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Jason Rose

Meet the Chefs Behind Dinner at Bi-Rite

In the Bi-Rite family of businesses, we’re lucky to have an amazingly talented crew to bring you good food, from the smiling faces scooping up the newest flavor at the Creamery, to our buyers selecting the best, most flavorful products for the markets, to our operations teams making sure everything runs smoothly.

For the next few weeks, we’re giving a little extra love to the amazingly talented chefs behind the scenes at Bi-Rite, with a focus on their passion for our Dinner offerings. With experience at some of the top restaurants around the country and a true commitment to what they do, the chefs at Bi-Rite bring to life our philosophy of love, passion and integrity through our evening dinners. Each day the chefs craft their own dinner menu, featuring new dishes alongside some eternal favorites, and then have everything ready for you starting at 4:30pm, so you can stop in and grab a delicious, prepared meal to go.

Get to know the chefs that can help you get Dinner Ready every day.

Dinner_Salad  Dinner_Chicken  Dinner_Zoodles2

Jeff Amber, Chef, Bi-Rite Market 18th Street

Our head chef at 18th Street, Jeff Amber, has cultivated a career in food in the Bay Area for many years. He’s been honored with numerous awards and accolades throughout the years, including Rising Star Chef from the SF Chronicle. Longtime SF Chronicle critic Michael Bauer once described his food and style of service as “the likes you’d find in the great San Francisco houses of Farallon and Masa’s”. Chef Jeff brings a world view of food with a honed love of California sensibility to everything he creates.

Summer is his favorite season to cook in, with tomatoes, corn, peppers, melons and summer squash in abundance!

Chef Jeff says, “To me, feeding people is a personal endeavor, eating together is universal, it’s unifying and celebratory… Bi-Rite Dinner highlights those ideas and gives our community an opportunity to share, eat, laugh and thrive together.”

Noel Franco, Sous Chef, Bi-Rite Market 18th Street

Chef Noel Franco has had a diverse culinary career in the Bay Area. He hasn’t shied away from a challenge, be it restaurants, food trucks, large scale banquets, butchering, or the kitchens of Bi-Rite.

He loves cooking with garlic: whether sautéing to get a nutty flavor, roasting a full head, or adding it raw to offer some heat to a dish.

Chef Noel enjoys the freedom of Bi-Rite Dinner, given that his “office” is a kitchen located within a grocery story. He says, “I can walk down an aisle and grab an item off the shelf and cook with it. This is the job chefs dream of. It gives me the freedom to try different cooking techniques as often as I like too. You have the freedom to come in every day with a blank slate, create a whole new menu as unique and challenging as you would like, and cook it.”

Michael Logan, Chef, Bi-Rite Market Divisadero

Our head chef at the Divisadero Market, Chef Michael Logan, found his love of cooking just after high school. After a stint in Southern California, he moved to New York to work with the Union Square Hospitality Group. His return to the west coast brought him to San Francisco, where he worked with Locanda, Hardwater and Trick Dog. His tuxedo cat named Reggie vows for his cooking skills.

His secret ingredient of choice is vinegar. “I love the way acid bumps up the flavors of produce, dressings, soups and sauces. It really makes the flavor pop and can make a dish go from ok to exceptional.”

Chef Logan loves Bi-Rite Dinner for the creative outlet it provides. He likes trying different products that might not get used frequently, and turning them into a fun, new dish. Plus, it offers an opportunity to start a conversation with guests and learn more about their preferences.

Jason Sumner, Sous Chef, Bi-Rite Market Divisadero

Chef Jason Sumner loves bright flavors and colors, and he has the highest respect for food, especially cheeses, honey, and farm-direct produce.

He loves the creative aspects of Bi-Rite dinner. For one, dinner chefs can try new things that may eventually take off in other areas of the store, from the deli case, to prepared foods, to the regular dinner menu offerings. Plus, utilizing ingredients that might otherwise go to waste helps respect the produce and meat that might otherwise go back out to pasture.

In Jason’s opinion, Bi-Rite Dinner helps separate Bi-Rite from other markets. “Our guests can get restaurant quality meals every night of the week, and they depend on making it part of their evening. Whether it coincides with their shopping or they are coming specifically for dinner, they know dinner is coming.”

Jay Abrams, Chef of Culinary Innovation

Jay Abrams is our chef of Culinary Innovation at Bi-Rite, and he’s earned his kitchen cred working in kitchens in and around the Bay Area. His close relationships with local farmers and ranchers combined with his experience in fine dining allows Chef Jay to develop our prepared and house-made food at Bi-Rite. Fun fact: he’s an avid oil painter and channels that creativity through the food he makes.

