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The Bristol Blog

Wine Thursday: 2012 Fog Head Red Blend

posted on August 17th, 2017 by Leslie Thomas

This Fog Head Red is a lush, jammy, and balanced blend of Cabernet Franc, Malbec, and Petite Verdot. The nose offers up raspberry, cherry, spice, a touch of vanilla and the faint scent of cocoa. The flavors evoke blackberry, black cherry, wild strawberry, creamy vanilla, a nice splash of spice and blueberry. Another nice element of the Fog Head Red is that it shows off its supple but sturdy tannins, giving some needed structure and mouth feel to your palate. The finish is full bodied and will pair deliciously with burgers, steak fajitas or deep dish pizza. 89 Points Tasting Panel, Silver Medal ~ Highly Recommended 2 for $15 this week only! Suggested Retail $14.99 Save $15.00! Read More

The Many Uses of Our Delicious Hatch Chile Cream Cheese

posted on August 16th, 2017 by Leslie Thomas

Is your plain bagel and cream cheese breakfast on-the-go lacking a little something extra? Then feast your eyes on our Hatch Chile cream cheese. Made with authentic Hatch Valley chile that we’ve roasted, peeled, seeded, and finely chopped, this perfectly spicy cream cheese is just what your toasted bagel needed. But this cream cheese is way more versatile than that! -Use it to stuff jalapenos and bake for a double-header of spice that just may be the best jalapeno popper you’ve ever tasted. -Spread a thin layer of it on a wrap and then layer on your roasted, sliced turkey, lettuce, tomatoes, and onions for a quick lunch that’s great fresh or packed up for an office lunch. -This cream cheese is also amazing used in Buffalo chicken dip. Simply replace the plain cream cheese for the Hatch Chile cream cheese and you’ve got a Buffalo Chicken Dip that’s a (spicy) crowd-pleaser. The possibilities are endless with this cream cheese that can easily double as a dip for… Read More

Butcher’s Bonanza in Westwood this Weekend, August 19 & 20!

posted on August 16th, 2017 by Leslie Thomas

Attention Westwood Meat Lovers! You do not want to miss our Butcher's Bonanza event happening this weekend, August 19th and 20th from 10am-5pm. Get the best prices of the year on our Artisan meats from the butchery. Our butchers will be on hand to give you cooking tips and suggestions and will cut your selections any way you desire! There will also be free tastings throughout the store as well as a BBQ bonanza cookout! 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. Whole Porterhouse Steaks: $10.99lb. Save $9lb. Tri-Tip: $7.99lb. Save $5lb. Brisket: $6.99lb. Save $3lb. Lamb Rack $19.99lb. Save $10lb. Baby Back Ribs: $4.99lb. Save $5lb. Ground Turkey: $1.99lb. Save $4lb. Boneless Lamb Leg: $7.99lb. Save $5lb Read More

Bristol Farms Private Label Bacon

posted on August 15th, 2017 by Leslie Thomas

Make it a happy morning with the heavenly flavor of good, old-fashioned bacon. It's small-batch made and contains absolutely no antibiotics or added nitrates. Pair it with your scrambled eggs, add it to your fancy grilled cheese, or carefully pour pancake batter directly over it on a fry pan for a bacon pancake that's sure to please the whole family. Have you ever baked your bacon? It alleviates the mess of a greasy fry pan and allows the bacon to keep its form while getting extra crispy. Simply line a cookie sheet with aluminum foil and place the bacon on top with 1 inch between each slice. Turn your oven on to 375 degrees and place the bacon inside. Allow to bake for 15 minutes or until it has reached your desired crispiness Read More

Our Exclusive Seafood Roadshow is Coming to a Store Near You!

posted on August 14th, 2017 by Leslie Thomas

If you're a lover of seafood then you simply must visit our exclusive 2-day Seafood Roadshow. 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: South Pasadena- Saturday, 8/19 & Sunday, 8/20. 10am-5pm · ATLANTIC SALMON FILLET $10.99LB, SAVE $7 · FRESH WILD ALASKAN HALIBUT $25.99LB, SAVE $10 · FRESH ALASKAN KING SALMON FILLET $22.99LB, SAVE $7 · WILD JUMBO SHRIMP $14.99LB, SAVE… Read More

Treat Yourself: Summer Ice Cream Parties Every Saturday!

