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!
What follows is our authoritative guide to making your bird and side dishes shine! Included are the following recipes and tips (scroll to the bottom for a printable version):
- Our Tips for Roasting Heritage Turkeys
- Recipe for Deconstructed Heritage Turkey with Roast Breast & Braised Legs
- Recipe for Whole Roast Heritage Turkey
- Recipe for Traditional Roast Broad-Breasted Turkey
- Reheating Instructions for Items on our Holiday Menus
Our Tips for Roasting Heritage Turkeys
• Heritage birds typically have a humped breast bone, and the bird will be somewhat leaner.
• We recommend that Heritage turkeys not be brined; this ensures the best possible texture, and maintains the natural intense flavor of these special birds.
• Let the turkey come to room temperature before roasting.
• Let the turkey rest for at least 20 minutes prior to slicing. This ensures evenly juicy meat.
• Because of Heritage turkeys’ unique breast-to-leg ratio, the breast will reach doneness long before the legs and thighs. There are two ways to address this: Either roast the bird whole until the breasts are done, and then finish cooking the legs separately, or remove and braise just the legs and roast the rest of the turkey whole
Recipe for Deconstructed Heritage Turkey with Roast Breast & Braised Legs
As featured in our November 2010 Food & Wine article, “A Farm Fresh Thanksgiving”
We highly recommend this recipe! It’s also great for a traditional broad-breasted turkey.
One 12-20 pound turkey
1 1/2 tablespoons kosher salt, plus more for seasoning
3 tablespoons extra-virgin olive oil
4 garlic cloves, halved
2 celery ribs, cut into 2-inch lengths
1 carrot, peeled and cut into 2-inch lengths
1 onion, sliced
1 tablespoon tomato paste
1 cup dry white wine
6 cups Turkey Stock or low-sodium broth
4 tablespoons unsalted butter, softened
10 sage leaves
12 thyme sprigs
1/4 cup all-purpose flour
Freshly ground pepper
Cut the legs and wings off of the turkey; separate the drumsticks and thighs. Using poultry shears, cut off the backbone. (Reserve the wings, neck and backbone for making stock.) Set the breast, thighs and drumsticks on a rimmed baking sheet and sprinkle all over with the 1 1/2 tablespoons of salt. Cover and refrigerate for at least 8 hours or up to 24 hours.
Rinse the turkey parts and pat dry. In a large enameled cast-iron casserole, heat the olive oil. Add the thighs and drumsticks and cook over moderate heat until well browned all over, about 15 minutes. Transfer the turkey to a platter.
Add the garlic, celery, carrot and onion to the casserole. Cover and cook, stirring occasionally, until the vegetables just begin to soften, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until reduced by half, about 5 minutes. Return the thighs and drumsticks to the casserole and add 4 cups of the Turkey Stock. Cover and braise over low heat until the turkey is tender, about 1 hour and 15 minutes. Transfer the turkey to the platter; strain the braising liquid and return it to the casserole.
Meanwhile, preheat the oven to 350°. Spread half of the butter under the turkey breast skin; tuck in the sage and thyme. Spread the remaining butter over the skin.
Heat a large ovenproof skillet. Add the turkey breast, skin side down, and cook over moderately high heat until browned, 12 minutes. Turn the breast skin side up and transfer the skillet to the oven. Roast the turkey breast for about 1 hour, until an instant-read thermometer inserted in the thickest part of the meat registers 150°. Transfer the breast to a cutting board and let rest for 15 minutes. Add the remaining 2 cups of turkey stock to the skillet and bring to a boil, stirring to scrape up any browned bits on the bottom.
Boil the braising liquid in the casserole until reduced to 3 cups, about 10 minutes. Add the stock from the skillet. In a small bowl, whisk the flour with 1/4 cup of water; whisk this mixture into the liquid in the casserole and boil, whisking frequently, until the gravy is lightly thickened, about 5 minutes. Season with salt and pepper. Transfer the gravy to a gravy boat.
Remove the bones from the thighs and slice the meat 1/2 inch thick. Transfer the thigh meat to a roasting pan along with the drumsticks. Cover with foil and reheat. Carve the turkey breast and arrange on a platter. Arrange the dark meat alongside; serve with the gravy.
NOTE: If you aren’t comfortable cutting up a turkey, you can prepare this recipe using a 7-pound turkey breast on the bone, plus 5 pounds of turkey drumsticks and/or thighs.
