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Archive for the ‘Producers Whose Food We Celebrate’ Category

Waverley Aufmuth

Our House-Made 4th of July Menu is a Flavor Firework!

4th of July Star  The 4th of July festivities are ramping up and we’ve got what you need to blow it out for Independence Day!  Celebrate your independence by taking home some of our spins on 4th of July favorites, and don’t forget the Bi-Rite Creamery pie!

Short on time? Visit our online store on Instacart.com  and get everything you need for 4th of July delivered in SF in as little as an hour! Simply sign up for an Instacart account and you’ll find our 4th of July store, plus all of the Bi-Rite classics and favorites from every department – all at the same prices we offer in our markets.

Bi-Rite’s House Made 4th of July Menu

Available in both Markets and to order for delivery from our special online store atInstacart.com with your free account, from Thursday, July 2 through Monday, July 6:

7-Layer Dip

Grilled Corn on the Cob with Chili Lime Butter

Wyatt’s Cornbread with Jalapeno and Cheddar

Watermelon Salad with Queso Fresco, Lime, Cilantro, Mint and Chili Flake

Carrot, Kale and Cabbage Slaw with Creamy Honey Dijon Dressing

Summer Pasta Salad with Farfalle, Fresh Ricotta, Cherry Tomatoes, Basil and Black Pepper

Spicy Buffalo Wings

Bi-Rite’s Classic Fried Chicken

Niman Ranch St. Louis Pork Ribs with House-Made Chipotle BBQ Sauce

4th of July Star4th of July Raw Meats

Niman Ranch St. Louis Pork Ribs
$4.99/lb. (normally $7.99/lb.)
See our SF-Style Ribs recipe and shop for ingredients in both Markets, or order online for delivery from Instacart.com with your free account.

4th of July Desserts from Bi-Rite Creamery

   Bi-Rite Creamery Peach Pie
6″ – $12.99 / 9″ – $24.99

Bi-Rite Creamery Mixed Berry Pie
6″ – $12.99 / 9″ – $24.99

Bi-Rite Creamery Shortcakes

Bi-Rite Creamery Balsamic Strawberry Ice Cream

Bi-Rite Creamery Peach Ice Cream

Made with Masumoto Family Farm peaches.

Bi-Rite Creamery Vanilla Ice Cream
pint – $8.99 /quart – $15.99

Pie Toppers & Accompaniments

Vermont Creamery Madagascar Vanilla Crème Fraiche

Organic Strawberries

4th of July StarBBQ Friendly, Dry-Farmed Wines

Bucklin “Bambino” Old Hill Ranch

Bucklin Rosé of Old Hill Ranch

Calder Wine Co. Charbono

Birichino Besson Vineyard Grenache

Perfectly Paired BBQ Beers

21st Amendment Brewery Hell Or High Watermelon
$9.99/6-pack cans

Anderson Valley Brewing Co. Summer Solstice
$10.99/6-pack cans

Anchor Brewing Summer Beer
$11.99/6-pack cans

John Herbstritt

Drought Friendly, Dry-Farmed Wines Perfect For Summer!

Dry Farmed Vines

Dry-farmed vines at the Besson vineyard (photo cred: Alex Krause).

As the drought deepens guests have been asking us how we as retailers have been responding to the growing crisis. We work hard to curtail water use at the markets on a daily basis, and we go a step further to support producers who practice sustainable water usage. In the wine department, we talk a lot about dry-farmed vineyardsand will be showcasing four of our favorite dry-farmed wines this month that are perfect for pairing with summer barbecues.

The first vines planted in California were not irrigated; Spanish settlers and later Italian immigrants planted vines that were drought-resistant, like Zinfandel and the old Mission variety. Even some of the first Chardonnay vineyards like Stony Hill in Calistoga were dry-farmed. But for the variety to take hold in the way that it did after the Judgment of Paris tasting in 1976 irrigation had to become the norm (even though all of those wines came from dry-farmed vineyards!). Chardonnay is originally from Burgundy, a very wet place. Once it became widespread, we, the consumer, and the vines were addicted. You can’t just turn off the spigot on vines that have been continuously irrigated, the shock could kill them. Even dry-farmed vineyards need to be watered for the first couple of years in order for the vines to successfully take hold.


