Bi-Rite Blog


 
Sana Javeri Kadri

Cook Your Heart Out with Phyllis Grant

 #BiRiteCommunityEats with Phyllis Grant of Dash and Bella

FullSizeRender[15]Last weekend, we let Phyllis Grant of @dashandbella loose in the Market and asked her to please, cook her heart out. This weekend, she’ll be taking over our Instagram to give us a peek into the deliciousness that came out of it.

Phyllis’ cooking is the avocado and citrus laden dreams that we always hoped for Northern Californian cuisine to be, with a serious dollop of crème fraiche and real talk on the side. Just looking up #hellasalads on Instagram ignites a desire for crisp romaine hearts and green goddess dressing we never knew we had, and an ache for anchovies we never ever signed up for. Such is the power of Phyllis.

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Phyllis’ #BiRiteCommunityEats Weekend Menu:

Baby Gem and Radicchio Treviso Salad

Citrus Layer Salad

Anchovy, Gouda and Crème Fraiche Toasts

Beer Braised Beef Tacos with Quick Pickled Jalapeños and Onions

Chocolate Brown Butter Cupcake Brownies

Saturday: Make your crème fraiche and pickles, make your dessert-  just pop those suckers out of the cupcake pan right after they cool so they don’t stick and put them in a ziploc bag until tomorrow.

Sunday: Make your stew, while stew cooks, make your toasts and vinaigrette for salad, when the stew is out of the oven and the meat is cooling, prep you salads by washing greens and cutting citrus, shred the meat and put back into braising liquid, assemble salads but don’t dress, assemble toasts and EAT. Dress salads, put out condiments for tacos, heat tortillas and reheat meat, assemble, FEAST. 

CRÈME FRAICHE

 2 parts heavy cream

1 part buttermilk

Find a large glass jar. Fill it halfway up with heavy cream. Add half as much buttermilk. Stir. Let it fester at room temperature. All weekend. Without a lid. Leave it in your windowsill or next to your stove or on your kitchen table. If there are any kids around, give them the job of stirring it a few times a day. And tasting it. It will thicken. It will start to make your mouth pucker. Take it further than you think you should (in hot and humid weather, the souring process can happen very quickly so be vigilant). When you’re pleased with the flavor, cover and store it in the fridge.

FullSizeRender[3]QUICK PICKLES

 I use red wine vinegar for red onions. I avoid white onions because they can get slimy. A combination of white, champagne, and apple cider vinegar works well for jalapeños. Use the brine for everything from salad dressing to meat marinade. Don’t try to pickle the red onions and jalapeños together, it will not be pleasant or pretty.

 1 cup vinegar

1 tsp kosher salt

2 tsp white sugar

½ red onion OR 6 jalapenos

Combine 1 cup vinegar, 1 tsp kosher salt, and 2 tsp white sugar. Bring it to the boil. Turn down to a simmer. Add your pickling ingredient. Cook for one minute. Turn of the heat. Cool. They keep for a few weeks in the fridge.

FullSizeRender[11]CHOCOLATE BROWN BUTTER CUPCAKE BROWNIES

Dude. These are so decadent. And so easy. Just trust that you don’t want to overcook them so follow the recipe pretty carefully. And they are hella hard to get out of the cupcake pan so use lots of butter/flour or non-stick spray. And definitely use a non-stick cupcake pan or else you will be cursing me. My mom likes them with crème fraîche. My husband likes them with vanilla ice cream. My brother likes them with crème fraîche AND ice cream. I like them for breakfast with coffee. They freeze beautifully!

Recipe via Food52

BEER BRAISED BEEF TACOS

If you don’t have a powerful blender like a Vitamix, don’t add the parsley and cilantro stems, just add the leaves. 

6-pound chuck roast

salt and pepper for seasoning

1-2 beers (i usually drink half of the 2nd one while cooking)

1 glass white or red wine

1 cup crushed San Marzano tomatoes

1/2 bunch cilantro, stems and leaves

1/3 bunch parsley, stems and leaves

3 cloves garlic, peeled

1/4 cup pickled red onions

1/4 cup pickled jalapeños plus brine

1 teaspoon kosher salt

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Preheat your oven to 300°F. 
Open your windows. Turn on your oven vent if you have one. Season your chuck roast on all sides with salt and pepper. Crank heat in a Dutch oven or any other ovenproof pot with a lid that will accommodate your chuck roast and braising liquid. Add a splash of canola oil. When the oil starts to smoke, carefully add your roast. Cook a few minutes on each side. Be brave. You want some deep dark brown color to add flavor. Remove roast and rest on a plate. Turn off the heat under the Dutch oven. You will come back to this post so don’t clean it yet.

In your blender, blend the heck out of the beer, wine, tomatoes, cilantro, parsley, garlic, pickled onions/jalapenos, and salt. Blitz until almost smooth. Pour into your hot Dutch oven. Careful. It might splatter a bit if it’s still hot. Use a wooden spoon to remove the goodies on the bottom of the pan and incorporate into the braising liquid. Gently lower your roast into liquid (it should come up about halfway). But no stress if it doesn’t, you can always add a bit more beer, wine, or any kind of meat or vegetable stock. Put on the lid. Cook for 3-4 hours. Check after two hours. It’s ready when it shreds easily by pulling the meat apart with two forks. Take meat out of the liquid. Cool until you can handle it with your fingers.

