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Jason Rose

Our Menu For Your Passover Celebrations

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We’re delighted to bring our 2014 Passover Menu to our Markets from Saturday, April 12 through Tuesday, April 22. The menu includes a variety of  our yearly favorite house-made dishes, plus an array of desserts from the Bi-Rite Creamery Bakeshop, traditional grocery items to stock your pantry, and more.

From Our Kitchen

Jewish-Style Artichokes – White Wine-poached, then fried
with Lemon, Mint & Sea Salt 
$3.99/ea

Local Asparagus with Sieved Egg, Capers, Fines Herbs & Dijon  $12.99/lb

Citrus-Roasted Rainbow Carrots with Sumac, Pistachio, Apricot, Radicchio,
Mizuna & Honey 
$10.99/lb

Red Wine-Braised 5-Dot Ranch Brisket  $19.99/lb

Spring Frittata with Pasture-Raised Farm Egg, Asparagus, Ricotta,
Bi-Rite Farms Spring Onion, Tarragon & Lemon 
$6.99/slice

Grilled Coho Salmon with Lemony Spring Pea Hummus &
Shaved Bi-Rite Farms d’Avignon Radish 
$10.99/ea

Fennel & Garlic-Crusted Slow-Roasted Grass-Fed Lamb with Raisin,
Meyer Lemon & Horseradish Salsa Verde 
$24.99/lb

Whitefish Salad $6.99 / ½ pt

Homemade Organic Apple Sauce $2.99 / ½ pt

Chopped Chicken Liver with Caramelized Onion & Egg $3.99 /½ pt

Dried Fruit & Almond Haroseth with Golden Raisins  $4.99 / ½ pt

Homemade Free-Range Chicken Stock  $6.99 / qt

Organic Potato Latkes  $4.99 / each

From Our Butcher

Pasture-Raised Grass Fed Spring Lamb from Anderson Ranch:
Bone-In Leg of Lamb  $11.99 / lb ▪  Boneless Leg of Lamb  $13.99 / lb

Pasture-Raised Beef Brisket from California’s Five Dot Ranch  $7.99 / lb

House-Smoked Wild Alaskan Salmon, sliced to order  $34.99 / lb

House-Smoked McFarland Springs Trout Fillets  $23.99 / lb

From Bi-Rite Creamery & Bakeshop

Flourless Cheesecake  $12.99

Flourless Coconut Macaroons  $5.50

Chocolate-Covered Flourless Coconut Macaroons  $8.99

From Our Grocery Department

Manischewitz Concord Grape Juice  $6.99 750 ml

Bubbies Prepared Horseradish  $3.49 5 oz

Ba-Tampte Beet Horseradish  $4.99 8 oz

Mrs. Adlers Gefilte Fish  $8.99 24 oz

Osem Matzah Cake Meal  $4.99 16 oz

Streit’s Matzo Meal for Passover  $5.99 16 oz

Osem Passover Matzo Crackers  $4.99 16 oz

Osem Whole Wheat Matzo Crackers  $4.99 16 oz

Bazzini Dark Chocolate-Covered Matzo Crackers  $6.99 7 oz

From Our Wine Department

Domaine Bunan Côtes du Provence Rouge  $24.99 (Kosher)
Trac’s tasting notes: A big, rustic red made from a blend of Cabernet Sauvignon and Syrah.
Rich and full bodied with flavors of black currants, thyme, and rosemary.

Galil Mountain Chardonnay  $19.99 (Kosher)
Trac’s tasting notes: Located in the Upper Galilee, a mountainous region in Israel,
this Kosher Chardonnay delivers flavors of citrus and tropical fruits with
hints of oak and butter.

 


DaveW

An Interview with Eleanor Gerber-Siff, Head Florist for Bi-Rite Market

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If you’ve ever passed by the front of Bi-Rite Market and wondered who is behind all of the incredible flowers, bouquets, branches, and seasonal greenery we offer, the answer is Eleanor Gerber-Siff. I sat down with Eleanor to talk about her approach and learn about the producers behind the movement toward local, organic, and sustainable floral.

 

Eleanor, who are you and what do you do?