Our favorite dry-farmed wines, great for bbqs!

So here we are in quite a pickle: the market demands from California varieties that cannot be produced without irrigation. When a farmer decides to plant a vineyard he or she is going to think first about what sells, but the price of water is becoming an increasingly important consideration. Our job, then, is to promote producers who we feel are already doing it right. Alex Krause and John Locke from Birichino make delicious Grenache from extremely old vineyards just east of Santa Cruz. The site is called the Besson vineyard and it was planted in 1910 to Grenache. They look more like small trees than vines, and they produce a miniscule amount of concentrated fruit each year. What makes old, dry-farmed vines so special? Alex shared his perspective: “I think that vines are like people and that with the benefit of a century or more, they’ve figured out what to do with the available resources – whether we’re talking nutrients from the soil, available water and sunlight, or the crop levels they set. They find their own rhythm and balance.”

If vines are like people then there is some hope for us after all. While each of us figures out how to deal with this crisis, at least there are drought-friendly wines to drink. We all play our part!

Birichino Besson Vineyard Grenache ($19.99)
Birichino was founded by two friends (John Locke and Alex Krause) who both worked at Bonny Doon. This bottling is from 102 year-old dry-farmed, own-rooted Grenache fermented with native yeast, aged in neutral French barrels, bottled unfiltered. A rosehip-like aspect dominates the wild berry fruit. Modest and bright, with a bit more tannin than up-front fruit and a pleasant dried-herb aspect – perfect for a weeknight.

Bucklin “Bambino” Old Hill Ranch ($21.99)
Old Hill Ranch is an historic jewel. It was founded by William McPherson Hill in 1851.  Will Bucklin’s mother and stepfather, Anne and Otto Teller, purchased the vineyard in 1981 and sold grapes to Joel Peterson at Ravenswood Winery for their top tier vineyard designate Old Hill Ranch Zinfandel.  Bucklin and Ravenswood are the sole producers of wine from the vineyard. The “Bambino” comes from a 10-acre block that was planted on Old Hill in 1998. This young vine field-blend is patterned after the ancient vine field-blend for which Old Hill is known; it is a blend of several grape varieties, principally Zinfandel, but also Petite Sirah, Alicante Bouchet and Grenache to name a few.

Bucklin Rosé Old Hill Ranch Sonoma ($19.99)
Sourced from the Old Hill Ranch Vineyard, this Rosé is made from Grenache, Zinfandel, Mourvèdre, Syrah, and Carignane. Whole cluster pressed and finished dry. Beautiful floral aromas with a crisp finish.

Calder Wine Company Charbono ($24.99)
Calder Wine Company was founded by Rory Williams, who grew up in a wine family, with his dad, John Williams who started Frog’s Leap. Part of the Slow Food Ark of Taste, Charbono has a long and wending history in California. Only 70 acres remain here, and it is extinct in its native land of France’s Savoie. After arriving in the mid-1800s (imported, it is believed, by the same man who provided the famed botanist Luther Burbank with the source material for his gardens), it was alternately mistaken for Pinot Noir and Barbera until the mid-20th century, when Inglenook’s John Daniel began making it famous. Some of these mid-century examples still survive, and serve as inspiration for makers of Charbono today, to whom Charbono stands as a lasting connection to the heritage and history of winemaking in Napa Valley. This Charbono features vibrant aromas of cherry cola and ripe plums, backed by intense secondary flavors of forest floor, mustard flowers, dark chocolate, sour cherries and bee pollen. A soft, plummy texture blends with bright acidity and dusty tannins to provide a backbone to the intense aromatics.

Waverley Aufmuth

What Are You Cooking for 4th of July?

