Home Posts tagged 'menu'

Posts Tagged ‘menu’


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.”


Jason Rose

Enjoy our Easter Menu!

EasterBlogHeader

Our array of special Easter offerings from the Bi-Rite Kitchens, Bi-Rite Creamery, and our Butcher Departments will be available at both of our Market locations from Saturday, April 12th to Tuesday, April 22nd. We’re here to help you select the perfect ham, spring lamb, and seasonal side dishes to make your celebrations complete.

Our Floral Team will be out in front of our 18th Street Market from 9am to 9pm on Saturday, April 19th and from 9am to 5pm on Sunday, April 20th to meet all of your custom flower needs for Easter Sunday.

From Our Kitchen

Local Asparagus with Sieved Egg, Capers, Fines Herbs & Dijon  $12.99/lb

Citrus-Roasted Rainbow Carrots with Sumac, Pistachio, Apricot, Radicchio, Mizuna & Honey  $10.99/lb

Spring Frittata with Pasture-Raised Farm Egg, Asparagus, Ricotta,
Bi-Rite Farms Spring Onion, Tarragon & Lemon 
$6.99/slice

Grilled Coho Salmon with Lemony Spring Pea Hummus &
Shaved Bi-Rite Farms d’Avignon Radish 
$10.99/each

Fennel & Garlic-Crusted Slow-Roasted Grass-Fed Lamb with Raisin, Meyer Lemon
& Horseradish Salsa Verde  
$24.99/lb

Red Wine-Braised 5-Dot Ranch Brisket  $19.99/lb

From Our Butcher

Locally-Produced Small-Batch Artisan Hams from Llano Seco
Llano Seco honors historic traditions in the production of their products, leading to deep, richly-flavored meats. Their hams are made from humanely-raised pork on a historic California Rancho; hogs and are fed GMO-free, vegetarian grains and legumes.
All animals are confinement-free for 100% of their lives, and are never fed antibiotics or growth hormones.
Bone-In ½ Hams (5-6 lbs. each) $7.99 / lb  ▪  Petite Hams (2-3 lbs. each) $11.99 / lb

 Niman Ranch Spiral Cut ½ Hams (7-8 lbs. each) $7.49 / lb

Pasture-Raised Grass Fed Spring Lamb from Anderson Ranch:

Bone-In Leg of Lamb  $11.99 / lb ▪  Boneless Leg of Lamb  $13.99 / lb

House-Smoked Wild Alaskan Salmon, sliced to order  $34.99 / lb

House-Smoked McFarland Springs Trout Fillets  $23.99 / lb

From Bi-Rite Creamery

Chocolate Salted Caramel Cake   $30.00

Lemon Sour Cream Pie    $12.99/small  $24.99 large

Hot Cross Buns (4-pack)*   $6.99
*Available Saturday and Sunday, April 19-20 only

flowers4


Jason Rose

Our Menu For Your Passover Celebrations

PassoverPostHeader

We’re delighted to bring our 2014 Passover Menu to our Markets from Saturday, April 12 through Tuesday, April 22. The menu includes a variety of  our yearly favorite house-made dishes, plus an array of desserts from the Bi-Rite Creamery Bakeshop, traditional grocery items to stock your pantry, and more.

From Our Kitchen

Jewish-Style Artichokes – White Wine-poached, then fried
with Lemon, Mint & Sea Salt 
$3.99/ea

Local Asparagus with Sieved Egg, Capers, Fines Herbs & Dijon  $12.99/lb

Citrus-Roasted Rainbow Carrots with Sumac, Pistachio, Apricot, Radicchio,
Mizuna & Honey 
$10.99/lb

Red Wine-Braised 5-Dot Ranch Brisket  $19.99/lb

Spring Frittata with Pasture-Raised Farm Egg, Asparagus, Ricotta,
Bi-Rite Farms Spring Onion, Tarragon & Lemon 
$6.99/slice

Grilled Coho Salmon with Lemony Spring Pea Hummus &
Shaved Bi-Rite Farms d’Avignon Radish 
$10.99/ea

Fennel & Garlic-Crusted Slow-Roasted Grass-Fed Lamb with Raisin,
Meyer Lemon & Horseradish Salsa Verde 
$24.99/lb

Whitefish Salad $6.99 / ½ pt

Homemade Organic Apple Sauce $2.99 / ½ pt

Chopped Chicken Liver with Caramelized Onion & Egg $3.99 /½ pt

Dried Fruit & Almond Haroseth with Golden Raisins  $4.99 / ½ pt

Homemade Free-Range Chicken Stock  $6.99 / qt

Organic Potato Latkes  $4.99 / each

From Our Butcher

Pasture-Raised Grass Fed Spring Lamb from Anderson Ranch:
Bone-In Leg of Lamb  $11.99 / lb ▪  Boneless Leg of Lamb  $13.99 / lb