I work for Bi-Rite Market as the Head Florist and Floral Buyer for Bi-Rite, covering both our 18th Street and Divisadero Street Markets.

Is that what you’ve always done for Bi-Rite? What is your background in flowers?

I’ve been working in flowers for about six years and I’ve been with Bi-Rite for about a year and a half. Before Bi-Rite, I worked in different flower shops and did some freelance work, including floral arrangements for weddings and events. For about a year and a half before I started at Bi-Rite, I worked with Rebekah Northway, also known as The Petaler, an incredibly talented local floral designer.  My work with her was focused on large-scale arrangements for her restaurant accounts.

Before I started working for Bi-Rite, the flowers we sold here were coming in through the Produce Department. There was no full-time staff devoted just to flowers. The Department just wasn’t up to par, and it didn’t make sense, considering how beautifully displayed everything else in the store is. I saw that there was an opportunity for Bi-Rite to make use of a full-time florist, and I convinced our Produce Buyer Simon and Sam Mogannam to let me be that florist. I haven’t looked back since!

How do you source the flowers we sell at Bi-Rite?

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I go to the San Francisco Flower Mart every Monday, Wednesday and Friday and order directly from vendors. Going to the market is a huge part of maintaining relationships with those vendors, and it helps me trust that they know their product and that I can rely on them. Because I maintain close relationships with them, I’m often able to get good deals on great flowers.

Plus, seeing the same people three times a week is fun!  The Flower Mart is a whole micro-community that operates for the most part before most people are even awake!  The market is housed in a big cement building at 6th and Brannan Streets in San Francisco, which takes up almost a whole city block. It doesn’t look good from the outside, but once you get inside, it’s filled with the most beautiful and unusual flowers and greens.

Having a market where I can pick things out personally is important because the good product varies from day to day. I work with what’s available and looks great, rather than sticking to a set list of specific flowers I’m going to buy.

I also work with several farms that grow flowers and also sell us lots of other kinds of produce. That’s a special thing about working for Bi-Rite; I have access to these great local farms and the amazing flowers they grow. The Flower Mart doesn’t source those flowers, so I feel fortunate that I can get them for our guests. These farms are organic and use sustainable growing practices, so their flowers are better across the board – better for the people that grow them, better for me and my flower crew, and better for our guests. They’re creating a new flower economy based on principles of sustainability, and it shows in the flowers! They tend to be happier and more beautiful. An organic flower looks better than one that’s been sprayed with chemicals, and you don’t have to worry about sticking your nose right in there. I get to communicate with our flower farmer vendors several times a week, and that’s a good way to feel connected to something that’s growing – to stay close to the person who’s growing it.

There are three farms from which I get the biggest volume of flowers. Thomas Farm, in Aptos– they’re Certified Organic and grow mostly flowers.  Full Belly Farm–also Certified Organic; Bi-Rite gets lots of produce from them and they’re super awesome people. And Oak Hill Farm in Sonoma. They’re not certified organic but they use organic growing practices.

We work with some smaller farms as well – Blue House Farm and Fifth Crow Farm in Pescadero and Little City Gardens, which is actually in San Francisco – it’s a two-acre organic farm right here in the city. These farms grow some really unique fresh flowers.  Last year, Fifth Crow Farm had some Chinese Forget-Me-Nots that blew my mind.

How do you select the flowers you stock?

flowers1I’ve found I have a “Spidey Sense” about flowers. That’s part of what I bring to this job. I follow my intuition and in a room full of flowers, I pick out what I feel our guests will be most excited about.

My job is exciting because I also get to work directly with a bunch of local flower farms – our guests are cool and they respond to that. That’s something I want to educate more people about, because most of us aren’t necessarily thinking about farm-direct or organic flowers.  Many Bay Area folks think and care deeply about where their food comes from and how it’s produced.  I’d like to increase awareness about the benefits of local, organic flowers to ourselves and our community.  Organic, sustainably grown flowers promote the health and well-being of the people that are growing the flowers and of everyone who comes into contact with them.  What’s the first thing you do when someone hands you a bouquet of flowers?  You stick your nose in it and take a big whiff!  You don’t want gross chemicals in your lungs or in your home. Because they are not food, there is far less regulation on the chemicals people use on flowers than on produce, and this is especially true of flowers shipped in from countries outside the U.S.

