunculus, anemones, lilac, sweet williams, freesia, and irises. We’re thrilled to feature these flowers direct from Thomas, Full Belly, and Oak Hill Farms.

Also in season at the market are a wide variety of protea, grown by Resendiz Brothers Protea Growers in Fallbrook, CA.  These protea come in a wide range of shapes and colors, from spiky to soft, hot pink to orange and canary yellow.

DSC_4814We source our roses exclusively from local grower Neve Brothers in Petaluma, CA.  Unlike most imported florist roses, which are bred for longevity, these roses are bred for beauty and scent–the true essence of a rose!

Our flower team will be on hand this weekend to assist you in creating a beautiful custom arrangement for your or your host’s holiday table.  You can also pre-order a bouquet or vase arrangement by emailing our florist Eleanor.

HELLO SPRING!

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Thomas Farm’s amazing spread of ranunculus and tulips


Casey

Leaves, Grasses and other Spring Greenery on our New Seasonal Catering Menu

070Asparagus, arugula, fava beans…bring on the green produce gods and goddesses, spring has sprung at Bi-Rite! Citrus staples are holding strong while strawberries and beets add a punch of red to our spring seasonal offerings.

Our talented catering chefs have been hard at work crafting our new Spring Peak of Season Menu and these favorites are sure to leave your stomach as satisfied as the warm spring days ahead. Some new highlights:

045Savory Tartlets with Fava Bean Puree, Olives, Lemon and Pecorino

Harissa and Preserved Lemon-Marinated and Grilled Lamb Loin Skewers, served with Cucumber Raita Dipping Sauce

Gluten-free Penne Pasta Salad with Asparagus, English Peas, Artichokes, Dill and Agave Nectar-Champagne Vinaigrette (you’d never guess the pasta is gluten-free!)

Graduation season is fast approaching. Place your order soon (415-241-9760 x 1) to take the pressure off and let us help plan your event!


Matt R.

2012 Unti Rosé Pre-Release Sale!

It’s the most wonderful tiiiime of the the year! 

Ain’t no kids jingle belling, 

but we’re loudly yelling, “Rosé season’s here”!!!

unti 2012 roseWe’re so excited to kick off what we consider the official start of ‘rosé season’ with the release of the 2012 Unti Rosé – one of our favorites every year.

This year, we’re again pleased to be the first to offer this refreshing and beautifully blush wine with special pre-order pricing. Today until April 3rd, if you pre-order 6 or more bottles of the 2012 Unti Rosé you will get a 15% discount. Normally $21.99, the pre-release sale will put each bottle at $18.69! Our special pricing will only be available on pre-orders taken up to April 3rd. This is a great chance to stock up on some fantastic, local, and bio-dynamically farmed rosé for the coming spring and summer months!

To pre-order, you can:

1. Reply to this email with your name, phone number, amount of wine desired, and desired pickup location (Bi-Rite Market 18th St. or Bi-Rite Divis).

2. Call either of our Markets and ask to speak with a member of the wine team (pickup at 18th Street: 415.241.9760; pickup at Divis: 415.551.7900).

3. Come visit us in-person at either Market and pre-order with a wine specialist.

All orders will be available for pick-up starting Wednesday, April 9th.

Unti Vineyard’s 2012 Rosé is made of mostly Grenache from their Benchland Vineyard, blended with Mourvedre. Located in Dry Creek Valley, Unti specializes in Rhone and Italian varietals, and we can’t believe after tasting this year’s rosé that it’s again better than last year’s! It’s light in color with plenty of mouth-watering acidity. A floral and fruity nose leads to a lush, yet crisp and dry rosé that reminds us of fresh Provençal-style rosés. Pair this rosé with anything from grilled whole fish and spring vegetables to simply a park blanket and sunshine!!

Upcoming Tastings at 18 Reasons:

18th Hour Cafe: Thursday, March 28, 6-10PM

Beer Lab – Homebrew and Beyond: Tuesday, April 23rd, 30th and May 14th, 7-9PM, Ticketed


Casey

Next in our 18 Reasons Gallery: ROOTS

18ReasonsLogo beerWe’re pleased to announce our next art exhibit at 18 Reasons:

ROOTS: a solo exhibition by Laura Parker
April 13 through May 30, 2013
Opening Friday April 5, 6-9 pmNieuil

Laura is a San Francisco-based conceptual artist whose work often focuses on agriculture, the environment and social structure. As an interdisciplinary artist she works in drawing, painting, artists books, and installation. Her 2001 work, “How far are you from the farm? A mile or a generation?” invited library patrons to fill a wall with memories and experiences of the land. Parker’s work has been exhibited nationally and internationally, including at Copia Center for Food, Wine & the Arts; Triton Museum of Art; Sonoma County Museum; Falkirk Cultural Center; San Francisco Public Library’s Jewett Gallery; Rautenstrauch-Joest Museum in Cologne, Germany; MR Gallerie and the Chateau de Nieuil, France.

