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Cook Good Food Class – Preserving food

Another successful, resourceful and, of course, flavorful Bi-Rite Good Food Class this month! The discussion focused on food preservation. Food preservation has been a common practice throughout cultures and generations, marking a milestone in human history. We no longer needed to consume food immediately after harvesting or killing but could start setting roots in one place and create a community.  Many preservation techniques exist such as drying, freezing, fermenting, pickling, curing, jam and canning. We got the chance to assist Lorena in making three different preparations: BBQ sauce, tomato chutney and pickled Padron peppers! BBQ sauce BBQ sauce is basically a mix of vinegar, tomato paste, sweetener (sugar and/or molasses) and mix of spices. Don’t be afraid to improvise! After preparing a quality base of BBQ sauce, you can customize each jar to your liking. The spices we added into our individual containers included everything from Umami, cocoa powder, chili flakes and cinnamon. You can try our very own Bi-Rite BBQ sauce when ordering our new Triple Rack O’ Ribs Kit, including coleslaw, corn on the cob and three racks of juicy smoked ribs. It’s a perfect option for a hassle-free BBQ experience with some friends and family! Chutney  Ketchup was originally oriental fish brine, which travelled across the spice route and eventually arrived in America, where someone decided to add some sugar. Chutney derived from ketchup and is an Indian condiment, which can be made with fruits and/or vegetables with vinegar, spices and sugar.  The pot used to cook makes a surprising difference in taste! We followed the same recipe but used three different pots: a slow cooker (for...

Schools out for the Summer

Summer is right around the corner, which means it’s time to celebrate the end of the 2016 school year! What better way to recognize our graduates than with Good Food. Whether it’s preschool, middle school, high school or college, there are plenty of things on our Early Summer Menu that will satisfy everyone’s needs. Let us do the work for you so you can relax and enjoy the celebration as well. Graduation Celebration Menu: Start the party off with our colorful and delicious Roasted Golden Beet and Peach Salad with Charred Peppers and Capricho de Cabra Chevre Cheese with Champagne Vinaigrette. The goat cheese paired with the peaches gives you a mouthful of summer bliss. Take summer flavors to the next level with our new Belfiore Bocconcini Mozzarella and Cherry Tomato Skewers with House Made Basil Pesto – a simple and easy-to-eat caprese salad on a skewer! For the main dish, add some finger sandwiches to your menu: easy to eat, they’re delicious, for all ages. The Focaccia Finger Sandwich marinated with Harissa – Grilled Eggplants, Tomato, Cucumber and Hummus is a favorite among vegetarians and non-vegetarians alike. The Acme Baguette Finger Sandwiches with La Quercia Prosciutto, Belfiore Mozzarella, Hikari Farms Greens, Basil and Balsamic Vinegar is perfect for your meat lovers. Don’t hassle with a big cake, when you can get mini cupcakes! The perfect bite-size sweets, they allow you to offer more variety of flavors to please all palates. Try our Creamery’s new seasonal cupcake flavors like – Key Lime Yoghurt or Cookies N’ Cream Chocolate. Reach out to one of our Sales Associates to talk through...

Easter Brunch & Bubbles

Don’t miss out on your Easter Sunday fun slaving away in the kitchen, let us do the heavy lifting for you! Host a unforgettable Easter Brunch with your closest family and friends, celebrating with Good Food, a beautiful presentation, and fresh spring flavors. Give yourself a break and enjoy the party too! Easter Brunch Menu Take your brunch to the next level with our gorgeous, house-made smoked salmon. Our Smoked Wild Alaskan Salmon Platter is as fresh as you can get, served with Shaved Red Onions, Capers, and Cucumbers. The Salmon Platter pairs perfectly with the Crostini Kit-Laura Chenel Goat Cheese and Sun-dried Tomato Tapenade – a creamy spread of Goat Cheese, Sun-dried Tomatoes, and Herbs. Spread the tapenade on the crostini and top it with the salmon to get the perfect taste of crunch and creaminess. Throw in some fun-sized mini quiche bites to round out your entrée. Make your brunch table extra stunning with the Citrus Sunrise platter, that comes with four types of mouthwatering bursts of citrus: navel orange, cara cara, ruby grapefruit and mandarin. We guarantee our House-Made Coffee Cake will satisfy everyone’s sweet tooth. Wouldn’t be a complete brunch without a bottle or two of bubbly! Whether you are sipping on rose or enjoying some bottomless mimosas, we can take care of all your champagne needs. We recommend the pretty and elegant, M. Bonnamy Cremant de Loire, France 2012, light, fresh and clean with a hint of fruit and great minerality. Order by Friday March 25th before 3pm and get everything delivered right to your doorstep. Happy...