The weather (and the grills!) are heating up, which means the 4th of July is nearly here!  We’ve got everything you need to plan your epic independence feast, from meats and marinades to snacks and condiments – and don’t forget the BBQ friendly wines!  Whether you’re celebrating at home, picnicking with fireworks, or road tripping with friends, we’ve got your 4th
festivities covered.  Shop for everything you need in both Markets or order online for delivery from our special 4th of July Instacart.com!

Master the Grill, SF-Style

4th-of-July-Ribs-(2)Starting this Saturday, June 27th until Sunday, July 5th, get your Niman Ranch St. Louis Pork Ribs for only $4.99/lb. (normally $7.99/lb.)  Whether you prefer to dunk your ribs in sauce or braise them on the grill, San Francisco’s “signature barbecue sauce,” SFQ BBQ Sauce ($7.99) – with its spicy, smoky tang – is the perfect pair for ribs, grilled peaches or tofu too!  Try our all-weather St. Louis Ribs SF-Style recipe to get the party started:

4th of July Ribs_recipe card

Chips, Dips and Condiments, Oh My!

primary_99e7a439-b1f3-4ec2-80e4-91ba6d017146 Because no barbecue is complete without the full roster of condiments, snacks, and seasonings, we’ve got some of our local favorites that are sure to liven up any party.  Spice things up with 4505 Chicharrones or go the classic route with Nopalito Tortilla Chips and three varieties of Papalote salsas – Roasted Tomato, Habanero or Serrano-Tomatillo.

primary_0ea2f938-d855-44f0-94e4-36ed550cd7ccFor your burgers, brats and buns, we’ve got some great twists on the classics.  Mix it up with sweet and spicy Sosu Srirachup and Mother In Law’s tangy umami-filled Garlic Chili Gochujang; or dress your burgers in the French tradition with KL Keller Dijon Mustard and Sir Kensington’s Mayonnaise.  For seasoning your ribs, burgers, and corn look no further than Omnivore Salt.  Top it all off with Cabot Vintage Cheddar and you’re sure to be the envy of every party!

primary_eb613a9d-7ba2-4e20-b110-03f92e39e55aWhether you like your pickles speared, sliced, or whole, on the bun or as a side, we’ve got what you need with our own Bi-Rite Market Public Label Dill Pickles, Boozely’s Pickles (spears), and Pacific Pickle Works’ Bread & Buddas.


Sweet Tastes of Summer

primary_3eafcc43-3f5c-4e39-abe7-af2bbdfc1bccOur Organic Sweet Corn is great for grilling!  It wouldn’t be a summer barbecue without the Watermelon and the best of summer’s berries with our Mixed Berry 3-Pack.

BBQ Friendly Wines

Dry-Farmed-WinesPerfectly paired with barbecue fare, these wines are dry-farmed and drought friendly, showcasing some wonderful California vineyards who are doing their part to conserve water while making delicious wines.

Bucklin “Bambino” Old Hill Ranch $21.99
This young vine field-blend contains several grape varieties, principally Zinfandel, but also Petite Sirah, Alicante Bouchet and Grenache.

Bucklin Rosé of Old Hill Ranch $19.99
Whole-cluster pressed and finished dry, this wine has beautiful floral aromas with a crisp finish.

Calder Wine Co. Charbono $24.99
This wine has vibrant aromas of cherry cola and ripe plums, backed by intense secondary flavors of forest floor, mustard flowers, dark chocolate, sour cherries and bee pollen.

Birichino Besson Vineyard Grenache $19.99
Modest and bright, with a bit more tannin than up-front fruit and a pleasant dried-herb aspect – perfect for a weeknight.


New York Strip Steaks Only $19.99/lb for Father’s Day

Father’s Day is right around the corner and with the weather gods saying that sunshine is on the horizon it will be a great weekend to spark up the grill.  Take advantage with our special pricing on New York Strip Steaks.

