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Catering for Community: Celebrate The Holidays & Your Local School!

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This December, make your holiday entertaining even more meaningful with Bi-Rite Catering!

CateringPlatterNourish your guests and your local community through our Catering for Community Program. From December 1st to 31st 2013, we’ll donate 10% of your catering order directly to your favorite San Francisco elementary or secondary school. Just mention your school’s name when you order – any event or order is eligible. At the end of the promotion, we will tally up the credits for each school, and cut them a check. It’s that simple!

Kick off your season for giving and good cheer with our new 2013 Peak of the Season Holiday Menu. Starting Monday, December 2nd we’ll offer these seasonal, savory party platters for a limited time only. Early ordering is encouraged!      

2013 Peak of the Season Holiday Menu       

Savory Tartlets with Truffle, Cauliflower, Ricotta, Parmesan and Chives

House-Smoked Salmon with Tobiko Caviar on Anna’s Daughter’s Rye with Caper Cream Cheese and Fresh Dill

Focaccia Flatbread with Pears, Bacon and Goat Cheese

Mini Crab Cakes with Lemon Aioli

Beef Tenderloin Skewers with Horseradish-Chive Sour Cream Sauce

Mini Empanadas with Butternut Squash, Wild Mushrooms, Mascarpone, Rosemary and Chile Flakes

Spanish Tortilla with Spinach, House-Made Chorizo and Manchego Cheese, served with Romesco sauce 

CateringDessertAt Bi-Rite Catering, we combine the delicious locally-sourced fresh ingredients we sell at Bi-Rite Market with sweets from Bi-Rite Creamery, and produce from Bi-Rite Farms to create our menus. For any of your holiday parties, from large to small, corporate or private, at a rented venue or in your home, we pride ourselves on serving really delicious food, simply-presented, that will nourish your guests while supporting our local community.

Contact Bi-Rite Catering:  

Tina Guenther or Michael Aldridge
Phone: (415) 241 9760 x 1
Email: catering@biritemarket.com or tina@biritemarket.com

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Winter 2013 Catering Menu

The holiday season is behind us (phew!) so now let the fun begin! The sun is shining, the pressure is off, snow is falling in the mountains, and it’s darn close to bbq weather in the city—party on, party people. Gather your friends and start the New Year off on the right foot. Let us take care of the food and drink so you can truly activate the much anticipated winter wind down.

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Savory Tartlets with Porcini Mushrooms, Mascarpone, Grilled Chicories and Chile Flakes

The citrus bomb has exploded at Bi-Rite, with local farmers bringing juicy oranges, mandarins, grapefruits and more to our shelves; winter greens are at their hearty best, perfect for salads or sautés. We’re putting all of these into the dishes on our new Winter Peak of the Season Menu, which kicks off today and includes these favorites:

Mole-Marinated and Toasted Sesame-Crusted Filet Mignon Skewers with Mexican Crema Dipping Sauce

Savory Tartlets with Porcini Mushrooms, Mascarpone, Grilled Chicories and Chile Flakes 

Soba Noodle Salad with Stir-Fried Brussels Sprouts, Chiles, Scallions and Soy-Ginger Vinaigrette  

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Potato Cups with Crab, Celery, Chives & Meyer Lemon Aioli

White Bean and Butternut Squash Salad with Ham, Dried Cranberries and Lemon-Mustard Vinaigrette 

Splurge on the:

Banana Cupcakes with Pecan Toffee Buttercream

Trust us, they’re worth it.

Please don’t hesitate to reach out if you want guidance planning any event—our catering team is always happy to help!

Has the at-home party lost its appeal? Has the office board room lost its luster? Looking for another venue to host your events? Consider our community space, 18 Reasons. Located next door to the Creamery on 18th Street, 18 Reasons is available to rent out and is the perfect spot for an intimate dinner, birthday party, family brunch, or rehearsal dinner. We’ll cater the food and drink—all you have to do is show up. Full rental information and inquiry form is available here.


Holiday Party Platters from our Catering Team

Mini Crab Cakes with Lemon Aioli

I know you have turkey on the brain right now, but Thanksgiving is only the first holiday of the season.  This year our catering department is sure to be busier than last year, so we encourage you to plan your Holiday party early and call us to put in your order as soon as you can!

