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Archive for the ‘Meat, Fish & Poultry’ Category


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.

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!


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


Trac

Oktoberfest! Beer! Sausages! Prost!

Oktoberfest, which originated in Munich in 1810 to celebrate the marriage of the Crown Prince of Bavaria, has transformed over the years into a month long celebration of German food and drink. This year Bi-Rite will be joining in on the Oktoberfest festivities by putting some shine on our German inspired sausages and traditional beers.

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The Germans are serious about their beers, going so far as to passing a “Beer Purity Law” called Reinheitsgebot to regulate the ingredients that can be used in beer making to only water, hops, and barley. Of course, this law is 500 years old and clearly dated but it did lead to brewers in Germany creating some of the best tasting purist beer in the world. We will be offering a number of German beers, including Paulaner Oktoberfest, the original beer brewed for Oktoberfest in Munich. If you’re a fan of Kölsch, try Riessdorf, a cult producer from Cologne, the birthplace of the Kölsch-style beer. If you’re a fan of Berliner Weiss, currently one of the trendiest beers in the US currently, we love the Prof. Briem “1809”. It’s complex lactic tartness and fruitiness is the benchmark for this style.

In addition to the awesome assortment of sausages that our butchers regularly craft in house we have also added three new links to the mix: a frӓnkische, a currywurst, and a chicken bockwurst. The frӓnkische is a traditional Franconian pork sausage flavored with marjoram.  The currywurst is a tasty spin on a classic bratwurst with added zing from an aromatic blend of curry spices.  Finally the bockwurst takes an Oktoberfest favorite and substitutes the traditional veal and replaces it with chicken which makes a great canvas for its subtle spice mix.

Grab some beer, a pack or three of sausages, and a jar of mustard and join the Oktoberfest party! If cooking sausages intimidates you, we’ve got you covered! The path to sausage success is as simple as simmer, sear and eat!

Prost! 

– Trac Le (Alcohol Buyer) & Chili Montes (Meat & Seafood Buyer)


Chili

California Beef, “The Time is Now!”

Ask any cattle rancher about producing great beef and they will tell you that it starts with the grass.  As summer comes to a close we should take the time to celebrate California beef at its best, whether 100% grass-fed or grain finished the most pleasurable eating experience is going to come from cattle that got fat from grazing on lush pasture.

We are lucky enough to work with a number of top notch beef producers, but today we’re shining a spotlight on Richards Grass-fed Beef and Five Dot Ranch whose programs both exclusively feature California born and raised cattle.

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Richards Grass-Fed Beef:

A fourth generation cattle ranch located along the Yuba River about 70 miles North East of Sacramento.  By only harvesting 10 head of cattle every two weeks, the Richards are committed to focusing on quality over quantity resulting in extremely limited availability of their amazing 100% grass-fed beef, all born and raised entirely on the ranch! The genetics of the cattle are mix of the well-known Black Angus and the Australian Murray Grey.  The Richards have found that the addition of the Murray Grey genetics resulted in animals that excel at converting lush pasture to tender, great tasting beef.

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Five Dot Ranch:

The Swickard Family has been raising livestock for over seven generations.  In 2006 the family started Five Dot Ranch in Susanville, CA and today, the ranch is the largest public lands grazing permittee in California.  They raise Angus herds that are on pasture from the Napa Valley to the High Sierras grazing in wide-open spaces. Their cattle are 95% grass-fed and then finished on a short grain ration to achieve a consistently delicious product. They practice holistic land management, believe in low stress handling and exceptional quality care, which all result in excellent tasting premium quality beef. Bi-Rite was one of Five Dot Ranch’s very first customers and it has been since into a relationship we’re incredibly proud to have had ever since.

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So come visit us in the markets, meet our butchers and take advantage of the opportunity to taste beef at its peak, or have it delivered to you via Instacart.

How to enjoy all this best of season California beef? Sicilian Meatballs with Fresh Basil Marinara from Eat Good Food.

These baseball-size meatballs are the mainstay of the market’s deli case. They’re flavorful and tender and stay good for several days after they’re made. If you have leftovers, they make an incredible meatball sandwich; just slice them up, reheat in the sauce, and put them in the middle of a good crusty roll. Then top with mozzarella or provolone if you have it!

Makes 6 large meatballs

Ingredients:

  • ½ cup fresh breadcrumbs
  • ¼ cup whole milk
  • 1 large egg
  • ¾ cup grated Parmigiano-Reggiano, more for sprinkling
  • ¼ cup ketchup
  • 2 tbsp chopped parsley
  • 1 tbsp finely chopped fresh oregano
  • 1 tbsp finely chopped fresh thyme
  • 1 small onion, finely chopped
  • 4 large cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 1 ½ pounds ground beef
  • 3 tablespoons extra-virgin olive oil
  • 1 (28-ounce) can crushed tomatoes
  • Sugar, as needed
  • 2 tablespoons chopped fresh basil

Directions:

sicilianmeatballs

Put a rack in the center of the oven and heat to 375F. Line a large rimmed baking pan with parchment or a nonstick liner and set aside.

