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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.

Ingredients
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

 

Ingredients
BN Ranch Heritage Turkey
butter
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.

Soups
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

Stuffing
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

Gravy
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)


Faun

Early Fall Menu

From our Deli

Red Quinoa, Grilled Chicories and Apple Salad with Spiced Pumpkin Seeds $9.99 / lb

Roasted Beet and Shaved Brussels Sprout Salad with Balsamic Fig Vinaigrette and Toasted Hazelnuts $8.99 / lb

Farro, Roasted Mushroom and Kale Salad with Lemon-Parmesan Dressing $7.99 / lb

French Green Lentil, Maple-Glazed Yam and Frisee with Housemade Pancetta $8.99 / lb

Grilled Eggplant and Roasted Rainbow Carrot Salad with Harissa Vinaigrette and Feta Cheese $8.99 / lb

Rancho Gordo Heirloom Bean Salad with Winter Squash, Roasted Fennel and Coriander Vinaigrette $ 8.99 / lb

Seasonal Sandwiches

Brie with Housemade Fig Tapenade and Arugula on an Acme Rustic Baguette $7.99 (coming in October!)

Sicilian Meatball, Provolone, Marinara and Basil on an Acme Roll $8.99 (coming in October!)

From our Self Service Case

Autumn Squash Soup with Roasted Local Apples and Sage $9.99

Catalan Carrot and Golden Raisin Salad with Lemon Parsley Vinaigrette $ 6.99

Roasted Beet and Apple Salad with Spiced Cider Vinaigrette $ 6.99

Farro & Rainbow Carrots with Lacinato Kale and Soy Ginger Vinaigrette $ 6.99

Rancho Gordo Quinoa with Roasted Poblanos and Smoked Tomato Vinaigrette $ 7.99


Faun

Life, Liberty and the Prosciutto of Happiness

Independence Day is the perfect time to liberate our taste buds!  We’re celebrating traditionally cured hams inspired by the Italian Prosciutto di Parma and Spanish acorn fed Iberico–but these are made lovingly in Iowa, by Herb and Kathy Eckhouse, founders of La Quercia.  A glass of rosé and some slices of cured pork goodness will bring fireworks to your Fourth of July parade…

Tamworth Prosciutto – Tamworths are historically known as ‘the bacon pig’ for their thick, meaty bellies, excellent flavor, and golden fat. This pork comes from Russ Kremer’s Ozark Mountain Farm and 3 others in Osage County, Missouri. His family has been selecting red-haired Tamworth pigs—a threatened breed—for generations for their good temperament and hardiness outdoors.

Speck Americano – Made from Berkshire and Duroc hogs, this is a lightly apple wood smoked prosciutto.

Prosciutto Americano – This is the ham that started it all.  It’s sweet and clean with a floral minerality.

Coppa Americano – Made from the top of the pork shoulder, it’s cured with salt, pimento de la Vera, and cocoa.

Parade into the deli and have a taste! 


Faun

How to know our daily menu specials without leaving your internet browser

Picture yourself at work.  It’s about 1 pm. You’re cranking on a killer project, time’s flying and you realize you haven’t eaten lunch. It’s cold outside, so soup might hit the spot. You know good ol’ Bi-Rite serves hot soups from scratch every day, but your desk mate is hogging the phone so you can’t call and ask what the daily soups are. You don’t want to risk walking all the way over and finding out that the two hot soups of the day are a creamy potato leek and a seafood chowder, while your New Year’s resolution was to swear off leeks and chowders (work with us here). You wish you had some way to check on our daily hot soups without picking up the phone….

Know your options before you're standing in front of the deli case

Bi-Rite deli crew to the rescue! Our own resolution for 2012 is to allow you to check on our daily hot soups (every day we offer one vegetarian and one not) and dinner specials (those platters on top of the deli case heaped with dishes like Meyer lemon & garlic roasted chicken, mushroom risotto,  pork empanadas, seasonal vegetable salads and more that our kitchen puts out every evening) without having to pick up the phone. So we’re posting daily specials online to our twitter and facebook pages! Here’s how it will work:

  • Every morning around 9, we’ll post our two soups of the day
  • Every evening around 4 or 5, we’ll post our dinner specials
  • In order to get all the latest, you’ll need to either like us on twitter or follow us on facebook!!