What kinds of flowers do you personally like, and how do you prefer to arrange them?

My favorite flowers are ones that have a wild look to them.  Things that are slightly weird, too…or off, or crooked, or have a weird seed pod – I just like things that are unusual! I love that nature makes strange stuff and I like things that are a little bit ugly as much as I like things that are pretty.  Right now I’m really excited about all of the insane Ranunculus we’ve been getting in, especially the ones we get from Full Belly Farm in Guinda, California.

Every day that I work, there’s always one single flower that’s the best of the day. My Instagram is full of those “one best flowers.” I admit I’m a flower nerd…I care about them, so I think about them all the time.

My arranging style is a hodgepodge of ideas and techniques I’ve gathered from different places I’ve worked, but also from just experimenting on my own. I know what I like and let that guide me. I know it when I see it.

What floral services does Bi-Rite offer? Do you have anything special planned for Easter?

We offer custom floral work for any occasion – weddings, parties, events, and gifts. This week I’m doing

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flowers for a wedding as well as a dinner for 18 Reasons. We’re looking to do more stuff like that.  I love working with a client to create a beautiful event filled with flowers.

For Easter, we’ll have a table out in front of Bi-Rite Market 18th Street all day on Saturday, April 19th from 9am to 9pm. On Easter Sunday, we’ll be out there from 9am to 5pm. We’ll be doing custom floral arrangements in whatever way you need for your Easter celebration, so stop by and say hi to us.

We also make bouquets, pre-made and custom, and we have a wide variety of flowers for sale by the bunch and by the stem. Every single day you can see a beautiful array of flowers out in front of our 18th Street Market, and you can usually find me around there tending to the flowers and making floral arrangements.

I’m always available to work with our guests on anything related to flowers. And you can call either of our Markets to ask questions, place an order or try to track me down. Talking about flowers is what I love to do!


Spring Inspiration – one head of Little Gem lettuce at a time

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Little Gems from Fifth Crow Farm

I make a lot of raw salads with my dinner every week for a few reasons. First of all, they’re easy to make and fun to share. Secondly, they’re healthy and satisfying. And finally, they give me a great outlet to use crunchy mini-head lettuces, a kind of produce I love so much that I’ve planted every inch of my own city garden with them.

Three months into every year, a switch gets flipped on the wet-racks in the produce aisles at Bi-Rite Market 18th Street and Bi-Rite Market Divisadero. Farm Direct and Organic Spring baby head lettuces, like Little Gems, become the highlight of the wet-racks and open up a range of new options for hungry and imaginative salad-crafters. These beauties liven up our produce sections, and we love to sample and share their baby lettuce leaves with our guests to help you appreciate how buttery-smooth and satisfyingly crunchy they are.

little gems 1Because baby or mini-head lettuce varieties like Little Gems make such great-tasting and gorgeous salads, we make sure to bring in a large variety as soon as they come into season. This gives our guests a range of options and showcases how many unique lettuce varieties farmers are growing these days – from Breen to Mottistone to Australe to Speckles and, of course, to Little Gem. Young, energetic  farmers like Teresa Kurtak and Mike Irving from Fifth Crow Farm in Pescadero, CA grow beautiful Little Gem hearts and really have the mini-head lettuce situation dialed in. They plant round after round of small starters every week and start harvesting about thirty to forty days later. Next time you’re in one of our produce sections, keep an eye out for the beautiful produce grown by Teresa and Mike; they’re perfectionist farmers and their hard work and dedication really shows in the beautiful products they supply to us.