Our Peak of the Season Holiday menu will be available beginning Friday, November 30th; here’s a sneak peak at our savory menu:

Savory Tartlets with Truffle, Cauliflower, Ricotta, Parmesan and Chives

House-Smoked Salmon with Tobiko Caviar on Anna’s Daughter’s Rye with Caper Cream Cheese and Fresh Dill

Focaccia Flatbread with Pears, Bacon and Goat Cheese  

Mini Crab Cakes with Lemon Aioli

Beef Tenderloin Skewers with Horseradish-Chive Sour Cream Sauce

Mini Empanadas with Butternut Squash, Wild Mushrooms, Mascarpone, Rosemary and Chile Flakes

Spanish Tortilla with Spinach, House-Made Chorizo and Manchego Cheese; served with Romesco sauce

Looking for a venue to host your holiday gathering? Our community space 18 Reasons (located at 3674 18th Street, next door to the Creamery) is available to rent.  Book it for your party…we’ll cater the food and drink!  Dates are filling up fast, so submit a rental request here and call us (415-241-9760 x 1) with any questions.

 

 


Our Fall Harvest Catering Menu

What?!  Fall is around the corner? Already?

Don’t worry, we have the regularly scheduled San Francisco Indian Summer to enjoy first. Plus, we’re offering new fall catering specials to overlap with this late summer weather!  With amazing seasonal produce from both summer and fall to celebrate (crisp local apples are rolling in, juicy tomatoes are still going strong), we’re calling this our “Harvest” Peak of the Season menu.

Our new Fall Harvest Menu is available for orders! A few highlights:

Focaccia Flatbread with Figs, Caramelized Onions, Ricotta, Feta and Fresh Thyme

Savory Tartlets with Caramelized Apple, Bacon, Onions and Goat Cheese

Rancho Gordo Bean and Quinoa Salad with Roasted Poblano Peppers, Cumin and Smoked Tomato Vinaigrette

Mini Ciabatta Sandwiches with Tomato Marmalade, Basil, Arugula and Farmer’s Cheese

Whether it’s a family gathering, picnic in the park, or a dinner with friends, our platters are perfect for any event you want to make a little easier on yourself.  You can pick up at the store, or we can deliver right to your doorstep.  And, as always, if you need more than just food, we can also provide full-service catering with custom menus, all your needed rentals, full bar, and charming staff who are dedicated to serving your guests as if they were our own.

Please don’t hesitate to reach out if you have any questions or want guidance planning an event!

 


Early Summer 2012 Catering Menu

Fire up that grill, pick up a bottle of crisp white wine, some chicken or beef in one of our butchers’ amazing marinades, and round out your backyard party with some of our new early summer catering platters.

Melons,  stone fruit, cucumbers, the first of the season corn…summer has started here at Bi-Rite, and it’s time to celebrate it!

Some of my favorite new platters on our summer catering menu are: 

Cucumber Cups with Grilled Wild Salmon, Shaved Radish, Lime and Cilantro

Corn and Tomato Salad with Cucumbers, Peppers, Red Onions, Herbs and Red Wine Vinaigrette

Lebanese Lentil Salad with Haloumi Cheese, Cucumbers, Fresh Tomatoes and Mint

Check our our full menu of peak-of-season specials, and please don’t hesitate to reach out if you want guidance planning any event!

Enjoy!

Michael


Late Spring Catering Specials for your favorite Grad or Dad

Whether it’s a graduation celebration, or that special day when we honor everything we love about Dad, you know you have something to celebrate on the horizon.  What better way to tell Dad how awesome he is, or that new grad how proud you are, than with a platter of their favorite food from Bi-Rite Catering?

The pastured eggs awaiting a marriage with roasted beets & new potatoes for our new salad!

We have some new late spring specials to share with you, including:

Roasted Beet, Pastured Egg and New Potato Salad with Lemon Vinaigrette

Grilled Summer Squash, Red Onion and Cherry Tomato Salad with Parsley-Caper Vinaigrette

And of course we have our best-selling favorites, like…

Focaccia Finger Sandwiches with Achiote-Marinated Free-Range Chicken Breast and Chipotle-Lime Aioli

Grilled Beef Sirloin Skewers with Chimichurri sauce

Check our our full menu of peak-of-season specials, and please don’t hesitate to reach out if you want guidance planning any event!


Our Recipe to Make Mom Smile

Looking ahead to Mother’s Day on Sunday May 13th? Let us be your one-stop shopping spot: not only do our produce buyers Simon and Matt fill our sidewalk with beautiful flowers for the occasion (moms love flowers), but Kate on the grocery team has an amazing selection of chocolates to choose from (moms love chocolate), and Trac, our wine buyer, has wines to suit every taste (moms love wine). To keep up with the Joneses, we in the catering department have delicious spring specials for that perfect Mother’s Day brunch (moms love food)…

Rosé City!