Spring Green’s For St. Paddy’s Day

Our favorite greens including asparagus, green garlic, and baby artichokes are taking over our Early Spring 2016 Peak of Season Menu, and we couldn’t be more excited. If you love spring greens as much as we do, then you will definitely be salivating over the local asparagus grilled to perfection and the crunch of fresh snap peas. Our top picks from the early spring menu, not only make an ideal side dish but will also add the perfect touch of green for your St. Paddy’s Day celebration. The Curried Cous Cous Salad with Charred Local Asparagus, Broccolini, Orland Farmstead Feta  Cheese, and Hikari Farm Greens is bursting with fresh herbs, including green garlic, parsley, and basil. The Baia Pasta Salad with Local Asparagus, Grilled Spring Onions, Pickled Peppers, Kale Pesto and Ricotta Salata combines all of spring green essentials in one amazing dish. These flavor rich dishes are healthy and hearty, and not to mention green, which will look gorgeous next to your corned beef and cabbage. Wash it all down with some of our favorite local brews! Give us a call to talk through the entire early spring menu and see what will work best for your next event. Even if you’re not hosting, you can still celebrate the flavors of spring. Stop by one of Bi-Rite Market’s locations, Divisadero or 18th Street, and check out the house-made prepared foods. Or, shop our online markets to have your favorite dishes and groceries delivered right to your doorstep within an...
New Winter Menu Now Available

New Winter Menu Now Available

Having an event and don’t know where to start? Let us help you! Take a look at our new Winter Menu below where we highlight some of our favorite menu items, paired them with some of our favorite wines. LUNCH Salad of Local Winter Chicories with Blood Oranges, Toasted Pistachios, Feta Cheese and Sherry Vinaigrette Pairs well with Serge Lalou Sancerre Loire, France 2014 Soba Noodles with Napa Cabbage, Cilantro, Green Onions and Tamari-Ginger Vinaigrette Pairs well with Tatomer Riesling Mini Baguette Finger Sandwiches Roasted Yam, Goat Cheese, Pickled Red Onions, Cilantro Pesto Pairs well with Poe Chardonnay “Ferrington Vineyard” Chardonnay Anderson Valley, CA Lemon Cupcakes DINNER Sweet Potato and Laura Chenel Goat Cheese Tartlet with Crispy Quinoa and Meyer Lemon Pairs well with Copain “Tous Ensemble” Chardonnay Anderson Valley, CA Roasted Golden Beets and Brussel Sprouts with Fig-balsamic Vinaigrette and Toasted Hazelnuts Pairs well with Domaine de la Bastide Syrah Vielle Vignes “les Genêts” Languedoc, France Baia Pasta Salad with Grilled Chicories, Roasted Butternut Squash, Pickled Peppers, Kale Pesto and Ricotta Salata Pairs well with Domaine de la Bastide Syrah Vielle Vignes “les Genêts” Languedoc, France 2013 Mini Baguette Finger Sandwiches with Slow-Roasted Estancia Grass-Fed New York Strip, Caramelized Onions and Mushrooms and Point Reyes Farmstead Blue Cheese Pairs well with Domaine de la Bastide Syrah Vielle Vignes “les Genêts” Languedoc, France 201 Apple Pie RECEPTION Honey Roasted Apple and Ricotta Tartlet with Pancetta and Point Reyes Farmstead Blue Cheese Pairs well with Copain “Tous Ensemble” Chardonnay Anderson Valley, CA Wild Mushroom Arancini with Mozzarella, Parmigiano Reggiano and Thyme Pairs well with Lapierre “Raisin Gaulois” VdF Beaujolais Focaccia Flatbread with Butternut Squash, Sautéed...
Holiday Sample Menus Have Arrived

Holiday Sample Menus Have Arrived

Take the planning out of your holiday menu with our easy to use holiday menu guide curated by our culinary director and sommelier. LUNCH Vegetarian Empanadas with Roasted Sweet Potato, Sautéed Wild Mushrooms, Laura Chenel Goat Cheese and Thyme. Pairs well with Bi-Rite Public Pinot Noir. Mini Acme Baguette Sandwiches with Slow-Roasted BN Ranch NY Strip, Caramelized Onions and Mushrooms and Pt. Reyes Farmstead Blue Cheese Spread. Pairs well with Ultraviolet Cabernet Sauvignon. Roasted Cauliflower and Shaved Brussels Sprouts Salad with Sicilian Parsley and Caper-Raisin Vinaigrette. Pairs well with  La Galoche Beaujolais-Villages. French Lentils with Roasted Butternut Squash, Grilled Heirloom Chicories, Crispy Pancetta and a Sherry Vinaigrette. Pairs well with Barou Syrah. Salad of Local Winter Chicories with Satsuma Mandarins, Persimmon, Pomegranate, Pecorino Cheese and Winter Citrus Vinaigrette. Pairs well wtih Tatomer Riesling Gingerbread Cupcakes with Lemon Buttercream DINNER Savory Tartlets with Roasted Mushrooms, Braised Kale, Confit Garlic, Ricotta and Calabrian Chili. Pairs well with La Galoche Beaujolais-Villages. Beef Sirloin Skewers with Horseradish-Chive Sour Cream Sauce. Pairs well with Ultraviolet Cabernet Sauvignon. Slow-roasted Side of Wild Salmon Served with a Winter Citrus Gremolata. Pairs well with Bi-Rite Public Label Pinot Noir. Baia Pasta Salad with Grilled Chicories, Roasted Butternut Squash, Charred Peppers, Kale Pesto and Ricotta Salata. Pairs well with Domaine Suffrene Porvencal Rose. Roasted Carrot and Fennel Salad with Sumac, Grilled Red Onion and Honey. Pairs well with Bi-Rite Public Label Pinot Noir. Salad of Local Winter Chicories with Satsuma Mandarins, Persimmon, Pomegranate, Pecorino Cheese and Winter Citrus Vinaigrette. Pairs well wtih Tatomer Riesling. Apple Pie RECEPTION Sherry – Poached Wild Gulf Prawns with Eddy’s Famous Cocktail Sauce. Pairs well with Pere Mata “Cupada Rosado” Cava. Smoked...