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Kiko’s Food News, 10.16.14

At what point do we learn to act fancy around fancy food? Lucky for us, these kids haven’t gotten there yet: (New York Times)

San Franciscans will soon vote on whether to make their city the first to tax sugary beverages; the American Beverage Industry is on the defense with high-priced lobbyists and PR firms placing billboards and expensive ads on radio and TV stations in the area: (Mother Jones)

A new ingredient that looks like blood, has a metallic taste, and is derived from hemoglobin is being tried in veggie foods to make them appealing to meat eaters: (Wall Street Journal)

Brunch may seem like a harmless combo of eggs, mimosas and a hangover, but it has its haters too: (New York Times)

With hemp milk, cashew milk, rice milk and other non-dairy alternatives increasingly showing up at coffee bars, I found this chart comparing them to be helpful; goat milk packs a nutritional punch! (Huffington Post)


Jason Rose

Brand New Seasonal Salads for Fall

I’m thrilled to announce six new salads, highlighting the beautiful colors and flavors of fall. You can find these salads in our Deli Service case starting today at both Bi-Rite Market locations.

 NewSaladRoastedCarrots   NewSaladDelicataRed

Llano Seco Heirloom Bean Salad with Winter Squash, Roasted Fennel,
Toasted Coriander & Lemon Tahini Vinaigrette
$9.99/lb

Winter Squash Salad with Kale, Currants, Pumpkin Seeds,
Sage & Maple Cider Vinaigrette
$9.99/lb

Roasted Vietnamese Brussels Sprouts with Nuoc Mam Cham,
Spicy Chilies, Cilantro & Mint
$9.99/lb

Citrus-Roasted Rainbow Carrots with Sumac, Pistachios, Apricots,
Grilled Winter Chicories & Honey
$10.99/lb

Middle Eastern Rice Salad with Roasted Parsnips, Garbanzo Beans, Mint, Dill, Parsley
& Lemony Paprika Vinaigrette
$8.99/lb


Amaro Amore!

AmaroAmoreHeader

It’s Amaro amore! We’re celebrating the regional diversity and flavor variations of this bitter-sweet Italian liqueur by featuring several different Amari varieties, all of which tell the story of the region where they’re created. For some fun ways to enjoy these aromatics, Rachel from our Wine & Spirits Team has pulled together a few of her favorite recipes for refreshing Amaro cocktails. You can also enjoy Amaro straight! There’s a profile to suit every palate.

Lucano Fizz

  • 2 oz Lucano Amaro
  • ¾ oz lemon juice
  • ½  oz simple syrup
  • ½ oz egg
  • 1 ½ oz seltzer
  • Orange peel

Combine ingredients (minus seltzer) in a cocktail shaker and shake vigorously without ice for 5 seconds. Add a handful of ice and shake again. Add seltzer to serving glass and strain cocktail over seltzer. Cut orange peel, minimizing pith, and twist over drink.

Girovago
Girovago means ‘adventurer’ in Italian, a variation on the French Boulevardier, which is a negroni made with bourbon.

  • 2 oz bourbon
  • 1 oz sweet vermouth (we use Cocchi di Torino)
  • ½ oz Varnelli Sibilla Amaro
  • Lemon peel

Add spirits to a mixing glass, stir over ice. Strain over a large ice cube. Cut lemon peel, minimizing pith, twist over drink and serve.

Hoffman House
Ascoli-Piceno style

  • 1 ½ oz gin
  • ½ oz dry vermouth (we use Dolin Dry)
  • 1/3 oz Meletti Amaro
  • Dash orange bitters

Stir over ice, strain into a chilled Nick & Nora glass.