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

Grilled Asparagus with Marcona Almonds and Shaved Manchego (moms love asparagus!) 

Bi-Rite Creamery’s Banana Cupcakes with Pecan Toffee Buttercream

Find these and more on our Peak of the Season Menu; give us a call (415-241-9760 x 1) or email us if you want to brainstorm an upcoming event together!


Catering for the Red Carpet and Beyond

Although today’s balmy weather hints that spring is around the corner, the dishes on our late winter catering menu are going strong. Our “Peak of the Season” menu selections are a perfect complement for work luncheons, a weekend get-together, or this Sunday’s Oscar celebration…why not make your Oscar bets while enjoying some award-worthy nibbles from our catering menu? Top it off with a lively Monthuys Pere & Fils Champagne and the Creamery’s decadent Chocolate Midnight Cupcakes, and your night will be red carpet worthy!

A tower of mini cupcakes from the Creamery

Our catering team’s favorites on the menu include:

Focaccia Flatbread with Potatoes, Bacon, Fontina, Goat Cheese, Ricotta and Fresh Thyme 

Crostini with New Orleans-style Dungeness Crab and Artichoke Spread with Parmesan, Peppers, Celery, Chives, Parsley and a touch of Tabasco

Roasted Brussels Sprouts and Lentil Salad with Orange Zest

Chocolate Midnight Cupcakes with White Chocolate Buttercream and Chocolate Glaze

If ordering for Oscar Sunday, please make sure that you have put in your order before 3 pm on Friday 2/24 (or 3 pm on Thursday 2/23 if your order includes any sweets from the Creamery).

 

 

 

 


Our New Fall “Peak of the Season” Catering Menu

Party Platters

Savory Tartlets with Slow-Cooked Broccoli, Caramelized Onions, Ricotta, Pecorino, Chile Flakes and Olives  (30 pieces) $55

Buffalo-Style Free-Range Chicken Skewers with Pt. Reyes Blue Cheese Dip (30 pieces) $60

Focaccia Flatbread with Pears, Bacon and Goat Cheese (36 pieces) $55

Mini Acme Baguette Sandwiches: Roasted Yams, Goat Cheese and Cilantro Pesto (24 pieces) $50

Focaccia Finger Sandwiches: Grilled Balsamic-Marinated Portobello Mushrooms, Pesto Aioli, Piquillo Peppers and Arugula (36 pieces) $60

Entrees, Sides and Salad Platters

Serves 12 to 15   (to be served at room temperature)

Farro Salad with Grilled Radicchio, Roasted Pears and Sherry Vinaigrette $55

Red Beet Salad with Grilled Balsamic Onions and Horseradish Vinaigrette $55

Farfalle Pasta Salad with Roasted Brussels Sprouts, Preserved Meyer Lemon and Toasted Pistachios $60

Heirloom Bean Salad with Winter Squash, Roasted Fennel, Balsamic Grilled Onions and Coriander Vinaigrette $55

Seasonal Fall Fruit Salad with Apples, Pears and Citrus $50

Desserts

Pumpkin Cupcakes with Macadamia Nut Crunch Buttercream

Caramel Apple Cupcakes with Spiced Caramel Buttercream

Full size, $30 per dozen

Minis, $20 per dozen


Late Summer Catering Specials

Corn, berries, eggplant, melon, peppers… we had no choice but to update our catering menu with August’s bounty!

Party Platters

Party Platters are not hot at the time of pick up and are made to be served at room temperature.

Mozzarella Bocconcini and Cherry Tomato Skewers with Basil Dip  (30 pcs) $55

Cucumber Cups with House-Smoked Salmon Salad, Lemon, Chives and Dill (30 pcs) $70

Savory Tartlets with Summer Corn, Goat Cheese, Piquillo Peppers and Fresh Marjoram  (30 pcs) $55

Focaccia Finger Sandwich with Porchetta, Stone Fruit Mostarda & Provolone (36 two-inch pieces) $60

Focaccia Finger Sandwich with Grilled Eggplant, Tomato, Cucumber, Harissa and Tahini Sauce (36 two-inch pieces) $60

Salads and Sides

Serve 12 to 15 ; made to be served at room temperature.