We’re bringing you into the inner circle of Bi-Rite lingo when we post these– twitter’s need for brevity demands it! So when you see “chix”, it means “chicken”, and when you see “rizo”, it means “risotto” and….we’ll let you decipher the rest of our Bi-Rite deli code.

Thank you to all of our guests who have suggested over the past months to make this info available in an easily accessible spot–we agree, it’s a no brainer!


Faun

Early Fall Menu 2011

Seasonal Sandwich Specials

Roast Beef with Fried Onions, Horseradish Aioli and Arugula on an Acme Deli Roll $ 8.99

Vietnamese Banh Mi with Lemongrass-Ginger Marinated Hodo Soy Tofu, Spicy Aioli, Pickled Carrots and Cilantro on an Acme Baguette (vegetarian) $ 8.99

Grilled Eggplant ‘Shawarma’ with Tomato, Cucumber, Harissa and Tahini on an Acme Sesame Seed Bun (vegan) $ 7.99

From our Deli Case

Sergio’s Heirloom Tomato and Cucumber Gazpacho with local EVOO $5.99 / pint

Willie’s Heirloom Tomato Salad with Garbanzo Beans and Cucumbers $ 8.99 / lb

Farro, Grilled Chicories, and Roasted Pear Salad with Sherry Vinaigrette $ 8.99 / lb

Grilled Chicken Pasta Salad with Mariquita Farms Romanesco Broccoli, Cherry Tomatoes and Toasted Garlic $ 7.99 / lb

Red Beet Salad with Horseradish Vinaigrette and Grilled Balsamic Onions $7.99 / lb

From our Self-Service Case

Lebanese Lentil Salad with Grilled Halloumi Cheese, Armenian Cucumbers and Harissa Vinaigrette $6.99 / each

Summer Corn and Heirloom Tomato Salad $5.99 / each

Grilled Salmon with French Lentils, Seasonal Vegetables and Meyer Lemon Compound Butter $10.99 / each

Rancho Gordo Baked Beans with House-Smoked Ham Hocks $5.99 / each

Wild Mushroom Risotto with Grilled Chicories $8.99

 


Faun

Rosh Hashanah & Yom Kippur Menu

Available Tuesday 9/27 – Sunday 10/9

Matzo Ball Soup with a Rich Chicken Broth $8.99/ quart

Chopped Chicken Liver with Caramelized Onion and Egg $3.99 / half pint

Potato & Early Autumn Squash Latkes $3.99 each

Homemade Apple Sauce $3.00 / half pint

Pear-Buttermilk Kugel with Maple Syrup $8.99 / pound

Smoked Whitefish Salad $13.99 / pound

Kosher Smoked Salmon $29.99 / pound

Sephardic Zucchini Frittata with Feta, Fresh Mint and Dill $3.99 / slice

Green Beans Almondine with Meyer Lemon Oil $8.99 / pound

Bi-Rite Farm Rainbow Carrot Salad with Lemon–Honey Vinaigrette & Mint $8.99 / pound

Five Dot Ranch Pomegranate Braised Beef Brisket $16.99 / pound

Raw Meats

Emigh Ranch Boneless Leg of Lamb $16.99 / pound

Emigh Ranch Pomegranate-Marinated Boneless Leg of Lamb $18.99 / pound

BN Ranch Beef Brisket $8.99 / pound

Five Dot Ranch Beef Brisket $5.99 / pound

Free-Range Chicken Livers $1.99 / pound

For a Sweet Celebration

Selection of Hidden Star Orchards Organic Apples

Selection of Local Honeys

From our Creamery Bakeshop

Challah $3.99 / loaf

Round Raisin Challah Only for Rosh Hashanah $4.99 / loaf

Almond or Coconut Macaroons $4.99 / bag of eight

Printable Menu (PDF)


To order, please call 415-241-9760 or order in person at the store.  Pre-orders must be placed 48 hours in advance.  All other orders are available on a first come, first serve basis.