I hate it when I bite into a taco and I get a gelatinous blob of fat. This extra step will prevent this disaster. If there is string wrapped around the chuck roast, take it off. Then, with your fingers, slowly tear the whole thing apart. It’s nice to have some strips of meat so don’t over-shred it. But anytime you find anything slimy or fatty, set it aside. Feed it to your dog.

Serve the braised meat on warm tortillas with crème fraîche, jalapeño pickles, red onion pickles, and cilantro leaves.

FullSizeRender[13]ANCHOVY, GOUDA, CREME FRAICHE TOASTS

Preheat oven to 350°F. Thinly slice a baguette. Spread out in one layer on a cookie sheet. Paint one side with garlic oil. Sprinkle with Aleppo pepper and coarse salt. Flip over and do the other side. Bake until crisp all the way through and lightly browned. Around 15 minutes. Cool. With a vegetable peeler, make wispy pieces of Gouda (or Parmesan). On each toast, layer one slice of gouda, a Boquerón, and then a big dot of crème fraîche. If you like a little kick, add a small piece of jalapeño pickle.

CITRUS LAYER SALAD

FullSizeRender[16]I used a combination of blood oranges, Cara Cara navel oranges, pink grapefruits, and Kishu mandarins. This can be garnished with mint for dessert. Or if you’re a savory person like me, you can turn it into a refreshing salad to go with tacos (particularly essential if you’ve eaten too many jalapeño pickles). This can sit for an hour or so but be warned that it can get a bit juicy beyond that as the salted citrus loses its water.

Chop a few scallions and place them in a bowl. Add a splash of jalapeño pickle brine (or champagne vinegar) and a few tablespoons extra-virgin olive oil. Microplane in 1/2-clove garlic and a few swipes of lemon zest. Stir.

Using an incredibly sharp serrated knife, peel your citrus. Slice thinly (east to west) making delicate discs. Layer on a plate, overlapping a bit but not stacked like pancakes. Sprinkle with a few pinches salt. Spoon the olive oil and scallion mixture all over the sliced citrus. Garnish with whole cilantro leaves.

BABY GEM AND RADDICHIO TREVISO SALAD

I have been torturing my kids with radicchio salads for the past few months. I am in love. They are getting there. Here is the key: honey. Your vinaigrette must be sweet in order to balance out the bitterness of the greens. You can also bring in some sweetness and fat with nuts, fruit, and cheese. But because I was making beef tacos, I decided to keep the salad simple.

1 tablespoon diced shallot

1/2 clove microplaned garlic

juice of one lemon

1 teaspoon lemon zest

1 tablespoon champagne, white wine, or sherry wine vinegar

1/4 cup extra-virgin olive oil

1/4 cup chopped parsley

Big bowl of greens (any combination of radicchio, Treviso radicchio, baby gems, escarole, endive)

FullSizeRender[1]Put shallots, garlic, lemon juice/zest, vinegar, and oil into a jar with a tight lid. Shake the heck out of it. Dip a leaf into the vinaigrette and taste. You want it to be a little sweet and quite acidic. These greens need big flavor. Sprinkle greens with coarse salt and pepper. Add parsley. Add dressing a few splashes at a time. Toss. Taste. Add more if you like.

Fix heaping plates, eat well, look forward to leftovers. Congratulations, you’ve just cooked your heart out.

*All photographs were shot by Phyllis on her mighty iPhone!



 
Jon Fancey

Essex St. Cheese

EssexStack2WEBComté, Gouda, Parmigiano-Reggiano, Manchego, and Feta are European mainstays that have become easy to overlook with all the cheeses flooding our aisles.  Here at Bi-Rite, we’re on a mission to bring you the highest standards of cheese that have been traditionally crafted, properly matured, and hand selected for export.  We partner with Essex Street Cheese, an importer and wholesaler based in New York that’s focused on only the best tasting cheeses. During the months of January and February, the Bi-Rite Cheese Department is celebrating our very special relationship with Essex Street Cheese, join us and start your year off with some of the world’s best cheeses!

  • Marcel Petite Essex Street Comté – The flagship of the Essex Street selections, these wheels are hand selected from the famed caves at Fort Saint Antoine.  A great everyday cheese that’s buttery and creamy with notes of hazelnut.
  • L’Amuse Signature Gouda – The best aged Dutch gouda we can source, these wheels are expertly matured at Fromagerie L’Amuse – Amsterdam’s finest cheese shop.  The texture is creamy and the flavors are robust.  The deep sweet and savory notes are perfectly enjoyed with full bodied red wines!
  • Cravero San Pietro Parmigiano-Reggiano – These wheels are sourced from one of Italy’s finest Parmigiano makers and matured to perfection by the Cravero Family in Bra.  It’s the perfect table cheese- succulent and slightly sweet.  After tasting Cravero, you’ll agree that Parmigiano is ‘The King of Cheeses’.
  • Manchego 1605 – A unique example of the Spanish classic, these wheels are crafted with raw milk and have a natural rind.  The pros at Essex select batches that are buttery, slightly earthy, and have hints of warm spice.  A real treat with a few slices of Jamon Serrano and glass of Rioja.
  • Essex Feta Lesbos – The most recent addition to the Essex Street selections, this is not your typical feta.  Handcrafted by a family on the Greek island of Lesbos, its texture and flavor are far more complex than most examples of feta that are just crumbly and salty.  One of our favorite additions to the Market during 2016!