Starting this Friday, June 19, and running through Sunday, June 21st (Father’s Day!) both our 100% grass fed BN Ranch and our grain-finished Five Dot Ranch New York Strip Steaks will be on sale for $19.99, $5 off their regular price at both Markets and on Instacart.

I think of New Yorks as being the rib eye’s leaner, meaner little brother.  Just as flavorful and tender, but with more balanced marbling than the rib eye, the New York has serious versatility.  Serve it as a thick-cut steak for a big poppa Father’s Day dinner, slice it into thin strips for a pimped out stir fry or fajita meal, or order your steaks thin-cut to create the dopest sandwich known to man, a.k.a. “Chili’s New York Cheesesteak” (no disrespect to my people in Philly), with savory Omnivore SauceMimi’s Confitures smoky-sweet onion jam, and tangy Cabot Vintage Cheddar on Acme‘s herbaceous Herb Slab.  Pair it with the peppery Green & Red “Chiles Canyon” Zinfandel ($22.99) and you’ve got the perfect gift for dad!  Shop the full recipe at 18th Street and Divis, or online at Instacart.com.

NY Steak-Sandwich-web


Christine Mathias

Big Spoon Roasters + Bi-Rite = LOVE

We are thrilled to include among our amazing producers the wonderful Big Spoon Roasters of Durham, North Carolina. Where our products come from, how they’re made, and the quality and transparent sourcing of their ingredients are of paramount importance to our team of Buyers at Bi-Rite. What’s fantastic about Big Spoon is that Founder Mark Overbay is right there with us, and his philosophy that IMG_2238“food matters”–to our health, happiness, and planet–is in alignment with out beliefs.

Big Spoon makes handcrafted nut butters. These include Peanut, of course, but also Almond, Cashew, Almond Ginger, Chai Spice, Mission Almond, Peanut Cashew, and many more. Only the best ingredients are used, like fresh Runner peanuts from the Carolinas, organic Pawnee pecans, and raw wildflower honeys. Just as important is what is not added: these butters contain no palm oil, and no preservatives. Each small batch is roasted, milled, and packaged while it’s still warm, and made to order. So, how does someone even get started making what Bon Appetit called,“Some of the Country’s Best Nut Butter?”

Mark tried handcrafted peanut butter when he was a Peace Corps Volunteer many moons ago. While in Zimbabwe, he witnessed small-scale farmers IMG_2266harvesting and roasting fresh peanuts, crushing them with a mortar and pestle, and folding in honey and salt. It was a transformative experience for someone who had loved peanut butter his entire life. This was his point of reference a decade later when, in 2010 at his North Carolina home, he had the brilliant idea to recreate that delicious and simple recipe using ingredients sourced in his local area.

And Big Spoon works very hard to make a difference;  Mark says he created Big Spoon Roasters, in part, “as a response to the over-industrialization of one of the world’s simplest pleasures and most prevalent pantry staples–peanut butter.” North Carolina is ranked sixth in the United States in peanut production, and Big Spoon is proud to be able to invest in farmers who share Big Spoon’s ideals of delicious, nutritious food that is good for everyone IMG_2554involved in its production. Transparency and trust are key components of their relationships with local and regional farmers. And Mark has said that realizing the food supply chain is really a “link of human lives” informs everything Big Spoon Roasters does.

We are carrying several flavors of Big Spoon Nut Butter at both the 18th Street and Divisadero Bi-Rite Markets. Look for the displays in both stores, and definitely make sure you have a taste! We are thrilled to be involved with such a great company, and look forward to sharing their story and their butters with you. Mark Overbay and Big Spoon Roasters are the embodiment of the Bi-Rite mission of Creating Community Through Food.

Jason Rose

Bi-Rite House-Made Sushi Is Here!

Bi-Rite House-Made SushiOur kitchen has long been at the heart of Bi-Rite, and as we constantly push ourselves to dig deeper into the product we sell. We are thrilled to announce the launch of our House-Made Sushi. In line with the same quality and integrity as our prepared foods, our sushi showcases the same responsibly-harvested seafood you will find in our fish case alongside local and organic, seasonal produce from our produce department. All of our rolls are made with California Organic Sushi Rice from Lundberg Family Farms and served with 100% organic, gluten-free Tamari sauce.