Pasture-Raised Beef Brisket from California’s Five Dot Ranch  $7.99 / lb

House-Smoked Wild Alaskan Salmon, sliced to order  $34.99 / lb

House-Smoked McFarland Springs Trout Fillets  $23.99 / lb

From Bi-Rite Creamery & Bakeshop

Flourless Cheesecake  $12.99

Flourless Coconut Macaroons  $5.50

Chocolate-Covered Flourless Coconut Macaroons  $8.99

From Our Grocery Department

Manischewitz Concord Grape Juice  $6.99 750 ml

Bubbies Prepared Horseradish  $3.49 5 oz

Ba-Tampte Beet Horseradish  $4.99 8 oz

Mrs. Adlers Gefilte Fish  $8.99 24 oz

Osem Matzah Cake Meal  $4.99 16 oz

Streit’s Matzo Meal for Passover  $5.99 16 oz

Osem Passover Matzo Crackers  $4.99 16 oz

Osem Whole Wheat Matzo Crackers  $4.99 16 oz

Bazzini Dark Chocolate-Covered Matzo Crackers  $6.99 7 oz

From Our Wine Department

Domaine Bunan Côtes du Provence Rouge  $24.99 (Kosher)
Trac’s tasting notes: A big, rustic red made from a blend of Cabernet Sauvignon and Syrah.
Rich and full bodied with flavors of black currants, thyme, and rosemary.

Galil Mountain Chardonnay  $19.99 (Kosher)
Trac’s tasting notes: Located in the Upper Galilee, a mountainous region in Israel,
this Kosher Chardonnay delivers flavors of citrus and tropical fruits with
hints of oak and butter.

 


Jason Rose

The Season’s Bounty in our New Dishes

I’m excited to unveil some fresh new dishes from our Deli Service case! Come by our Markets, talk to our cooks and try them out. We’d love to hear what you think.

RedRice2First, a new Red Rice Salad. I love red rice for its texture, taste and nutritional density. And during this time of year it feels fitting to pair it with Orach (or “purple passion” spinach). Orach has three times the vitamin A of normal spinach, as well as a beautiful minerality that makes it a perfect accompaniment to earthy red rice, crunchy toasted hazelnuts and sweet, jammy apricots. To top all of that off, I’ve chosen a bright winter citrus vinaigrette that nicely ties these flavors together.

 Red Rice Salad with Toasted Hazelnuts,  Apricots, Orach
and Winter Citrus Vinaigrette

Red rice, apricot, hazelnuts, celery, spring onion, parsley, orach, salt and pepper, extra virgin olive oil, rice grain oil, Meyer lemon, orange, honey, Champagne vinegar, Dijon
$11.99/lb

AsparagusDish2

Asparagus season is upon us, and the perfect way to ring it in is with grilled asparagus. As soon as I see asparagus in our Markets I begin to daydream about backyard barbecues, grilled fish, and one of my personal favorites from my childhood–asparagus and eggs. I’ve decided to compliment the sweetness of the asparagus with the more delicate flavors of grilled fennel and onions. But ultimately I chose to keep this dish simple because I really wanted the flavor of the asparagus to take center stage. Tossed with a honey Dijon and Meyer lemon vinaigrette, this dish is a perfect way to get you ready for spring.

Grilled Seasonal Asparagus with Charred Fennel, Onions
and Honey Dijon Vinaigrette

Asparagus, fennel, onions, rice bran oil, salt and pepper, extra virgin olive oil, Meyer lemon, orange, Dijon, honey, Champagne vinegar
$12.99/lb

CousCous2Chicken Curry Salad–some of my favorite words, all put together!  When I think of classic market dishes, chicken curry salad always comes to mind. It’s sweet, salty and satisfying, but our twist on this classic is a little different, retains many of the same flavor profiles and doing away with the mayonnaise. Freshly marinated and grilled chicken co-mingles with sweet currants, cilantro and crunchy almonds. We toss in healthy doses of crisp celery and savory green onions and toss it all with a sweet honey curry vinaigrette.

Curry Chicken Couscous Salad with Currants, Cilantro, Almonds
and Sweet Curry Vinaigrette

Israeli couscous, currants, green onion, cilantro, celery, chicken breast, almonds, Tandoori spice, curry powder, salt, lemon juice, honey, Champagne vinegar, turmeric, cumin, fennel, extra virgin olive oil, rice bran oil
$11.99/lb