Home Posts tagged 'Eat Good Food'

Posts Tagged ‘Eat Good Food’


Stacks ‘o Racks on sale for Labor Day

Summer is coming to a close and we’ve got a fantastic price on BN Ranch‘s California-Raised, Grass-fed Racks of Lamb! For just one week – August 31 through September 6 – BN’s Racks will be on sale for $21.99/lb. (normally $29.99/lb.). These mild and tender chops are a great way to say goodbye to summer. So get your grill ripping hot, give these beauties a couple kisses on the hot flame and enjoy the ideal choice for a light summer meal.  Looking for the perfect Labor Day dish?  Try our Grilled Lamb Chop with Cucumber Raita recipe from the Markets or on our online store at Instacart.com!

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Celebrate Hogust at the Markets

LargeBlack-tag-04Over the last few months we have started to introduce more local pork producers committed to raising various heritage breeds.  I really feel that pork is one of the more complex proteins, and its flavor profile is greatly influenced by breed, feed, and terroir.  It is this thought that drove the idea of creating “Hogust,” our celebration of rare and heritage pork breeds throughout the month of August.

Since 2005, Bi-Rite and Heritage Foods USA have partnered to support small family farms that are committed to raising unique breeds of hogs with varied flavors and tastes.  Through the entire month of August we will be highlighting center-cut pork chops from breeds like the Tamworth, Old Spot, Duroc, Large Black, and my favorite, the Red Wattle.

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So raise a glass to “Hogust,” and take advantage of this opportunity to taste experience pork from the breed perspective.  Be sure to visit our butchers throughout the month to try our rotating selection of heritage pork. To quote our friends at Heritage Foods, in order to preserve this amazing breed diversity, “You have to eat ‘em to save ‘em!”  See our field guide for flavor profiles to find your favorite breed, and what better way to taste the difference than in our Pan-Fried Pork Chops with Figs recipe, adapted from Eat Good Food? Shop the recipe in both Markets or from our online store at Instacart.com. Enjoy!




Christine Mathias

Resolve to Eat Good Food This Year!

eat-good-food-coverAs the new year begins and we all decide how we want to improve ourselves or our lives, let’s consider the ritual of cooking. Food forms deep bonds, and making food for our family and friends with our own hands is a special kind of sharing; it’s a sharing of love, nourishment, and inspiration. Let’s all re-dedicate ourselves to the creation of simple, tasty, homemade food made with ingredients that are specialdelicious, local, and responsibly grown or made. Bi-Rite is here to help you make it happen! Following are six outstanding seasonal dishes from Eat Good Food, our go-to book written by Bi-Rite Family of Businesses Founder Sam Mogannam, that will motivate you to cook from the heart. Our Buyers each selected their favorite seasonal recipes, and to round out your meal, our Wine Buyer hand-picked a perfect wine to pair with each dish. Pick up copies of the recipes along with everything you need to create them at home. Happy New Year, happy cooking, and happy eating!

Our Meat Buyer, Chili, recommends:

  • Beef Stew with Peppers & Ale
    Wine pairing: Chateau Les Roches de Ferrand Fronsac Bordeaux, France 2007
  • Sumac-Roasted Chicken Du Monde
    Wine Pairing: Martincic Cvicek, Slovenia 2013    *give this wine a chill

Our Produce Buyer, Simon, recommends:

  • Fennel, Blood Orange & Avocado Salad
    Wine Pairing: Tatomer Gruner Veltliner Paragon, Santa Barbara 2013
  • Pan-Seared Broccolini 
    Wine Pairing: Farella Sauvignon Blanc Coombsville, Napa 2013

Our Grocery Buyer, Raph, recommends:

  • Bi-Rite Vinaigrette
  • Spaghetti with Tuna, Capers & Chile Flakes
    (Cheese Buyer Jon suggests topping it off with Fulvi Pecorino Romano!)
    Wine pairing: La Staffa Verdicchio dei Castelli di Jesi Classico, Italy 2013

Our Cheese Buyer, Jon, recommends:

  • Grilled Manchego & Serrano Ham Sandwich with Membrillo
    Wine pairing: Luberri Orlegi Rioja, Spain 2013









4 Days Only! Friday-Monday Fresh-Caught Wild Local King Salmon Just $19.99/lb


Wild Local King Salmon season is booming! To celebrate the kickoff of a bountiful season, we’re pleased to offer fillets of fresh-caught Wild Local King Salmon at just $19.99/lb, a special price we’ll be offering for just 4 days–from Friday, May 9 through Monday, May 12.

