Home Archive by category 'Baked Goods & Ice Cream' (Page 2)

Archive for the ‘Baked Goods & Ice Cream’ Category


Morgan

Christmas and New Years Menu 2012

Have you called us yet to order your Christmas, New Years, or Whatever-Holiday-Tradition-You-Choose dishes? We’re all ears, taking orders for our full menu at 415-241-9760; just make sure you call at least 48 hours before you’d like to pick up!

Printable Christmas and New Years Menu (pdf)

Make like you’re at In-N-Out Burger and order off the menu! We have a secret item to share with you: our Savory Bread Pudding with Wild Mushrooms and Gruyère ($14.99) serves 6.

We also have you covered on holiday meats like Five Dot Ranch’s pasture raised prime rib (their 100% Cali-born and bred cattle are never fed corn or soy!), Grimaud Farm’s fresh Whole Geese, and more–check out page 10 of our Holiday Guide.

And don’t forget to place your order for the Creamery’s fresh baked Christmas Stollen or Buche de Noel before it’s too late–more details on page 13 of our Holiday Guide.

 


Shakirah

Sweet Relief for Hurricane Sandy

Added Value Farm in Red Hook, Brooklyn was flooded by Sandy; we're sending all sales of Bi-Rite Creamery's Caramel Apple ice cream to their relief effort

It’s been over two weeks since Hurricane Sandy made landfall, crippling coastal communities along the East Coast and the Caribbean in her wake. The powerful winds, rain and massive flooding left 149 people dead, thousands homeless and millions without electricity, heat or gas.  Early estimates from analysts calculate the storm’s damage at $50 billion, and the slow recovery appears bleak as winter weather looms.

We’ve received numerous reports of the heartbreaking and heroic stories in the aftermath of Sandy, including from our fellow friends, farmers and small business owners in the food community.  According to Heritage Radio Network, in the heavily damaged Brooklyn neighborhoods of Red Hook, Coney Island and Far Rockaway, grocery owners and restaurateurs are working to feed their communities amidst significant losses of inventory, equipment, and revenue. Staff members are without work indefinitely and some food businesses may not reopen. We’ve also learned that scores of volunteers are filling church basements to make hot meals, and food trucks are providing fast and free lunches in places where brick and mortar restaurants are still closed. Organizations such as the New York Coalition against Hunger and the Food Bank for NYC are working overtime to provide critical food supplies to pantries, evacuation shelters and senior centers across the region. The strength and resiliency of our east coast food family is incredibly inspiring and we stand by them on their road to rebuild.

Here at Bi-Rite, we’re pitching in by supporting Added Value, a Brooklyn-based non-profit empowering youth leaders to create a just and equitable food system. We’re sending them 100% of the sales of our Caramel Apple ice cream, thanks to our ever-generous partner Straus Family Creamery’s donation of the dairy ingredients. Added Value’s Red Hook Community Farm was no match for Sandy’s storm surge, which flooded their offices and completely destroyed their harvest, beehives and topsoil. Added Value’s farm, CSA program and weekly market provides critical access to healthy, affordable food for Red Hook.

We’re also partnering with INFRA (the Independent Natural Food Retailers Association, of which we’re a member) to create a disaster relief fund for members affected by Sandy and future natural disasters. Funds will go toward fellow small grocers restocking shelves, bringing back staff and re-opening their doors.

Although news coverage has died down, there’s still so much to be done for Hurricane Sandy victims. In short of volunteering your time, financial contributions are best. To learn how you can help, click here for a host of options.  Be sure to listen to Heritage Radio Network and check out Added Value’s road to recovery. And let us know how you’re helping out!


Holiday Guide & Menus 2012

Click here to view and print our Holiday Guide! We’re taking pre-orders now, give us a call at 415-241-9760 x 3.

We’re so excited to bring you our first ever Holiday Guide, your one stop shop for a tasty holiday, Bi-Rite style. Inside you’ll find:

-Thanksgiving, Christmas and Hanukkah menus

-Turkey options: pre-order yours today!

-Holiday Wine Blitz details

-Sweet Weeks details

-Catering ideas–platters or full service

-Cheese platter tips and our favorites for the holiday

-Pies, holiday ice cream and other sweets from Bi-Rite Creamery

-Gift ideas: 18 Reasons classes, gift boxes, chocolates, special occasion booze, and more…

-Ordering info and deadlines for holiday pre-orders

 

 


Non-GMO Month at Bi-Rite: Two Opportunities for Conversation

We recommend voting YES on Prop 37 November 6th. But this isn’t about politics (yes genetically modified organisms are bad vs. no they’re not). It’s about transparency.