posted on August 10th, 2017 by Leslie Thomas

While the kids may be back in school soon, we all know that summer in Southern California extends through September. So to relieve you of the late summer heat and to treat you with a little something special, we're throwing an Ice Cream Party at every store now until September 10th. All the best ice cream vendors like Coolhaus, Sweet Rose, McConnells, and Jeni's will be there too! Enjoy samples of every brand/variety and then choose your favorite for a sweet and creamy scoop! Summer Ice Cream Party Schedule All stores - 11am-3pm 8/12 Rolling Hills 8/13 South Pasadena 8/19 Manhattan Beach 8/20 Westchester 8/26 Newport Beach 8/27 La Jolla 9/2 West Hollywood 9/3 Santa Monica 9/9 Westwood 9/10 Palm Desert Read More

Wine Thursdays: 2015 Cellars 33 Chardonnay Santa Lucia Highlands

posted on August 10th, 2017 by Leslie Thomas

For you aficionados of California Chardonnay, there are a hand full of appellations in this great state where this varietal soars in both quality and reputation – the Santa Lucia Highlands is one of those rare locations. Add a couple of more important foot notes: the juice is sourced from a very prestigious, single vineyard that is aptly famous within this appellation (we were asked not to reveal, so we won’t); and that Bristol Farms was offered the chance to possess all 193 cases of this vintage and bottled as our very own Cuvee. And no, that is not a typo on the special pricing – we were given a very special deal and we are going to pass those savings on to our customers. Unless something truly unbelievable comes our way, this is the deal of the year for Chardonnay. As the tasting notes suggest on the back label, this beauty exudes ripe citrus, jasmine and tangerine blossom aromas that meld together with a balance of richness and focus. Tart apple custard flavors, tropical… Read More

Our Hatch Farmer’s Story and Chile Relleno Recipe

posted on August 9th, 2017 by Leslie Thomas

We think it’s important to build strong relationships with our talented farmers. Gillis Farms is a prime example of how we’ve done just that. Duane Gillis is a 4th generation farmer whose passion lies in the Hatch chile. Duane began learning how to farm chile at a very young age with the help of his parents, who were known for producing Hatch chile as well as onions, squash, and other vegetables. in 1984, Duane started farming on his own while still contributing to the original family farm. Duane is the epitome of a family man who stays true to his roots and it definitely shows. He’s also remarkably knowledgeable with the best Hatch chile  growing practices. We’re pretty thankful for that, too. This year, Duane invited Bristol Farms employees to his Hatch Valley home and his 450 acres of chile so that he could share his story, farming expertise, and of course - a taste of his delicious and meaty Hatch chiles. His mom, in her wise age, told us about many stories… Read More

Life of a Hatch Chile – Stages & Uses

posted on August 9th, 2017 by Nicole Vuletich

It all starts in the rich soil of the valley of Hatch, New Mexico, where the life of a Hatch Chile is born. After harvest in late July and August each year, the Hatch chile takes on a new life cycle, transitioning through stages in which spicy food enthusiasts can incorporate this wondrous pepper into every dish enjoyed throughout the year. From freshly harvested to roasted and pureed, below are the many stages the Hatch chile can go through, along with some tips on adding to some of your existing favorite dishes and some new. Fresh, Unroasted Whole Hatch Chiles - Typically bought in bulk for roasting at home. Roast whole, let cool, remove the skins, and freeze in storage bags for use in dishes throughout the year. When ready to use, simply remove from the freezer and allow to reach room temperature before preparing. Raw Chopped Hatch Chiles - Roasted Hatch chiles are a preferred flavor over fresh, yet you can add diced fresh Hatch chile to the cooking process of soups and… Read More

Hatch Chile Tips & Tricks

posted on August 8th, 2017 by Leslie Thomas

So what is all the fuss with Hatch chiles about? The New Mexican green chiles are famous for good reason. For one, the season is very short - lasting only 1-2 months, depending on the weather. They also come straight from Hatch Valley, which boasts a unique climate that supports the thriving chile every season. Thanks to the steaming hot days and beautifully cool nights, Hatch chiles are meatier and much more flavorful than any other green chile variety. In case you haven't already noticed, we're head over heels for Hatch. We've been loyal to our talented 4th generation Hatch farmer, Duane Gillis for several years. Thanks to Duane Gillis, our constant research, and lots of experimentation, we've become experts in our (Hatch) field over the years (pun intended). And that's why we know all the tips and tricks for selecting, cutting, and cooking the ever so popular, Hatch chile. How to Pick a Hatch Chile: Our chiles are given ample time to cool down after being picked from… Read More

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