Essex Street not only in the business of great tasting cheese, they are also committed to professionally educating American cheese mongers.  The firm was founded by the late Daphne Zepos, one of America’s most beloved & missed cheese advocates.  In honor of Daphne, her friends and colleagues founded the Daphne Zepos Teaching Award, a yearly grant to a budding cheese professional to study in Europe and return to educate cheese mongers.  Bi-Rite is a proud sponsor of the DZTA, having donated $20,000 and counting to the fund over the past few years. 

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Simon

The California Citrus Experience is here!

 

cacitrus3webOne of the most prolific crops that grow throughout the state of California is citrus. From the Navel orange groves in San Diego County to the Satsuma mandarin orchards in the Sierra foothills there’s a citrus variety for everyone.  California citrus seasons always kicks-off at Bi-Rite in middle of November with the easy-peel, seedless Satsuma mandarin and ends in the beginning of April with the candy-like Pixie tangerine.  The Bi-Rite Family of Businesses loves to celebrate the peak of citrus season by launching the California Citrus Experience in January and February. Over these two months there will be over 25 varieties of citrus on the shelves of the produce department, tasty citrus themed cocktail recipes and plenty citrus products coming from our creamery and bakeshop. From snacking, to colorful salads, to zesty sweet treats, to potent cocktails to seasonal scoops- we’ve got just about every way to make the most of California Citrus Season on deck!

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The beginning of citrus season is all about Satsumas- the perfect intro to the season with its sweet/tart flavor and extra refreshing juice. Unfortunately the season is short and usually over by the second week of January.  Next up- the Clementine has the classic tangerine flavor with superbly sweet flavor and less acid than the Satsuma, followed by the Page mandarin- a clementine and grapefruit hybrid with a sweet rich juice.  Perfect for eating out of hand or juicing. We are fortunate to get our Page tangerines from Lagier Ranch in Escalon, CA for 2 months every year.  All of these Mandarins are a treat, but none draw the attention that the Kishu Mandarin does- believed to be native to China and was brought to California in the early 80’s, this tiny mandarin is extra easy to peel and pop in your mouth.  Jim Churchill aka “the Tangerine Man” located in hills of Ojai, CA and really knows how to grow the perfect Kishu. Weather permitting we will have Kishus at both Markets thru mid-February.

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Beyond Mandarins, our friends at Deer Creek Heights Ranch in Porterville, CA are harvesting beautiful blood oranges, navels and pomelos.  The Moro Blood orange has the perfect balance of sweet/tart flavor with berry- like tones and is one of the most versatile pieces of fruit in the kitchen. The Cara Cara pink navel offers a mild sweet flavor and a little less acid than navel oranges.  Lastly, the African Shaddock pomelo with its powerful fragrance and tasty meat-like texture, a must-try for any citrus lover. Up your salad game, up your citrus palate, gotta catch ’em all!

 

Our in-house mixologist Kitty Gallisa put together two different cocktail recipes to celebrate the season-

bitterblow6webThe Bitter Blow – Who are we kidding, 2016 was rough! We’re drinking away last year’s feelings with this colorful and potent kick to a new year!

thewakeup6_cardwebThe Wake Up – After all of the rich holiday foods, shake things up with a cocktail that’ll make your taste buds sit up and say, “Hello!”

 

 

And just in case you need some extra citrus dessert inspiration this weekend –

Caramelized Citrus from NYT Food

Blood Orange Curd with Honey Bourbon from A Brown Table

Winter Citrus Meringue Tarts from Local Milk

For the next couple months we will be introducing new citrus varieties to the Markets on a regular basis. Please swing by our Produce Department, enjoy a tasty sample and really see how amazing California Citrus can be when grown organically and harvested at the perfect level of ripeness! #PeakSeasonProduce!



 
Chili

Chop, Sear, Braise: The Three Steps to a Happy Belly

Colder weather means hunkering down over hearty meals that warm you through and through, coming together over cozy family meals. Winter is a terrific time to take advantage of value butcher cuts, that through the miraculous process of slow cooking transform normally tough portions of meat into luscious, tender, soul satisfying meals.  Nothing is more comforting than a braised lamb shank over a pile of creamy polenta dripping with a hearty, slightly sweet, umami-rich red wine jus – not to mention incredibly easy to prepare.

amazingbraising01_verticalAll month long we will be featuring BN Ranch Lamb Shanks for only $6.99 per pound (normally $9.99). This excellent winter cut comes from California lamb that is 100% grass-fed on the abundant grasses of the Sacramento Delta.  This is the perfect opportunity to experience the clean, mild flavor of grass-fed lamb.  It is cleaner and leaner than its much cheaper, commodity counterpart grain-finished lamb, that tends to be much larger and fattier.