AmaroStack


Kiko’s Food News, 10.10.14

We Americans may be stuck in a cereal rut, but children around the world eat some pretty colorful things for breakfast! Here’s some inspiration to try new flavors in the morning: (New York Times)

School lunch in America is a case study on the influence exerted by the USDA, Let’s Move, the School Nutrition Association, big food lobbies, and other players: (New York Times)

Farmers markets get a wholesome wrap, but it turns out many require oversight to prevent fraud by small producers who can be strapped for cash, or tempted to bring in produce they didn’t grow: (Modern Farmer)

Walmart announced an initiative to reduce the environmental impact of its food; is this just marketing speak, or will the country’s largest grocer actually use its clout to sway how much water is used to produce a crop, or to shorten the distance a load of strawberries is shipped? (New York Times)

Out of respect for food traditions and traceability, nearly a fourth of millennial Jews are keeping kosher–almost twice the rate of their baby-boomer parents: (NPR)

Should we reconsider eating octopus, considering its documented intelligence and the labor needed to make it tender and tasty? (The New Yorker)

 


Jason Rose

A Slew of New Sandwiches!

I’m so thrilled to introduce a new lineup of fresh sandwiches from our Deli. All of these sandwiches are the result of lots of testing and perfecting, and from our new Bi-Rite BLT to the classic Banh Mi, we know you’ll love them!

We serve sandwiches all day. Call us at (415) 241-9760 for 18th St. or (415) 551-7900 for Divisadero St. to place an order for pickup, or order from the Deli counter in the Markets. You can also sign up for Instacart and get your sandwiches delivered within San Francisco in as little as 1 hour!

Legend: (VEG)=Vegetarian, (V)=Vegan, (N)=Contains Nuts

Bi-Rite Market Divisadero Street Sandwiches

The Olympic—$10.99
Olympic Provisions Salami Cotto, Mortadella & Capicola with Provolone, Pepperoncini, Red Onion, Lettuce, Italian Dressing & Lemon Aioli on Semifreddi’s Ciabatta

The Vegan Hippy—$8.99
Avocado, Crispy Fried Sweet Potato, Pea Shoots and a Rum – Braised Green Onion Aioli on Toasted Josey Baker “Seed Feast” Bread

Vietnamese Tofu Banh Mi—$9.99—(VEG)
Lemongrass-Ginger Marinated Hodo Soy Tofu Topped with Scallions, Pickled Carrots, Cilantro, Jalapeño & Lemon Aioli on a French Roll

Salmon Burger—$11.99 (Served Hot–plus tax)
House-Made Salmon Burger with Capers, Fennel, Lemon, Herbed Greek Yogurt, Shaved Cucumber, Pickled Red Onion & Arugula on Bakers of Paris Brioche

large_2232ca03-da43-478b-8631-02d2383d1cb6Niçoise Tuna—$10.99 (Served Hot–plus tax)
Pan-Seared Tombo Tuna, sliced thin & served with Lemon Aioli, Olive Tapenade, Arugula & Tomato on Toasted Semifreddi’s Ciabatta Roll

Grilled Chicken with Balsamic Onions & Provolone—$9.99
Free-Range Grilled Chicken with Provolone, Balsamic Onions, Aioli & Arugula on Acme Focaccia

Diestel Ranch Turkey & Provolone—$9.99
Roasted Free-Range Turkey Breast, House-Made Aioli, Dijon, Lettuce, Tomato & Provolone on an Acme Roll

Bi-Rite BLT—$9.99
Benton’s Hickory Smoked Country Bacon, Heirloom Tomatoes, Lettuce & Black Pepper Aioli on Toasted Josey Baker “Seed Feast” Bread

large_d11eda03-2de7-49f1-8e59-922114690b90Mozzarella & Prosciutto—$10.99
Belfiore Mozzarella, La Quercia Prosciutto, Pepperonata, Basil & Arugula on Acme Rustic Baguette

Pulled Heritage Pork—$9.99
Braised Heritage pork shoulder, Cider Coleslaw, Lemon Aioli & Dijon Mustard with Pickled Jalapenos on a Toasted Acme Roll

Vietnamese Banh Mi with Roasted Heritage Pork—$9.99
Slow-Roasted Heritage Pork Shoulder Topped with Scallions, Pickled Carrots, Cilantro, Jalapeño & Lemon Aioli on a French Roll