Transparency has been the foundation of Bi-Rite since the beginning, and it hinges on our ability to answer questions from our guests. It’s why we source direct, and work independently with hundreds of producers—so that we know the people who make the food, and there’s no middle man that’s a barrier between us and the information. So if we don’t have an answer, we know who to go to to get it. We want our guests to feel confident and comfortable and trust that what they’re buying at Bi-Rite is what they want.

We’ve been doing all we can to spread awareness around the big vote on November 6th–we want Californians to know that this is our opportunity to make a change at a state level that could go on to affect national policy as other California initiatives have. So we’ve organized two events that will happen in these last three weeks before the vote, and want to make sure you join us if you want to learn more about the complicated issue of GMO’s (or if you just think a scoop of non-GMO Caramel Apple Ice Cream sounds tasty!).

GMO Primer Discussion

This Sunday, October 21 from 1-3PM, 18 Reasons is hosting Dave Murphy, founder of Food Democracy Now! and Rebecca Spector, West Coast Director of the Center for Food Safety, for a conversation about GMOs and their affects on our health, environment, culture, and crop-diversity.  Oliveto Restaurant, 5655 College Avenue, Oakland (Right next to Rockridge Bart stop!); Register here: www.brownpapertickets.com/event/281022

Scoops for the Right to Know

We’ve partnered with Straus Family Creamery, true leaders in responsible dairy practices and champions of the campaign to require labeling of GMO foods, to spread the word about the vote on November 6th. Anne and Kris at the Creamery have come up with a special non-GMO ice cream flavor–Caramel Apple, so fall right now–which we’re scooping all the way through November 6th. The clincher is that the weekend before the vote, Saturday November 3rd and Sunday November 4th, we’re offering scoops of this flavor for just 37 cents!

The best thing about the upcoming vote is that it’s sparking conversation about what’s in our food, and our staff, guests and producers are all learning about the ins and outs of GMO’s together. Please share your thoughts in a comment!

 

 

 

 

 

 

 


Young Food Writers Bring Litcrawl to 18 Reasons

Connor kicked off the show

Emma anchored the young author lineup

Connor, Emma, Helena and Eli did themselves, their families and “Take My Word For It!” proud on Saturday night when they presented their writing at LitQuake, in honor of Kris and Anne’s Bi-Rite Creamery cookbook, Sweet Cream and Sugar Cones. Reading in front of a rapt audience at 18 Reasons these four brave young writers joined the ranks of practiced authors who participated in San Francisco’s city-wide festival of the literary arts.

Here’s Helena so eloquently delivering her story about the enjoyment of ice cream:

And Eli read us a story about a curmudgeon named Harold who decides he can’t deny his inner child and hunger for the sweet frozen stuff!

After the young authors were through, Anne and Kris read a passage from their book (did you know our White Chocolate and Raspberry swirl flavor led to a romance between one of our bakers and a guest?!)

Thanks to Sondra Hall for partnering with 18 Reasons to offer her “Take My Word for It” food writing curriculum to young writers in our community!


Anne and Kris

Recipe: Bi-Rite Creamery’s Salted Lavender Cookies

The Marin Headlands Center asked us to donate sweets to serve at their auction in June, so we came up with a recipe for Sea Salt and Lavender cookies–they were a hit! Since these cookies were created after our cookbook was published, they never made it into those pages (maybe the next one!) so we want to share it with you now.

 

Salted Lavender Cookies

1/3 oz dried lavender
7 oz sugar
1lb butter-room temp
1 lb 6oz all-purpose flour
1t vanilla
1t baking soda
1t cream of tartar
5oz powdered sugar
2 eggs

For rolling the cookie:

1 cup turbinado sugar
1T maldon sea salt

 

In a food processor grind your lavender and sugar until the lavender is very finely chopped. In a Kitchenaid with paddle attachment place all of the other ingredients and mix until well mixed. (This cookie is like a shortbread cookie, where you do not have to cream your butter and sugars. Super easy to mix, we like to call them ‘dumpers’!)

Chill dough in fridge for at least 4 hours. Scoop cookies (about 1 oz size or a rounded tablespoon) and roll them in the salted sugar. Bake at 350 degrees for about 18 minutes,  turning the pan at the half way mark.


Raph

Jack & Jason’s Pancake and Waffle Mixes: Pure Pancake Perfection

After “stressful but successful” tenures at their respective Bay Area corporate gigs, local entrepreneurs Jack Harper and Jason Jervis decided to leave their corporate careers and launch their own company from the ground up. In 2009, they left big business behind and combined their professional skills in marketing and technology to create their Jack & Jason’s Pancake and Waffle Mixes out of San Francisco.