Put the breadcrumbs and milk in a large mixing bowl, stir to blend, and set aside for 5 minutes. With your hands, squeeze and mash the breadcrumbs so that they make a smooth paste. Add the egg and whisk, then add the Parmigiano, ketchup and parsley, oregano, thyme, half the onion, half the garlic, 2 teaspoons salt, and ½ teaspoon pepper. Stir to blend.

With your hands, break the beef into small chunks and add to the bowl. Mix gently but thoroughly; overmixing with make the meatballs tough and dry. When all the ingredients are evenly combined, shape the mixture into 6 balls and arrange on the baking sheet.

Bake until an instant-read thermometer reads 165F at the center of a meatball, 40-45 minutes.

While the meatballs are baking, make the sauce. Heat the olive oil in a medium saucepan over medium heat. Add the remaining half onion and 1 teaspoon salt and increase the heat to medium-high. Stirring frequently, cook until translucent, about 3 minutes. Add the remaining half garlic and cook until aromatic, about 1 minute. Add the tomatoes, bring to a boil, and lower the heat to maintain a vigorous simmer. Stirring occasionally, cook until reduced to a thick sauce, 10 to 15 minutes. Taste the sauce and add a pinch or two of sugar if it seems too tangy, and season with more salt if necessary. Stir in the basil and keep warm until the meatballs come out of the oven.

Spoon the sauce generously over the meatballs and bake for another 5 to 10 minutes to blend the flavors. Garnish with a sprinkling of Parmigiano. #EatGoodFood!


Chili

Hogust: Heritage Breeds for all Your Needs

Hogust is here and it is definitely one of my favorite times of the year. The celebration perfectly encapsulates our Product Mission and truly highlights why our meat is special and tastes so delicious – because we focus on celebrating craft and heritage, environmental responsibility, genuine relationships and, above all, great taste!

Since 2005, Bi-Rite and Heritage Foods USA have partnered together to support small family farms that are committed to raising unique breeds of hogs with varied flavors and tastes.  All August long we will be highlighting center-cut pork chops from breeds like the Tamworth (lean with incredible tenderness and flavor), Old Spot (creamy and fruity with a high fat ratio), Duroc (well-marbled with nut and olive notes), Large Black (firm yet delicate with sweet and savory flavors), Berkshires (exceptional marbling and umami flavor), and my favorite, the Red Wattle (sweet and buttery with an expressive, porky flavor).

So come visit us in the markets meet our butchers and take advantage of this opportunity to experience pork from the breed perspective.  Be sure to stop by throughout the month to taste the different varieties and find your new favorite. To quote our friends at Heritage Foods, in order to preserve this amazing breed diversity “you have to eat ‘em to save ‘em!”

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Chili

SF Summer Grilling: “Chills-n-Grills”

Also known as “Cookin’ Hog in the Fog” or “Wearin’ Beanies while Cookin’ Weenies.” San Francisco summer is here and it means school is out, the days are longer, sometimes the sun actually breaks through the fog so let’s say that it’s a great time to spark up the grill!  This summer our butcher team added several new grill-friendly items to our grab-and-go prepack cases, featuring the sustainably-raised meat you know and love, seasoned and marinated with some of our favorite recipes and flavors.  All you have to do is grill:

  • SummerGrillingSemi-Boneless Mary’s Organic Chicken, seasoned with Omnivore Limone + Garlic & Herb Compound Butter: All the work for a classic brick chicken has been done for you, just throw it on the grill and add a brick (or heavy cast iron skillet)!
  • BN Ranch Korean Marinated Beef Short Ribs: A butcher case classic and staff favorite, now conveniently ready for you to grab-and-go. Serve it over rice, noodles, or just stand over the grill and eat ’em, they’re that good!
  • Five Dot Ranch Top Sirloin Beef Steak seasoned with Omnivore Salt + Garlic & Herb Compound Butter: An easy go-to value of a steak, perfect for weeknight meals, or a quick-and-easy impress your date dinner.
  • Niman Ranch Pancetta-Wrapped Pork Tenderloin: Pork on pork action for the pork lovers out there.

We’ve also added a couple of new sausages from our talented butcher team, to spice up our already hot lineup:

  • Jalepeno & Cheddar Pork Sausage: Tamara put together this spicy, cheesey winner of a sausage, sure to warm you up on a cold, foggy summer night!
  • Beulah’s Old Fashioned Chicken Sausage: Another sure shot!  Juicy, lemony and herby inspired by Chris Timm’s Grandmama’s recipe and still going strong three generations later.

