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The Bristol Blog

Compartés comes to Bristol Farms West Hollywood

posted on August 16th, 2018 by Alyssa Malmquist

Compartés handmade L.A. chocolate since 1950 We’re so thrilled to announce that we are now carrying Compartés’ deliciously creative chocolate bars in our West Hollywood store. The unique and trend-setting chocolatier has been hand making decadent creations for nearly 70 years but is most recently known for their striking packaging and use of unexpected local ingredients like California avocados, fruit from L.A. farmers markets, and donuts from some of L.A.’s best donut shops. They’ve been featured on Oprah’s FavoriteThings 3 times and have also won countless awards for their packaging designs. If you haven’t tried this local chocolate yet, now is the time to see what all of the (much-deserved) hype is about! Official Tasting this Saturday, August 18th - 11am-2pm at our West Hollywood store If you haven’t tried this local chocolate yet, now is the time to see what all of the (much-deserved) hype is about! Read More

South Pasadena Seafood Roadshow

posted on August 16th, 2018 by Leslie Thomas

Seafood Roadshow If you're a lover of seafood then you simply must visit our exclusive 2-day Seafood Roadshow, happening this weekend, August 18th and 19th at our South Pasadena store. Whether you fancy salmon, shrimp, oysters, and/or lobster - we have the freshest, seasonal varieties at the BEST prices of the year!  From grilled Coho salmon to raw oysters on the half shell with lemon and hot sauce to a decadent shrimp pasta, the possibilities for a seafood feast this weekend are endless! We pull out all the stops for this event too - our skilled and passionate seafood mongers will assist you with all of your seafood needs like complimentary portion cutting, seasoning, and packaging. Have questions on preparation? They can help with that too. Here are our exclusive specials for this weekend's Seafood Roadshow at Our South Pasadena Store: Wild Fresh Swordfish                        $17.99/lb, save $9/lb Wild Fresh Alaskan Halibut… Read More

Butcher’s Bonanza in Westwood This Weekend, August 17‑19!

posted on August 15th, 2018 by Leslie Thomas

Attention Westwood, Beverly Hills, and West LA meat Lovers! You do not want to miss our Butcher's Bonanza event happening this Friday through Sunday at our Westwood store store from 9am-5pm. Get the best prices of the year on our Artisan meats free of additives, fillers, or MSG. Our butchers will be on hand to give you cooking tips, suggestions and will cut your selections any way you desire! There will also be free tastings throughout the store! Here are just some of the specials you can expect to see at the butchery: Whole Boneless Ribeyes: $10.99lb. Save $8lb. Whole Boneless New Yorks: $10.99lb. Save $8lb. Beef Loin Tenderloin $14.99. Save $15lb. Tri-Tip: $7.99lb. Save $6lb. Brisket: $6.99lb. Save $3lb. Lamb Rack $19.99lb. Save $10lb. Ground Turkey: $2.99lb. Save $3.00 lb. Boneless Skinless Chicken Breasts: $4.99 lb. Save $3 lb. Boneless Lamb Leg: $7.99lb. Save $5lb Read More

Peach Contest Winner: Andrea Campbell’s Perfect Peach Panna Cotta

posted on August 13th, 2018 by Alyssa Malmquist

And the winner is....Perfect Peach Panna Cotta via Andrea Campbell Last month, we ran a peach dessert recipe to honor our favorite summer fruit! We had tons of amazingly delicious recipe submissions but when it came to the ultimate recipe and beautifully presented and photographed dessert, we unanimously voted this "perfect peach panna cotta." According to Andrea... "I created this recipe after going to an Italian restaurant with my dad and trying their Panna Cotta. I fell in love with the luscious texture of the dessert, but I wanted it to have more layers to it. I usually make this with either or guava or mango (because of my Jamaican roots), but after seeing this recipe contest, I knew peaches would make the perfect substitute and I was correct. I made a couple modifications (like using bourbon vanilla extract and lemon zest), and I just LOVE the way it turned out. My family loved it and I will definitely be making this dessert again in the near future." Panna Cotta is a… Read More

Wine Thursday: 2014 Villa Antinori Toscana Red – 90 points James Suckling

posted on August 9th, 2018 by Leslie Thomas

This Toscana Rosso shows a complex nose of ripe red berry fruit along with cherries and plums, all well integrated with the spicy sensation of vanilla and pepper created by the aging in oak barrels. This Italian beauty is supple on the palate with soft, velvety tannins, firm bodied and endowed with a long and tasty finish. Principally a blend of Sangiovese, with small complementary percentages of Cabernet Sauvignon, Merlot, and Syrah. Suggested Retail $19.99 For one week only, sale price is $11.99 Purchase 6 or more bottles and receive an additional 10% discount! Promo valid from August 8 through August 14 All selections are 750ml unless otherwise noted. No rain checks. While Bristol Farms takes every effort to ensure adequate supply, all offerings are subject to availability Read More