Braising is one of the most foolproof cooking methods around: it’s a quick and simple three step process where our friend the oven and its pal time do all the work. With a little planning, you can get all your prep work done in about 30 minutes and spend the next 2 and half hour doing whatever you’d like while the magical cooking process does its thang.

We’ve partnered with one of our favorite local producers, Dario Barbone of Baia Pasta, on a recipe that is the epitome of easy weeknight meals that will knock the socks off your tastebuds. This simple Braised Lamb Shank Ragu is the perfect weeknight recipe: one dish that can be served for a week’s worth of meals: over pasta or rice, with polenta, over roasted squash, layered with cheese and eggplant and baked, over zoodles for a paleo “pasta”, with quinoa for a supergrain boost…the possibilities are endless!



 
Sana Javeri Kadri

Everything you need to know about December Festivities

The December holidays are upon us! This year, you’re sweater can be ugly, but your food doesn’t have to be! Whether you celebrate Christmas, Hanukkah, Kwanza, the Winter Solstice, or simply hop from holiday party to holiday party, we want to make your holidays as convenient and easy as possible.  Read on for answers below to your most frequently asked questions and then some, from all the logistics including our complete meal solutions, holiday menus, gift ideas, how to give back to the community by supporting our fifth annual Toy Drive, and more.

When are you open?
Christmas: We’re open 9am to 9pm almost every day of December except Christmas Eve and Day. We’re open 9am to 5pm on Christmas Eve and closed on Christmas Day. We’re open as usual at 9am on 12/26, the day after Christmas.

New Year: We’re open 9am to 9pm on New Year’s Eve and 10am to 6pm on New Year’s Day.

You can now pre-order via our convenient NEW e-commerce website for in-store pick-up. Since internet never sleeps, 3am Christmas dinner shopping just got a whole lot easier!

How do I place a Christmas or Hanukkah menu order without having a meltdown in the wine aisle?
Pre-orders open on our Holiday E-Commerce site on 11/27 for all December Holiday and Gift Ordering. Stay in your pajamas, grab that extra bowl of cereal, and peruse our market offerings from your own personal internet technology!

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What are the pick-up times for Hanukkah, Christmas, and New Year’s orders?

  • Order pick-up dates for the Hanukkah Menu are Friday 12/23 – Monday 1/1
  • Web pre-ordering for the Hanukkah Menu ends Sunday 12/22 at 5pm
  • Order pick-up dates for Christmas are Friday 12/16 – Saturday 12/24 (We’re closed Christmas Day, we’re closed!)
  • Web pre-ordering for the Christmas Menu ends Friday 12/23 at 4pm
  • Orders for turkeys and geese are taken until we sell out – we will sell out of specific sizes and types, so get your orders in sooner rather than later!
  • A 24-hour pick-up window will apply for all orders (so keep in mind you can’t place an order on Friday 12/20 at 9pm for Saturday 12/21 10am pick-up).

How do I go about picking up my December Holiday order?
You can choose which Market (18th or Divisadero), and specify your pick-up date and time during the checkout process on shop.biritemarket.com or over the phone.

If I ordered something for Tuesday and can’t make it till Wednesday, is that ok? What do I need to do?
No problem! Simply log into your account on shop.biritemarket.com and update your preorder with the new date.

crabscape_verticalwebI want to feel like a real deal Californian this year, so can y’all help me get my crab game on point? Is California Dungeness Crab even safe to eat? I heard some rumblings about toxic sludge…
California Dungeness Crab season is here and gosh, they are beautiful! After a sad crab-less season last year, we’ve got sweet, succulent, and meaty crabs this time around and we’re so ready to make the most of it. Get ‘em whole or get ‘em cracked and cleaned so all you need to do is melt the butter, bring out the good bread and wine and you’ve got a proper feast.

What’s the deal with Prime Rib? I’m equal parts awed and terrified…
We’ve got your back, or rather your rib? We threw together a Black Tie Dinner Kit so you can pair your Prime Rib magnificence with a bright winter salad, some cheesy, truffle-y potatoes, the best confections this side of the Bay, and eat a fairly epic meal without pulling your hair out at 4pm on Christmas Eve.

primeribscape2_webCan you tell me more about this Prime Rib, where/what/how?
Each rib weights about 1.25-2lb and we usually recommend 1lb per person. The beef is hormone/antibiotic free, grass-fed for 18-24 months and then grain-finished. We made a pretty sweet video to walk you through cooking your holiday Prime Rib AND you can find detailed cooking instructions at the markets in handy postcard form, easy!