  • Avocado, Cucumber & Pickled Carrot Roll with House-Pickled Carrot ($7.99)
  • Asparagus, Shiitake Mushroom & Pickled Daikon Roll with House-Pickled Daikon ($9.99
  • Ahi Tuna Roll with Avocado ($12.99)
  • Spicy Ahi Tuna Roll with Sriracha & Avocado ($12.99)
  • Wild Coho Salmon Roll with Avocado ($11.99)
  • Spicy Wild Coho Salmon Roll with Sriracha & Avocado ($11.99)
  • California Roll with Dungeness Crab with Avocado, Cucumber & Tobiko Caviar ($13.99)
  • Wild Shrimp Roll with Ginger & Ponzu with Ginger Ponzu Sauce, Basil & Avocado ($11.99)

Our sushi is responsible from start to finish–don’t forget to compost the tray and recycle the lid once you’re finished enjoying our new rolls. Bi-Rite House-Made Sushi is at both Markets starting today!

Asparagus, Shiitake Mushroom & Pickled Daikon Roll

Asparagus, Shiitake Mushroom & Pickled Daikon Roll

Wild Shrimp with Ginger & Ponzu

Wild Shrimp with Ginger & Ponzu

Spicy Ahi Tuna Roll

Spicy Ahi Tuna Roll











Local, Locale & the Evolution Of BN Beef

As climate issues have made it more difficult to produce great grass-fed beef locally, even seasonally, Bill Niman and BN Ranch have modified their approach to grass-fed beef.  Bill has chosen to reach out to his network of like-minded ranchers to seek out the best pastures in both the Northern and Southern Hemisphere.  Bill has long preached about locale being as important as local – raising the plants and animals best suited to a given locality – and with cattle production being severely challenged by our global climate issues (particularly in drought-stricken California), the need to find quality pasture has become key to offering great grass fed-beef year round.

BN Ranch Bolinas

The herd at BN Ranch in Bolinas

We’ve gotten off to a great start with this year’s BN Ranch grass-fed beef program, and the beef coming from New Zealand has been spectacular.  Raised on grasses similar to those here in Northern California and in a comparable climate, the beef has had terrific flavor and exceptional marbling.  Beginning in July, we will start seeing the transition into BN’s North American beef.  Some strategic changes have been made to this year’s program in order to maintain more consistent marbling throughout the season.  Last year Bill’s team learned that although the lush pastures of the Sacramento Delta provided bountiful grasses to graze on, the intense summer heat greatly reduced the amount of grass consumed by the steer, resulting in less marbled beef during August and September.  In the same way Bill extended his network into New Zealand to provide us with great grass-fed beef during our winter months, he has also reached out to his peers in Alberta, Canada to secure cattle that will be grazing on equally lush pastures but in a much more temperate climate.

Bill Niman explaining his grass-fed beef program

Bill Niman explaining his grass-fed beef program

In preparation for the launch of this year’s North American beef, we spent a few hours last week with Bill Niman on his ranch in Bolinas.  We toured his pasture, met the cows, and got the low down on what makes his grass-fed beef so special. We also checked in on his heritage turkey flock, which will be laying the eggs for all our heritage turkeys.

While we walked out to the pasture where the herd of Black Angus was grazing, Bill gave us a quick primer on the grasses that make up the diet of the herd (including rye and clover).  He spoke at length about how he rotates pastures to optimize the nutrition from the grass, allowing the cattle to efficiently put on mass.  When we were about 150 yards away from the herd, Bill gave them a yell and a whistle and about 45 calves and their mothers ambled over to gather around us.  It was striking how calm and curious his animals were; in all my other experiences cattle rarely let a stranger invade their space, let alone a dozen strangers eager to befriend them.

