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Archive for the ‘Menus: Seasonal & Holiday’ Category


Jason Rose

Cooking Tips for Holiday Meats and Poultry, and Our House-Made Sides

Christmas is here! To insure that every item on your holiday table is cooked to perfection, here are our tips for cooking a range of meat and poultry main courses, as well as instructions on heating items from our Christmas and New Year’s Menu. If you are still planning your holiday meals, drop by and see us at Bi-Rite Market on 18th or Divisadero and we’re happy to help you find everything you need. We’re open until 5pm today.

Instructions for preparing meet are in .pdf form for easy printing so you can have them on hand in the kitchen while you cook. Just click the links below for guides for prime rib, ham, goose, duck, lamb, and turkey.

PrimeRibHow to Cook Prime Rib

How to Cook Ham

How to Cook Goose

How to Cook Duck

How to Cook Lamb

How to Cook Turkey (Broad-Breasted)
How to Cook Turkey (Heritage)

 

Heating Instructions for items on our Christmas and New Year’s Menu

Soup2Soups:

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

MashedPot1Mashed Potatoes/Bourbon 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

Stuffing2Stuffing:

Oven: Place in a shallow, oven-proof dish. Dot with slices of butter (optional) to add extra richness and crispness. Bake for 40 minutes to 1 hour, until hot and slightly crispy on top. Microwave cooking is not recommended for stuffing.

Veggies

Brussels Sprouts/Other Vegetable Dishes:

Microwave: 3 to 5 minutes, or until hot
Stovetop: Sauté with butter or olive oil in a large sauté pan until heated through

GravyGravy:

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

 

From all of us at Bi-Rite, we wish you, your family, and friends a very Merry Christmas!

 


Anne and Kris

Beautiful, Festive, Scrumptious holiday offerings from Bi-Rite Creamery

The ice cream from Bi-Rite Creamery is regularly cited as being among the best in San Francisco–an honor that we value tremendously. All of our ice cream is handmade in small batches with organic dairy from Straus Family Creamery, and we’re always working to come up with unique, fun, interesting flavors – some of them available year round, some just as seasonal specialties.

BiRite_Holiday-353

Toffee Bark and Peppermint Bark

In the latter camp are two ice cream flavors that are favorites among both our guests and our staff: Eggnog and Candy Cane. Our Eggnog Ice Cream is super rich and creamy with a strong kick of brandy and nutmeg (this flavor contains alcohol). Our Candy Cane Ice Cream, eagerly anticipated all year, has a vanilla and peppermint base with chunks of minty candy cane. The richness of the vanilla offsets the sweet accent of the candy cane flavor for a balanced treat with just the right amount of sweetness. It also pairs beautifully with our Mint Chip ice cream.

All our confections and baked goods are hand-made fresh at the Creamery, perfect for enjoying yourself or as gift options. Our Peppermint Bark is made with dark chocolate from our local friends at San Francisco-based TCHO Chocolate and topped with a layer of crunchy peppermint pieces, while its cousin Toffee Bark, made with TCHO’s milk chocolate, is topped with chunks of house-made almond toffee.

BiRite_Holiday-405

Bûche de Noël

Perhaps the most treasured treat from the Creamery this season is our Bûche de Noël. Kris and Anne, owners of Bi-Rite Creamery, spent weeks perfecting this gorgeous traditional Christmas cake. It features chocolate roulade with milk chocolate butter cream and chocolate glaze, and is decorated with adorable meringue mushrooms, pistachios and sparkling candied rosemary. This cake really is almost too beautiful to eat. Almost. It also makes a lovely New Year’s Eve dessert, paired with a special bottle of champagne or sparkling wine! Pre-order it and our other holiday desserts, along with your complete holiday meal, here.

BiRite_Holiday-411

Holiday Cutout Cookies, waiting to be gobbled up!

Last but certainly not least is our Box of Holiday Cookies. This hand-decorated assortment of a dozen festive holiday cutout cookies includes frosted smiling gingerbread men and sparkling gingerbread stars, along with sugar cookies and other holiday faves, all made with love in our Bakery.

Our Creamery and Markets are full of truly special desserts and treats to share with friends and family. Come on in for recommendations! We look forward to helping you to select the perfect finishing touch for your holiday meals, or the ideal gift for friends and family. Happy Holidays!


Jason Rose

Our Christmas and New Year’s Menu is Here!