Recipe for Whole Roast Heritage Turkey
Courtesy of Chef Dan Barber of Stone Barns and Blue Hill, NY
BN Ranch Heritage Turkey
salt and pepper
Preheat oven to 475 degrees.
Let turkey come to room temperature. Carefully separate skin from the breast meat and rub softened butter on to breast. Season liberally with salt and pepper.
Set the turkey, breast side up, on the rack of a large roasting pan. Tie the legs together with kitchen string. Roast for 20 minutes.
Lower the oven temperature to 350 degrees and cover turkey loosely with tin foil. Roast until the thermometer inserted into the inner thigh registers 150 degrees (2 to 3 hours, depending on turkey size).
Transfer turkey to cutting board. Let stand for at least 45 minutes to cool down. Remove legs and thighs, careful to not take too much skin with you.
Place thighs, skin side, on a roasting pan and continue cooking 40-45 minutes or until juices run clear. Separately slice breast and thigh and plate while still warm.
Recipe for Traditional Broad-Breasted Turkey
After removing neck and giblets from the body cavity, rinse the bird with cold water. Pat cavities and body dry with a paper towel. Rub body and neck cavities with salt if desired, and stuff loosely. Truss neck cavity with metal skewer and truss legs. To remove the truss just lift the ring and pull it up and over the end of the drumstick. To secure the truss, hold the drumsticks together, lift the ring and pull it over the drumsticks.
Spread exterior of turkey with a blend of your favorite herbs and spices or with a paste made of the following ingredients:
4 Tbsp oil (melted butter or olive oil)
4 tsp. salt, or to taste
2 tsp. paprika
Heat oven to 325º F. Place bird in open pan, breast side up. Pour two 8 ounce cups of water in bottom of pan. Place in oven. If roasting turkey unstuffed then decrease roasting time by approximately 30 minutes. There is no need to turn the bird while roasting as it will brown to a rich, golden color. However, a piece of foil should be placed loosely over the breast for the last hour of roasting.
Take the temperature by inserting a meat thermometer in the thigh joint, where the leg connects to the breast; the turkey is done when it reads 155-160°. When done, the thickest part of the drumstick will feel soft. Remove from oven. Let stand 15 minutes before carving.
Weight Approximate Time to Start
(lbs) Roasting Time Checking Temperature
6-10 lbs. approx. 2 hrs. 1 ½ hrs.
10-12 lbs 3 – 3 ¼ hrs. 2 ½ hrs.
12-14 lbs. 3 ¼ – 3 ½ hrs. 2 ½ hrs.
14-16 lbs. 3 ½ – 3 ¾ hrs. 2 ¾ hrs.
16-18 lbs. 3 ¾ – 4 hrs. 3 hrs.
18-20 lbs. 4 – 4 ½ hrs. 3 ¼ hrs.
20-22 lbs. 4 ½ – 5 hrs. 3 ¾ hrs.
22-24 lbs. 5 – 5 ½ hrs. 4 hrs.
24-26 lbs. 5 ½ – 5 ¾ hrs. 4 ¾ hrs.
Reheating Instructions for Items on our Holiday Menus
House Roasted Diestel Ranch Turkey Breast
Place turkey in a shallow baking dish and pour ¼ to ½ cup broth over the turkey. Cover with foil and reheat in a 325 degree oven for 40 minutes or until hot
Whole Roasted Diestel Ranch Turkey
Place turkey in a baking pan and cover with foil. Roast at 325 degrees for 1-1/2 to 2 hours until heated thru or to taste.
Microwave: 3 to 5 minutes, or until hot
Stovetop: Pour soup into a saucepan and simmer on low heat, stirring to avoid burning, until hot.
Mashed Potatoes / Sweet Potato Mash
Microwave: medium for 4 to 6 minutes or until hot
Oven: Place in a shallow, oven proof dish and heat in a 325 degree oven until hot, about 40 minutes
Oven: Place in a shallow, oven proof dish. Dot with sliced of butter (optional) to add extra richness and crispness. Bake for 40 minutes to 1 hour, until hot and slightly crispy on top
Brussels Sprouts and Other Veggies
Microwave: 3 to 5 minutes, or until hot
Stovetop: Sauté with butter or olive oil in a large sauté pan until heated thru
Microwave: 3 to 5 minutes, or until hot
Stovetop: Place in a sauce pan and simmer on low heat, stirring to avoid burning, until hot