What is a Sumo Mandarin? Just like in its name, the best way to describe it is that it is BIG like a Sumo wrestler of the mandarin category; about 3-4 times larger than a Murcott, Page, or a Satsuma Mandarin. The flavor profile is outstanding; it tastes like a cross between a Navel Orange, Minneola, and a Sweet Mandarin all in one piece of fruit and as a added bonus, it’s seedless! If you ever had the opportunity to try our wonderful page mandarins, the Sumo Mandarin will give it a run for its money. Get them while they’re in our stores!
Archive for February, 2011
Sumo Mandarins
by
John Savidan, Director of Produce Merchandising
Monday, February 28th, 2011
Bristol’s Own Soups
by
Michelle Salatino, Food Service Merchandising Assistant
Friday, February 25th, 2011
With this cool air and threat of rain, one thing comes to mind for dinner; warm, satisfying soup. Here at Bristol Farms, we pride ourselves on our homemade soups made from the freshest ingredients available. We have several varieties to choose from; Chicken Noodle, Cuban Beef, Clam Chowder, and many, many more. My personal favorite is the Tomato Basil Bisque, made from vine ripened tomatoes, onions, basil and a little cream in an all natural vegetable stock. This soup is rich and satisfying and warms the soul. Make it a complete meal with a small salad and nice piece of Artisan Bread from our Bakery or our Rustic Cheese Coins from our Cheese Department. To make it extra special, enjoy with a glass of wine, and finish dinner off with some wonderful cheese like Fromager D’Affinois with Cherry Honey. No matter how you serve our soups, they are sure to help warm you and your loved ones on the coldest of evenings.
Strawbellini
by
Geoff Nicoll, Director of Wine & Spirits
Friday, February 25th, 2011
Admittedly, we are a little slow on the draw, but none-the-less, we would be remiss if we didn’t draw attention to a fun and delicious little sparkling wine that just arrived. Valentines Day is but a recent memory, but why wait for a numbered square on a calendar to show your sweetheart how much you care. Rebello Strawbellini is just what the doctor ordered. This frolicky, sparkly little gem combines the subtle delicate sweetness of the muscat grape with the delectable freshness of strawberries. While many find it appealing to add berries to their favorite bubbly, Rebello has created the perfect marriage for you. Not too sweet, but just enough to be really delicious. We have encountered many fruit flavored beverages, but this one sets a new bar as it is infused with real strawberry wine. It’s the real deal and is tasty as an aperitif, with brunch, as a Springtime sipper, and with fruit desserts. To boot, it has won many awards including a double gold in the San Francisco Wine competition. Pick up a bottle today and let us know what you think.
Bristol Farms’ Page Mandarins
by
John Savidan, Director of Produce Merchandising
Tuesday, February 22nd, 2011
If you love fresh tangerines, then you have to come by and get your hands on some Bristol Farms Page Mandarins. Page Mandarins are a mix between a Minneola Tangelo and a Clementine Tangerine and are deliciously sweet, virtually seedless, high in vitamin C and release an absolutely wonderful citrus scent. These Tangerine treats are easy to peel and will only be available for a very short window. However, look for the first of the season Locally Grown Ojai Pixie Tangerines to arrive the first week of March, which have become a Bristol Farms favorite.
Snake River Farms’ Kurobuta Pork
by
Pete Davis, Sr. Director Meat, Seafood & Sushi
Monday, February 21st, 2011
Available in March, the Bristol Farms’ Meat Department is proudly offering Snake River Farms Kurobuta fully cooked pork sausages. Look for flavors like Portabella/Gouda, Kurizo, Sweet Italian, Bratwurst, and Hickory Kurobuta Bacon. Snake River Farms is one of the only brands offering 100% purebred Berkshire breed pork, ensuring a consistently exquisite eating experience. Often referred to as Kurobuta, Berkshire Pork has been celebrated in Japan and around the world for many reasons, but especially for its marbling and flavor, which are its most distinctive characteristics. Its origins date back almost 300 years, when legend has the Berkshire hog being discovered by Oliver Cromwell’s army in winter quarters at Reading, the county seat in the shire of Berks in England. Fancied for its tremendous eating quality, the Berkshire breed was refined in the early 1800′s and has remained pure ever since. Pure Berkshire pedigrees form the base of the Snake River Farms brand and they have created a strong international demand for the superior taste, texture, and marbling of Kurobuta Pork. Snake River Farms’ American Kurobuta Pork is raised with great care on small family farms in the Midwest. Taste tests comparing American Kurobuta Pork (Berkshire) to other common pork varieties consistently show that consumers prefer Kurobuta. Stop into Bristol Farms today to discover for yourself what makes the Kurobuta Pork so delicious.
Orin Swift Machete – Limited Stock
by
Geoff Nicoll, Director of Wine & Spirits
Thursday, February 17th, 2011
A cult? Not yet, but quite likely one in the making. While cults largely have negative connotations, some can be fun, interesting and down right pleasurable. Dave Phinney, the personality and creator behind Orin Swift, is best known for his flagship wine The Prisoner. Nobody really knew what was in it, but it sure tasted good. It took a little prodding to get people to try a mysterious blend of unknown content and origin, but once they did, it broke free of its proverbial chains and has become a household name in many circles. Shortly thereafter we were introduced to Papillon and Mercury Head, two brilliantly assembled and well thought out stately reds that continue to sell out at record pace. Each of these limited wines garner high demand and each project Mr. Phinney touches becomes another phenomenon. Such is his newest, slightly macabre but infinitely enticing, Machete. Blended from some of California’s finest and most respected vineyards, it is inspired by his passion for the Pyrénées-Orientales, deep in the south of France. Petite Sirah, Grenache, and Syrah intermingle to slash the stereotypical sweet cherry berry flavors and offer edgy blackberry, spice, cedar, and smokey flavors that continue to deliver and develop. Machete is perhaps one of the most interesting wines from Orin Swift to date, and is worth a taste before it’s cut from our inventory. Like all Dave’s creations, it won’t be around for long.