Christmas menuBeginning today, December 20th, our house-made Christmas and New Year’s menu will be available at Bi-Rite Market on 18th Street and Divisadero. And this year, you can also pre-order everything you need online! Just place your order, select a date and time for pick-up, and you’re all set! Or call us or stop by to place your order. We look forward to seeing you, and are here to help with any planning or cooking tips you may need!

Bi-Rite’s Christmas and New Year’s Menu 

House-Brined and Oven Roasted Diestel Turkey Breast

Bi-Rite’s San Francisco Clam Chowder

Butternut Squash and Apple Soup with Fresh Sage 

Bourbon Sweet Potato Mash with Candied Pecans 

Horseradish and Sour Cream Mashed Potatoes  

Roasted Brussels Sprouts and Carrots with Bacon Maple Syrup

Roasted Delicata Squash and Brussels Sprouts with Caramelized Shallots

Quinoa with Butternut Squash and Roasted Mushrooms

Balsamic-Roasted Red Beets and Carrots with Citrus Segments

Cranberry-Tangerine and Honey Relish

Wild Mushroom and Zinfandel Gravy

Chestnut-Apricot Bread Stuffing

Horseradish Crème Fraîche with Fresh Chives

prime ribOur Butcher’s choice this year for the ideal centerpiece for holiday meals is prime rib. We’ve selected prime rib from Five Dot Ranch. Grass-fed and grain-finished, this beautiful beef has just the right amount of marbling for a buttery mouth feel and texture. We’ve also got a wide selection of California-raised poultry including turkeys, geese, ducks, and more!

WholeBoard1

Winter is also a perfect time to enjoy cheeses. We’ve selected five favorites, along with an array of perfect pairing options, to delight your dinner guests and party-goers. Plus, we’ve created two special bundles just for Christmas and New Year’s that are only available online! Try our Tradition Reigns: Celebrate with Stilton pack to enjoy the classic pairing of English Stilton and port.

No holiday dinner would be complete without decadent, festive, magical desserts!BiRite_Holiday-400

Bi-Rite Creamery has taken tradition to a new level this year with our gorgeous Bûche de Noël, featuring chocolate roulade with milk chocolate butter cream, chocolate glaze, and decorated with adorable meringue mushrooms, pistachios, and sparkling candied rosemary! Don’t forget the ice cream! Our seasonal favorites are back, including Candy Cane, Pumpkin, and Eggnog.

Let us help you select the perfect wine for your meals and spirits to warm you! With vintages that pair perfectly with main courses, festive bubbly and single-barrel bourbons from our favorite family-run distilleries, our hand-selected wines, beers, and spirits are sure to delight.

We look forward to helping make this season memorable for you, your family and friends as you gather and celebrate. Happy Holidays!


Raph

Great Last-Minute Gifts: Holiday Sweets and Seasonal Treats!

Every year around holiday time, I get to pick out some excellent cakes and sweets for our shelves. There are some perennial favorites that are eagerly anticipated every winter, but I’m always on the lookout for interesting new finds. We have a few of each this Christmas, and they’re great for warming your hearth and home this holiday season.

ChristinaToteBag

Although we sell wonderful locally made panforte by Napa Cakes (more on that below), we thought it would be fun to include more panforte from its birthplace in Tuscany, so we introduced Pasticceria Sinatti Panforte Margherita. Panforte is a specialty of the southern Tuscan city of Siena, where Italians have been making it since the 13th Century. It is a flat, dense, round cake made with honey, hazelnuts, almonds, candied citron, citrus peel, cocoa, and spices. It contains a very small amount of flour, just enough to hold the cake together. After baking, panforte becomes firm and chewy. Sinatti’s panforte is sold in slices in Sienese bakeries and coffee houses. The Panforte Margherita is a traditional panforte made with nuts and candied fruit.

While the Panforte Margherita is fantastic, there’s a reason that we’re still stocking the Panforte by Napa Cakes. This local spin on the classic is an artisanal panforte that is handmade to order by Marge Caldwell in Napa Valley. It’s densely rich and chewy, made with organic raisins, almonds and hazelnuts from California. It’s excellent when paired with dessert wines and perfect on a cheese plate.