I want a really good, responsible bird for the holidays, you know? The kind I can take home to my parents and cleans up real nice for Christmas dinner, no argyle involved.
Our BN Ranch Heritage Turkey is the best turkey we know, with intensely flavorful meat and the highest standards of sustainable ranching to its credit. We also have BN Ranch Broad-Breasted Turkeys for folks that want the benefits of a BN Ranch bird but prefer more white meat. Lastly, we have a select number of Mary’s Organic and Free-Range Turkeys – a great, clean bird, at a more affordable price. All of our turkeys are always fresh and never frozen. If Turkeys aren’t your bird of choice, we have Muscovy and Liberty Ducks this year from some of California’s best poultry farmers too. Only responsible, tasty birds in our kitchens!

hannukkah3_webIs there anything better than Brisket? (i.e. can we talk about Brisket for a minute y’all)
There are a few things better than brisket. Namely, leftover breakfast brisket, the undying street cred of a well-made brisket, the memory of that amazing BN Ranch brisket, and tamales with brisket? Let us do the heavy lifting and slow cook that brisket to perfection for you, or you can put on your big kid pants and cook this beauty yourself. Either way, you can’t go wrong with our brisket, we’re not biased or anything.

champscav_webBefore I go on my annual New Year’s juice cleanse and sign myself up for pilates classes I’m destined to skip, I’d like to ring in the New Year like a real champ. Guide me towards tasty success?
What we’re really psyched about is farm-to-table American Caviar and some real good Champagne to wash it down with. Throw it back to the early 2000s with champs and cav! Plus, you know the Markets will be whipping up perfect party bites the week of to round out your meal.

What cheeses can I bring to ugly sweater parties? Trying to step up my cheese game this year to offset this heinous sweater…
For us, the holidays are about celebrating the seasonal Alpine cheeses that our Cheese Buyer works so hard to bring us. The incredibly unique, 250-pound wheel of Slow Food designated Gotthelf Emmentaler – an intense and nutty cheese that puts the industrially-produced emmethalers of the world to shame is a super special, seasonal staff favorite. But really, anything on our Cheese Course has been curated to pair beautifully with a holiday meal, with a fantastic origin story.

What wines do I take to my in-laws’ Christmukkah dinner?
We’ve curated our favorite holiday wines on our e-commerce site but what we’re *most* excited about is our #BiRitePicks wine service! You tell us what you like, what you’re trying to pair with, and we’ll customize a case of bottles that best fit your meal, mood, and maybe even your sun sign. A personal sommelier service, just for you #becauseyoureworthit.

creameryscape1_webI’ve got a sweet tooth and I’d like to spend the holidays giving everybody I love some really worthwhile cavities, what’ve you got for me?
Swanky Buche de Noel (complete with sugar plum fairies), nostalgic cookies, from-scratch confections in really cute tins, AND rumor has it we’ve got the best candy cane ice cream in all the land. We’re here to give you the sugar high of the year.

PS – Want to be mesmerized by our Buche de Noel elves? Watch the method behind the magic from start to finish, here.

I like flowers, and wreaths, and centerpieces, and every time I check out Bi-Rite’s Instagram feed I am filled with floral envy. What’s your holiday floral situation?
We know, our Californian farm-direct flowers are pretty dreamy and have a rabid Instagram following of their own; we can take very little credit. However, you should gift your friends, family, and ugly sweater party hosts our flower bouquets, centerpieces or our gorgeous dried kitchen bouquets (and take all the credit). We’re here to make you look good, fear not.

gifty04webOkay so GIFTS. I have a lot of humans that I care about, and a lot of impressive gifts to give, but very few impressive gifting ideas. What do I do?
Luck you, we’re rather good at impressive gifting. Our Holiday Gift Guide is here to find the food gifts for everyone in your life and their aunties. Or visit the Markets, and our gifting experts will help you with everything from stocking stuffers to serious swag.

What about my boss? Or my coworkers? I work at a really cool non-profit/run a small business/hang out at the Googleplex and would like to win at the corporate gifting game this time around. No more gold embossed planners, please and thank you.
We’re with you and we’re all about winning at corporate gifting. Our Good Food gift boxes are a curated box of the very best of local, artisanal, craft foods, and a pretty fantastic way to show your appreciation to clients, coworkers, and bosses. Trust us.

toydrive02_webHow does Bi-Rite give back to the community during the holidays? How can we give joy and give back to our community this Holiday season?
Supporting our community is a year-round pillar of our business. Every time you shop with us, you are helping us make a difference by empowering our youth, strengthening the community, and creating resilience. This Holiday season, you can help us by donating new and unused toys, books, and art supplies to our fifth annual Toy Drive!

I have a lot more questions that this blogpost doesn’t even begin to cover, can we chat?
Of course! Contact us at shop.biritemarket.com/contact-us or call us at the markets!



 
Shakirah

Our 5th Annual Toy Drive is here!

toydrive_2016_logo_logoWe’ve got something to fill your heart with cheer – our 5th Annual Bi-Rite Holiday Toy Drive is here! Join us from Friday, December 2nd, to Wednesday, December 21st as we collect Legos and coloring books, board games and basketballs for low-income and homeless children and families living in the Mission and in the Western Addition. This year, we seek to double the impact of our Toy Drive by also accepting cash and credit card donations online and in-store.

toydrive82_webWe’re continuing our long-time support of community-based organizations to create a happier holiday for our neighbors in need. Donations from Bi-Rite Market Divisadero will go to the Western Addition Beacon Center, which supports local youth through cultural programming, academic support, and sports activities. All toys from Bi-Rite Market and Bi-Rite Creamery on 18thStreet will go to Arriba Juntosa Mission-based community organization fostering economic opportunities for vulnerable populations, for almost 50 years. Children’s Book Project will receive all book donations. Children’s Book Project supports Bay Area children who have few or no books in their homes and attend schools and childcare facilities where children’s books are desperately needed.

