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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!


Jessie Rogers

Everything You Need For Memorial Day

Here at Bi-Rite, we’re ready to help with your Memorial Day weekend grilling and grubbing! Just a heads-up, we are open all weekend from 9am-9pm, including Monday, May 27th.

On the Grill

We have gorgeous, fresh (just caught yesterday!) wild local King Salmon from Half Moon Bay–grab these fillets while you can. Chili recommends preparing this exquisite fish with tangy and sweet glaze for your broiler or grill.

ChilisMisoGlazedSalmon

Just in time for grilling season, we’re offering beef from Five Dot Ranch and SunFed Ranch in ribeye, porterhouse, New York strip, and rib chop cuts. Just ask our butchers which cut is best for your get-together. These meats are great with SFQ San Francisco-style Barbecue Sauce. And don’t forget to pick up Acme burger and hot dog buns, and all your condiments!

Salmon2      NewSteaks

On the Side

For sides, try some organic CA-grown bi-color corn – just arrived today! These ears are sweet and crunchy and the first of season. We also have peaches – perfect for grilling. Our produce team recommends yellow peaches; they’re firm and not overly-sweet. Yellow peaches stand up well to cooking and grilling, which brings out their natural sugars. We have two varieties from Balakian Farm: Super Rich and Spring Lady. Pair them with some tangy, creamy Point Reyes mozzarella cheese, hand-pulled by our friends at Farmstead Cheese Company. Short on time? In our cold case, you’ll also find our house-made Cabbage Slaw, Classic American Potato Salad, and a wide selection of ready-to-serve salads and fixings.

     SpringLadyPeaches      Corn

To Drink

A perfect libation to enjoy this holiday weekend is our May Cocktail of the Month – the Copa di Sangue. This summer-y creation comes to us from bartender, Jackie Patterson. Jackie has been on the SF bar scene for some time, having crafted cocktails at Orson, Heaven’s Dog, and Smugglers Cove. She’s won numerous awards for her inspired drinks and is now the National Ambassador for Solerno Blood Orange Liqueur. Her Copa di Sangue is a variation on a Pimm’s Cup with fresh strawberries and Meyer lemon. Come see us at either Market to grab everything you’ll need to mix up Jackie’s refreshing cocktail for Memorial Day Weekend!

Solerno

Something Sweet

For a delicious dessert on a beautiful day, nothing beats strawberry shortcake. Fresh from the Creamery, our buttery shortcakes are just the ticket. Pair them with farm-direct strawberries and a scoop of seasonal strawberry balsamic ice cream for an unforgettable treat. Also new this weekend? Cheesecake with rhubarb swirl – dense, creamy and decadent.

Bi-Rite Creamery Shortcakes     Sundae

You’ll find everything you need at our 18th St. Market and our Divisadero Market – have a yummy holiday weekend!


Linh

Brunch For Mom: Bring it Home!

Why is it that brunch in the city always seems to mean waiting in line?? Mom deserves better than that, don’t you think?

Make it easy on yourself by picking up these dishes made in our kitchen on Saturday the 11th or Sunday the 12th….or even better, grab our fresh dungeness crab meat, a dozen pastured eggs, Leadbetter’s San Francisco English muffins, maybe some local asparagus…you have yourself the beginnings of a great morning cooking together at home! She won’t know what hit her if you also treat her to a mom-worthy cooking class at our education center 18 Reasons!

 mother's-day-menu-web bigger


Linh

Spring Menu 2013: Something from Nothing for Earth Day!

Our Earth Day Ethos: Reduce our Food Footprint! spring-menu-image

This Earth Day we’re doing our part – reinventing ingredients to make the most out of what’s in our kitchen. Inspired by our Earth Day Food Waste Challenge, our chefs are remixing seasonal favorites with everyday pantry items to maximize every ingredient that comes through our door.  As always, our goal is to reduce our food waste footprint and serve you fresh, tasty recipes.

To see our new springtime dishes and Earth Day-inspired offerings, check out our
Spring Menu for Bi-Rite 18th Street and Spring Menu for Bi-Rite Divisadero!

 

 


Raph

Seasonal Ice Cream Flavors By the Pint

Skip the line at the Creamery and grab a pint from the freezer at the Market! We carry many of the flavors scooped at Bi-Rite Creamery. Other flavors commonly offered by the pint here at the Market include:

  • Vanilla Bean
  • Basil
  • Peach
  • Mizuba Green Tea
  • Balsamic Strawberry
  • Salted Caramel
  • TCHO Chocolate
  • Coconut Strawberry (vegan)
  • Mint Chip
  • Honey Lavender
  • Coffee Toffee
  • Ricanelas (cinnamon with snickerdoodles)
  • Banana Fudge Swirl
  • Malted Vanilla with Peanut Brittle and Milk Chocolate Pieces
  • Brown Sugar with Ginger Caramel Swirl
  • Cookies and Cream

Linh

Easter & Passover Menu, 2013

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.

web easter passover 2013


Linh

Winter Menu 2013

We’re excited to present the most staff-inspired menu we’ve ever had! When it came time to come up with these recipes, every chef in our kitchen took their turn getting creative with the amazing winter greens, citrus, and root vegetables we’re getting from local farms. Wyatt took his inspiration from the classic South American staples, creating our Quinoa and Potato Salad with Pickled Bi-Rite Farm Peperoncini Peppers. Ryan concocted the bright Farro and Squash Salad with Chicories and Winter Citrus. And Tonio unleashed his creativity on the Baby Carrots and Brussels Sprouts Salad with Meyer Lemon Vinaigrette! All of this is available in the Market now, for pickup at the deli or grab-and-go from the self service fridge:

winter menu