The result of many months of exhaustive and meticulous research and development, Jack & Jason’s is not your average pancake mix. Their delicious flavors are produced using only ingredients of the highest quality (a majority of which are sourced in and around the Bay Area) blended with a combination of whole wheat flour and baby oats. Succulent diced bananas? Chunks of walnuts delivered straight from Modesto? Fluffy texture with just a hint of brown sugar and molasses? Open up a box of Jack & Jason’s and that’s just what you’ll get, along with the added health benefits of whole grain fiber, complex carbohydrates, and low cholesterol.

Want to try Jack & Jason’s Pancakes and Waffle Mixes for yourself? Drop by for a taste of their Original or Banana Walnut pancakes from 2-5 on Friday, August 24th and Saturday, September 1st – they’ll be serving up fresh and delicious mini-pancakes hot off the griddle.

Jack and Jason also cooked up a couple killer combo recipes especially for our guests, pairing their pancake and waffle mixes with some sweet Bi-Rite toppers. Check them out!

Jack & Jason’s Original Whole Grain Pancakes with Bi-Rite Mixed Berry Jam

Ingredients
1 box of Jack & Jason’s Original Mix
1 egg
1 cup of milk
1 tbsp butter or oil
1 jar of Bi-Rite Mixed Berry Jam

Directions
Preheat griddle to 350° and grease it. Combine 1 egg and 1 ¼ cup of milk and whisk together in mixing bowl. Add 1 cup of dry mix and 1 tablespoon of melted butter to mixing bowl and stir together briefly. Do not over mix! Let batter stand for 5 minutes. Pour ¼ cup scoop of batter onto preheated griddle; flip pancakes after 2 minutes or once edges have solidified. Dust pancake stack with powdered sugar and top with a generous scoop of Bi-Rite Mixed Berry Jam.
Yield: 3-4 servings

Jack & Jason’s Banana Walnut Whole Grain Waffle with Bi-Rite Creamery Salted Caramel Ice Cream

Ingredients
1 box of Jack & Jason’s Banana Walnut Mix
1 egg
1 cup of milk
3 tbsp butter or oil
1 pint Bi-Rite Salted Carmel Ice Cream

Directions
Combine 1 egg and 1 ¼ cup of milk and whisk together in mixing bowl. Add 1 cup of dry mix and 3 tablespoons of melted butter to mixing bowl and stir together briefly. Do not over mix! Let batter stand for 5 minutes. Preheat waffle maker to high and grease surface with non stick cooking spray or butter brush. Pour 1/3 cup scoop of batter onto preheated griddle. Once waffle is finished add a scoop of Bi-Rite Creamery Salted Caramel Ice Cream. Kick this dessert up a notch by drizzling some Nutella over the top!

Yield: 3-4 servings


Anne and Kris

Join us Saturday at La Cocina’s Street Food Festival

This Saturday, August 18th, we’re continuing the tradition of joining the biggest street food party San Francisco/California/the United States has ever seen: La Cocina’s San Francisco Street Food Festival.  The annual event is a fundraiser for La Cocina, a non-profit incubator kitchen that works to provide low-income and immigrant entrepreneurs with the resources they need to launch and grow successful food businesses. It’s also a celebration of the entrepreneurial spirit and amazing food of La Cocina’s vendors, informal vendors across the city, food trucks and carts from some of the best restaurants around.

Each year, the San Francisco Street Food Festival seems to grow by leaps and bounds; this year four more blocks have been added to the venue, and special out-of-town guests will be there to bring a taste of their regional flair. If eating the authentic street foods of Malaysia, Mexico, Tokyo without leaving the comforts of home sound good to you, then the SF Street Food Festival is the place to be on August 18th!

So what are we bringing to the party? We’ll be slinging cups of salted caramel ice cream along with watermelon popsicles–come by and say hi, we’ll be set up on Folsom between 23rd and 24th. We’ll also be signing copies of our cookbook, Sweet Cream and Sugar Cones, at the Omnivore Books table on the corner of Folsom & 22nd (so you can make the salted caramel you’re tasting at the festival at home!)

Marcia Gagliardi (aka The Tablehopper) may have said it best: “I want to do a shout-out to Caleb Zigas and his amazing team (and volunteers!) at La Cocina who all work so hard at this, and each year keep making this festival bigger, better, and even more bodacious. We’re being exposed to so many unique things through this event, we are so damn lucky. All while helping so many women-owned businesses get the exposure and support they need.”