We love his passion for bringing our guests joy and satisfaction through what they eat.

Chef Jay’s favorite ingredient to work with is chilies! He says, “They can be subtle yet provide a complex palate adding heat, sweetness, meatiness, earthiness and sour flavors. Chilies are also one of the most versatile ingredients often found in cuisines throughout the world. They’re great on their own, fermented into pastes and sauces, or even pickled.”


Trac

Red Wines to Chill With

It seems like there’s nothing better to drink during the summer is rosé all day but there comes a point that you can’t simply drink any more rosé. If not rosé, what else can one possibly drink? A crisp white wine like Sancerre is always an excellent (although maybe boring) option. May I suggest something bold, like a bottle of chilled red wine? Yes, red wine.

You might think this is a little crazy and extreme, keep in mind that not all red wines are meant to be served cold like big malbecs and oaky Napa cabernet. Definitely not. I’m talking about low-alcohol reds that are light in color and fruit driven. Something like a Lambrusco, Gamay, or a Blaufrankisch. These wines generally have more vibrant fruit and less tannins, the colder temperature shows off its juicy vibrancy and makes the wine more refreshing. Stay away from tannic reds however, as tannins becomes very harsh if chilled.

Here are some light reds that we carry at Bi-Rite that are excellent for a nice afternoon of BBQ party or a nice hot summer day. These wines pair particularly well with meats like lamb or charred seafood dishes.

Herve Villemade Cheverny Rouge Loire Valley, France 2016 $17.99 – Hervé tried traditional farming for a while before converting entirely to organic farming in 2000. The quality of his wines since the conversion is dramatically better! This red is really pretty with aromas of plum, strawberry, and earthy citrus.

Vins Contes Poivre et Sel VdP Loire, France 2016 $21.99 – Sommelier turned winemaker, Olivier Lemasson was a proponent of natural wines early in his career, being influenced by producers like Marcel Lapierre and Hervé Villemade. This bright and fresh cuvée is one of our favorites with aromas of white pepper and excellent fruitiness.

Birgit and Katrin Pfneizel “Blaufränker” Burgunland, Austria 2016 $14.99 – A delicious and fun liter-sized Blaufränkisch from the Pfneiszl sisters in Hungary. Blaufränker! really showcases their personalities – it’s vibrant, pretty, and aromatic. Tasting a little bit like Gamay and Cab Franc, this wine can be enjoyed with everything.


Sarah Arndt

Bi-Rite Pride

Our community goes beyond the four walls of our stores. This June, we are asking our guests, our staff, and our non-profit partners to come together and show our Bi-Rite pride – in support and celebration of LGBTQQ advocacy and organizing in San Francisco.

How can YOU help?Pride_Produce_horz

Our Bi-Rite Pride campaign runs from Wednesday, May 24 through Pride weekend, Monday, June 26.

Visit either of our markets and make a donation when you are checking out at the register. You can round up your bill or make a donation in the increment of your choosing.

Shop our Bi-Rite Creamery Soft Serve window (find the daily flavor here!), and support the Bi-Rite Pride Campaign!  5% of all soft serve sales will go to our non-profit partners.*

Spread the word with #BiRitePride

WHO am I supporting?

We are working with the following nonprofit partners because they do their work right here in our beloved city, they have a long track record of grassroots organizing and community impact, and our staff helped choose them!

LYRIC is a community resource center that builds a positive and vibrant future for LBGTQQ youth. Their mission is to build community and inspire positive social change through education enhancement, career trainings, health promotion, and leadership development with LGBTQQ youth, their families, and allies of all races, classes, genders, and abilities. They envision a diverse society where LGBTQQ youth are embraced for who they are and encouraged to be who they want to be.

The Dyke March brings the dyke communities together to celebrate unity, raise consciousness and be visible. Organized by a volunteer-run coalition, the annual march takes place during the week of Pride celebration (last weekend of June). The rally/cultural event showcases the dyke community’s artists, critical thinkers and political activists. It is one day where dykes can proclaim space, rights, visibility and respect.

TGI Justice Project: Supports transgender, gender variant, and intersex people impacted by incarceration, detention, and policing through the creation of a unified family in the struggle for survival and freedom. TGIJP is led by low income transgender women of color and their families who are in prison, formerly incarcerated, or targeted by the police.  They work in collaboration with others to forge a culture of resistance and resilience to strengthen each other for the fight against human rights abuses, imprisonment, police violence, racism, poverty, and societal pressures. They seek to create a world rooted in self- determination, freedom of expression, and gender justice.