Hot Ham Melt—$8.99 (Served Hot–plus tax)
Llano Seco Apple-Wood Smoked Ham with Gruyere Cheese, Béchamel & Dijon Mustard on Josey Baker Sliced Country Bread

large_58ff0ea9-24f4-402f-876f-81525d378dbaSlow-Roasted 5 Dot Ranch Beef & Cheddar—$10.99
California-Raised Beef Cooked Rare with Sweet Onion Jam, Cabot Vintage Cheddar, Arugula, Lemon Vinaigrette & Black Pepper Aioli on a Potato Rosemary Roll

Additions

  • Add 3 fat slices of Benton’s bacon for $3
  • Add Avocado for $2

Bi-Rite Market 18th Street Sandwiches

The Olympic—$10.99
Olympic Provisions Salami Cotto, Mortadella & Capicola with Provolone, Pepperoncini, Red Onion, Lettuce, Italian Dressing & Lemon Aioli on Semifreddi’s Ciabatta

The Vegan Hippy—$8.99
Avocado, Crispy Fried Sweet Potato, Pea Shoots & Rum-Braised Green Onion Aioli on Toasted Josey Baker “Seed Feast” Bread

large_68a535d1-e2ed-446d-b344-736fcb1add96Vietnamese Tofu Banh Mi—$9.99—(VEG)
Lemongrass-Ginger Marinated Hodo Soy Tofu Topped with Scallions, Pickled Carrots, Cilantro, Jalapeño & Lemon Aioli on a French Roll

Salmon Burger—$11.99 (Served Hot–plus tax)
House-Made Salmon Burger with Capers, Fennel, Lemon, Herbed Greek Yogurt, Shaved Cucumber, Pickled Red Onion & Arugula on Bakers of Paris Brioche

Niçoise Tuna—$10.99 (Served Hot–plus tax)
Pan-Seared Tombo Tuna, sliced thin, served with Lemon Aioli, Olive Tapenade, Arugula & Tomato on Toasted Semifreddi’s Ciabatta Roll

large_04ba199a-9592-402b-be8f-d582b7101433Grilled Chicken with Balsamic Onions & Provolone—$9.99
Free-Range Grilled Chicken with Provolone, Balsamic Onions, Aioli & Arugula on Acme Focaccia

Diestel Ranch Turkey & Provolone—$9.99
Roasted Free-Range Turkey Breast, House-Made Aioli, Dijon, Lettuce, Tomato & Provolone on an Acme Roll

Bi-Rite BLT—$9.99
Benton’s Hickory Smoked Country Bacon, Heirloom Tomatoes, Lettuce & Black Pepper Aioli on Toasted Josey Baker “Seed Feast” Bread

Mozzarella & Prosciutto—$10.99
Belfiore Mozzarella, La Quercia Prosciutto, Pepperonata, Basil & Arugula on Acme Rustic Baguette

Pulled Heritage Pork —$9.99
Braised Heritage pork shoulder, Cider Coleslaw, Lemon Aioli & Dijon Mustard with Pickled Jalapenos on a Toasted Acme Roll

Vietnamese Banh Mi with Roasted Heritage Pork—$9.99
Slow-Roasted Heritage Pork Shoulder Topped with Scallions, Pickled Carrots, Cilantro, Jalapeño & Lemon Aioli on a French Roll

Ham & Swiss—$8.99 (Served Hot–plus tax)
Llano Seco Smoked Ham with Aioli, Dijon, Tomato & Swiss Cheese on an Acme Sweet Baguette

Slow-Roasted 5 Dot Ranch Beef & Cheddar—$10.99
California-Raised Beef Cooked Rare with Sweet Onion Jam, Cabot Vintage Cheddar, Arugula, Lemon Vinaigrette & Black Pepper Aioli on a Potato Rosemary Roll

Additions

  • Add 3 fat slices of Benton’s bacon for $3
  • Add Avocado for $2

 

 