Once more, we’re collaborating with mission-driven merchants to spread the love. Paxton Gate Curiosities for Kids and Rare Device will collect donations and bring in high-quality, educational and interactive toys, games, and art projects. Our excellent neighbors, Dandelion Chocolate and The Mill/Four Barrel Coffee are joining the fun with our annual “Toys and Treats” parklet parties and lots of warm beverages.

We need your support to ensure that underserved kids in San Francisco have a wonderful holiday. Donate in-store with any Bi-Rite purchase or please give new and unwrapped:

  • Toys (for kids 12 and under)
  • Books (for kids 16 and under)
  • Sports equipment (e.g. balls, bats, gloves, skateboards)
  • Art supplies (unused)

img_4306From Friday, December 2nd to Wednesday, December 21st, drop off goodies in the toy barrels at the entrances of:

Bi-Rite Market Divisadero:  9AM to 9PM
Bi-Rite Market 18th:  9AM to 9PM
Bi-Rite Creamery:  11AM to 9PM
PG Curiosities for Kids: 11AM to 8PM

Looking for extra neighborhood fun? Swing by our Toys for Treats events! Enjoy a delicious Bi-Rite Creamery Christmas cookie or artisan beverage in exchange for a new toy donation:

Sunday, December 11th, from 10AM to 2PM. Co-hosted by The Mill at their parklet, we’ll welcome all guests with hot Four Barrel coffee and a photo op with a Santa Dog! Rare Device will feature a holiday pop-up shop with kid-friendly art supplies, books and toys for purchase.

Saturday, December 17th, from 12PM to 4PM. Co-hosted by Dandelion Chocolate at their brand-spanking new parklet, we will welcome all generous souls with Dandelion cocoa nib cider and a special holiday performance by the Spice Queers! Paxton Gate will be on site with selected toys for purchase for all those who’d like to give on the spot.

Last year, we collected over 480 toys via the generous outpouring from our staff, guests, local businesses, and greater community. Help us increase our impact!

Excited? Have questions? Email Shakirah, Bi-Rite’s Community Programs Manager!

The 2016 Bi-Rite Holiday Toy Drive is in collaboration with these amazing partners:

COMMUNITY PARTNERS
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BUSINESS PARTNERS

dandelion-chocolate-logo 4b_burst_logo-1paxtongate  themill-black

 



 
Sana Javeri Kadri

Everything You Need to Know About Thanksgiving!

We know Thanksgiving can be a stressful time with family in town, holiday parties to attend and schedule, large meals to cook or host. This year, we’re bringing back the joy of Thanksgiving and taking away the stress, because we believe there should be less hassle, more holiday! In order to make navigating this Thanksgiving as convenient and easy as possible, we’ve got the answers below to your most frequently asked questions and then some, from all the logistics including how much turkey you need, our complete meal solutions, as well as how to give back and help others in need this Thanksgiving.

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When are you open?
We’re open seven days a week 9am-9pm leading up to Thanksgiving Day, closed Thanksgiving Day, and back open at 9am on Friday, 11/25. Plan your trip in advance: you can now pre-order via our convenient NEW e-commerce website for in-store pick up because, you know, the internet never sleeps.

How do I place a turkey or holiday menu order without having a meltdown in the wine aisle?

  • Pre-order at your leisure on our fancy new e-commerce website shop.biritemarket.com! *(Deadline for pre-orders is Tuesday, 11/22 at 4pm)
  • On the phone: 18th Street – (415)-241-9760, Divisadero – (415)-551-7900, no elevator music, we promise!
  • In person at our 18th Street or Divisadero Markets during regular store hours.

captureI’m trying to prevent Thanksgiving from being a hassle, still please my in-laws, and impress my really cute downstairs neighbor. How do I preorder like a boss?
Our e-commerce website is live, and our complete Thanksgiving menu is ready for pre-orders from here on out, from Friendsgiving-in-a-box to host gifts, we’ve got you covered! Heritage turkey and wine are guaranteed to please the in-laws (you can even customize a case of wine according to their tastes!) and vegan wild mushroom stuffing for that cute downstairs neighbor.

Other “good-to-knows” to make sure your Thanksgiving order isn’t in shambles Wednesday night:

  • Order pick-up dates are Friday 11/18 – Saturday 11/26 (except Thanksgiving Day, 11/24). You will be able to choose your pick-up window.
  • We sell out of specific sizes and types more quickly than you’d imagine so order early! Online ordering for Thanksgiving ends on 11/22 at 4pm, better to not procrastinate!
  • A 24-hour pick-up preparation time will apply for all orders, i.e. you can’t place a pre-order on Saturday 11/21pm for Sunday 11/22 10am pick up. Give us the time and we’ll give you some truly Good Food.

How and where do I pick up my Thanksgiving preorder?
You can choose which Market (18th or Divisadero), and specify your pickup date and time during the checkout process on shop.biritemarket.com or over the phone.