Our contribution:

Our Bi-Rite Pride campaign is part of our Community Mission to make a difference by empowering youth, strengthening community, and creating resilience. Through our collective efforts, we hope to create a healthier, more equitable and thriving community for all. You can read more about our Community Programs and Outreach here. For more information, please reach out to our Community Coordinator, Sarah Arndt: sarah.arndt@biritemarket.com .

 

*5% of sales up to $1,500.00


Trac

Bi-Rite Wine Club: May Release

Terres Dorées Beaujolais Blanc Burgundy, France 2015| $19.99

Terres Dorées is the domaine of Beaujolais icon Jean-Paul Brun, one of the most revered wine growers in the region. In the early 1990’s, Jean-Paul Brun planted several hectares of Chardonnay on limestone soil, which is perfect for the grape in warmer climates. As demand increased, he expanded his holdings and began contracting for grapes with other local vignerons with limestone soils. The climate allows Jean-Paul to produce a rich wine with lots of character, while the soils bring a fresh mineral component.

Fermented in stainless steel tanks that are laid on their side for more lees contact, this wine is rich with a terrific mineral finish. With a fresh and fruity bouquet when young, this wine becomes more honeyed as it matures, but is always lip-smacking and delicious. Pair it with roasted salmon.

 

Point Ormond Sauvignon Blanc Frankland River, Australia 2016 | $16.99

Point Ormond is everything that’s exciting about Australian wine today: delicious, high acid, lower alcohol, versatile, bursting with personality, sometimes quirky, and always affordable. In a nutshell: these tasty wines hugely over-deliver for their price. The wines are an exploration of vineyard sites around Australia, and this Sauvignon Blanc is from Frankland River in Southwest Australia, which is known for its cool climate, perfect for maintaining acidity in white wines. The Sauvignon Blanc is very balanced, with notes of tropical passionfruit and delicate floral, herbal nuances. Try it with a green-veggie focused salad, perfect for late spring.

 

La Capranera Falanghina IGP Paestum Campania, Italy 2016  | $16.99

La Capranera, which means “black goat” in Italian, is named for the indigenous breed of goats – cilentana nera – that graze in the national park near where the grapes for these wines are grown. Once on the verge of becoming extinct, the goats have had a resurgence in population, just as wines from Campania have recently enjoyed increased international visibility.

 

La Capranera’s young vines are sustainably farmed using organic viticulture methods and harvested by hand. This white is made from Falanghina, a varietal indigenous to the Campania region, and it may have been used in ancient times to make Rome’s famous Falernian wine. This versatile white is delicious with fresh cheeses, such as Mozzarella di Bufala, as well as with shellfish and seafood.

Château Sainte-Marie Entre-Deux-Mers Rouge Bordeaux, France 2014 | $19.99

In the green rolling hills of Entre-Deux-Mers, between the Garonne and the Dordogne Rivers in Bordeaux, Stéphane Dupuch has been working his 35-hectare family estate since 1997. When his father, Gilles, took the reins in 1982, the estate was a sideline business to an insurance brokerage.

 

Thanks to his duel vocations, Gilles never fell into the traps of rapid expansion and over-mechanization that beguiled many of their neighbors. While others wonder why the Dupuchs keep a dozen cattle grazing on AOC land instead of planting that land to vines, Château Sainte-Marie takes the path-less-traveled through their advocacy of denser vine plantings, lower yields, and sustainable farming. Although Gilles has recently retired, his legacy lives on through Stéphane, who has made his own commitment to the family terroirs by converting the estate to organic and biodynamic farming. This red is a blend of Merlot and Cabernet Sauvignon with rich fruit and silky texture. It’s delicious and perfect with a nice piece of steak.

 

The Pinot Project Pinot Noir California 2016 | $14.99

The Pinot Project began in 2009 with a vision: a wine for the palate, the pocket, and the people. Renowned wine importer Michael Skurnik called on his experiences in the vineyards and cellars of Northern California to craft a silky, fruit-forward, and harmonious Pinot Noir. The Pinot Project Pinot Noir is handcrafted from high-quality Sonoma County, Monterey, and Central Coast vineyards. The diversity in soil and climate from these AVAs contributes to depth in character, balance, and pristine fruit. The grapes are harvested at optimal ripeness and then destemmed in order to express bright fruit flavors and maintain freshness. The wine is fermented in stainless steel, and 20% of the blend is aged for 5 months in French oak. We love this delicious casual wine, which goes with any occasion, from sipping while cooking dinner or at a backyard BBQ with friends.