LambertWhiteFruitcakeRobert Lambert is a local producer whose products we stock year round, but he also provides us with excellent cakes especially for the holiday season. He’ll tell you that his Robert Lambert Dark Fruit Cake & White Fruit Cake are the best of their kind, and while he might be a little biased, we happen to agree with him. Robert’s White Fruit Cake, a slight improvement over his grandmother’s recipe, is a lovely blend of fine Brazil nuts, local pecans and whole blanched toasted almonds. Deeply ripe oranges from DeSantis Farms are squeezed for juice just before being added. Robert uses his own candied young ginger along with candied bergamot, Rangpur lime, Meyer lemon and blood orange peels. Each cake is soaked in the finest French cognac, topped with a California bay leaf and candied white grapefruit peel star. His Dark Fruit Cake includes a blend of holiday spices, 10-year-old Ficklin port, local nuts, oranges from DeSantis Farms, dried fruits, black figs soaked in Pear William eau de vie, and Kadrawi dates from Flying Disc Ranch. Robert also includes his rare candied Texas lemon and Buddha’s hand citron, bergamot, blood orange and white grapefruit peels, and candied young ginger. Each cake is soaked in Jack Daniels bourbon whiskey, topped with California bay leaf and candied blood orange peel star.

Another great option for holiday sweets are the Lebkuchen by Lecker Lee. Sandy Lecker Lee makes traditional German rich spiced treats that are a cross between a cookie and a cake. Lebkucken is a traditional German gingerbread that dates back to the Middle Ages. The cookie is made of 40% almonds and hazelnuts, with Sandy adding honey, candied citron and orange peel. These classic tins contain cookies lightly brushed with powdered sugar glaze; packaged in beautiful, highly decorative tins, they make excellent gifts.

claresquare3

For a more modestly apportioned treat, we’re very fond of Claire Keane’s San Francisco-made Claire Squares. Her Christmas offerings on our shelves include Brandy Butter, a wonderful Irish dessert topping traditionally eaten with bread pudding or fruit cake (like the Lambert cakes mentioned above. It’s made with just cognac, butter, sugar and salt. We’re also selling Claire’s Plum Pudding, a traditional Christmas treat made up of a medley of dried fruits soaked in Irish whiskey with spices, butter, and molasses and then aged for three months.

Corsiglia-Marrons-glaces-francais-1000-2606_1_1353493932

And finally, for one last holiday treat, we’re stocking a traditional winter delicacy, Marrons Glaces. Chestnuts are candied in hot vanilla-flavored sugar syrup and then glazed. The ones on our shelves are from Corsiglia, the premier Marrons Glaces manufacturer in France.

Our shelves are packed full of these beautiful holiday treats, so please come by our Markets to take a look. You can also order lots of these and other exceptional gift items online for pickup. They’re a feast for the eyes and a treat for the palate, well worth a look and a taste. Wrap it all up in a reusable Bi-Rite tote bag, made from repurposed organic cotton.


Perfect Cheeses for Your Holiday Celebration

The wedding adage about “something old, something new, something borrowed, something blue” always struck me as a bit silly. But I was recently musing on the phrase while celebrating a friend’s Big Day and thought, “Wow – that’s actually pretty good advice for starting an ideal cheese plate!” Just grab something perfectly aged, something fresh, something borrowed (European tradition, for example) and something…bleu. I’m always looking for delicious cheeses that highlight variety in flavor and texture, and the cheeses selected for our 2013 Holiday Guide are all perfect for holiday gatherings.WholeBoard1

If there’s one local favorite that everyone will love, it’s Cowgirl Creamery’s Mt. Tam. This rich, buttery cheese is made by our good friends at Cowgirl using organic Straus Family Creamery milk. It’s a sure-fire crowd-pleaser and you really can’t go wrong bringing it to a holiday party.

Redwood Hill’s Cameo, made with local goat’s milk, is a truly elegant show-stopper on the cheese board. Created in nearby Sebastopol, Cameo is studded with cracked black peppercorns and lemon verbena. This lovely cheese is soft, silky, and delicious.

BonneBoucheA favorite among Bi-Rite cheesemongers is Bonne Bouche from Vermont Creamery. Slightly tangy and beautifully yeasty, this cheese is given its distinctive blue/gray hue by its ashed rind and is accented with a mild minerality.

A wedge of Bleiki Alpkase, imported from Bi-Rite’s very own adopted Swiss Alp, celebrates everything traditional about old-world cheesemaking and brings a fruity, slightly nutty flavor profile to your spread. This cheese is a Bi-Rite exclusive and is not available anywhere else outside of Europe!