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Little Gems at home on the wet-rack at Bi-Rite Market 18th Street

Mini-lettuces have to be picked at the proper time to allow for maximum crunch. Look for heads that are super fresh and have deep and intense colors of red and green. Some varieties, like Little Gem, should be dense and feel heavy for their size. On the other hand, Mottistone and Breen can be a tad leafy and can add amazing color to a dish. To add a personal touch to your next salad bowl, try mixing different varieties of mini lettuces to build your own salad mix base. Then add your personal favorites, such as avocado, radishes, beets or carrots. You’ll love how fun, healthy and satisfying these greens and salads can be. But you don’t have to take my word for it  – stop by our Markets for a taste and let this beautiful produce speak for itself. Happy Spring!

 


Kiko’s Food News, 3.28.14

Butter is back on the healthy list, thanks to new findings that no evidence supports the notion of saturated fat increasing the risk of heart disease; there’s actually evidence that a lack of saturated fat may be damaging: (New York Times)

Since Wal-Mart gets more than half of its sales from its grocery departments, and low-income shoppers are a big part of its clientele, we can grimly connect the company’s dip in earnings to the fact that their customers are getting squeezed by Congress’s cuts to SNAP and other financial assistance: (Los Angeles Times)

Home buyers who crave open spaces and fresh food are flocking to “agrihoods,” where being a good neighbor means putting in time on the farm: (New York Times)

The FDA said that 25 of the 26 drug companies they’ve asked to phase out antibiotics that promote growth in farm animals have agreed to comply; this clears a major hurdle in the FDA’s push to combat growing human resistance to antibiotics because of their overuse: (Los Angeles Times)

I’m halfway through The Meat Racket, a new book I highly recommend you peruse; it weaves the story of a handful of companies, led by Tyson, that control our meat industry in ways that concern animals, humans, and the social fabric of rural America: (New York Times)

 


Patrick

Celebrating a Year on Divisadero Street with Special Offers!

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It’s hard to believe, but it’s already been a year since we opened our second Bi-Rite Market on Divisadero Street in the Western Addition, bringing our mission of creating community through food to a whole new neighborhood. It was a big undertaking that took several years to bring to fruition, and all of that work has been worth it! We’ve felt at home in the Mission District since Sam Mogannam‘s family first took over the original Bi-Rite neighborhood grocery 50 years ago, and we’ve continued to grow Bi-Rite into a family of businesses with our Creamery & Bakeshop and our non-profit community space, 18 Reasons, all located on the same block of 18th Street. It has been an honor over the past 12 months to expand that work into another burgeoning, vibrant area of San Francisco. From the day we first cast open our new doors on Divisadero Street, the people and businesses of the Western Addition have made us feel welcome, and we are incredibly grateful.

So, to celebrate our One-Year Anniversary at Bi-Rite Market Divisadero, we’re offering special products and great values in every department of our store from Monday, March 31 through Sunday, April 6. Most of these will be available both at Divisadero AND at our original 18th Street location, so stop on in and enjoy!

  • Pixies2Produce: Just $7.99 for a 4 lb bag of organic, farm-direct Seedless Pixie Tangerines from Jim Churchill, “The Tangerine Man” in Ojai, CA. Sweet, juicy, and easy to peel!
  • Butcher: Grass-Fed New York Strip from Estancia Beef, value priced at only $13.99/lb (regularly $17.99/lb)
  • ChristinaToteBagGrocery: Bi-Rite Canvas Bag for $1 (regularly $4.99). Made from organic repurposed cotton. *ONLY available at Bi-Rite Market on Divisadero
  • Grocery: Bi-Rite Creamery Chocolate Midnight Cupcakes with Cream Cheese Frosting, 2-pack for just $5 (regularly $5.99)
  • Cheese: Special Anniversary Cheese! Tarentaise Reserve, made on March 1, 2013, the day that Bi-Rite Market Divisadero opened. Ripened just in time for our 1st Birthday! *ONLY available at Bi-Rite Market on Divisadero
  • Wine: Two incredible values! Celebrate Spring with a sparkler! M. Bonnamy Crémant de Loire Rosé for $11.11/bottle (regularly $14.99)–100% Cabernet Franc Extra Brut. Or try the red Rejadorada Toro for $19.99/bottle (regularly $24.99)
  • birthdaysundaeBi-Rite Creamery Scoop Shop: $5 Birthday Sundae Special!—You choose your ice cream favor, we’ll add whipped cream & sprinkles! *ONLY available at Bi-Rite Market on Divisadero

We look forward to seeing you!