Late Summer Fruit Salad to include Berries, Melon, and Plums   $50

Bi-Rite Farm Potato and Green Bean Salad with Padron Peppers and Heritage Bacon   $60

Farro, Corn and Peach Salad with Sweet Peppers and Red Onion-Sherry Vinaigrette   $55

Heirloom Tomato Salad with Garbanzo Beans and Cucumbers   $55

Summer Corn-Tomato-Cucumber Salad with Bell Peppers, Red Onion and Sherry Vinaigrette   $55

Lebanese Lentil Salad with Grilled Haloumi Cheese, Cucumber and Harissa Vinaigrette   $55

Desserts

Chocolate Sour Cream Cupcake with Spiced Pecan Buttercream
Chocolate Midnight Cupcake with Mint Chip Buttercream

All cupcakes are available in Full Size ($30/dozen) or Mini ($20/dozen); One Flavor Per Dozen

Chocolate Crinkle Cookie Sandwiches with Vanilla Buttercream (per dozen) $20

Seasonal Fruit Buttermilk Upside-Down Cakes: 6-inch $20, 8-inch $30, 10-inch $40


Catering Specials for Early Summer 2011

Party Platters

Mozzarella Bocconcini and Cherry Tomato Skewers with Basil Dip  (30 pcs) $55

Black Sesame-Crusted Tombo Tuna in Endive Spears with Cucumber-Red Onion-Cilantro Salsa  (30 pcs) $70

Savory Tartlets with Summer Corn, Goat Cheese, Piquillo Peppers and Fresh Marjoram   (30 pcs) $55

Peach and Goat Cheese Focaccia Flatbread with Caramelized Onions & Fresh Thyme  (36 pcs) $50

Salads and Sides

Serve 12 to 15                     

Early Summer Fruit Salad, to include Berries, Melon and Pineapple  $50

Heirloom Beans and Full Belly Farms New Potato Salad with Crispy Chorizo and Grilled Leek-Piquillo Pepper Vinaigrette  $60

Farro Salad with County Line Farms Grilled Eggplant, Cucumber, Dill and Black Olive-Meyer Lemon Vinaigrette $55

Yellow Beets Salad with Roasted County Line Farms Padron Peppers, Blossom Bluff Farms  Stone Fruit, Capricho de Cabra Chevre and Champagne Vinaigrette $55

Ginger-Marinated Summer Beans with Grilled Hodo Soy Beanery Tofu and Toasted  Sesame Seeds $50

Desserts

All cupcakes are available in Full Size ($30/dozen) or Mini ($20/dozen); One Flavor Per Dozen

Orange Chiffon Cupcake with Orange and Vanilla Buttercream

Chocolate Midnight Cupcake with Mint Chip Buttercream

Chocolate Crinkle Cookie Sandwiches with Vanilla Buttercream (per dozen) $20

Seasonal Fruit Buttermilk Upside-Down Cakes 6-inch $20, 8-inch $30, 10-inch $40


Cooking Cinco de Mayo lunch for Mission High

Each year, Mission High School sets a challenge for the student body to inspire students to do well on state testing.  Last year the challenge was simple: if the student’s scores went up, the school would find a famous chef to cook a meal for them.  The scores went up by 70 points, the highest gain of any of the comprehensive high schools in SFUSD; now it was time for the school to make good on their challenge!

Delfina chef Matt Gandin readies their chopped salads

Mission High Principal Eric Gutherz approached us with the goal of serving a meal to all 1,000 of his students,  and we thought it was a great opportunity to band together with other restaurants surrounding Mission High and make it a team effort.  We approached The Slanted Door (did you know that head chef Charles Phan is a Mission High grad?), Delfina and Frances, who all offered to join us in feeding the school. We decided on Cinco de Mayo as a festive day for the party, and that we’d serve lunch to the students on long tables that stretched all the way across the Mission High football field.  Pica-Pica came on board to make plantain chips for the tables, and both Mission Pie and Anthony’s Cookies donated 500 cookies for dessert.

Get a load of the menu:

Bi-Rite: BBQ Brisket Sandwich with Cole Slaw, Potato Salad

Delfina: Lumachine with Sunday Supper Sauce; Chopped Salad

Frances: Lamb Confit Sandwich on Brioche Bun; Asparagus and Potato Salad with Crisp Shallots

The Slanted Door: Chicken Curry with Rice Noodles

Whole lotta chicken curry from The Slanted Door

What a scene it was, 1,000 students plus teachers, chefs, 30 volunteers from Charles Schwab, SF politicians (Bevan Dufty and Supervisor Scott Wiener came out for the affair!) sharing a meal together.   A live band and dj supplied the tunes, and Principal Eric was so thrilled that he jammed on the guitar for the rest of the school once lunch was over!

Congrats to the students of Mission High, and to their hardworking teachers.

Principal Eric rocking out for students