 

Geyerhof “StockWerk” Zweigelt, Kremstal, Austria 2015| $16.99

Although Kremstal — an appellation in the Danube Valley situated around the old Austrian town of Krems — is best-known for its white wines, it enjoys a slightly warmer climate than in the nearby Wachau, where the valley is narrower. Thanks to these conditions, the Maier family from Geyerhof grows organic Zweigelt in deep, sandy soil on east-facing slopes for their StockWerk project. The name StockWerk, which means work (Werk) on the vine (Stock) in German, reflects the philosophy of the Maier family, a pioneer of organic viticulture in Kremstal. With its light peppery nose, aromas of sour cherry and violet, and a lively and refreshing mouthfeel, the StockWerk Zweigelt pairs beautifully with a wide range of foods. It is particularly tasty with sautéed pork chops with tomatoes, bell peppers, and paprika.


Trac

Bi-Rite Wine Club: April Release

Our April Wine Club allocations came out last week, and we’re excited to share more about the great springtime wines in our Discovery Club. From Provence to Piemonte, Lebanon to Washington, these wines are delectable by the glass, or paired with spring dishes. Find them in the store to try a bottle, and join the club to get in on the fun!

Discovery Club April 2017

Domaine du Bagnol Cassis Blanc Provence, France 2014 | $22.99

Domaine du Bagnol in Cassis, France sits beneath a limestone outcropping just 200 meters from the Mediterranean in Provence. Sea breezes and a trio of winds cool the vineyards, bringing nice acidity and notes of ocean spray to the wine. A blend of Marsanne, Clairette and Ugni Blanc, this dry wine is the perfect match for seafood dishes and fresh vegetables.

 

Luigi Ferrando Erbaluce di Caluso “La Torrazza” Alta Piemonte, Italy 2014 | $21.99

Luigi Ferrando has long been the leading producer of wines from the Canavese region in Piemonte, Italy, where his family’s winemaking tradition dates back to 1900. Luigi and his sons, Roberto and Andrea, make mind-blowing Nebbiolos, and they are the standard bearer of the local white grape, Erbaluce, which is only found in the alpine foothills of this corner of Piemonte. Bright acidity, elegant minerality, and complex structure make it the ultimate flexible white wine. We love it with seafood risotto.

 

Division Wine Company “l’Avoiron” Gamay Rosé  Yakima, WA 2016 | $19.99

Kate Norris and Thomas Monroe founded Division Winemaking Company in 2010. Inspired by the wineries of France, where Kate and Thomas first learned winemaking, their urban winery creates a variety of Oregon and Washington Wines with minimal manipulation. The Gamay grapes for this rosé were sourced from Willard Hills in the cool Yakima Valley, and the wine is crisp and vibrant, with notes of strawberry, peach, and chalky lime. Pair it with grilled spring veggies with garlic aioli.

 

Agostino Pavia Grignolino d’Asti Piemonte, Italy 2015 | $16.99

Grignolino is a lesser-known red grape from Piemonte, home to Nebbiolo, Barbera, and Dolcetto, that often gets overlooked. Made by Pino Pavia from Agostino Pavia, a 50-year-old, small, family-run estate, this gem is described by importer Oliver McCrum as “Misleadingly pale color, but a very distinctive and flavorful wine; wild strawberries, rhubarb, a touch of herbs, the perfect wine with salumi or pizza. I put it in the fridge for 20 minutes to bring out the fruit.”

 

Massaya “Le Colombier” Red Blend Bekaa Valley, Lebanon 2015  | $19.99

Massaya is the brainchild of two dynamic Lebanese brothers who brought together the potential of their terroir with the know-how of two French wine-making dynasties. Ramzi and Sami Ghosn partnered with the teams from Vieux Télégraphe and Cheval Blanc in 1998 to launch the winery. This red is a blend of Cinsault, Grenache, Syrah, and Tempranillo: full-bodied, fresh, and approachable, with aromas full of warm spice and red fruits. It pairs well with lamb with Mediterranean spices and mint.

