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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...

Bastille Day

Join celebrations with the French for their very own Independence Day this July 14th! Known as Bastille Day (or “La Fête Nationale” for Francophiles), it is a milestone in their history, representing the fall of oppressive monarchy and liberation of the people. Or, maybe it’s just another reason to eat delicious food and pop a Champagne bottle… Although you can’t make the trip all the way there, Bi-Rite Catering can help you plan your French culinary journey! We picked out some of our items to enjoy a meal “à la française”. What could be more French than bread, cheese and charcuterie? Our Sweet Summertime Cheesin’ Platter and Artisanal Charcuterie Platter are perfect to enjoy with sliced baguette or crackers along with a bottle of Lapierre “Raisin Gaulois” Beaujolais, a fresh and juicy-flavored red wine. Our easy-to-eat and hearty Mini Acme Baguette Finger Sandwiches with Brie, Fig & Olive Tapenade or the simple Jambon-Beurre are also great choices for the theme. Don’t forget to indulge in some of our desserts! The Chocolate Cream and Lemon Curd tartelettes, will add an elegant touch to your table.  Enjoy sipping sip on a glass of J. Lassalle “Cachet d’Or” 1er Cru Brut champagne along with your dessert. After all, that’s how they would do it in France! Feel free to reach out to one of our sales associate to create the perfect Bastille Day menu or add that extra French touch to your event! Bon...

3 Reasons To Experience West Coast Craft

The weather is warming up, so get your gang together to explore the finest Northern California cheeses like you’ve never experienced them before, paired with select craft beers from the West Coast and beyond! Whether you’re with your coworkers, family, friends, or book club, there is always a reason to bring people together over cheese. Read on to get the scoop on how our West Coast Craft: Beer & Cheese Experience will liven up your next party: #1 Get to Know Local: We pride ourselves in providing our guests with the very best, responsibly-produced food and beverages, many of them crafted right in our own backyard! Our West Coast Craft tasting experience allows you to deeply explore our selection of the Bay Area’s finest cheeses through craft beers. The Saint George cheese is from our neighbors up north in Santa Rosa, CA, who emigrated from the Portuguese Azores and brought with them recipes for their homeland’s native cheeses. This cheese is buttery yet sharp, with a pleasing mouth feel and rich texture. Brewed right here in the Presidio of San Francisco, the KSLA Kolsh-Style Ale is light, crisp, and refreshing. One of Fort Point Beer Company’s core beers, they deliver to our door – you can’t get more local than that! It pairs beautifully with light, fresh cheeses. #2 Throw Out the Status Quo: We all know wine and cheese pairs well together, but beer can often be a better match for cheese. The carbonation in beer pairs extremely well with the salt and creaminess in cheeses, plus it cleanses the palate to keep it lively. Both beer and cheese are agricultural products...
Good Food Sunday with Grace Lo

Good Food Sunday with Grace Lo

Good Food begins with relationships: relationships with vendors, farmers, and community. If you ever get the chance to volunteer for the Good Food Awards, jump at the opportunity! Meet driven food crafters who care about what goes into their product, passionate vendors who provide a platform for artisan food crafters to thrive and common folk like me who love to learn more about responsibly-made goods! Working ticket sales at the Good Food Awards Marketplace on Sunday, was the perfect spot to educate people about what ‘good food’ means, and get them excited to sample winning products. There was everything from beer to confections to preserves to cheese to honey! Pro tip #1: Get there EARLY so you beat the crowds, actually get the chance to speak to the crafters, and hear the story behind their product. Things do sell out! Pro tip #2: Bring a tote bag because once you sample everything, there’s no way you can resist buying some to take home! Let’s continue on the Good Food rampage to the Cheese Monger Invitational, where it was an all-you-can-taste cheese extravaganza. There was every type of cheese imaginable, plus cheese hors d’oeuvres, cheese fondue, and grilled cheeses. If you missed out, you can still get a taste of heaven from our upcoming Beer and Cheese package, complete with tasting notes and savory garnish. Beer week is coming up in San Francisco, and good food can really bring out the flavors in your beer. We are here to help make sure you pair...
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...