Passover starts at sundown on March 25th and Easter’s early this year on March 31st…our chefs are ready with spring favorites to share with your family, plus the Creamery’s fresh baked flourless sweets, hot cross buns and Lemon Sour Cream pie! Printable Menu Here.
Archive for the ‘Meat, Fish & Poultry’ Category
Thought I’d never say this….but we’re open on Divisadero Street! Please come visit us 9 am – 9 pm today and every day. Store location, hours and parking info (yes, we do have one hour parking for our guests!) is here.
We’ve spent about three years working towards this moment, so today is all about celebrating the long, winding path that brought us here. And what better way to do so than by treating ourselves to the newest additions to our Divis menu: the winners of our Divis Sandwich and Sundae contest!
The Giuseppe: Fra’ Mani salami and mortadella, provolone, lettuce, red onion, tomato, dijon mustard, pepperoncini, and lemon aioli on an Acme Rustic Baguette (congrats to Joseph Slattery!)
The Salty Ginger: Ginger ice cream, ginger snaps, sea salt, chocolate fudge, and whipped cream (congrats to Zoe Byl!)
Now that the construction is complete, it’s time to start the important work of building relationships with our guests. Our 60 Divis staff members are eager to meet and feed you. Plus, a bunch of our passionate food makers are joining us to give out tastes of their cheese, jams and more: check out the Divis events on our calendar here.
See you soon! And now more than ever, please let us know how we can better serve you.
P.S. You’ve gotta check out this video of neighborhood pup Trotter on his first visit to the store!
Divis Sandwich and Sundae contest entries in: check
60 new staff members hired: check (almost)!
Guess this leaves only one thing…Opening March 13th!
We can’t even wait to open our doors at 550 Divisadero (at Hayes). Just like our 18th Street Market, Divis will be open every day from 9am-9pm and will be a one-stop shop for farm direct produce, a full-service butcher counter, deli with prepared foods from our on-site kitchen, natural wine & spirits, fresh bread, local dairy… and of course important doodads like toilet paper and deodorant.
What took us so long? We renovated and retrofitted the interior of the building –which was one of the original Safeways—while taking care to preserve the art deco façade. And we’re upping the ante from our 18th St. Market: Divis has an old world style cut-to-order cheese counter and an ice cream scoop shop right inside (yes, Sam’s sundae with chocolate ice cream, Maldon sea salt, bergamot olive oil and whipped cream will be here)!
We hope you’re ready to give us feedback on what dishes and items you love and what we can do better, so we can evolve together. We’ve got a 30 year lease, so we’re planning to be around for a while and we look forward to feeding the neighborhood for years.
Big thanks to our new neighbors for weathering the construction. And thanks to everyone who has already made us feel welcome—from the other Divisadero Merchants to school and church leaders from the Western Addition, Haight, Fillmore, and Hayes Valley neighborhoods that so richly intersect here!
We love treating ourselves to the most special seafood on New Years and have the following available in the Market:
-Whole live oysters, perfect with a squeeze of lemon or dressed up with a simple mignonette
-Fresh Maine lobsters that come to us live, and our chefs have boiled in a court bouillon so they’re ready to serve
-Two kinds of sustainable American caviar from California Caviar Company: Paddlefish caviar ($35/oz) and California White Sturgeon ($75/oz)
Our full New Years Menu is available for pickup in the store or pre-order with 48 hours’ notice; make it easy on yourself and serve our chefs’ Creamy Prawn Bisque with Meyer Lemon and Fresh Tarragon, Quinoa with Butternut Squash and Roasted Mushrooms, Pecan-Apricot Bread Stuffing, and more.
Nothing says “End of 2012″ like a good sparkly toast, and for that we have you well covered. Here are three of our favorite bottles of sparkly for New Year’s Eve
Jean-Paul Brun is one of our favorite Beaujolais producers who also makes a killer bottle of bubbly! This is a Blanc de Blancs, (literally ‘white of whites’) meaning it’s made entirely of Chardonnay, one of the three primary grapes in Champagne. And while this a Cremant, as in a sparkling wine made outside of the designated Champagne area of France, it certainly makes a great stand-in for true Champagne at a much more affordable price point. Jean-Paul Brun is one of those producers committed to organic farming, using only native yeasts and minimal additions of sulfur. This wine is sure to impress with aromas of lemon and biscuits, with a lush, minerally, dry finish.
Domaine Voirin-Jumel is located in the village of Cramant (not to be confused with the term Cremant), which is one of the 17 villages in Champagne with Grand Cru status. Cramant literally means ‘mound of chalk’ and refers to the snowy looking chalk soils of this area that play an important role in both contributing minerality to the grapes as well as regulating temperature by reflecting light and heat in this generally cooler area. This Grand Cru bottling is a great value with lush aromas of apricot, white flowers, and lemon. A soft stone fruit component and long minerally finish make this the perfect wine to toast 2013 (at half the price of Veuve-Cliquot)!