Matt R.

Feautured Winery: Chateau Maris

wine1How ‘green’ can a winery be? It seems that the folks at Chateau Maris are pushing the limits of what makes a winemaking operation both healthy for the environment and as sustainable as possible.

Founded about 20 years ago by Englishmen Robert Eden and Kevin Parker, Chateau Maris was created with the goal of becoming one of the Languedoc‘s best estates while respecting the environment to the highest standards. They purchased old, dilapidated vines and began to restore them and the rest of their land from the previous farmer’s overuse of chemical pesticides and fertilizers. Robert is a biodynamic winemaker and has used biodynamic preparations and composts since day one.

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They also employ local flora and fauna to help restore the balance to the land and maintain a healthy growing environment. This includes local livestock for compost, diverse cover crops like barley, bulgur, and mustard to avoid monoculture, and teas and tisanes of nettles, chamomile, and lavender to restore minerals to the soil. Today, they’ve also just completed construction on the world’s first hemp winery. The idea is fascinating ­– bricks made of hemp and lime, both naturally derived, are used to build a structure around a locally-sourced wooden frame. Over time, the hemp bricks actually absorb carbon from the atmosphere, hardening and strengthening as they transform into limestone, as well as naturally controlling temperature and humidity with no additional cooling or heating systems needed. Robert and Eden also collect rainwater, have plans to construct a wind farm, use recycled super-light glass and recycled paper for their bottles, and donate $1.50 from each bottle sold to one of three charities: The Jane Goodall Institute, The Rainforest Foundation, and The International Polar Fund.

And what about the wines? We know that just because a wine is made responsibly doesn’t necessarily mean it’s made well. Fortunately for Chateau Maris, the quality of their wines, especially for the price, matches the efforts put into them. All the wines are made with native fermentation, fermented in custom conical oak casks and cement eggs, and never fined nor filtered. The wines represent the Languedoc, an often forgotten region, as a region capable of producing wines of great character, rusticity, and sense of place. Come by either Market to try the wines of Chateau Maris!

wine32012 Chateau Maris Picpoul de Pinet  –  $14.99

Picpoul is a grape native to the Languedoc as well as the name for the Cru of white wines made there, Picpoul de Pinet. It’s often called the ‘Muscadet of the South’ due to its similarity to the signature grape of Northwestern France that has a familiar tart acidity and salty minerality. Best enjoyed in the sunshine, this Picpoul is loaded with tart green apple, chamomile notes, and zippy acidity. A great pairing with fresh seafood or spring veggies!

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2012 Chateau Maris Old School Rosé  –  $17.99

From their old-school vineyard, planted in 1959, which to this day is still plowed by horse (Karabi is his name!) and harvested by hand, this rosé is made mostly from Cinsault. Juicy strawberry, cherry, and orange zest notes lead to a crisp and fruity palate that has enough heft to pair well with a variety of dishes. Try with a classic salade nicoise and you’ll swear your sitting on the Mediterranean.

wine52011 Chateau Maris Old School Rouge  –  $12.99

A blend of mostly Syrah with a bit of Grenache, this red is everything you’d want in an everyday table red. Fermented and aged in concrete egg-shaped tanks, the nose is peppery and herbal with flavors of blackberry, currants, and herbs de provence. Great with any weeknight supper!

 

 

2010 Chateau Maris Natural Selection  –  $19.99wine6

A similar blend to the Old School Rouge, this red is a bit more serious, with about half of the wine aging in concrete and the other half in conical oak foudre, 30% of which are new. This gives it a bit more silky tannin on the finish, along with a slightly more herbal and spicy grip. A great red for grilling season!

wine72010 Chateau Maris Continuite de Nature  –  $29.99

Definitely the most serious of the three red wines we have from Chateau Maris, this blend is 90% Carignan blended with 10% Grenache from vines planted in 1922. It’s aged and fermented in large oak casts for 18 months and has rich dark-fruited notes like currants and elderberries alongside a silky and long finish; a testament to how elegant Carignan can become!