NiortHere’s what Laura has to say about her upcoming exhibit in our 18 Reasons space:

RootOne-DTom Willey, who farms 80 acres in Madera, leaned across his dinner table and extended his open palm toward me. He said, “If my hand were filled with soil, there would be more microorganisms here there than the number of people on this planet.” The diversity of microbes associated with plant roots is enormous, in the order of tens of thousands of species. Yes, I knew there were a lot of microorganisms but somehow this image presented the information in a very different context to me.

Since that time I have been fascinated with the hidden world of the soil, from seeing if my senses could detect the transference from soil to plant and vice verse to imagining the hidden world of that landscape. Like most people, when I think of landscape I think of trees, plants and sky. But what of the world below—the one I can’t see? Everything we see is dependent on what we do not see: the soil, the roots, and the microorganisms. Our world, and that includes us, could not exist without the soil. We walk on it, we eat it, we build with it, we breathe it.

Did you know that some roots of native perennial grasses can provide up to 80% of the organic matter that regenerates rich prairie soil? And that some of these grasses develop roots reaching 12 to 15 feet deep?

We hope you’ll join us to dig into some of these marvels at Laura’s show.

 


Easter Basket Alert: Peep These Chocolates!

Boy will we be lucky if this coming Easter Sunday is as beautiful as the day we’re having right now! It’s supposed to be, so we’ve stocked our shelves with heaps of adorable AND tasty Easter chocolate for your springy spread. Here are just a few to get the basket-making juices flowing:

easter1Vosges Goose’s Golden Eggs: Redefining bacon and eggs, five dark chocolate half-eggs nestle in a straw-filled pink gift box, each filled with soft bacon caramel.

easter3Vosges Alice’s Rabbit Lollipop: For those who love to imagine chasing their own white rabbit, this pop is available in either 45% dark milk chocolate with peanut butter and pink Himalayan Salt or 62% dark chocolate with caramelized puffed millet.

easter 4Fran’s Milk or Dark Chocolate Foil Bunny: In single-origin 65% Venezuelan solid dark chocolate or single-origin Venezuelan solid milk chocolate.

easter2Vosges Barcelona Floppy Eared Bunnies: This deep milk chocolate bunny will win you over at first bite with its exotic interior of hickory smoked almonds and grey sea salt, enrobed in a custom blend of milk chocolate with just a touch of dark to deepen the flavor.

 

 


Linh

Easter & Passover Menu, 2013

Passover starts at sundown on March 25th and Easter’s early this year on March 31st…our chefs are ready with spring favorites to share with your family, plus the Creamery’s fresh baked flourless sweets, hot cross buns and Lemon Sour Cream pie! Printable Menu Here.

web easter passover 2013


Kiko’s Food News, March 22, 2013

Eleven scary facts about what might be in your groceries without your knowing it–our job as grocers is to keep this out of your food! (Buzzfeed)

I had no idea that you can plant a clove of garlic, or the eye of a potato, and grow a whole plant–think about the money to be saved by growing veggies from food scraps: (Huffington Post)

Trader Joe’s, Whole Foods and other large grocers have ponied up in a sign of the growing wariness about genetically modified food, announcing that they won’t sell genetically engineered salmon even if it’s approved: (San Jose Mercury News)

Reality check radio: despite the boost in sales and popularity of eating locally, evidence suggests that the U.S.D.A.’s programs to prop up small-scale farmers haven’t done enough: (NPR)

Proposed legislation known as the “Anti-Bloomberg Bill,” passed by an overwhelming margin in the Mississippi House, makes it illegal for local governments to restrict the sale of fatty or sugary foods based on their nutritional value: (Huffington Post)

This roundup of the Bay Area’s best urban farms included our 18 Reasons Farm School as a way to get your hands dirty: (Huffington Post)


Raph

PUBLIC Label Recipes: Marinara & Puttanesca Sauce

Public Label LogoEach time we introduce a new product to our PUBLIC Label line, we like to share recipes that incorporate it into your home cooking. Our new tomato sauces are so versatile on pizzas, in pasta, or however you like to use them–here are just a couple ideas to get you started. Visit our PUBLIC Label page to find out what it means to turn the “private” in “private label” upside down.

Roasted Cauliflower with PUBLIC Label Marinara Sauce

Serves 4 as a side

Ingredients:
1 head cauliflower, broken into florets
1 cup Bi-Rite PUBLIC Label Marinara Sauce
1 cup grated ricotta salata
1 tsp chili pepper flakes
2 tbls Bi-Rite PUBLIC Label Extra Virgin Olive Oil
salt and pepper to taste
2 tbls chopped fresh Italian parsley

Directions:
-Preheat oven to 425 F
-Toss florets with olive oil, chili flakes, salt and pepper.
-Put in baking dish in oven for 15 minutes, stirring occasionally
-Lower temperature to 325 F, stir in Marinara Sauce
-Top with ricotta salata and bake for 10 minutes

birite public label

The PUBLIC Label line keeps growing!