And for your “something blue,” you can embrace English-style Christmas tradition with the iconic Stilton. This cheese from Colston Bassett, aged to perfection, is creamy yet crumbly, with notes of wet stone and hay.

If you’re having trouble choosing among these excellent cheese plate options for the holidays, we’ve created two Christmas Cheese Bundles – one for cheese-lovers to share with friends and party-goers, and one for the cheese enthusiast who wants to celebrate holiday tradition. Both pair our favorite seasonal cheeses with some perfectly-matching snack and drink accompaniments. Pre-order them online!

Cheesemonger’s Choice: Party Pack – $39.99CheesemongersChoicePairs

One 8oz round Cowgirl Creamery Mt. Tam

One 4oz round Bonne Bouche

One 10oz jar of Harvest Song Sour Cherry Preserves

1 box Raincoast Crisp Date and Almond Crackers

StiltonBundlePairs (2)Tradition Reigns! “Celebrate with Stilton” Bundle – $44.99

½ pound Colson Bassett Stilton

One 375ml bottle of Niepoort 10-year Tawny Port

One 5oz jar of Bi-Rite Holiday Nut Mix

The Cheesemonger’s Choice is sure to impress, while the “Celebrate with Stilton” bundle brings together the classic and beloved combination of blue cheese and port wine. Whichever way your taste and palate run, we’ve got your cheese needs covered this Christmas. You can pre-order our featured cheeses and bundles online, or come in for a taste! Happy Holidays!


Jessie Rogers

Turkeys and Sides! We’ve got ‘em!

 Happy Thanksgiving!

We can help you put together an unforgettable feast!
Swing by Bi-Rite Market on 18th Street or Divisadero to find everything you need for feasting and entertaining! From the perfect wine and cheese to juicy, flavorful turkeys and house-made sides, we’ve got it all.

ThanksgivingScape

Bi-Rite’s Thanksgiving Menu

Fresh Turkey Selection: California-Raised Heritage, Organic, and Free Range 

House Brined and Oven Roasted Diestel Turkey Breast

Butternut Squash and Apple Soup with Fresh Sage

Bourbon Sweet Potato Mash with Candied Pecans

Roasted Brussels Sprouts and Carrots with Bacon Maple Syrup

Bi-Rite’s San Francisco Clam Chowder

Roasted Delicata Squash and Brussels Sprouts with Caramelized Shallots

Balsamic-Roasted Red Beets and Carrots with Citrus Segments

Cranberry-Tangerine and Honey Relish

Wild Mushroom and Zinfandel Gravy

Vegetarian Porcini Mushroom and Marsala Gravy

Green Bean & Wild Mushroom Casserole with Caramelized Onions, Chestnuts, and Breadcrumbs

Mashed Potatoes with Roasted Garlic and Scallions

Wild Mushroom, Celery & Herb Bread Stuffing

Jalapeno Cornbread & House Made Chorizo Sausage Stuffing

 


Jessie Rogers

Bi-Rite’s 2013 Holiday Guide: Delicious Menus, Unforgettable Gifts, and More for a Perfect Season!

Welcome to the Bi-Rite 2013 Holiday Guide!

Our Chefs and Buyers have perfected our house-made menus and stocked our market shelves with the most exceptional locally-grown, sustainably raised, and artisan-produced products available. We look forward to helping you plan unforgettable meals and find the perfect gifts for everyone on your list.

Happy Holidays!


Chili

Bi-Rite Tips for Cooking the Perfect Thanksgiving Turkey

TurkeyThe big day is almost here! I’ve been working with the best producers in California to bring my favorite heritage, organic, and free-range turkeys to our markets. But just as important as selecting a great sustainably-raised turkey is cooking it to perfection. So here’s a quick guide to help make the centerpiece of your Thanksgiving meal unforgettable. Keep reading for tips, recipes, and a printable .pdf guide to keep on hand in the kitchen.

If you haven’t reserved your turkey yet, we still have a wonderful selection available from BN Ranch, Diestel, and Mary’s available for pre-order here.