Upcoming Events:

18th Hour Cafe – Thursdays, 6-9PM – Drop-In – At 18 Reasons

Tasting with Taylor Sorenson from Winewise – Sunday, March 23, 4-6PM – At Bi-Rite Divisadero

Magnolia Beer Tasting – Thursday, March 27, 4-6PM – At Bi-Rite Divisadero

Tasting Seminar: Sherry and Madeira – Tuesday, April 15, 7-9PM, – At 18 Reasons

Beer Workshop: Malt – Wednesday, April 16, 7-9PM – At 18 Reasons

Inexpensive and Incredible: How to Spot Great Value Wine – Monday, April 21, 7-9PM, At 18 Reasons

Spring Wine Blitz Preview Tasting – Thursday, April 24, 6-8PM – At 18 Reasons

Spring Wine Blitz! – Monday, April 28 through Sunday, May 4 – At Both Markets!

Don’t hesitate to call us with any questions or special requests (415.241.9760 for 18th St. or 415.551.7900 for Divis) or email wine@biritemarket.com.

 


Kiko’s Food News, 3.21.14

I was disheartened to read about deceptive tactics employed by the National Restaurant Association to keep food service workers’ wages low; they recently hid their role in helping draft and circulate a statement signed by more than 500 economists urging the government to reject Obama’s proposed minimum wage increase: (New York Times)

But I was fired up to read about states that are capitalizing on a “heat and eat” loophole to avoid cutting food stamp benefits to families: (NPR)

Chipotle’s bringing awareness to global warming by threatening to take guacamole off of their menu due to changes associated with climate change; freezes and droughts could lead to temporary price increases on key ingredients: (Triple Pundit)

The UN’s hunger fighting agency warned that population growth, coupled with higher caloric intake of increasingly wealthy people, will cause us to run out of food unless the world boosts its food production by 60% by 2050: (RT)

And I leave you with four misleading packaged food claims to watch for in the grocery aisle–don’t be wooed by these marketing buzz lines! (Huffington Post)


Chili

Incredible Spring Lamb from Anderson Ranches and Don Watson

Easter and Passover are both coming up in a few short weeks. is  If you’re planning to serve traditional lamb as part of your celebrations (or if you just want to try a truly special meat option), stop by our Markets to talk to the folks behind the Deli or Butcher counters. We have some of the best lamb available, and are here to provide you with just the right cut and help out with cooking and serving tips.

andersonlambs

Anderson Ranches’ heard of lambs

I buy lamb year-round from Anderson Ranches out of Oregon. These guys were recommended to me by our great local friend and lamb expert Don Watson. The Anderson folks have been raising grass-fed lamb for five generations and they know what they’re doing. The lambs are fed on a strict diet of 100% grass, which means their meat is lower in fat and healthier for humans. Unusual for this lamb ranchers, Anderson owns their own processing facility, which means that they can oversee every aspect of their production without outsourcing to a third party. The result of all of this is that they consistently turn out a delicious lamb with total transparency in raising and processing that is an excellent option for a traditional Easter or Passover dish.

For something different and excitingly off-beat, we have another option available this spring. The above-mentioned Don Watson is an excellent lamb farmer in his own right, albeit it on a smaller scale. One of my favorite products that we get from Don is milk-fed spring lamb, which is only available at this time of year, typically just for the month of April. Milk-fed lamb tends to be hard to find in the United States because it is not economical to cultivate on a large scale. Fortunately for us, Don is doing it on just about the smallest scale possible, personally overseeing his small herd of lambs (with the help of his expert Peruvian lamb-herders) and exemplifying the sort of local producer that we love working with. Don’s Napa Valley-based herd lives on the grounds of the Infineon Raceway, saving on the cost and environmental impact of lawnmowers by munching on the grass and keeping the Raceway grounds in good condition.

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Don with his herd of lambs

Don’s milk-fed lambs, which have been described by the New York Times as, “some of the best milk-fed lambs on the planet,” are only available in the spring. They are harvested right at the stage when they’re about to be weaned off of mother’s milk, so they have never had any other form of sustenance pass through their systems. This produces a sublime tenderness and distinctly mild flavor.