Come and Enjoy a Taste of Italy with us!
by
Michelle Salatino, Food Service Merchandising Assistant
Wednesday, February 16th, 2011
For two weeks, we are featuring Asiago Pressato D.O.P. and Speck Alto Adige I.G.P., both imported from Italy.
The Asiago Pressato is a “Protected Designation of Origin” cheese, which means it is guaranteed to be authentic and the producer has complied with strict regulations created by the Consorzio. The name Asiago is derived from the small town in Italy in which the cheese was originally produced in the year 1000. This wonderful cheese begins with the cows grazing on grass from the lush mountainous area of the provinces of Vicenza and Trento. In doing this, the milk used to produce this beautiful cheese is sweet and flavorful allowing for a mild, buttery and slightly sweet cheese. This cheese can be enjoyed as an appetizer with Italian meats and olives, and will melt beautifully in any dish.
The Speck ham is “Protected Geographical Indication” symbolizing the 22 week aging process each ham undergoes as well as the many thorough inspections and regulations the pork must exceed. This ham is lightly smoked, seasoned, and dried in the mountainous regions where Austria, Switzerland, and Italy come together. The result is a ham with a balanced flavor, rustic appearance and an unmistakable fragrance. Use in a wide range of recipes like a Panini with Speck, Asiago Pressato, tomato and arugula or stuff a potato with Speck and Asiago Pressato. For appetizers, enjoy speck wrapped around some fresh melon or breadsticks.
Both of these items will be on special from February 16th through March 1st, so come on in and get your taste of Italy today!
Meet the Experts!
by
Martin Deveau, Manager of Product Demonstration
Friday, February 11th, 2011
Have you ever wondered how to shuck an oyster, how to make sausage, or the art of making a sushi roll? Bristol Farms in Palm Desert is hosting a “Meet the Experts” event this Saturday, February 12 from 10am – 3pm. Come meet Pete Davis, Senior Director of Meat, Seafood, and Sushi Departments as he demonstrates how to shuck an oyster. Perhaps he will even demonstrate how easily an oyster is eaten. Meet Garth Smith, Director of the Meat Department. Garth started off in the Meat Department in our South Pasadena store as a sausage maker. I remember Garth developing the recipes of our specialty sausages back behind the counter. Come and learn from Garth how sausage is made, then try some of the fresh grilled sausage Garth has cooked up, and even take some home for dinner that night. Yoshi Kubo, Director of Sushi, will be demonstrating the art of making Sushi. I remember watching Yoshi making specialty sushi rolls in our Sushi Department at South Pasadena then tried it at home myself.
Come on out to our event to meet our experts who would love to meet you and share their knowledge about our products with you. We will have over 30 different demos throughout the store. You’ll have an opportunity to try our products and find out what makes them so delicious and special. I look forward to meeting you tomorrow at the event.
Martin Deveau
Manager of Product Demonstration
Gourmet Chocolates & Coffee for Valentine’s
by
Elizabeth ORyan, Assistant Buyer, Bakery & Coffee
Thursday, February 10th, 2011
Love, Amore, L’Amour, and Amor…however you say it, love is essential to mankind. From the beginning of time, we associate love with giving something special to the one that makes your heart skip a beat…
At Bristol Farms we have what you need, want, and desire! From incredible, decadent, hand-crafted chocolates by Moonstruck, to Godiva Truffles filled with dark chocolate ganache or salted caramels. How about a Big Mouth by Xan Chocolates? If you haven’t tried one of these sinfully ‘healthy’ chocolates, well then you’re in for a treat! Layered with organic rice crisp, topped with the best caramel and organic peanut butter and then enrobed in the finest chocolate…yum!
While you’re shopping for that special box of chocolates, make sure to warm up with a Valentine drink of your choice. During the month of February, we are offering delicious Raspberry Mocha, Cappuccino, and Latte’s to share with your sweetheart…
Drinks are available at these locations: Manhattan Beach, Westchester, Long Beach, Newport Beach, Hollywood, La Jolla, Westwood, San Francisco and Palm Desert.
Valentine’s Meal for Two
by
Melinda Race, Director of Catering & Cafe
Wednesday, February 9th, 2011
Want to make Valentine’s evening amazing yet easy? This year, we are offering 2 heart shaped Wellingtons with your choice of beef, salmon, chicken or vegetarian, twice baked potatoes, vegetables, chocolate dipped strawberries, a nice bottle of champagne and 2 glass flutes for only $59.99. Take it home, heat, and serve…..absolutely delicious. The Wellingtons are made fresh in our central kitchen by our specialty chefs using only the best ingredients. If avoiding the restaurant crowds sounds good to you, I suggest staying in with our perfect meal for two and make your evening one to remember.