Our new lineup of pre-marinated meats make weeknight dinners and weekend grilling that much simpler: just grab-and-go, whether you’re grilling at home or hitting the road in search of sun! For your foggy summer nights, try pairing your grilled delights with Zinfandels, hand-selected by our Alcohol Buyer, Trac, to complement the meat while still summery and sippable.

Not sure what to grill? We’ve teamed up with Angelo Garro’s Omnivore Salt to stock our butchers with his amazing salts, so our butcher team can season your meat to your exact specifications – let us do the work for you, so all you have to do is impress your dining companions.


Chili

All the Meats for Memorial Day

6B7A0808_lores (1)I like to think of Memorial Day Weekend as summer’s soft opening, and this weekend we will giving a nice little sneak peek at some of the amazing product and special deals that we will be sharing with our guests over the summer.

We’re excited about a new partnership with local, grass-fed beef from Richards Ranch.  The ranch is located along the Yuba River at the base of the Sierra Foothills, and provides lush pasture for its cattle that are all born and raised on the ranch.  We will be offering an extremely limited supply of hanger, skirt, flank and bavette steaks, all of which just happen to be perfect cuts to throw on your summer grill!

Starting Friday, May 27, we will be offering some great deals on a couple of select pork cuts from Niman Ranch.  First, we will have the elusive Baby Back Ribs on sale for $7.49 per pound (normally $8.99). Additionaly, we will be offering pork tenderloins at $12.99 per pound, a $2 discount off their normal price!  These great deals on sustainably-raised meats end Monday, so make sure you come by and grab some goodies for your grill before the weekend’s through, or shop our online Market for convenient delivery!


Chili

Wild Pacific Salmon, Your Go-To Fish

SalmonPostThe California wild Pacific salmon run signifies that the magic of spring is in full swing.  Salmon has always been an important historic, social, cultural, and economic resource to the Native Coastal Tribes of the Pacific. Our salmon began to gain worldwide recognition when commercial salmon fishing began in earnest in the late 1800s.

The commercial season generally runs from May through August, and the seasons have been fairly consistent since the first ever cancellation of the season took place in 2008, a cancellation that was caused by a drastic drop in the number of salmon returning to spawn. There are a number of factors that have been attributed to the decline, including weather conditions impacting the availability of feed, dams and water diversion, pollution, and overfishing. Even stricter fishing regulations have been implemented to help improve the salmon stocks; currently the fishery is in a state of recovery and will require us to be much more responsible stewards if we hope to see the salmon population flourish again.

Salmon-Recipe-Wine-ClubSo why don’t we eat farmed salmon instead, since it’s cheaper and we don’t have to worry about putting so much work into managing the wild salmon population?  First off, farmed salmon just doesn’t taste as good. Wild Pacific salmon has clean, rich, buttery flavors while farmed salmon tends to be oily and bland.  Additionally, the farmed salmon industry has been associated with a tremendous amount environmental pollution,  raising fish in overcrowded pens requiring heavy antibiotic use, and requiring a disproportionate amount of feed in relation to the meat produced.

There are five main species of Pacific salmon: Kings, Cohos, Chum, Pink, and Sockeye.  Chums, Pinks, and Sockeye are most abundant of the species and are the salmon of choice for canning and smoking. Kings and Cohos are more limited in availability, and are highly-prized for their eating qualities. During the wild season the majority of the salmon we sell in the market will be Kings, and we will transition to Cohos when the Kings begin to spawn (Cohos tend to head upstream later in the year).

Behind shrimp, salmon is the second most consumed seafood in America. We crave it year round for its flavor and health benefits (high in omega-3s), and the salmon fisheries have adapted, creating methods to freeze salmon so that it is available even after the season has closed.  Some may balk at eating frozen fish, but when done properly the end result can be amazing.  Alaskan fisherman Bruce Gore was a pioneer in freezing salmon without negatively impacting its flavor or texture. At Bi-Rite Bruce Gore’s beautiful, frozen-at-sea salmon is what we use to supplement our fresh, wild Pacific salmon program.

article_seafood_traceability_inline2We are excited to welcome a new producer to the Bi-Rite Family: Norah Eddy and her line of Salty Girl Seafood.  Salty Girl Seafood offers an assortment of frozen, marinated, wild-caught seafood, including a lemon pepper and garlic marinated Coho salmon.  All of their offerings are sustainably-caught – by entering the product code from the box into their website you can trace your entrée back to its fishermen and vessel. The different offerings are perfect for keeping your freezer pantry stocked with well-sourced seafood options for those times when you just can’t make it to the market.