Bill Niman‘s BN Ranch heritage turkeys are the closest you can come to what the Pilgrims ate at Thanksgiving. Their vegetarian diet is free of growth promotants, antibiotics, and corn, which produces rich, flavorful dark meat. The turkeys are truly free-range, and are able to graze and forage on their own. Their body composition is different than conventional turkeys, so they require a different approach to cooking to ensure that their larger legs and smaller breasts cook evenly.

Tips for Roasting Heritage Turkeys:

  • We do NOT recommend that Heritage turkeys be brined. This ensures better texture, and maintains the naturally intense  flavor of these special birds.
  • Let the turkey come to room temperature before roasting.
  • Heritage birds typically have a humped breast bone, and the bird will be somewhat leaner than a conventional turkey, with darker meat. Because of their 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.
  • Let the turkey rest for at least 20 minutes prior to slicing. This ensures evenly juicy meat.

Recipe for Whole Roast Heritage Turkey:
Courtesy of Chef Dan Barber of Stone Barns and Blue Hill, NY

Ingredients

BN Ranch Heritage Turkey
Butter
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.

If you have any questions or need additional tips, you can always call us or stop in and talk to a butcher, and we’ll be happy to help. Happy Thanksgiving!

ThanksgivingScapePrintable Guide- page 1 (pdf)

Printable Guide- page 2 (pdf)

 

 


Ready for the Holidays!

ThanksgivingScapeHappy Holidays! As you gather to celebrate in coming weeks, we look forward to helping make the season memorable for you, your family, and friends.

We have had a wonderful time creating our menus for Thanksgiving, Hanukkah, and Christmas. Chili has gathered together the finest California-raised heritage, organic, and free-range turkeys from family-run BN Ranch, Mary’s, and Diestel. Our Chefs have perfected our house-made seasonal side dishes with local, farm-direct ingredients. Anthea selected incredible cheeses and Trac hand-picked wines to please every palate. Raph discovered decadent sweets and classic gifts. And Anne and Kris created Bi-Rite Creamery baked goods and desserts for the perfect finale. We welcome you to peruse the pages of our 2013 Holiday Guide and can’t wait to hear your feedback.

This year we’re also making your holiday feasting more convenient by making our complete Thanksgiving, Hanukkah, and Christmas menus available for order online. Let us know what you think, and how we can make it even better. And as always, you can also call us or stop in to place your order.

Thank you for sharing another holiday season with us. We look forward to feeding you!

 

 

 


Linh

Rosh Hashanah and Yom Kippur Menus

We are pleased to announce our menu for Rosh Hashanah and Yom Kippur. This menu will be available from Tuesday, September 3 through Saturday, September 14 from both 18th Street and Divisadero Bi-Rite Market locations. View a .pdf version of the menu here.

To order, please call, or order in person from our Deli service case. Pre-orders must be placed 48 hours in advance of pick-up date. All other orders are available on a first come, first served basis. To reach 18th Street, call  (415) 241-9760; for Divisadero, call (415) 551-7900

From Our Kitchen

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

Organic Chicken Liver with Caramelized Onion and Egg   $3.99/half pint

Potato and Early Autumn Squash Latke  $4.99/each

Pear-Buttermilk Noodle Kugel with Maple Syrup  $8.99/pound

House Made Apple Sauce  $3.00/half pint

Sephardic Late Summer Zucchini Frittata with Feta, Fresh Mint, and Dill  $4.99/slice

Green Beans Almondine with Meyer Lemon Oil  $8.99/pound

Smoked Whitefish Salad  $6.99/half pint

House Smoked Wild King Salmon  $34.99/pound

Five Dot Ranch Pomegranate Braised Brisket  $19.99/pound

Raw Meats

BN Ranch Beef Brisket: 100% grass-fed, lean   $8.99/pound

Five Dot Ranch Beef Brisket: Grain-finished, highly marbled  $7.99/pound

Atkins Ranch Boneless Leg of Lamb  $12.99/pound

Organic Chicken Livers  $3.29/pound

Sweets from our Creamery Bakeshop

Braided Challah  $4.99/each

Round Raisin Challah  $5.99/each

Coconut Macaroons  $4.99/bag

Kosher Wines
Enjoy these selections with your holiday meal

2006 Domaines  Bunan  Côtes de Provence  $24.99

2009 Baron Herzog Chardonnay $16.99

kosherwines

 


Linh

The Summer Menu is Here!