Faun

SunFed Organic Beef: Tasting the Cowboy Tradition

SunFed cowboys Chris Donati and Matt Byrne checking up on cattle and pasture in Modoc County

A month or so ago, two striking cowboys walked into Bi-Rite and captivated the staff’s attention.  Who are these guys with their ten-gallon cowboy hats, silvery belt buckles, and blue jeans?  Not the designer or skinny jeans we’re used to seeing in the Mission.  Authentic, well-worn Wranglers. Chili was looking for an organic option for pasture-raised beef and he introduced us to Matt Byrne and Chris Donati, two cattle ranchers each of whose families has more than 100 years experience raising and breeding predominately Angus cattle in Northern California.

Over a beer one evening more than a year ago, Chris, Matt, and Mike and Michelle LaGrande decided to combine resources between their three ranches in Butte, Modoc and Colusa counties, and bring to market an organic, pasture-raised and finished beef.  In the summertime, the cows graze on meadows of clover and legumes, then follow the grasses to the Central Valley, where winter rains nurture California’s oak woodlands and native grasses. By moving their cattle from small pasture to small pasture, they ensure the grass has time to produce mature seeds to provide a high quality diet for the cattle even as the seasons change.

Another good day to be SunFed cattle on the LaGrande Ranch in Colusa County

I've been talking about this salad ever since making it!

Conventional cattle that are fed a diet of corn are finished out 16-18 months after they are born.  Since these are pasture-raised cattle, it takes more than two years to mature to 1,300 pounds.   Their cattle never eat corn or any other grain. All SunFed cattle and ranches are certified organic by CCOF, meaning there are no pesticides or fertilizers on their farms and their cattle are never, ever treated with antibiotics or growth enhancing hormones. Every drop of milk, every bite of grass and vitamin the cattle receive meets the stringent requirements of the National Organic Program.

Being a country girl, I understand it takes a little longer and is more costly to raise cattle this way, but you should taste it.  After a yoga class on Saturday, I went home to make lunch.  Little gems from the Bi-Rite garden in Sonoma, blanched haricot verts, and squash blossoms dressed with a Banyuls vinaigrette. The ultimate garnish?? Seared SunFed bavette, sliced and topped with a crispy fried egg!


Faun

Early Summer 2011 Menu

These dishes are made fresh by our kitchen and are available whenever you come to the Market!

From our Deli Case

Ginger Marinated Summer Beans with Grilled Hodo Soy Beanery Tofu and Toasted Sesame Seeds $8.99/ lb

Charred Catalan Farms Broccoli and Golden Cauliflower with Thai Chilies, Fried Garlic and Crispy Lemon $8.99 / lb

Yellow Beet Salad with Roasted County Line Farms Padron Peppers, Blossom Bluff Orchard Stone Fruit,  Champagne Vinaigrette and Capricho de Cabra Chevre  $ 7.99 / lb

Heirloom Bean and Full Belly Farms New Potato Salad with Crispy Chorizo, Grilled Leek and Piquillo Pepper Vinaigrette $ 8.99 / lb

Farro Salad with County Line Farms Grilled Eggplant, Cucumber, Dill and Black Olive-Meyer Lemon Vinaigrette $8.99 / lb

From our Self-Service Case

Cracked Farro and Herb Tabouli with Cherry Tomatoes $6.99 / lb

Red Beet Salad & Roasted Rainbow Carrots with Cherry-Habanero Vinaigrette $ 7.99 / lb

Leek, Corn and Wild Mushroom Risotto with Parmigiano Reggiano $8.99 /lb

Bucatini all’Amatriciana with House Cured Pancetta, Rustic Tomato Sauce & Pecorino Romano $7.99/each

Heritage Pork Chile Verde with Heirloom Beans and Rice Pilaf $10.99/ each

Grilled McFarland Springs Trout with Saffron Rice Pilaf, Grilled Corn and Roasted Pepper Relish $11.99 / each

Summer Corn Chowder with Full Belly Fingerling Potatoes &  Bacon $ 8.99 / qt $ 4.99 / pt


Faun

Spring 2011 Menu

From our Deli Case

Gold Beet, Rainbow Carrot and Happy Boy Farms Radish Salad with Chili-Lime Vinaigrette $7.99/lb

Hodo Soy Beanery Tofu & Black Rice Salad with Pea Sprouts, Edamame and Ginger-Rice Wine Vinaigrette $8.99/lb