If I ordered something for Tuesday and can’t make it till Wednesday, is that ok? What do I need to do?
No problem! Simply log into your account on shop.biritemarket.com and update your preorder with the new date.

I have a lot more questions that this blogpost doesn’t even begin to cover, can we chat?
Of course! Contact us at shop.biritemarket.com/contact-us or call us at the markets!

turkeyspread3webI’m envisioning a spread that is equal parts traditional, exciting and deeply delicious, like your hip cousin’s artisanal beer meets my great-aunt’s snickerdoodles, with no drama or burnt eyebrows involved, what do I do?
That’s what we’re here for! Our Complete Dinner Solutions (aptly titled Friendsgiving in a Box) come in three sizes, small, medium, and large. We’ll handle the turkey, stuffing, gravy and pie, you add on the fun stuff like salads, sides and ice cream! PS: we make a mean Pumpkin Cheesecake Ice Cream (it’s what we’d recommend to the thrifty great-aunt AND the really hip older cousin).

I want a really good turkey, a responsible bird, you know? The kind I can take home to my parents.
Our BN Ranch Heritage Turkey is the best turkey we know, with intensely flavorful meat and the highest standards of sustainable ranching to its credit. We also have BN Ranch Broad-Breasted Turkeys for folks that want the benefits of a BN Ranch bird but prefer more white meat. Lastly, we have a select number of Mary’s Organic and Free-Range Turkeys – a great, clean bird, at a more affordable price. All of our turkeys are always fresh and never frozen. Only responsible, tasty birds in our kitchens!

Could you just cook the darn bird for me?turkeysolo_web
Our Whole Cooked Turkeys are available only as part of our Friendsgiving in a Box complete dinner solutions. However, we do sell our Braised Dark Meat and Oven Roasted Turkey Breast in our entrees section, as well as in the deli case at the Markets, come on over!

How many pounds of turkey do I need to buy per person?
Plan for 1 pound of meat for each guest. Plan for 1.5 pounds of meat if you want leftovers and/or have growing teenagers on hand.

I bought my turkey, now what?
We trust the New York Times’ simple Roasted Heritage Turkey recipe for a beautifully cooked bird, time after time. Please don’t fry your beautiful bird, or stuff it with bacon in a duck, in a chicken, in an octopus. #Turduckenpus Or, try our deconstructed heritage turkey recipe.

How about a simple recipe for gravy?
Here’s our go-to recipe!

holidaybaking-8I’m trying to make a pie crust to rival my grandmas, host a cookie party AND make this really special dessert for my three different friendsgivings, where do I even start?
We have all the baking supplies that you need. Either come in to the Markets and peruse the aisles at your convenience or have all your holiday baking supplies delivered to you via Instacart!

Do you have premade pie crusts?
Yes we do! We have two kinds of frozen pie crust and they’re both great and available at the markets or delivered to you via Instacart!

Speaking of which, are y’all any good at making pies?

Heck yeah, we make a darn good pumpkin, apple and pecan pie! Pro tip: pair them with our seasonal ice creams for an exceptionally festive dessert course!

How do you know when a popersimons_verticalmegranate is ready to eat?
Ripe pomegranates will be heavy for their size, and/or have cracked skin. They’re also very fragile fruits, so be gentle with them! Here’s our guide on how to deseed a pomegranate!

How do you pick a good persimmon? Do they get soft?
Fuyu’s (flat and stout) are delicious when firm and crunchy like apples. Hachiya’s (bigger and hefty) are ready to eat when soft and pulpy! Eat ’em with a spoon like pudding!

What cheeses can I bring to parties and friendsgivings? The pilgrims definitely weren’t pairing burrata wi
th their harvest turkey, right?
For us, the holidays are about celebrating the seasonal Alpine cheeses that our Cheese Buyer works so hard to bring us this time of year. The incredibly unique, 250-pound wheel of Slow Food designated Gotthelf Emmentaler – an intense and nutty cheese that puts the industrially-produced emmethatlers of the world to shame is special staff favorite. But really, anything on our Cheese Course has been curated to pair beautifully with your holiday meal.

What wines do you recommend? How do I pair wines with my Thanksgiving Meal?
We’ve curated a wonderful selection of wines on our e-commerce site but what we’re *most* excited about is our #BiRitePicks custom wine service! You tell us what you like, what you’re trying to pair with, and we’ll customize a case of bottles that best fit your tastes! A personal sommelier service, because you’re worth it!

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Do you do custom holiday arrangements?
Yes, we do! We use all California grown, sustainable, usually farm-direct flowers in our custom holiday bouquets and centerpieces!

What else do you have up your floral sleeves?
We’re so proud of all the Californian floral farmers we get to work with year-round, you can always stop by the Markets for beautiful bouquets to celebrate the season and make someone’s day with flowers!

4061a39f-cc70-40e2-9d7c-e6ca1cbe8dc4How does Bi-Rite give back to the community during the holidays? How can we be a part of community giving this Thanksgiving?
Supporting our community is a year-round pillar of our business. Every time you shop with us, you are helping us make a difference by empowering our youth, strengthening  the community and creating resilience. This Thanksgiving, you can help us donate nutritious meals to families in need through our online donation page, as part of your preorder.