 

Disruption Wine Company Red Blend Columbia Valley, WA 2014 | $16.99

 

“More wine, less ego” is the motto at Disruption Wine Company, and each bottle is comprised of pedigree fruit sourced from small vineyards in Washington State. Since 2014, Disruption Wine Company has been committed to producing value-driven Washington wines, each of which are reflective of Andrew Latta’s honed skills in the region. This is a blend of Cabernet Sauvignon and Malbec, deep and dark with vibrancy and freshness on the palate. Pair it with grilled steak with salsa verde.

Ready to join the Bi Rite Wine Club and get your monthly shipment of wines? Join here!


Sana Javeri Kadri

Everything you need to know about December Festivities

The December holidays are upon us! This year, you’re sweater can be ugly, but your food doesn’t have to be! Whether you celebrate Christmas, Hanukkah, Kwanza, the Winter Solstice, or simply hop from holiday party to holiday party, we want to make your holidays as convenient and easy as possible.  Read on for answers below to your most frequently asked questions and then some, from all the logistics including our complete meal solutions, holiday menus, gift ideas, how to give back to the community by supporting our fifth annual Toy Drive, and more.

When are you open?
Christmas: We’re open 9am to 9pm almost every day of December except Christmas Eve and Day. We’re open 9am to 5pm on Christmas Eve and closed on Christmas Day. We’re open as usual at 9am on 12/26, the day after Christmas.

New Year: We’re open 9am to 9pm on New Year’s Eve and 10am to 6pm on New Year’s Day.

You can now pre-order via our convenient NEW e-commerce website for in-store pick-up. Since internet never sleeps, 3am Christmas dinner shopping just got a whole lot easier!

How do I place a Christmas or Hanukkah menu order without having a meltdown in the wine aisle?
Pre-orders open on our Holiday E-Commerce site on 11/27 for all December Holiday and Gift Ordering. Stay in your pajamas, grab that extra bowl of cereal, and peruse our market offerings from your own personal internet technology!

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What are the pick-up times for Hanukkah, Christmas, and New Year’s orders?

  • Order pick-up dates for the Hanukkah Menu are Friday 12/23 – Monday 1/1
  • Web pre-ordering for the Hanukkah Menu ends Sunday 12/22 at 5pm
  • Order pick-up dates for Christmas are Friday 12/16 – Saturday 12/24 (We’re closed Christmas Day, we’re closed!)
  • Web pre-ordering for the Christmas Menu ends Friday 12/23 at 4pm
  • Orders for turkeys and geese are taken until we sell out – we will sell out of specific sizes and types, so get your orders in sooner rather than later!
  • A 24-hour pick-up window will apply for all orders (so keep in mind you can’t place an order on Friday 12/20 at 9pm for Saturday 12/21 10am pick-up).

How do I go about picking up my December Holiday order?
You can choose which Market (18th or Divisadero), and specify your pick-up date and time during the checkout process on shop.biritemarket.com or over the phone.

If I ordered something for Tuesday and can’t make it till Wednesday, is that ok? What do I need to do?
No problem! Simply log into your account on shop.biritemarket.com and update your preorder with the new date.

crabscape_verticalwebI want to feel like a real deal Californian this year, so can y’all help me get my crab game on point? Is California Dungeness Crab even safe to eat? I heard some rumblings about toxic sludge…
California Dungeness Crab season is here and gosh, they are beautiful! After a sad crab-less season last year, we’ve got sweet, succulent, and meaty crabs this time around and we’re so ready to make the most of it. Get ‘em whole or get ‘em cracked and cleaned so all you need to do is melt the butter, bring out the good bread and wine and you’ve got a proper feast.

What’s the deal with Prime Rib? I’m equal parts awed and terrified…
We’ve got your back, or rather your rib? We threw together a Black Tie Dinner Kit so you can pair your Prime Rib magnificence with a bright winter salad, some cheesy, truffle-y potatoes, the best confections this side of the Bay, and eat a fairly epic meal without pulling your hair out at 4pm on Christmas Eve.

primeribscape2_webCan you tell me more about this Prime Rib, where/what/how?
Each rib weights about 1.25-2lb and we usually recommend 1lb per person. The beef is hormone/antibiotic free, grass-fed for 18-24 months and then grain-finished. We made a pretty sweet video to walk you through cooking your holiday Prime Rib AND you can find detailed cooking instructions at the markets in handy postcard form, easy!

