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Cook Good Food Class – Pasta Fresca

Pasta was this month’s guest of honor at our Cook Good Food class! It’s a timeless staple food and seriously, who doesn’t love pasta? It comes in all shapes and sizes and can be prepared in countless ways. Paige and Lorena showed us how to make the perfect Tagliatelle and Ravioli from scratch. Find below some of their helpful tips! Dough preparation: mixing and kneading Without a perfect dough, pasta is nearly impossible to make. Kneading is essential to create strength through a gluten structure, holding the pasta together. Don’t be afraid to use your hands! The best way to know when your dough is ready is by touch. The dough is ready when it’s completely smooth and, when stretched, will gently pull back into place. If your dough is too sticky, dust it with additional flour. Finally, let it rest in plastic wrap at room temperature for about an hour.   Making pasta: flattening and shaping Your dough is finally ready to be transformed into pasta! To flatten the dough, a pasta machine is a great tool to have. You can also do it by hand by rolling the dough flat, folding it into thirds and repeating the process until it reaches a nice elasticity and all the air is rolled out. Have fun and get creative when shaping your pasta! There’s no such thing as ugly pasta! Once made, you can let them dry for a few minutes. Cooking pasta The perfect cooking time for pasta is referred to as al dente, meaning “to the tooth”. To achieve this, the size of the pot doesn’t matter. What...

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...
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...
Try Our New Fall Menu

Try Our New Fall Menu

Our new Fall Seasonal menu is here and filled with a bounty of delicious seasonal ingredients including squash, mushrooms, carrots and fennel. We are very excited to share this new menu with you and want to celebrate with the launch of our new in-store tasting series which will take place every month. Join us this month at our 18th Street and Divisadero Street Markets for a sneak peak into our new menu. Thursday September 17th 2015-  Come say hi to Deidre and Lina 4pm-7pm 3639 18th St San Francisco, CA 94110 Thursday September 24th 2015- Have a chat with Grace 4pm-7pm 550 Divisadero St San Francisco, CA 94117 Check out some of our favorite new fall seasonal menu items below along with our suggested wine pairings Savory Tartlets with Roasted Wild Mushrooms, Melted Leeks, Bellwether Farms Ricotta Cheese and Thyme Wine Pairing Suggestions: J. Lassalle Champagne, Closerie des Lys Blanc, Camp Chardonnay, Wind Gap Chardonnay, La Galoche Beaujolais-Villages, Barou Syrah, Poe Pinot Noir Focaccia Finger sandwich with Porcini-Crusted Chicken Breast, Apple Sage Compote, Roasted Garlic Ricotta Spread and Arugula Wine Pairing Suggestions: Egon Gruner Veltliner, Camp Chardonnay, Wind Gap Chardonnay, La Suffrene Rose, Bi-Rite Pinot Noir, Heron Pinot Noir, Poe Pinot Noir, Barou Syrah Roasted Beet and Apple Salad with Cider Plumped Currants, Horseradish Vinaigrette and Toasted Pistachios Wine Pairing Suggestions: Domaine La Suffrene Provencal Rose, Moulin de Gassac Rose, Barou Syrah, Unti Segromigno, Green & Red Zinfandel, Tierra Divina REDS Baia Pasta Salad with Grilled Chicories, Roasted Butternut Squash, Charred Peppers, Kale Pesto and Ricotta Salata  Wine Pairing Suggestions: Egon Gruner Veltliner, Sylvain Bailly Sancere, Camp Chardonnay, Wind...
Our New Catering Site Launches Today!

Our New Catering Site Launches Today!

The moment you have been waiting for is here! We’ve listened to your valuable feedback and created a new and easy-to-use Bi-Rite Catering website! With our new site, you can view our beautiful platters, plan your menu and submit and order online, and learn all about Bi-Rite Catering. Some of the perks of our new site include: Menu Planner! Order with ease with our new order form equipped with a full menu. Photographs! View our beautifully-arranged platters and the wealth of culinary options we offer. Complete Event Services! Did you know that we can take your event from beginning to end? Take a look at our event services page to see the wide range of services we offer, from Corporate Meetings and Events to Weddings, and everything in between. We invite you explore  www.biritecatering.com today and look forward to assisting you with planning your next event. For updates, follow us on social media:...