We love working with Don because of his sustainable, hands-on approaching to raising livestock and doing business. When the season is right, Don hand-delivers lamb to us every week, and since these are peak-of-the-season animals, their availability is limited. We won’t have milk-fed spring lamb for very long after April, so it’s worth coming by now to pick some up. Or better yet, if you want to play it safe, give us a call! We’d be happy to set some lamb aside for you to help make sure that your celebrations or any meal you want to cook with lamb is a stunning success.


Kiko’s Food News, 3.14.14

The new Farm Bill heralds a shift in the types of farmers who benefit from taxpayer dollars, reflecting lawmakers’ efforts to please constituents more focused on healthful foods; organic farmers, fruit growers and hemp producers all fare well in the new bill: (New York Times)

In one application of the Bill’s safeguards for farmers, Obama has announced additional assistance to Californians impacted by the drought, including up to $100 million in livestock disaster assistance and $10 million for water conservation: (USDA)

On the darker side of food politics, we’ve seen the nation’s four biggest meat companies steadily hike prices and widen their profit margins since Obama took office; this article shows why the president’s antitrust plan has broken down under pressure from meat industry lobbyists: (Slate)

Researchers are studying whether antibiotics might promote growth in humans; evidence shows that America’s obesity epidemic may be connected to our high consumption of these drugs: (New York Times)

Safeway announced that it will be purchased by a private equity group that will merge it with Albertsons to create a grocery conglomerate of 2,400 stores and 27 distribution facilities–a real shakeup in California’s grocery chain landscape: (San Jose Mercury News)


Jason Rose

St. Patrick’s Day Menu Specials

st pats rainbowWe’ve had a great time creating a full weekend’s worth of celebratory dishes for St. Patrick’s Day. Chili has been perfecting his house-made Corned Beef, the team at Bi-Rite Creamery is baking fresh Irish Soda Bread, and the kitchens are buzzing in anticipation of our special Brunch, Dinner, and Sandwich dishes. We look forward to seeing you!

St. Patrick’s Day Dinner Specials
Available in our Deli Friday, March 14 through Monday, March 17

Colcannon Mashed Potatoes with Cabbage and Leeks    $6.99 /lb     
Irish Stew with Atkins Ranch Lamb   $14.99 /lb
Chili’s House-Made 5 Dot Ranch Corned Beef   $16.99/lb  
Shepherd’s Pie with Guinness-Braised Beef  $9.99/lb 
Rustic Vegetable Medley  $8.99/lb

 Make your celebration complete with a Guinness 4-pack
for just $7.99 (regularly $8.99).
Or try a bottle of John L. Sullivan 10 Year Irish Whiskey, a rich, complex,
and layered small-blended whiskey.

guiness

St. Patrick’s Day Brunch Specials
Available in our Deli Sunday, March 16 from 10am to 1pm

House-Cured Corned Beef Hash with Poached Eggs  
Roasted Potatoes with Confit Garlic & Guinness-Braised Onions
French Toast-Bread Pudding featuring Bi-Rite Creamery Irish Soda Bread
Llano Seco Ham, Egg, Irish Cheddar & Greens Breakfast Sandwich

Don’t forget the bubbly!
Trac recommends pairing our Brunch dishes with a bottle of
M. Bonnamy Cremant du Loire!

st pats shamrock

St. Patrick’s Day Special Sandwich
Available in our Deli All Day Saturday, March 15 through Monday, March 17

Chili’s House-Made 5 Dot Ranch Pastrami Sandwich  $10.99
with Guinness-Braised Onions, Dubliner Cheddar, Sauerkraut,
& Roasted Garlic and Dijon Aioli on Josey Baker Rye Bread

PastramiSlice

Pastrami

St. Patrick’s Day Specials from Bi-Rite Creamery
Available in the Markets Friday, March 14 through Monday, March 17

Bailey’s Irish Cheesecake with Graham Cracker Crust
Irish Soda Bread with Golden Raisins & Caraway Seeds

IrishBread

Irish soda bread

Irish Cheeses

Anthea loves the cheeses of the Emerald Isle.
Try adding these selections to your St. Patrick’s Day meal!