I want a really good, responsible bird for the holidays, you know? The kind I can take home to my parents and cleans up real nice for Christmas dinner, no argyle involved.
Our BN Ranch Heritage Turkey is the best turkey we know, with intensely flavorful meat and the highest standards of sustainable ranching to its credit. We also have BN Ranch Broad-Breasted Turkeys for folks that want the benefits of a BN Ranch bird but prefer more white meat. Lastly, we have a select number of Mary’s Organic and Free-Range Turkeys – a great, clean bird, at a more affordable price. All of our turkeys are always fresh and never frozen. If Turkeys aren’t your bird of choice, we have Muscovy and Liberty Ducks this year from some of California’s best poultry farmers too. Only responsible, tasty birds in our kitchens!

hannukkah3_webIs there anything better than Brisket? (i.e. can we talk about Brisket for a minute y’all)
There are a few things better than brisket. Namely, leftover breakfast brisket, the undying street cred of a well-made brisket, the memory of that amazing BN Ranch brisket, and tamales with brisket? Let us do the heavy lifting and slow cook that brisket to perfection for you, or you can put on your big kid pants and cook this beauty yourself. Either way, you can’t go wrong with our brisket, we’re not biased or anything.

champscav_webBefore I go on my annual New Year’s juice cleanse and sign myself up for pilates classes I’m destined to skip, I’d like to ring in the New Year like a real champ. Guide me towards tasty success?
What we’re really psyched about is farm-to-table American Caviar and some real good Champagne to wash it down with. Throw it back to the early 2000s with champs and cav! Plus, you know the Markets will be whipping up perfect party bites the week of to round out your meal.

What cheeses can I bring to ugly sweater parties? Trying to step up my cheese game this year to offset this heinous sweater…
For us, the holidays are about celebrating the seasonal Alpine cheeses that our Cheese Buyer works so hard to bring us. The incredibly unique, 250-pound wheel of Slow Food designated Gotthelf Emmentaler – an intense and nutty cheese that puts the industrially-produced emmethalers of the world to shame is a super special, seasonal staff favorite. But really, anything on our Cheese Course has been curated to pair beautifully with a holiday meal, with a fantastic origin story.

What wines do I take to my in-laws’ Christmukkah dinner?
We’ve curated our favorite holiday wines on our e-commerce site but what we’re *most* excited about is our #BiRitePicks wine service! You tell us what you like, what you’re trying to pair with, and we’ll customize a case of bottles that best fit your meal, mood, and maybe even your sun sign. A personal sommelier service, just for you #becauseyoureworthit.

creameryscape1_webI’ve got a sweet tooth and I’d like to spend the holidays giving everybody I love some really worthwhile cavities, what’ve you got for me?
Swanky Buche de Noel (complete with sugar plum fairies), nostalgic cookies, from-scratch confections in really cute tins, AND rumor has it we’ve got the best candy cane ice cream in all the land. We’re here to give you the sugar high of the year.

PS – Want to be mesmerized by our Buche de Noel elves? Watch the method behind the magic from start to finish, here.

I like flowers, and wreaths, and centerpieces, and every time I check out Bi-Rite’s Instagram feed I am filled with floral envy. What’s your holiday floral situation?
We know, our Californian farm-direct flowers are pretty dreamy and have a rabid Instagram following of their own; we can take very little credit. However, you should gift your friends, family, and ugly sweater party hosts our flower bouquets, centerpieces or our gorgeous dried kitchen bouquets (and take all the credit). We’re here to make you look good, fear not.

gifty04webOkay so GIFTS. I have a lot of humans that I care about, and a lot of impressive gifts to give, but very few impressive gifting ideas. What do I do?
Luck you, we’re rather good at impressive gifting. Our Holiday Gift Guide is here to find the food gifts for everyone in your life and their aunties. Or visit the Markets, and our gifting experts will help you with everything from stocking stuffers to serious swag.

What about my boss? Or my coworkers? I work at a really cool non-profit/run a small business/hang out at the Googleplex and would like to win at the corporate gifting game this time around. No more gold embossed planners, please and thank you.
We’re with you and we’re all about winning at corporate gifting. Our Good Food gift boxes are a curated box of the very best of local, artisanal, craft foods, and a pretty fantastic way to show your appreciation to clients, coworkers, and bosses. Trust us.

toydrive02_webHow does Bi-Rite give back to the community during the holidays? How can we give joy and give back to our community this Holiday season?
Supporting our community is a year-round pillar of our business. Every time you shop with us, you are helping us make a difference by empowering our youth, strengthening the community, and creating resilience. This Holiday season, you can help us by donating new and unused toys, books, and art supplies to our fifth annual Toy Drive!