Fresh from Half Moon Bay and brought to us by our good friends at All Seas, this hook-and-line caught fish is beautiful; ideal for a special Mother’s Day weekend brunch, grilling, broiling, or as a centerpiece for dinner on a warm evening, such as Sam’s Eat Good Food recipe for Seared Wild Salmon with Late Spring Succotash.



Heritage Foods USA: Providers of Our Rare and Heritage Breed Pork

I’m proud of all of the beautiful, truly special and delicious, sustainably-raised meat in our Butcher cases at Bi-Rite 18th Street and Bi-Rite Divisadero. The cases themselves, and our amazing Deli and Butcher staff who stand behind them, are the hearts of our stores.


a Heritage Red Wattle piglet and a friend

Our cases feature meat from suppliers we know and trust, and one of my favorites is the great folks at Heritage Foods USA. Heritage is a meat distributor that provides us with center-cut pork chops, Porterhouse pork chops, boneless pork chops (great pan-seared with roasted fingerling potatoes for the perfect cold-weather dinner), St. Louis-style pork ribs, smoked hamhocks (an essential component for making the perfect split-pea soup) and slab bacon. These products are exceptional because of the thought and care that Heritage puts into their operation from top to bottom.


a Heritage Duroc pig

Heritage understands the value of preserving rare and heritage breeds. Factory farming places a dangerous emphasis on cheaper breed uniformity, and the hands-on care that family farms take in raising rare and heritage breeds results in animals that live healthier, happier lives and produce really flavorful cuts of meat. I love that these are not commodity animals; they’re no longer part of our regular food system because they’re neither easy nor efficient to raise. They’re nothing like what you would buy from a chain grocery store. This ultimately produces a safer food supply, since breed diversity helps buttress the supply chain against novel pathogens that can sometimes wipe out whole breeds and lead to food shortages.

I also like that I have a truly personal relationship with Heritage. None of the animals we sell are butchered until I place an order. And I can be sure that the animals are being cared for and slaughtered humanely, because I’ve personally visited four family farms with whom Heritage works, as well as the processing facility that handles the animals. Since I’m the last step in the chain before the meat gets onto your table, I like to know exactly what takes place at every step behind me, and Heritage have always been supportive in showing me how their operation runs. The farms they work with are small, run by families across generations: hard-working individuals committed to producing pork that’s miles above the supermarket options that get marketed as “the other white meat.”


Heritage animals feed and mate naturally at their own pace

Heritage believes firmly in the value of allowing their animals to feed and mate naturally. They support family farms that don’t use artificial growth hormones or antibiotics. Heritage does the kind of business we love at Bi-Rite–the kind that supports communities, nurtures a stable and bountiful food supply chain and produces great-tasting food.

You can use Heritage pork to make this great recipe from the book by Bi-Rite Founder Sam Mogannam, Eat Good Food. Come by either of our Market locations to get everything you need for this recipe!

Pan-Fried Pork Cutlets with Bing Cherries (serves 2)

¾ cup Bing Cherries (about 18 cherries)

6 center-cut, ½-inch-thick boneless pork chops (aka cutlets, about 14 ounces total)

Kosher salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

1 large shallot, thinly sliced

1 tablespoon unsalted butter

1 tablespoon cider or red wine vinegar

½ teaspoon Dijon mustard

¼ teaspoon finely chopped fresh sage

1 cup salt-free chicken stock or salt-free broth (see Note)

Pit the cherries and cut half of them in half. Set aside.

Season the pork with ¾ teaspoon salt and a few grinds of black pepper and let come to room temperature.

Heat the olive oil in a large skillet over medium-high heat. When hot, add as many pork chops as will fit in a roomy single layer and let cook undisturbed for 2 minutes. When the first side is golden brown, flip and cook until just firm and cooked through, 2 to 3 minutes longer. Transfer the pork to a plate, cover loosely with foil, and repeat with any remaining chops.

Lower the heat to medium and add the shallot and half the butter. Cook, stirring frequently, until the shallots start to soften, about 1 minute. Add the vinegar, Dijon, sage and a good pinch of salt and cook, stirring occasionally, until the shallots are soft and the pan is almost dry. Add the stock along with any juices that have accumulated under the cutlets. Increase the heat to high and bring to a boil. Add the cherries and cook, stirring occasionally, until the liquid has reduced to one-fourth of its original volume, 3 to 4 minutes.

Remove from the heat, season with more salt if desired, and swirl in the remaining half of the butter. Pour the sauce over the chops and serve immediately.