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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


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!


St. Patrick’s Day Menu 2011

Available Monday, March 14th through Thursday,  March 17th

From our Deli Case

Mustard and Dill Baked Salmon Filet $9.99 / each

Colcannon Mashed Potatoes with Cabbage and Leeks $5.99 / lb

Guinness Braised Marin Sun Farms Beef Stew $8.99 / lb

Our Own Ready-to-Serve Five Dot Ranch Corned Beef Brisket $14.99 / lb

Pozzi Ranch Lamb Shepherd’s Pie $7.99 / each

Potato, Bacon and Cabbage Soup $4.99 / each

Traditional Boiled Vegetables $4.99 / lb

From our Butcher

Five Dot Corned Beef Brisket $ 7.99 / lb

From our  Creamery Bakeshop

Irish Soda Bread $5.99 / each

Baileys Irish Cream Cheesecake $12.99 / each

Lime Pies $18.99/ large or $9.99/ small

Beer special: Guiness 15 oz. 4-pack, $7.99

Find the recipe to make corned beef at home in our March 2010 Newsletter


Valentine’s Menu 2011

Available Saturday, February 12th through Monday, February 14th

In the Deli

House Poached Wild Gulf Shrimp $24.99 / lb

Fresh Steamed Lobsters (market price)

Fresh Dungeness Crab Meat $29.99 / lb

Crab Cakes $6.99 each

Fennel Crusted Tombo Tuna Steaks with Blood Orange Aioli $9.99 / each

Poached Wild Salmon Filets with Citrus Gremolata  $9.99 / each

Chicken Cordon Bleu $8.99 each

Winter Root Vegetable Mash with Potatoes and Golden Beets   $5.99 / lb

Butternut Squash and Portobello Mushroom Napoleon $8.99 /each

From the Meat and Seafood Case

Point Reyes Miyagi Oysters $1.25 each

California Paddlefish Caviar $30.00 / oz

California Osetra Caviar $60 / oz

Petrale Pinwheels with Fresh Herbs $19.99 / lb

Prosciutto-Wrapped Scallop Skewers $24.99 / lb

Fresh Liberty Farms Duck Breasts $17.99 / lb

Pancetta Wrapped Pork Tenderloins  $14.99 / lb

Atkins Ranch Rack of Lamb $23.99 / lb

Five Dot Ranch Filet Mignon $29.99 / lb

Five Dot Ranch Rib Eye Steaks $16.99 / lb

Grass Fed Beef Braciole $22.99 / lb

Heritage Pork Roulade $17.99 / lb

Wine Suggestions

Andre Robert Grand Cru Blanc de Blancs Champagne $44.99 now $29.99
Finding good Champagne under $30 is difficult, but finding a GREAT Champagne in that price range is nearly impossible. Andre Robert’s Blanc de Blancs is a screaming deal of a Champagne from the Grand Cru village of Les Mesnil. Robert is a small, independent grower-producer dedicated to sustainable farming and honest winemaking. Hints of baked bread, lemon curd, and creme brulee are all built upon a mineral-infused dry finish. Brillat Savarin is a great match for this wine and a true indulgence!

2008 Brüder Dr. Becker Scheurebe Extra Trocken Sekt $24.99
Scheurebe is an unusual grape variety from Germany bred in the early 1900’s from Riesling and Sylvaner. Sparkling Scheurebe is an even rarer occurrence but the results are remarkable – tight bubbles, bright flavors of mixed berries and cream with a lingering finish. Serve this bubbly with a wheel of Mt Tam triple cream from Cowgirl Creamery and watch your Valentine swoon!

2007 Luciano Landi “Gavigliano” Lacrima di Morro d’Alba  $19.99
If a dozen long stem roses is too much of a cliché for you and your Valentine, try this amazing wine from Lucian Landi – the vinous equivalent of a bouquet of flowers. Lacrima, an indigenous Italian grape from Piedmont, makes light bodied red wine that smells uncannily like roses!


The best kind of stinky

‘Tis the season to indulge–pick your poison! The adventurous in us might splurge on Black Périgord Truffles or White Piedmont (Alba) Truffles.

Truffles are fungi whose fruiting body grows underground. The plant itself consists of an extensive web of filaments so fine as to be invisible. These filaments, or mycelium, link up with the roots of certain trees and shrubs in what is called a “mycorrhizal” relationship. The fungus gets nourishment from the tree’s decomposing leaves, and the tree uses the mycelium as an extended root system to draw up nutrients from the soil.

Enough science talk, I’m starting to sound like Alton Brown. But I will say that both Black Périgord and White Piedmont truffles are extremely rare, and their aromas intense. They cannot be successfully cultivated – they only grow with certain types of trees, in a limited range of climates, and in certain soils (limestone is preferred). And their season is limited: depending on the region, they reach maturity between November and March.

The Black Périgord truffle is named for the Périgord region in France, though it can be found in southern France, Italy and Spain and still be called a Périgord truffle. Production has diminished considerably in the past century: in 1900, France produced around 1,100 tons of  this truffle; we’re now weighing in around 22 tons per year. Generally grown in Oak forests, its appearance is black with a skin that has been called both warty and diamond-like. The flesh ranges from chocolate brown to nearly black with delicate white veining.

Then we have the White Piedmont truffle or “Alba madonna” (Tuber magnatum), which comes from the Langhe area of the Piedmont region in northern Italy and, most famously, in the countryside around the city of Alba. This variety is grown symbiotically with Oak, Hazel, Poplar and Beech trees. Historically pigs have been used to track down the fruiting fungi, but more recently dogs have been trained to locate the truffles as the pigs simply eat the delicious morsels when they’re discovered– can’t say I blame them!

When it comes to handling either variety, we recommend extreme care. Avoid touching them directly with your hands–moisture makes them slimy.  To clean, use a soft, dry brush to remove excess dirt.  Store them in an airtight container, wrapped in paper towel or submerged in Arborio rice (if you do, use the rice later to make a truffle risotto!). Or leave them in a carton of eggs overnight and your eggs will absorb the heady aroma.  Keep them refrigerated, and use them within a week. At Bi-Rite, we prefer to store them for you wrapped in an unbleached paper towel, since rice will absorb a lot of the aroma.

Finally, the fun part: how to eat them?? For white truffles, keep it simple: shave them paper thin with a sharp knife or mandolin, and scatter raw slices over a simple dish like poached eggs, a plate of hot buttered pasta, or creamy risotto. While white truffles are rarely cooked, black truffles release more aroma when heated.  We recommend shaving them thin, and adding the shavings to sauces and risottos while cooking, stuffing into roulades and foie gras terrines, or cooking them with eggs, lamb, sweetbreads, seafood or poultry.

Next time you’re standing at the deli counter, ask us for a whiff of one. Or take one home to share a whiff with the ones you love. We only get our hands on them at this time of year!