Orecchiette Pasta Salad with Mariquita Farms Rapini, Chili Flakes, Parsley and Garlic-Anchovy Vinaigrette $ 7.99/lb

Spanish Heirloom Bean Salad with Wild Mushrooms, Cured Artisan Ham, Full Belly Farm Spring Garlic and Grilled Chicories $ 8.99/lb

Grilled California Asparagus with Toasted Marcona Almonds and Shaved Fulvi Pecorino $10.99/lb

From our Self-Service Case

Cream of Asparagus Soup with Meyer Lemon and Tarragon $ 4.99/pt or $ 9.99/quart

Lentil Salad with Cumin-Roasted Rainbow Carrots and Curry-Mint Vinaigrette $8.99/lb

Spring Farro Salad with Grilled Baby Artichokes, Parsley and Citrus Vinaigrette $ 8.99/lb

Spring Garlic and Mariquita Farm Nettle Risotto with Parmigiano Reggiano $8.99/lb

Pad Thai Salad with Full Belly Farm Spring Onions, Yuba Noodles & Dried Chilies $8. 99/ea

Pappardelle with Braised Pozzi Ranch Lamb, Snap Peas and Fresh Mint $8.99/ea


Faun

Easter and Passover Menu

Available from April 16th through April 26th

From the Deli

Asparagus Mimosa with Sieved Soul Food Farm Egg and Tarragon Oil $10.99 / lb

Roasted Fennel, Sugar Snap Peas, and Rainbow Carrots with Meyer Lemon Herbed Butter $8.99 / lb

Organic Potato Latkes $3.99 / each

Sephardic Baby Artichoke Frittata with Feta, Fresh Mint and Dill $3.99 / slice

Slow Roasted Herbed Wild Salmon with Horseradish Beet Relish $8.99 / each

Zinfandel Braised Five Dot Ranch Brisket $16.99 / lb

Emigh’s Ranch Pomegranate and Rosemary Roasted Leg of Lamb $21.99 / lb

Glazed Niman Ranch Ham with Cloves and Molasses $ 10.99 / lb

Smoked Fish Selection

House Smoked Wild Alaskan Salmon $34.99 / lb

Kosher White Fish Salad $ 13.99 / lb

Natural Meats from our Butcher

Five Dot Ranch Beef Brisket $5.99 / lb

Marin Sun Farms Beef Brisket $7.99/ lb **while supplies last

Emigh’s Ranch Leg of Lamb: Boneless $ 13.99 / lb (whole or halves available), Bone-In $ 11.99 / lb

Pomegranate Marinated Boneless Leg of Lamb   $ 13.99 / lb

Niman Ranch Applewood Smoked Boneless Hams $6.99 / lb (Whole 10-12 lbs, Halves 5-7 lbs)

Niman Ranch Bone-In Applewood Smoked Hams $4.99 / lb Whole 14-18 lbs, Halves 7- 8lbs

Niman Ranch Uncured Spiral Hams   $6.99 / lb

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

Free-Range Chicken Livers $1.99/ lb

From our Self-Service Case

Matzo Ball Soup in a Rich Chicken Broth $8.99 / qt

Chopped Liver with Caramelized Onion and Egg $ 3.99 / ½ pt

Dried Fruit and Almond Haroseth with Golden Raisins   $5.00 / ½ pt

Homemade Organic Apple Sauce $3.00 / ½ pt

Homemade Free-Range Chicken Stock $6.99 / qt

Baked Goods from Bi-Rite Creamery

Flourless Cheesecake (4-inch) $11.99

Almond, Chocolate or Coconut Macaroons (all flourless!) $4.95/bag

Flourless Chocolate Mousse Cake with Chocolate Ganache & Candied Orange-Scented Whipped Cream $14.99