Christine Mathias

Bi-Rite Catering: New Peak-of-Season Harvest Menu

CateringFlowersWith the shorter days of fall comes an increased need to fill our bellies with serious comfort food! The air carries whiffs of cinnamon, foliage, and the richness of harvest time. Bi-Rite Catering has some amazing new ideas for your autumn celebrations – whether it’s for someone who passed the Bar Exam, a Halloween hootenanny, or a cocktail reception for your biggest client. You are so covered! Our new savory tartlet options are always eagerly anticipated, and the Harvest menu is introducing a great one. Our Savory Tartlets with Roasted Wild Mushrooms, Melted Leeks, Ricotta and Thyme are earthy and fantastic, with light pastry and a touch of herbs. cateringApplesAlso coming fresh from our ovens: a new Focaccia Flatbread with Caramelized Onions, Roasted Apples, Bacon, Goat Cheese and Chives. You’ll really get a sense of the flavors of fall with the Focaccia Finger Sandwich with PorchettaFall Fruit Mostarda, Parmigiano Reggiano and Aioli on Salted Focaccia. CateringPumpkinSeedsYou’re looking for amazing sides, too – no one can subsist on yummy bread products alone! (Although we can try, right?) For the gluten-free among you, the French Lentil and Roasted Butternut Squash Salad with Truffle Oil and Herbs is filling and aromatic and the Rancho Gordo Heirloom Bean and Quinoa Salad with Roasted Poblano Peppers, Cumin and Charred Tomato Vinaigrette is smoky and sublime. Add a leafy Salad of Local Chicories with Roasted Delicata Squash, Currants, Toasted Pumpkin Seeds with Sage, and Maple Cider Dressing and you can feed an army with little to no effort on your part. Check out the rest of our catering menu here for seasonal picks and our tried and true favorites. If you need delivery or you want to pick it up at either of our markets, it’s no problem! Now go jump in a pile of leaves or something! These new additions, as well as our complete Catering Menu, are available to order beginning Saturday, October 4 after 3pm, for events starting Monday, October 6 or after. Contact us for assistance with planning your fabulous fall event!


Kiko’s Food News, 10.3.14

Hope you’re hungry for food news, because today brings a double serving….

On-trend caffeine lovers are adding butter to their coffee–not only to enjoy an incredibly creamy cup, but because the high fat content slows the time it takes to metabolize the caffeine, decreasing the risk of slump later:  (Huffington Post)

Donut with that coffee? Krispy Kreme and Dunkin’ have made new commitments to source palm oil for frying from suppliers who are not clear-cutting forests; their going deforestation-free signals a shift in the fast food industry: (NPR)

Coke, Pepsi and Dr Pepper said they’ll work to reduce the calories Americans get from beverages by 20% over the next decade by more aggressively marketing smaller sizes, bottled water, diet drinks, and vending machines printed with calorie counts: (Washington Post)

The Paleo diet has ballooned into a cave-man-inspired lifestyle offering Paleo action figures, beauty products, liquors, sleep masks and clothing: (New York Times)

Poultry companies–even the big guys like Perdue–are turning to probiotics as an alternative to antibiotics: (NPR)

But how should bacteria be kept in check after slaughter? American chicken processors use a cap of chlorine per gallon of water in a tank that chills the carcasses, whereas Europeans banned chlorine treatment in the 1990s: (NPR)

Unable to cope with falling prices for their products due to a Russian embargo, French vegetable farmers set fire to tax and insurance offices in Brittany: (BBC)

Mark Bittman postulates that any cooking project can be plotted along a continuum of time and work, and recommends cooking toward the extremes of that continuum: (New York Times)

Unprecedented demand for supply chain transparency is driving a new wave of tools that aim to boost traceability of ingredients: (Specialty Food)

After this big serving of food news, go take a walk! It’s apparently the “superfood of fitness”: (Reuters)

Jessie Rogers

Do-Si-Do! Come to the 18 Reasons Barn Dance September 27th!

barn dance

Join the Bi-Rite and Bi-Rite Creamery family for an old-fashioned Barn Dance, as we support 18 Reasons in celebration of their 6th anniversary! Put on your cowboy boots and head to Sonoma on Saturday, September 27th for food and fun with friends and family–all while supporting everyone’s favorite San Francisco community and food education non-profit.

The afternoon will begin with games and activities for adults and kids, including farm tours, lasso lessons, face painting, and a lively game of horseshoes. Enjoy a wonderful harvest dinner with dishes from Bi-Rite, and local friends Fatted Calf and Primavera Tamales. The picnic-style meal will be accompanied by fresh lemonade, beer, and wine from Casey Flat Vineyards. Hang out on a haybale and enjoy a beautiful late summer evening.