WHEN: Saturday, August 18th, 11 am to 7 pm

WHERE: 10 blocks! Folsom St. from 20th to 26th, 21st and 25th from Treat St. to Shotwell St., as well as the Cesar Chavez Elementary School parking lot, Parque de los Ninos Unidos and Jose Coronada Playground, all in the Mission District, San Francisco

ADMISSION: Entrance is free. Bring cash for food or get a passport to save time and money — buy your souvenir passport today

La Cocina’s also upping the ante with other fun activities this weekend that you don’t want to miss:

* NIGHT MARKET: Because two days is not enough–eat and dance the night away at the first-ever Night Market, intended to take us to the nighttime street food scenes of Bangkok, Singapore, and Malaysia.

* “EAT YOUR CART OUT” BRUNCH: Join Top Master contestant Chef Suvir Saran and three time Cochon 555 winner Matt Jennings for a mimosa-soaked brunch at SOMArts. You will also have the chance to get acquainted with La Cocina’s newest program participants, Mariko, Olive and Guadalupe.

* FOOD & ENTREPRENEURSHIP CONFERENCE: August 19th- 20th at SOMArts, La Cocina will welcome current and future food entrepreneurs and policy enthusiasts for a day of workshops and conversations such as “How to Write about Your Own Food” with New York Times columnist John T. Edge and Helen Rosner, online editor of Saveur Magazine.

 

 

 


Denya

Celebrating Ice Cream Month with our New Sweet Cream & Sugar Cones Gift Box

I’ve always been a sucker for food holidays–national peanut butter day is my favorite, and vegan pizza day ranks high up there too. But the only food holiday I celebrate for an entire month is for ice cream, which happens right now: as if we needed another excuse to eat an abundance of ice cream for no good reason, July is National Ice Cream Month!

What better way to celebrate a month of frozen indulgence than to release our new Sweet Cream & Sugar Cones gift box? Designed for the pint-a-day passionate ice cream lover, that sweet toothed friend we can always count on for our afternoon sugar rush, the faithful Creamery line companion…or for that nice little reminder that we do in fact eventually get a summer here in San Francisco.

This box includes a copy of Bi-Rite Creamery’s ice cream cookbook Sweet Cream & Sugar Cones (signed by Anne and Kris) plus our favorite fixins for an ice cream sundae bar: Edward & Sons Organic Sugar Cones, Michael Recchiuti Burnt Caramel Sauce, Fudge is My Life Dark Chocolate Sauce, Sweet & Sara Mini Marshmallows (vegan), Mitica Marcona Almonds, and a bag of Bi-Rite Creamery’s fresh baked cookies to crumble on your sundae.

Let us take you back to those youthful summer days of sitting in the sun, indulging in a mile-high piled ice cream cone, and worrying only about whether you can power through the brain freeze before it melts all over your hands! We’ll have these gift boxes ready to grab and go at the market for a limited time, so come by to check it out in person! (After that, this box will be available for order along with our other gift boxes.)

And stay tuned for the festivities we’re planning around National Ice Cream Day on Sunday, July 15th!


Linh

4th of July Menu 2012

Printable 4th of July Menu (pdf)

Available Sunday July 1st through Wednesday July 4th

Happy Birthday, America!

From Our Deli

Classic Fried Chicken $9.99/lb

Chili Rubbed Heritage Pork Ribs with our House Made BBQ Sauce $13.99/lb

Baby Potato Salad with Whole Grain Mustard Vinaigrette $5.99/lb

Lacinato Kale and Carrot Slaw with Creamy Dressing  $8.99/lb

Green Bean Salad with Pickled Shallots and Toasted Walnuts $8.99/lb

Caprese Salad with Fresh Bocconcini Mozzarella and Cherry Tomatoes $9.99/lb

Grilled Corn on the Cob with Chili Lime Butter $1.99/each

 

From Our Butcher

Housemade Sausages

Marinated Meats

 

From Our Self Service Case

Spicy Buffalo Wings with Blue Cheese Dip $9.99/1-lb bowl

7-Layer Dip $13.99/2-lb bowl

Artichoke and Parmesan Dip $5.99/8-oz

Bi Rite’s Salsa Fresca (Mild or Hot) $5.99/12-oz

Fire Roasted Tomato Salsa $5.99/12-oz

Guacamole $7.99/12-oz or $ 4.99/ 8-oz

 

Desserts From Our Creamery Bakeshop

Mixed Berry Pie ($11.99 – 6”/ $19.99 – 9”)