Cashel Blue—an Irish blue made by the Grubb family in Co. Tipperary.
Nicely balanced cheese that oscillates between sweet and savory notes.  Enjoy it with a hearty stout and a wedge of crusty bread!  (cow pasteurized vegetarian)

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Dubliner Cheddar

Coolea—A beautiful gouda-style cheese with milk from some of the greenest pasture available!
Bright and butterscotchy, this is a cheese to savour. Made by a Dutch family that moved to Ireland!
(cow pasteurized traditional)

Gubbeen—A ‘stinky’ cheese with notes of bright fresh cream, balanced by a slightly meaty and smoky quality.
(cow pasteurized traditional)

Dubliner Cheddar—Buttery, sweet, tangy, with just a little bite to it.  Great to snack on or for cooking.


Anne and Kris

Brand New Bakery Treats from Bi-Rite Creamery!

Heading to the Bi-Rite Creamery or our Scoop Shop on Divisadero for our world-famous ice cream is always a treat. But you can also find a flurry of our baked options on the shelves at Bi-Rite Market, including a whole menu of brand new seasonal offerings. Everything is prepared by hand in house by our talented team of pastry chefs, and delivered fresh from our Creamery and Bakery on 18th Street.

midnight

Midnight Cupcakes

Our cupcakes offer an ideal balance between full, fluffy cake and rich, luscious frosting. Try the new Midnight Cupcake with Coffee Buttercream. They’re dark and intense, and dusted with espresso powder. The new Banana Cupcake with Honey Cinnamon Buttercream is a lighter option with strains of honey and cinnamon. The Chocolate Salted Caramel Cupcake takes our most popular ice cream flavor and reimagines it in cupcake form.

TCHO brownies

TCHO Brownie

 

Our TCHO Brownie with Cream Cheese Swirl is a treat for the eyes as well as the palate and is made using chocolate from our good friends at local TCHO Chocolate. We started using their chocolate exclusively in our ice creams and baked goods last year, and just love working with them. The tops of these brownies resemble cut marble, and the interplay between the cheese and chocolate flavors is absolutely decadent.

boston cream

Boston Cream Pie

We’re also well-known for our pies and we’ve got two fantastic new ones, featuring our take on beloved classics: Boston Cream Pie and Coconut Cream Pie. Our Boston Cream Pie is an exercise in complimentary flavors and textures, with bittersweet chocolate on top, and organic tapioca and vanilla highlighted by touches of apple and citrus in the center. The Coconut Cream Pie is rich and sweet, with subtle coconut accented by cinnamon and lemon.

 

cookies

And we’ve got new cookies! Mexican Wedding with Pecans, Toffee Chip, Classic Oatmeal Raisin, Apricot Brown Butter, Coconut Macaroons and Salted Lavender. Our cookies are festive and designed with complicated flavor profiles to celebrate the seasons. Try them with a pint of ice cream!

 


Kiko’s Food News, 3.7.14

The recall of 8.7 million pounds of beef that came through a Petaluma slaughterhouse has led Nicolette Hahn Niman, one of our most vocal promoters of sustainable meat, to share her company’s story as evidence that slaughtering is the most serious bottleneck in the food chain: (New York Times)

A dating site revealed that men prefer to date vegetarians but women don’t, as it found that guys are 13% more likely to click on vegetarian women’s profiles, but that women are 11% less likely to click on vegetarian men’s profiles; date-seeking or not, let’s all just keep eating what makes us feel good! (Mother Nature Network)

California’s Prop Two, which requires that all eggs sold there be from chickens raised in cages twice as large as the national norm, is one example of how state-specific legislation that protects animals will burden farmers that must either spend millions to comply, or face being shut out of that market: (NPR)

A study found that obesity in children ages 2 to 5 has fallen from 13.9% to 8.4% in less than 10 years; here are some theories as to why this could be: (Washington Post)

From turnip greens to watermelon rinds and even orange peels, this roundup of fruit and veggie parts we don’t often think of eating makes me hungry to throw out less food! (Huffington Post)