I have a lot more questions that this blogpost doesn’t even begin to cover, can we chat?
Of course! Contact us at shop.biritemarket.com/contact-us or call us at the markets!


Shakirah

Our 5th Annual Toy Drive is here!

toydrive_2016_logo_logoWe’ve got something to fill your heart with cheer – our 5th Annual Bi-Rite Holiday Toy Drive is here! Join us from Friday, December 2nd, to Wednesday, December 21st as we collect Legos and coloring books, board games and basketballs for low-income and homeless children and families living in the Mission and in the Western Addition. This year, we seek to double the impact of our Toy Drive by also accepting cash and credit card donations online and in-store.

toydrive82_webWe’re continuing our long-time support of community-based organizations to create a happier holiday for our neighbors in need. Donations from Bi-Rite Market Divisadero will go to the Western Addition Beacon Center, which supports local youth through cultural programming, academic support, and sports activities. All toys from Bi-Rite Market and Bi-Rite Creamery on 18thStreet will go to Arriba Juntosa Mission-based community organization fostering economic opportunities for vulnerable populations, for almost 50 years. Children’s Book Project will receive all book donations. Children’s Book Project supports Bay Area children who have few or no books in their homes and attend schools and childcare facilities where children’s books are desperately needed.

Once more, we’re collaborating with mission-driven merchants to spread the love. Paxton Gate Curiosities for Kids and Rare Device will collect donations and bring in high-quality, educational and interactive toys, games, and art projects. Our excellent neighbors, Dandelion Chocolate and The Mill/Four Barrel Coffee are joining the fun with our annual “Toys and Treats” parklet parties and lots of warm beverages.

We need your support to ensure that underserved kids in San Francisco have a wonderful holiday. Donate in-store with any Bi-Rite purchase or please give new and unwrapped:

  • Toys (for kids 12 and under)
  • Books (for kids 16 and under)
  • Sports equipment (e.g. balls, bats, gloves, skateboards)
  • Art supplies (unused)

img_4306From Friday, December 2nd to Wednesday, December 21st, drop off goodies in the toy barrels at the entrances of:

Bi-Rite Market Divisadero:  9AM to 9PM
Bi-Rite Market 18th:  9AM to 9PM
Bi-Rite Creamery:  11AM to 9PM
PG Curiosities for Kids: 11AM to 8PM

Looking for extra neighborhood fun? Swing by our Toys for Treats events! Enjoy a delicious Bi-Rite Creamery Christmas cookie or artisan beverage in exchange for a new toy donation:

Sunday, December 11th, from 10AM to 2PM. Co-hosted by The Mill at their parklet, we’ll welcome all guests with hot Four Barrel coffee and a photo op with a Santa Dog! Rare Device will feature a holiday pop-up shop with kid-friendly art supplies, books and toys for purchase.

Saturday, December 17th, from 12PM to 4PM. Co-hosted by Dandelion Chocolate at their brand-spanking new parklet, we will welcome all generous souls with Dandelion cocoa nib cider and a special holiday performance by the Spice Queers! Paxton Gate will be on site with selected toys for purchase for all those who’d like to give on the spot.

Last year, we collected over 480 toys via the generous outpouring from our staff, guests, local businesses, and greater community. Help us increase our impact!

Excited? Have questions? Email Shakirah, Bi-Rite’s Community Programs Manager!

The 2016 Bi-Rite Holiday Toy Drive is in collaboration with these amazing partners:

COMMUNITY PARTNERS
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BUSINESS PARTNERS

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Jon Fancey

Cheese Trek Travelogue: Spicherahlde Alpkäse, Bavaria, Germany

spicheraldeThe tenth stop on the Bi-Rite Market Cheese Trek takes us high in the Allgäu Alps to a chalet on the border of Germany and Austria.  The chalet is the summer home of the Vogel Family.  Each May, the Vogels take their small herd of red and brown Holsteins to the chalet where the cows graze on Alpine pasture and their milk is used to make one of the best examples of alpkäse.

This cheese is very traditional – only two wheels are made each day using copper vats, homemade rennet, and century’s old cheese making techniques.  The large wheels are aged in a cellar under the chalet for a year or more.

The cheese is a true expression of the pastures surrounding the chalet. Delicate floral notes are balanced by an earthy nuttiness with lingering buttery finish.

spicheralde2The wheel available for the Bi-Rite Cheese Trek was made at the end of the 2015 cheese making season.  The wheel has an excellent smooth paste and notes of cream and hay.  Spicherhalde would be the perfect cheese to enjoy with any of the Oktoberfest beers currently available in the Markets, and would pair nicely with a Riesling too.