Bill takes a Zen approach to raising his beef – he believes that keeping animals calm and living harmoniously with their environment greatly improves the quality of their meat.  If the flavor, marbling, and that ocean view are any indication, we have a lot to look forward to this summer.

BN Ranch Bolinas

Chef Guy making new friends


The Joy of Masumoto Stone Fruit


Rose Diamond Nectarines

It’s usually three to four weeks into California stone fruit season before the flavor of peaches and nectarines really starts popping with that textbook balance of sweetness and acidity. Almost all the peaches and nectarines that hit the shelves at the Bi-Rite Markets are from farms that we’ve built mutually-beneficial relationships with over several years. A couple of seasons ago we were able to take our peach and nectarine selection to new heights with a new farm-direct relationship with Masumoto Family Farm in Del Rey, CA. This beautiful 80-acre orchard is located just 15 minutes south of Fresno, and was purchased by the Masumoto family in 1948. Author and third-generation farmer, David “Mas” Masumoto, has mastered the art of building soil to support the growth of their beautiful trees, and they always harvest their fruit at the perfect level of ripeness.

Before I jump into all the stone fruit varieties that Masumoto grows, you’ll notice one thing they all have in common: beautiful yellow flesh. The Masumoto family is in love with the tang of the yellow flesh fruit and their sugar/acid balance that screams WOW!  This season Masumoto is trying some new farming techniques on a handful of selected trees in their orchard. They are watering less and not pruning as heavily, which produces “petite” stone fruit. These small little sugar bombs pack enjoyment for all!


Spring Lady Peaches

And for the uninitiated, peaches and nectarines are categorized in two ways: freestone and clingstone.  When the meat (flesh) of the fruit is attached to the pit, this is clingstone variety; they are sometimes the best eating but hard to work with in the kitchen. The flesh of the freestone varieties are completely detached from the pit, which makes them easier to work with for canning, freezing, and cooking.

Just last week, Masumoto sent us their first yellow peach variety of the season! They were harvested earlier in the year than ever before because of the warm winter and drought.  The clingstone Spring Lady Peach is a very juicy piece of fruit with a medium acidity level, and is just the thing to get the taste buds ready for what’s to come.

After the subtle flavor of the Spring Lady, the next stone fruit variety the Masumotos are harvesting is the clingstone Rose Diamond Yellow Nectarine.  Mas Masumoto’s daughter and fellow farmer, Nikiko, refers to the Rose Diamond as a “mini fire cracker.” The Rose Diamond is usually a large, richly-flavored nectarine with beautiful red skin, but this year the drought means smaller fruit that’s packing an extra sweet punch.

As for the rest of the season, in early June we should be seeing the semi-freestone Gold Dust Yellow Peach. Some folks consider this the best early-season variety of peach, with its firm texture and rich, sweet flavor. It’s the textbook peach for grilling! The Gold Dust will be shortly followed by one of the most popular varieties in California, the freestone Flavor Crest Yellow Peach. This variety is popular for conventional growers, who like a firm piece of fruit that can travel but also has good levels of sugar.  Next up is everyone’s favorite, the freestone Sun CrestIMG_2573 Yellow Peach, which is a large peach with a red-blushed skin and juicy texture. This is the peach that put the Masumoto Family Farm on the map! And the last variety of stone fruit we will see from Masumoto is the clingstone Le Grand Yellow Nectarine. The Le Grand is a large piece of fruit with a rich, sweet flavor and firm flesh, which makes it awesome for making nectarine ice cream.

Tree-ripened peaches and nectarines are some of the most exciting treats of the summer.  If you haven’t had the chance to sink your teeth into Masumoto fruit you have the next couple months to swing by the market and make it happen! Just ask us, we’re always happy to share a taste.

Here are a couple of recipes, created by Stephany from our Produce Team at 18th Street, to help you celebrate stone fruit season. Enjoy!