Dancing will begin in the barn at 7:00pm, led by professional caller Celia Ramsay and her bluegrass band. If you’ve never do-si-do’ed before, don’t worry; Celia will teach you everything you need to know.

Ticket prices include all activities, food, drinks, and dancing. Kids under 10 are free. Get your tickets and more info here! We’ll see you there!

 


Kiko’s Food News, 9.18.14

As I pen this, we’re waiting for the results of Scotland’s independence referendum to come in…will Scottish people pay more for food if they go it alone? (Vice)

A top Texas official had a cow this week over Meatless Mondays, accusing school districts that have scaled back on serving meat of succumbing to a “carefully orchestrated campaign” to force Americans to become vegetarians: (Grist)

We Americans, along with the Japanese, Australians and Scandinavians, may bathe and refrigerate our chicken eggs, but here’s why many other cultures don’t: (NPR)

Any of you penny-pinching beer lovers wonder why craft brews are more expensive than mass produced? (Huffington Post)

Suppose you could upload a photo of your fast-food receipts from the past year, and get the corresponding amount of free, healthy, ready-to-prepare food in exchange? (USA Today)


Jason Rose

Rosh Hashanah and Yom Kippur: High Holy Days Menu Available 9/23-10/4

We are pleased to announce our complete menu for Rosh Hashanah and Yom Kippur. The menu from our kitchens, as well as an array of kosher wines, iosher cheeses, and grocery items, and traditional  Jewish baked goods from Bi-Rite Creamery will be available at both Bi-Rite Market locations from Tuesday, September 23 through Saturday, October 4. To order in advance, please call, or we welcome you to order in person in either market. You can now also shop for home delivery from Instacart.com.

High_holy_days_menup1

High_holy_days_menu2


Kiko’s Food News, 9.11.14

It’s exciting to see healthier food marketing to kids pursued not only by removing junk food ads and toys, but by creating fun, nutritious snack food aisles in the grocery store: (Professional Search for Knowledge)

Big Food skeptics like myself should consider this argument that mega food service providers could be ideally poised to healthify eating habits and offerings in the lunch room with their food scientists, testing panels, and clever marketing: (Forbes)

This report identifies the six “Best Places to Farm” in the US, based on an analysis of the profitability, financial efficiency and growth of farming in nearly 3,000 counties:  (Farm Futures)

The Chinese search-engine giant Baidu has rolled out a set of “smart chopsticks” that can detect oils containing unsanitary levels of contamination–useful in a country that has been rocked with scandals from toxic milk to glow-in-the-dark pork: (Wall Street Journal)

Starbucks is testing coconut milk in stores as alternatives to traditional dairy grow more popular; the chain isn’t testing almond milk due to nut allergy concerns: (Reuters)

Sometimes Food News can be as simple as one really satisfying, creamy-crunchy dish: if you’re a fan of avocado toast, check out all of the variations people are whipping up these days! (Brooklyn Based)


Kiko’s Food News, 9.5.14

San Francisco will be the first American city to offer a financial incentive for urban farming; starting this week, owners of empty lots could save thousands of dollars a year in property taxes in exchange for allowing their land to be farmed! (San Francisco Chronicle)

A Harvard study revealed that even though the overall quality of American diets has increased in the past decade, nutritional disparities between the rich and poor are growing; the study’s authors see sugar-sweetened bevvies as a key area where policy can play an even greater role: (The Atlantic)

Perdue, one of the country’s largest poultry producers, announced it will no longer use antibiotics in its hatcheries; the company has overhauled its cleaning procedures and made other tweaks to prevent infection, including experimenting with adding oregano, yucca and herbs to its feeds: (New York Times)

Almost one-third of food workers experience food insecurity at some time during the year; how ironic that one-sixth of our nation’s workforce work in the food-production chain, and so many can’t make enough to put healthy food on the table: (Huffington Post)

The food industry and agribusiness allies that oppose labeling of GMO foods spent $27.5 million in the first half of this year on lobbying that involved labeling–triple the amount they spent last year: (Environmental Working Group)