Just a quick note for all Cheese Trek participants – this is the tenth cheese and the first opportunity for ten passport punches!  Once you’ve purchased 10 cheeses and your card has been punched 10 times, please ask a cheesemonger for your exclusive Bi-Rite Cheese Trek tote.

The next stop on our cheese journey will be much closer to home since we’ll be celebrating American Cheese Month in October. Look forward to a great California cheese from a farm in the Sacramento Valley as you continue to #cheeseyourownadventure.


Simon

Put A Fig On It!

DSC_0630It’s that perfect point of summer where fig season is really taking off and we’re finding every which way to #PutAFigOnIt!

At Bi-Rite we realize that the best tasting figs are the ones that sit on the tree longer to fully develop their sugars, and are harvested just when the jelly-like flesh of the figs is about to explode out of the skin with sugary goodness. This means never biting into under-ripe, extra-firm, underwhelming figs. Only tree-ripe, mouth-full-of-goodness fruit will do!

The fresh fig selection at the Markets changes every day depending on which varieties our favorite farms are harvesting and delivering to the Markets.

Black Mission Figs are the most common grocery store fig since their thick skin makes them good for shipping long distances. However, if grown to the perfect level of ripeness as they are at Cloverleaf Farm, their dark purple flesh makes them one of the very sweetest varieties. It’s strawberry-colored flesh makes it perfect tossed in an arugula salad or atop pizza where its flavors caramelize and intensify.

Brown Turkey Figs are similar to the Black Mission in appearance, but a little lighter in color with green skin next to the stem. They’re known to be the largest growing fig and have a beautiful rose-colored flesh.

The green fig varietiesAdriatic, Kadota, and Calimyrna bring a lot of excitement to Bi-Rite each season with their lime green skin and beautiful reddish pink flesh. These are usually the some sweetest varieties of the season and a perfect dessert fig.  They’re on the shelves now from Knoll Farm and when wrapped in smoky, salty prosciutto or even bacon, make a stunning appetizer.

Our final and most awaited varietal every year is the Candy Stripe Fig, with bright yellow skin and green stripes – it’s always a Fig_Sign_8ways_8_waysmain attraction in the produce department in late August! The flesh is crimson-colored and they taste like raspberry or strawberry jam. Let’s just say they’re always dressed to impress.

We’ve got handy #PutAFigOnIt signs throughout the markets right now to help you pair your figs with everything from Benton’s Hickory Smoked Bacon, to a rustic Canestrato di Moliterno cheese, to a rich whole milk Ricotta just begging to be slathered onto a crispy baguette.

Get figgy with it at the Markets through September or directly to your doorstep from our online store via Instacart.com!

And if you’re still on the fence about the venerable fig, we loved this wonderful ode to it in the New Yorker, on the history of the botanical world’s most under-appreciated yet essential little fruitLove the Fig.


Jon Fancey

Cheese Trek Travelogue: Twig Farm Tomme, West Cornwall, Vermont

TwigFarmTomme The eighth stop on the Bi-Rite Cheese Trek takes us to a small 40 acre farm just south of Middlebury, Vermont. Michael Lee and Emily Sunderman started Twig Farm in 2005 where they now milk 50 goats & make a handful of seasonal cheeses.  Michael was no stranger to cheese; he managed Formaggio Kitchen in Boston, one of the finest cheese shops in the country.  He honed his cheese making skills by apprenticing and experimenting and now, over a decade later, he crafts some of the most celebrated farmstead goat’s milk cheeses in the United States.

Twig Farm’s herd of alpine goats live outside on the pasture, grazing & browsing about the farm. They are fed organic hay when there’s nothing to eat TwigFarmTomme1outside.  Their milk is used to make Twig Farm Tomme– the farm’s signature cheese.  A small cylinder aged for 80 days with a beautiful natural rind, the rustic cheese has pleasant flavors of herbs & grass below the earthy notes from the rind.

Most Twig Farm cheeses are sold at nearby Famer’s Markets or reserved for cheese shops in Boston & New York. We’re really pleased to offer this seasonal stunner and encourage you to enjoy the cheese with hard cider, heirloom apples, or a pear preserve.

The next stop on our Cheese Trek takes us to the southern tip of Spain for another farmstead cheese from one of the rarest breeds of goats – available in the Markets on September 7th! Be sure to ask our mongers how you can join the Trek and #cheeseyourownadventure!