Jon Fancey

Fresh Cheese Makes All the Difference

Burrata, Chevre, Fromage Blanc, Queso Fresco, Mozzarella–these are just a handful of the fresh cheeses available here at Bi-Rite Market. Fresh cheeses are the best expression of the milk that’s used to make them, and they are easy to enjoy every day! May and June bring a bounty of stone fruit, berries, and tomatoes so it’s the perfect time of the year to pair them up with these fresh cheeses crafted in California. Here are a few you can look out for when you’re shopping at Bi-Rite!


Andante Dairy Fresh Goat Cheese

Andante Dairy Fresh Goat Cheese – Soyoung Scanlan is a true renaissance woman: musician, biochemist, dairy scientist, and cheese maker. We sell a small selection of her cheeses at both Bi-Rite Markets, and her fresh rounds of goat’s cheese are the favorite of staff and guests.  Made one day a week in Sonoma County and delivered to the markets the following day, it’s always the freshest cheese in our case. Perfect with peaches and berries or a glass of rose.

Pennyroyal Farm Laychee – Boontling is a jargon spoken in one specific part of Northern California. Laychee means “milk” in Boontling and is an appropriate name for this fresh cheese from Boonville. It’s crafted from the milk of a small herd of goats that graze this Mendocino farm, neighboring the famed Navarro Vineyards.  It’s one of our favorite brunch cheeses — sweet, creamy, and spreadable – and pairs well with sparkling wines.


Burrata from DiStefano Cheese Company

Di Stefano Cheese Company Burrata – Mimmo Bruno started working in an Italian cheese factory at the age of 11, earning $1 a week. In 1993 the Bruno family opened the Di Stefano Cheese Company in Southern California and introduced Americans to Burrata!  These cream bombs of stracciatella wrapped in a delicate mozzarella shell are a much-loved specialty of Puglia, the region Bruno and his family call home. Serve it as an appetizer with crusty bread and charcuterie, as a side dish with grilled vegetables, or as a dessert with roasted strawberries and a glass of Moscato d’Asti.

Point Reyes Farmstead Cheese Fresh Mozzarella – The Giaconmini Family has been operating their dairy from the rolling green hills overlooking Tomales Bay for more than 55 years. Their beautiful land and herd of cows produce amazing milk that’s easily tasted in this fresh mozzarella. A favorite of guests at both Bi-Rite Markets: this is the cheese to use with this season’s best tomatoes!

Please come by and ask our knowledgable and friendly Cheese Team about our incredible fresh cheeses. They can help with pairings, wine suggestions, and are a great bunch of folks who love to share tastes and knowledge. Looking forward to seeing you!


California King Salmon Season Is Here!


Long live the king!  Wild California King Salmon season is back, beginning in spring before the action really gets going during the summer months.   King Salmon season has always been a special time for me – as summers meant no school and ample free time, my grandfather had the task of keeping my sister and me occupied.  Luckily, he was never at a loss for things to do – some of my favorite memories were our adventures down the coast to find fishermen selling their salmon catch right off the boats.

During king salmon season, we work closely with our fishmongers (All Seas, TwoXSea and Monterey Fish Company) to secure incredible quality California King Salmon at a very competitive price.  As we enter the height of salmon season in the summer, we usually see the price dropping several dollars.  This year the season will run through September 31, with monitored quotas for California’s fishery to ensure sustainability.

The Smithsonian has called King Salmon the “soul food of the North Pacific,” and we’re thrilled to celebrate it in all its delicious forms.  Kick off king salmon season for yourself with our Slow Baked, Herb-Crusted King Salmon with Full Belly Farm’s New Potatoes recipe.  Baking the salmon slowly allows the butter, herbs and mustard to gently flavor the fish, while the breadcrumbs brown to give it a nice crunch.  Pair it with Idlewild’s 2014 The Flower, Flora, & Fauna Rosé ($22.99), whose blend of Piedmontese varietals (Nebbiolo, Barbera, Dolcetto) are bursting with citrus and minerals, with aromas of pine needles and wildflowers – a perfect complement for your salmon dinner for two!

Herb-Crusted Salmon Recipe