 

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Jon Fancey

Cheese Trek Travelogue: Pedrozo Dairy & Cheese, Sacramento Valley, CA

 

cheesetrek02October is American Cheese Month and we’re celebrating by featuring a California original for our 11th Bi-Rite Cheese Trek! Black Butte Reserve is the flagship cheese of Pedrozo Dairy & Cheese – a farmstead creamery in the Sacramento Valley.  Tim Pedrozo, a third generation dairy farmer, started making cheese after purchasing a farm & creamery in 1998.  After learning the craft of cheese making from the original owners, the Pedrozo Family developed their own style of farmstead cheese that showcases the great milk from their herd.  The Pedrozos herd grazes on pasture grasses all year long and they are never fed grains.  This practice leads to exceptional milk and delicious cheese.

cheesetrek06Black Butte Reserve is only made during the spring – when the grass in the pasture is exceptional. The wheels are matured for at least 6 months on the farm to make sure they develop rich & robust flavors that are sharp, grassy, and nutty.  It’s the perfect cheese for the season, pairing beautifully with local heirloom apples and stronger beers.  Black Butte melts perfectly too, so it’s perfect for grilled cheese or fondue.

Black Butte Reserve will be our Cheese Trek feature for the whole month of October. Our next stop in November will take us to Switzerland for a cheese that’s been recognized by the Slow Food Foundation as the most authentic example of one of Europe’s most ubiquitous cheeses. #cheeseyourownadventure!

 



 
Raph

Bi-Rite From-Scratch: Preserving Our Local Economy!

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Every time you open a jar of Bi-Rite jam, you become a part of our mission of “creating community through food.”

Our Producer Buyer, Simon works directly with our farmers to source the ripest peak season fruit, that is then delivered to our chefs within 24 hours of harvest. Our relationships with some of the most respected farmers in Northern California means that the fruit going into our preserves is always single-varietal, single-farm produce that we’re over-the-moon to be sharing with you all.

Beyond just preserving beautiful and beloved local fruit that would otherwise leave us much too soon in the fleeting days of summer, Bi-Rite Preserves are about elevating unique and flavorful varietals of fruit using our Chefs’ tried and tested recipes.

Our Peach Preserves from the Masumoto Family Farm  are a perfect example of that communion of fruit, farmer and chef. Made from some of the best peaches in the world and grown by a California farming family that cares about their community and the future of agriculture enough to write bestselling books on it and processed at peak ripeness by our Bi-Rite Chefs. All so that you can crack open a jar of summertime peach goodness, all the way into the foggier days of fall.

We know there’s nothing quite like biting into a perfect summer peach, but we’re hoping that diving into a jar of our preserves will come in a close second.

Our Preserves are made in very limited quantities and only available as long as supplies last, so stop by the Markets and snag your jar of single-varietal fruit goodness while you can! Or, just go ahead and have them delivered right to your doorstep via Instacart.

We also lined up a few recipes for you, in case swirling ’em into oatmeal and slathering ’em onto toast just isn’t gonna cut it these days…

  1. Jessica Koslow of Sqirl’s cult-classic, highly Instagram-ed Jam-Stuffed French Toast with our Blackberry Preserve is the perfect indulgent brunch (just in time for the launch of her new cookbook too!)
  2. This Grown-Up Grilled Cheese with perfectly melty Brie and our Strawberry Preserves is everything we want for every meal.
  3. Lucky Peach understands the importance of Morning Buns, and then they add Apricot Jam to the equation. We’re swooning and they know it.
  4. We’re adults and sometimes, we like a good cocktail. Peach Bourbon Cocktail with our Peach Preserve? Yes please.

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Waverley

Shana Tova: Celebrate Rosh Hashanah & Yom Kippur

Shana Tova! While the weather may not reflect it, fall is here and it’s nearly time for Rosh Hashannah and Yom Kippur.  This year, we invite our guests to celebrate Rosh Hashanah and break fast on Yom Kippur with Bi-Rite! From honey to apples to brisket and more, we have what you need for however you’re cooking or marking the occasion.

wisesonschallah_webOur Grocery team is thrilled to announce some exciting new products this year, including Wise Son’s cult-classic Round Raisin Challah, as well as favorites like Lover’s Lane Farm Wildflower Honey.  Our Produce department is spotlighting local, organic apples while our Butchers are bringing the best of grass-fed  beef brisket from local rancher, Five Dot Ranch. And of course our wine team has something to suit every palatte, from Manischewitz to Côtes de Provence.

Too busy to cook? You can still celebrate the holiday meal from scratch with our chefs’ holiday menus, now available for pre-order by calling the Markets (for 18th Street: 415.241.9760, for Divisadero: 415.551.7900), or you can order online for delivery (prepared foods will be available online starting Friday, September 30).  Our Rosh Hashanah and Yom Kippur menus will be available from Friday, September 30 through Wednesday, October 12. Don’t forget dessert! New this year, Bi-Rite Creamery has crafted a special fall flavor, Bourbon Cider Ice Cream with spiced apple cake and candied ginger.

High Holiday Menu