Sicilian Meat Balls with PUBLIC Label Puttanesca Sauce
Serves 4

Ingredients:
1 ½ lbs freshly ground beef
½ cup breadcrumbs
¼ cup whole milk
1 large egg
¾ cup grated Parmigiano-Reggiano
¼ cup ketchup
2 tbls fresh Italian parsley, chopped
2 large garlic cloves, minced
1 small yellow onion, chopped finely
1 jar PUBLIC Label Puttanesca Sauce
salt and pepper to taste

Directions:
-Put a rack lined with parchment paper in the center of the oven and heat to 375 F
-Mix the breadcrumbs and milk in a large bowl, then set aside for 5 minutes.
-Mash and squeeze the breadcrumbs so that they make a smooth paste.
-Whisk in the eggs.
-Add the Parmigiano, ketchup, herbs, onion, garlic, 2 tsp salt and ½ tsp pepper; stir to blend.
-Break the beef into small chunks and add to the bowl.
-Mix gently but thoroughly; over-mixing will make the meatballs tough and dry.
-When all of the ingredients are evenly combined, use a small ice cream scoop to form 24 balls, placing each on the baking sheet
-Bake for 15 minutes (or internal temp of 120 degrees)
-Warm PUBLIC Label Puttanesca Sauce in heavy saucepan.
-Once the sauce is simmering, drop in the balls and simmer together for 12-15 minutes.
-Sprinkle with a little grated Parmigiano and chopped fresh parsley and serve on their own as an appetizer, or with spaghetti

 

 


Bi-Rite Divis is Open!

b-man with divisadero lineThought I’d never say this….but we’re open on Divisadero Street! Please come visit us 9 am – 9 pm today and every day. Store location, hours and parking info (yes, we do have one hour parking for our guests!) is here.

Salty_Ginger

Salty Ginger Sundae, Divis contest winner!

We’ve spent about three years working towards this moment, so today is all about celebrating the long, winding path that brought us here. And what better way to do so than by treating ourselves to the newest additions to our Divis menu: the winners of our Divis Sandwich and Sundae contest!

The Giuseppe: Fra’ Mani salami and mortadella, provolone, lettuce, red onion, tomato, dijon mustard, pepperoncini, and lemon aioli on an Acme Rustic Baguette (congrats to Joseph Slattery!)

naima

Opening is so sweet!

The Salty Ginger: Ginger ice cream, ginger snaps, sea salt, chocolate fudge, and whipped cream (congrats to Zoe Byl!)

Now that the construction is complete, it’s time to start the important work of building relationships with our guests. Our 60 Divis staff members are eager to meet and feed you. Plus, a bunch of our passionate food makers are joining us to give out tastes of their cheese, jams and more: check out the Divis events on our calendar here.

See you soon! And now more than ever, please let us know how we can better serve you.

P.S. You’ve gotta check out this video of neighborhood pup Trotter on his first visit to the store!

 

 

 


Kiko’s Food News: 3.15.13

The future of fishing was foreshadowed in a “Trash Fish” dinner where fishermen, chefs, and environmental advocates dined on redfish, dogfish and pollock; for years these fish have been tossed overboard as waste, but the group aims to re-introduce them to the marketplace: (Boston Globe)

As more and more people go gluten free, this article bears a good warning about how to do it safely, without sacrificing essential fiber and nutrients: (Scientific American)

American vintners are going after younger consumers to keep their $33 billion industry growing, using more irreverent labels, easy drinking wines, and laid-back tastings to demystify the elite atmosphere surrounding wine: (San Francisco Chronicle)

Upscale resorts have added culinary classes for kids, like a Young Pastry Chefs program at the Peninsula Beverly Hills Hotel where kids take home a monogrammed chef’s coat, chef’s hat, and recipes from the day: (ABC News)

Whole Foods has become the first US retailer to require labeling of all genetically modified foods in its stores, with a five year deadline: (New York Times)

Safeway’s confronting requirements to map their global supply chains in an effort to identify suppliers with suspect labor practices like human trafficking and slavery, and urging other huge chains to do the same: (Supermarket News)


Cocktail of the Month: NOPA’s Sunshine Fix

nopa_portrait_for_web

In honor of our opening on Divisadero we asked Yanni Kehagiaras, who runs the bar program at NOPA next door (did you know that Jeff Hanak, co-owner of NOPA, was a high school buddy of Sam’s?) to share one of their cocktail recipes with us. Yanni chose the Sunshine Fix, one of the most popular cocktails on their menu.

Yanni says it’s “straightforward, easy, and delicious. The recipe is equal parts City of London Gin, Aperol, and fresh lemon juice, with a dash of Angostura Bitters…garnished with a grapefruit twist.  So in addition to being a solid cocktail, it’s super easy to make.”

Bonus: It was featured recently on 7×7′s “50 Drinks to Try Before You Die” list!

 

SUNSHINE FIX

1oz City of London gin

1oz Aperol

1oz fresh squeezed lemon juice

1 dash Angostura bitters

Build all ingredients in a mixing glass, shake well with ice, and fine strain into your favorite glass. Express a grapefruit twist over the drink, and drop in. Serve immediately.