How to: Roast Hatch Chile at Home

posted on August 8th, 2018 by Alyssa Malmquist

Feeling Hot...Hot...Hot! So now that you've seized the day and stocked up on Hatch chiles, it's time to head on into the kitchen! When cooking, you have options, but we'd recommend roasting over open flame if possible. The broiler method is our second favorite technique! If you're saving the spice for later, we've got you covered with how to freeze and secure your hatch chiles for up to one year. How to: Roast Hatch Chiles at Home Over open flame: This is the preferred method but requires a gas stove and extreme attention and care. Turn on one of your burners to medium high heat. Place Hatch chile directly on flame for 2 minutes on each side, carefully rotating with long tongs OR Keep chile in tongs or on long skewer and continuously rotate. Continue rotating chile with tongs until all sides are blistered and charred. Transfer chile to bowl and cover tightly with foil for 30 minutes. Remove from bowl, rinse under cool water and using fingers, gently peel… Read More

How do you HATCH? Instagram Contest Starts August 8th!

posted on August 7th, 2018 by Alyssa Malmquist

It's on. We want to see how you hatch, all of you! So we've decided to hold a culinary (and photography) contest for our fellow hatch lovers, culinary experts, and newbies alike, as well as all of the (SoCal) Instagram nation. From August 8th until September 7th, we’re running a Hatch Chile Recipe Instagram contest. 2 winners will receive a $150 Bristol Farms gift card and a feature on our website. Contest Rules: (Create. Snap. Share.) Pick up some Hatch chiles from your local Bristol Farms Cook up something beautiful and delicious! Snap a couple of photos and share on Instagram. Make sure you're following @BristolFarms, and tag us in your post, and use the hashtags #BFHatchChile and #ThisisHowIHatch *Two lucky winners will be selected based on 3 categories: presentation of dish, uniqueness of dish, and integration of Hatch chiles in dish. **This contest is running on Instagram only. Posting to your Instagram story does not qualify as an official… Read More

Camarena Tequila x Hatch Chile Margarita

posted on August 7th, 2018 by Alyssa Malmquist

Camarena Tequila x Hatch Chile We're going to spice things up, literally. We’ve been celebrating the Hatch chile for years and with its popularity, we don't expect that to end. Not only can the Hatch chile spice up your favorite dishes, but it's also going to spice up your favorite cocktails. After Hatch met Tequila, we knew there was a collaboration was coming. We bring you the Hatch Chile Margarita made with 100% blue weber agave Camarena tequila.Notes of toasted agave, fresh green herbs and vibrant citrus pair nicely with the spice of Hatch. Whether you're hosting a gathering or feeling extra festive on Taco Tuesday, this spice is going to have you feeling nice. Hatch, you're a real catch.  Camarena Hatch Chile Margarita Ingredients: 1-1/2 oz Infused Camarena Tequila Infuse 1/2 cup of Camarena Tequila with 2 hatch chiles (roasted, skinned, seeded and stemmed) 1 oz Triple Sec 1 oz Lime Juice Preparation: Infuse Camarena by adding hatch chiles… Read More

Hatch is Coming….

posted on August 6th, 2018 by Leslie Thomas

Hatch Chiles will be IN STORES this Wednesday, August 8th! Ask any hatch “chile head” in SoCal and they’ll agree - Bristol Farms knows Hatch Chile. Therefore, year after year, we’ve celebrated the New Mexican chile with its very own “holiday season.” That means family-friendly roasting events, all the way to tastings and our exclusive Hatch chile infused items. That's because we pull out all the stops for the special and seasonal chile. If you want to get in on the action, check out one of our roastings and take home a few fresh and roasted Hatch chiles of your own to cook with. If you ever have any questions at all - like how to properly cut or roast a Hatch chile, ask one of our produce guys! We have instilled our produce staff with all of the Hatch knowledge that we've learned over the years from our amazing Hatch chile Farmer. So not to toot our own horns or anything, but some may call us "experts" in the Hatch chile category.. Here's our 2018 Hatch Chile… Read More

Wine Thursday: Chateau St. Jean Chardonnay

posted on August 2nd, 2018 by Leslie Thomas

Summer has finally risen to the occasion and in scorching fashion. What better way to enjoy this heat than with this Sonoma county icon! The bright aromas of this wine are enticing with notes of ripe apple, creamy lemon pie, warm vanilla and brown spice notes. The soft palate is rich and supple with juicy fruit flavors of fresh nectarine, apple and pineapple. Pleasing notes of toasted hazelnut and subtle brown baking spice add complexity. The wine is well balanced with a great core of fruit and bright acidity. For one week only, Sale price is 2 for $15.00! Save $10.98! Suggested Retail $12.99 Purchase 6 or more bottles and receive an additional 10% discount! Promo valid from August 1 through August 7 Read More

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