SalmonRillettesWhen you buy salmon from us you know exactly where it is coming from
. It’s amazing to think about all the different places where you’ll find salmon at Bi-Rite: as part of our sustainable sushi program, grilled daily in our chef’s case, as seasonal entrees in our packaged meals, smoked and ready for a bagel from our delis and Catering, and fresh in our seafood case.  We are proud to say that we have done all the work to let you feel good about making wild Pacific salmon your go to fish all year round.


Waverley

Happy Passover from Bi-Rite!

FINALSederPlatewGoblet The celebration of Passover is an ancient and rich tradition, and we are happy to offer wide range of grocery, produce, and butcher items to complete your seder preparations, as well as a complete, house-made Passover menu so you can spend less time in the kitchen and more time with friends and family.

Our produce department will be featuring fresh horseradish root and organic, curly parsley for seder plates, while our Grocery team has a collection of Passover essentials and guest favorites, like the extremely limited-production, handmade Vermatzah. Made by Julie Sperling and Doug Freilich in Middletown Springs, Vermont, who carry on a 5,000-year-old tradition of baking matzah on an open fire.

BrisketOur butchers are showcasing beautiful, 100% Grass-Fed BN Ranch Beef Brisket for your Passover table. If you’re cooking for Passover, try our Zinfandel-Braised Beef Brisket recipe and shop it conveniently from our online store to have the ingredients delivered to your door! If you prefer lamb for Passover, we have two wonderful lamb producers supplying us with the season’s finest, tastiest lamb.  Learn more about what makes our lamb program so special here.

BlueberryCheesecake_InstacartIf time is tight, our chefs have crafted a complete, house-made Passover menu for your dining convenience, including old favorites and new, seasonal specialties. It wouldn’t be a holiday meal without desserts from Bi-Rite Creamery, like our Flourless Cheesecake – creamy, luscious and topped with the season’s finest blueberries! Our house-made Passover menu will be available in the Markets and for order on Instacart April 18 through April 30, for delivery within an hour.

To round out your meal, our wine team has curated standout kosher wines that go above and beyond the traditional Manischewitz (though we have that, too!).  Try the Domaines Bunan Côtes de Provence Rouge 2012, a full-bodied Cabernet Suavignon with savory notes of black fruits and spice, or the Golan Heights “Yarden” Sauvignon Blanc 2014, a classic Bordeaux-style Sauvignon Blanc from a cool climate site in Israel with herbaceous character and complex fruit.

Short on time? Let Instacart shop for you – find everything you need for Passover from our online Passover aisle and have it all delivered to your door!


Jason Rose

New Red Table Meat, Sliced to Order

Slicing cured meats is an art form that takes practice and great attention to detail.  Each piece of meat is different – some are cured longer and are drier and easier to slice, while others are softer and take a little more finesse.  At Bi-Rite, our skilled butchers and deli servers have extensive training and education about our entire charcuterie selection and the best slicing practice for each product.

Abrams_RedTableMeatCo-0077We encourage guests to sample our charcuterie and taste the difference for themselves – we want our guests to feel confident about the charcuterie they’re selecting, and know that not only does it taste fantastic, but it meets our responsible production standards. We hold our charcuterie producers to the same standards to which we hold our ranchers: the meat is pasture-raised, humanely-treated, and sustainably-harvested. We emphasize transparency at every step of the supply chain, from the farm to the curing room to our Markets.

We met our newest charcuterie producers, Red Table Meat Co., at this year’s Good Food Awards where they were celebrating a triple victory. The Good Food Awards recognize American craft producers in 13 categories for food that not only tastes fantastic but is responsibly produced.  As the premiere sponsor of the Good Food Awards, our sourcing criteria are deeply aligned with their awards criteria for both taste and sustainability.

Speck+2Red Table Meat Co.’s charcuterie is made from pasture-raised, heritage hogs sourced from six local farms in Minnesota.  We’re pleased to welcome three of Red Table Meat’s salumis to our charcuterie assortment, sliced-to-order from our Delis:

  • Big Chet’s: A Good Food Award-winning finocchiona-style salami, seasoned with black pepper, red pepper, fennel, garlic, and white wine, aged 3 months ($37 / lb).
  • Coppa: A Good Food Award-winning dry-cured pork shoulder, seasoned with coriander, juniper, crushed red pepper, and black pepper, aged 3 months ($35 / lb).
  • Speck: A dry-cured, smoked ham, seasoned with bay leaf, rosemary, allspice, juniper, and coriander, aged 6 months ($45 / lb).

Be sure to ask for a taste of Red Table Meat Co. and our other charcuterie offerings next time you stop by the Delis, also available for online order for convenient delivery through Instacart.