Lemon Meringue Pie $19.99 / $9.99

Strawberry Rhubarb Pie with Crumb Topping $18.99

For Easter weekend

Hot Cross Buns $6.99/4-pack

Lemon Meringue Pie $9.99/ 6-inch, $18.99/ 9-inch

Printable Menu


Faun

Winter 2011 Menu

From our Deli Case

  • Farro Salad with Roasted Winter Squash, Fresh Cranberries and Apple Cider Vinaigrette $7.99/lb
  • French Lentil Salad with Duck Leg Confit, Grilled Winter Chicories and Blood Orange Vinaigrette $8.99/lb
  • Brussels Sprouts and David Little Dry Farmed Potato Salad with Housemade Pancetta and Red Wine Shallot Vinaigrette $7.99/lb
  • Roasted Beet Salad with Capricho de Cabra Chevre, Sunflower Seeds and Citrus Vinaigrette $7.99/lb
  • Roasted Winter Root Vegetables with Happy Boy Farms Braising Greens, Hot Peppers, and Balsamic Grilled Onion Vinaigrette $7.99/lb

From our Self Service Case

  • French Onion Soup made with Marin Sun Farms Grass Fed Beef Stock $9.99/qt or $4.99/pt
  • Thai Vegetable and Coconut Soup with Red Curry and Mushrooms $9.99/qt or $4.99/pt
  • Quinoa Salad with Heritage Turkey Confit, Cumin and Dried Plums $8.99/lb
  • Little Gem Lettuce Salad with Blood Oranges, Marcona Almonds, Capricho de Cabra Chevre and Sherry Vinaigrette $6.99/each
  • Chicken Curry Salad with Apples, Currants and Almonds $8.99/lb
  • Celery Root and Truffle Risotto with Chestnuts and Parmigiano Reggiano $7.99/each
  • Linguini with Fried Cauliflower, Capers and Golden Raisins $6.99/each
  • Orecchiette Pasta with Heritage Turkey Sugo and Parmigiano Reggiano $7.99/each
  • Miso Glazed Wild Alaskan Salmon with Shiitake Mushrooms, Edamame and Soba Noodles $10.99/each
  • Chicken Marsala with Basmati Rice Pilaf and Seasonal Veggies $10.99/each

Seasonal Sandwich

  • Mushroom Pâte with Spicy Calabrian Chile Spread, Arugula, Grilled Onions and Parmigiano Reggiano on a Semifreddi’s Ciabatta Roll $8.99


Faun

La Quercia Organic Green Label Wins Good Food Award- a steal at $29.99/lb!

High quality cured meats are like high quality artisanal wines – they begin with relatively few, exceptional ingredients that are left in the hands of a well-skilled craftsman. Time passes, and voilà–the outcome is something special!

If only it were that simple. Herb and Kathy Eckhouse make it seem easy. They founded La Quercia and work in all aspects of the business: selecting and buying pork, salting, trimming, and handling hams. A couple of years ago they introduced the Organic Green Label Prosciutto – made with Berkshire cross, pasture-raised, certified organic pork from Becker Lane Organic Farm, a sixth generation Iowa farm. The Green Label Prosciutto is so exceedingly good that it was the only prosciutto declared a winner of a Good Food Award in the entire country! We’re offering this for a limited time, for $29.99/lb instead of the regular price of $39.99/lb.

The La Quercia folks put out an awesome movie about making prosciutto in Iowa; love the line about how they “look at Iowa, and see Italia”:

Sky Full of Bacon 10: Prosciutto di Iowa from Michael Gebert on Vimeo.

Their green business practices go far beyond the green label. Kathy and Herb are committed to doing their part in making sustainable business choices and reducing their carbon footprint. Here’s how:

• They buy their meat on a sustainability basis—it’s not sustainable agriculture if the suppliers go out of business! They work with them on a cost-plus basis, independent of pork commodity prices (which are now extremely low).

• They opened “Prosciuttificio La Quercia” in February, 2005, with energy efficient materials and the latest, “greenest” refrigerant.

• They’ve been able to focus their meat supply, so that all of our meat comes from slaughter houses within 200 miles of their prosciuttificio. Most of the pigs are raised within that radius also.

• They’ve landscaped using low maintenance prairie grasses, native flowers and oak trees.

• They eliminated small product stickers on the boxes, are using a stamp (instead of a sticker) for the return address, and eliminated the decorative nets on their Rossa Heirloom Prosciutto, Prosciutto Piccante, and Speck Americano.

• They’ve made packaging choices for their sliced meats with waste reduction in mind.

• They’ve gone to unbleached boxes that have a minimum of 90% recycled content, and they separate and recycle cardboard.

Only the truly passionate would come up with this patriotic declaration!