Summer is in full swing, and we’ve got an all new seasonal menu to celebrate. Come enjoy the return of Sergio’s World Famous Gazpacho! Choose from a selection of house-made salads with California-grown Summer corn, heirloom tomatoes, and juicy local stone fruits and melons. And don’t forget to try the Caprese Sandwich with fresh Belfiore Mozzarella.

Get a printable versions of the menu for 18th Street  here.

Available at the 18th Street Deli and Self Service Case:

summer_menu_18th_2013

 


Jessie Rogers

Ready, Set, GRILL! Quick and Easy 4th of July Feasting

hotdog 3

Get ready for the perfect Fourth of July! Whether you’re hosting a cookout, heading to a casual picnic, or hitting the road for a long weekend getaway, we’ve got everything you need for the week’s events. From meat that’s ready to hit the grill to grab-and-go classic picnic fare, we’ll take the stress out of creating unforgettable Independence Day meals. So, gather your friends and family and enjoy the bounty!

Ready-to-Grill Marinaded Meats

flanksteakmarinade Fire up the flames and cook up some of our house-marinaded pre-packed meats. These easy options all take 20 minutes or less to grill to perfection, with no preparation required. Try the chili-marinaded grass-fed flank steaks from Estancia. Just put them on your medium-high heat grill for 6 minutes on each side, and you’re done. Or go with Mojo Pork Chops, beautiful thick cuts in a tangy citrus marinade with cumin and garlic. MojoPorkFor a poultry option, our organic free-range chicken from Mary’s Chickens in Sanger, CA is marinaded and spatchcocked by our butchers (butterflied with center bones removed), so they will lay flat on your grill for even, juicy cooking.

 

The Ultimate Bacon-Wrapped Hot Dog

HotDogCloseupAlso ready for the coals are our Bacon-Wrapped Hot Dogs, created by hand in our deli with BN Ranch hot dogs and Heritage Farms slab bacon. More of a DIY type? No problem! Just pick up a pack of San Francisco-made 4505 Meats or Let’s Be Frank hot dogs, Vermont Smoke & Cure Bacon, and build your own masterpiece. We love to garnish our dogs with West Ferments Sauerkraut from Point Reyes Station, CA; they use all organic and locally-sourced ingredients and practice ancient wild fermentation methods to lovingly create their products. Also decorating our dogs is a staff favorite, Sir Kensington Ketchup, made with vine-ripened pear tomatoes and flavored with tangy apple cider, coriander, lime juice, allspice, and onions. Finish it all off with Acme Bread Company buns made from sweet dough with a touch of olive oil. Perfection!

Seasonal Grilling Vegetables

CornIdeal sides for your BBQ meats are grilled organic California-grown corn, asparagus, and eggplant. Our corn from Full Belly Farm in Capay Valley, CA is sweet and crunchy–perfect to grill and eat off the cob, or to mix in a salad. It looks beautiful served next to deep-purple Globe Eggplants from Mariquita Farm in Watsonville, CA.

Instant Picnic

top view berries cheeseMeeting friends in a park or on a peak to watch fireworks? Take along our grab-and-go basket of yummy red, white, and blue American cheese. Featured in this trio are Cowgirl Creamery Wagon Wheel, great on its own and as a melting cheese for cheeseburgers and pizzas,  Andante Dairy Fresh Chevre, a creamy and delicate hand-crafted cheese that pairs beautifully with Summer berries, and Point Reyes Bay Blue–salty, robust, and great with honey. Take along a baguette and some artisan-made Creminelli salami to share. This basket also makes a great gift for your cookout or party host!

Also check out our selection of house-made side salads, like our Classic American Potato Salad with organic potatoes, or our crunchy Cabbage Slaw, with red and green cabbage, carrots, shallots, and mustard. And our light and refreshing new Summer Corn and Cucumber Salad with sweet tomatoes, roasted corn, basil, and red wine vinaigrette is a sure crowd-pleaser.

Don’t Forget the Wine!

We’ve selected two wines from Dashe Cellars in Healdsburg, CA that are the perfect accompaniment to your holiday meals. Pick up the 2012 Dry Creek Valley Vin Gris (dry Rosé), an intensely fruity, refreshing wine that pairs beautifully with grilled fare. And the 2011 Dry Creek Valley Zinfandel’s vibrant intensity transitions from cheese to meat to salads with ease.

We look forward to helping you develop the perfect menu, no matter where you’re celebrating. Happy Fourth of July!