Peach Pie ($11.99 – 6”/ $19.99 – 9”)

Banana Coconut Cream Pie with Macadamia Crunch and Lime Shortbread Crust ($11.99 -6”/ $19.99 – 9”)

 

Printable 4th of July Menu (pdf)


Anne and Kris

Sweet! Sneak Peak Recipes & Excerpt from the Creamery’s Cookbook

We’re counting down the days to Tuesday, April 17th–the day our cookbook, Sweet Cream & Sugar Cones, hits stores! For the long stretch to that day, we want to share with you  a few recipes to hold you over. If you download the pdf linked below, you’ll have our full recipe for Chocolate Ice Cream, Blood Orange Ice Pops, and White Chocolate Raspberry Swirl Ice Cream and Sauce. You’ll see our table of contents and how we’ve broken down our recipes into categories by ingredient (with chapters like coffee & tea, nuts, citrus, herbs & spices). You’ll find our take on cocoa powder, and the ingredients for our famous “Sam’s Sundae”….for the rest, you’ll have to wait until the 17th! (For now, you can pre-order your copy online here.)

Click here to download the excerpt (pdf)!

To give you a bit more info about the book, it covers all the classic flavors we make and guests have asked us about over the years. We also share recipes for our creative combinations, like Orange-Cardamom, Chai-Spiced Milk Chocolate, Balsamic Strawberry, Malted Vanilla with Peanut Brittle and Milk Chocolate, and Honey Lavender. Finally, we share recipes for the cakes, pie crusts, cookies, and other baked goods that we sell at Bi-Rite Market (many of which are mixed into our ice cream too!).

Let us know by commenting here what kind of success you have with the recipes–the blood orange ice pops are perfect to try right now, as we’re in the tail end of citrus season!


Linh

Easter & Passover Menu 2012

Available April 6th through April 14th

Printable Easter & Passover menu (pdf)

From our Kitchen

Matzo Ball Soup in a Rich Chicken Broth $8.99 / qt

Asparagus Mimosa with Sieved Pasture Raised Egg and Tarragon Vinaigrette $10.99 / lb

Roasted Fennel, Sugar Snap Peas, and Baby Carrots with Meyer Lemon-Herb Vinaigrette $8.99 / lb

Sephardic Baby Artichoke Frittata with Feta, Fresh Mint and Dill $3.99 / slice

Grilled Wild Salmon Filet with Fava Bean Purée $9.99 / each

Red Wine Braised Five Dot Ranch Brisket $16.99 / lb

Pomegranate and Rosemary Roasted Grass-Fed Leg of Lamb $21.99 / lb

Glazed Niman Ranch Ham with Cloves and Maple Syrup $10.99 / lb

Organic Potato Latkes $3.99 / each

Homemade Organic Apple Sauce $3.00 / ½ pt

Chopped Liver with Caramelized Onion and Egg $3.99 / ½ pt

Dried Fruit and Almond Haroseth with Golden Raisins $5.00 / ½ pt

Homemade Free-Range Chicken Stock $6.99 / qt

Smoked Fish

House Smoked Wild Alaskan Salmon $34.99 / lb

Kosher White Fish Salad $13.99 / lb

Fresh Meats from our Butcher

To secure your order, we recommend pre-ordering at least 48 hours in advance of pickup

Five Dot Ranch Beef Brisket $5.99 / lb

100% Grass-fed and Pastured-raised Atkin’s Ranch Leg of Lamb

Boneless $12.99 / lb (whole or halves available), Bone-In $10.99 / lb

Pomegranate Marinated Boneless Leg of Lamb Roast $14.99 / l

Llano Seco Smoked Boneless Hams $6.99 / lb (whole 15-17 lbs, halves 7-9 lbs)

Llano Seco Smoked Bone-in Hams $4.99 / lb (11-13 lbs)

Beeler’s Boneless Spiral Hams $7.99 / lb

Fra’ Mani Petite Smoked Hams (2.5 – 3.5 lbs) $11.99/ lb

Free-Range Chicken Livers $1.99 / lb

From the Creamery Bakeshop

Flourless Cheesecake (4-inch) $11.99

Almond or Coconut Macaroons (both flourless!) $4.99 / bag

Flourless Chocolate Mousse Cake with Chocolate Ganache & Candied Orange-Scented Whipped Cream $16.99

For Easter weekend

Hot Cross Buns $6.99 / 4-pack

Lemon Sour Cream Pie $11.99 / 6-inch, $19.99 / 9-inch

Printable Easter & Passover menu (pdf)