Like Cedric Bouchard, Dominique Moreau is one of those up-and-coming wine makers in the southern region of Champagne known as the Aube. She named her Domaine after her great-grandmother Marie Courtin, who often helped her work the vines. She’s a rogue producer, going against everything typical in big ‘house Champagne’ by bottling biodynamically-grown, single-vineyard, single-varietal, single-vintage Champagnes with no dosage, and use of native yeasts. And the results are remarkable: her Résonance is 100% Pinot Noir, fermented in stainless steel, and has complex aromas of peaches, quince, and almonds. A lush and full texture with a bone-dry finish make this the perfect pairing with a decadent New Year’s dinner!
Our Christmas & New Year’s Menu is available starting today! Come by the Market to pick up our kitchen’s favorites…and to save yourself some effort, give us a call (415-241-9760) to order dishes for your holiday feast today so you can focus on family and friends next week!
Turkey Time: We’ve heard from some of you that you’re looking for turkeys for your holiday feast. Rest assured, we have Bill Niman’s fresh (never frozen) Heritage and Broad Breasted turkeys available for order. Our guests had delicious things to say about Bill’s turkeys last month:
“My partner’s a dark meat eater, and he was blown away by how moist the white meat was on Bill Niman’s broad breasted bird!”
“Our Bill Niman heritage turkey was delicious, such a treat….So much flavor and a nice toothsome texture, we were very happy and it made excellent turkey sandwiches and turkey salad sandwiches later in the week. “
You won’t be able to get ‘em again until next Fall, so give us a call (415-241-9760) to reserve yours today! Check out page nine of our Holiday Guide for details on both of these delicious, locally raised birds.
Want to know another way to stress less? Place your order for pick up on Friday, Saturday or Sunday, since Christmas Eve (Monday) will be busy here on 18th Street!
Aren’t we fortunate? The Good Food Awards team announced this year’s finalists and not only does the list includes our own PUBLIC Label Kohlrabi Kraut, but we’re proud to stock about 15 of the other finalists on our shelves! Hmmm, now I’m thinking how cool it would be to gift a bag of all of these for the holidays….here’s the full list of finalists you can find on our shelves:
Bi-Rite Market PUBLIC Label Kohlrabi Kraut
Emmy’s Pickles and Jams Bread n’ Butter
La Quercia Borsellino Dry Sausage
Askinosie Chocolate Dark Milk Chocolate Bar + Fleur de Sel
Dandelion Chocolate Dominican Republic 70% & Madagascar 70% & Venezuela 70%
Lillie Belle Farms Most Awesome Chocolate Bar EVER
Rogue Chocolatier Hispaniola & Sambirano
Sightglass Coffee Ethiopia – Yukro Gera
INNA Jam Pretty Spicy Fresno Chili Jam
Crave Brothers Farmstead Cheese, Petit Frere
Point Reyes Farmstead Cheese Co., Bay Blue
Uplands Cheese Company, Pleasant Ridge Reserve
Bear Republic Brewery, Racer 5 IPA
Finalists are those entrants that rise to the top in the Blind Tasting and are also able to clearly articulate how they fit the Good Food Awards industry-specific criteria of environmental and social responsibility. Finalists attested to responsible production by detailing their efforts to eliminate or reduce pesticides, herbicides and chemical fertilizers, source ingredients locally where possible, implement water and energy conservation, ensure traceability to the farm level, practice good animal husbandry and exercise fair and transparent treatment of workers and suppliers.
This year’s 182 Finalists were chosen from among 1,366 entries from 31 states in nine industries. In geographic trends this year, Washington, D.C. is emerging as a hub of Good Food, with 14 Finalists hailing from its food shed of Virginia, West Virginia, Maryland and Pennsylvania. Colorado (10), Washington state (10), Wisconsin (9) and Texas (9) all had strong showings. California had the largest number of finalists (43), followed by Oregon (22) and New York (16).
The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic and responsibly produced. For a long time, certifications for responsible food production and awards for superior taste have remained distinct—one honors social and environmental responsibility, while the other celebrates flavor. The Good Food Awards recognize that truly good food—the kind that brings people together and builds strong, healthy communities—contains all of these ingredients.
The 100 winners will be announced in a 400-person ceremony at the Ferry Building on January 18, 2013, followed by a 15,000-person Good Food Awards Marketplace on January 19. Winners will sample and sell their winning products at the public Marketplace, which takes place alongside the renowned CUESA Ferry Plaza Farmers Market. Tickets and details will be available at www.goodfoodawards.org in mid-December. See you there!