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The Bristol Blog

Let’s Hear It for the Side Dishes!

posted on June 29th, 2011 by Melinda Race

I love it when I come across a side dish that shows some great flavors and colors pulled together with imagination and kitchen talent.  I’ve had that perfectly grilled Salmon fillet a thousand times, but I might not always have a chance to enjoy a Chevre Ravioli Salad with sundried tomatoes or Fresh Blue Lakes with Sautéed Green Peppers. Your pallet may enjoy beef briskets, tri-tip, or porterhouse steaks alone, but an accompanying side dish can really spark up a meal. Sides don’t have to be 5 star winners to catch my eye-just great ingredients fixed with some imagination. On Father’s Day, while going out to eat with a group of 8 of my most favorite people in the world, I found myself more excited about ordering some creative side dishes than the main entree.  So, we ordered up a number of side dishes and really enjoyed trying all the different offerings by sharing around the table as best we could. We did have some hungry Dads! So, please treat your sides like they’re… Read More

The Recipes Remain the Same

posted on June 24th, 2011 by Melinda Race

29 years ago we opened our very first little café.... Time flies but the good recipes remain! We are so very happy that every day we hear customers comment on how absolutely delicious our food is.   Whether it is the Silver Spur Salad named after a road in Rolling Hills or the  Newport Beach Club name after our store on the corner of McCarthy and Avocado, our food is good!!!   My personal favorites are  the San Francisco Burger and the Pasadena Veggie Sandwich.  Just to hear one menu item described with make your mouth water. Our Turkey Asparagus Melt is fresh asparagus wrapped with thinly sliced turkey and topped with Swiss cheese, vine ripened tomatoes, red onions, sprouts, and thousand island dressing on dark rye bread and served with your choice of fresh cut fruit salad, a warm Bristol soup, potato salad, or a fresh garden green salad.  How can this not be a great experience? What I like is how easy the process is, how very happy our employees are to see you walk in and… Read More

River Salmon Season

posted on June 23rd, 2011 by Rick Stidham

In the spring the melting snow turns to cold, fast moving rivers that carry the newly hatched salmon to the ocean where they will roam for 2-8 years swimming and feasting until they reach maturity. These are the trolls or net fish that can vary in size and supply much of the salmon we consume. Once the salmon reach maturity and their internal clock tells them it’s time to head back home, they begin gorging themselves storing up fats and energy preparing for the long journey to the rivers mouth and then up stream. Pacific salmon will not eat once they have entered the fresh river water. The longer the journey and river, the more nutrients and fats loaded with Omega 3s are required to sustain the arduous trek. It’s there at the mouth of the river when the salmon are ripe with flavor and healthy nutrients that they are caught, processed, and shipped by air to bring our customers the very best salmon in the world. We are in the midst of the season for River Salmon. Please contact… Read More

To Brew or Not to Brew – Stone Brewing Co.

posted on June 22nd, 2011 by Michael Cristillo

A connoisseur of fine dining goes into a nice restaurant. Instead of the usual glass of wine with dinner, he instead asks for something special; “A Stone Smoked Porter”.  Just the sound of this deeply intense ale quickly begins to quench his thirst. The waiter eyes him coldly and says nothing. “Okay. How about a Stone Pale Ale?”  Surely this beauty of an ale with its complex flavors will make the grade. The waiter’s nose turns up slightly, as if to refute his very presence. “I’m sure you've got a Stone IPA floating around?” he queries timidly. The waiter’s cold statuesque demeanor speaks volumes. “Gimme a Bud” the customer states, deflatedly. The waiter smiles warmly and takes his order. We are a country that subsists on marketing. “Best beer in the land”, “Number one!”, “Preferred by most”, “Gold medal at state fair”, “Born on date” (to mark freshness, even though it’s pasteurized!!!), and the best kicker to date – now we have to be… Read More

New! New Zealand Lamb

posted on June 20th, 2011 by Rick Stidham

We're pleased to introduce a new product to our meat cases this month; a free range grass-fed lamb from New Zealand. Free-range, grass-fed lamb provides good quality protein, the vital minerals iron and zinc, vitamin D and the B-group of vitamins such as B12, niacin, thiamin, and riboflavin. This lamb is never administered growth hormones or antibiotics and is subject to rigorous selection criteria and is always free-range. Farmers must employ sustainable land-use practices, comply with international animal welfare requirements and possess a deep understanding of natural, pastoral food systems. FAT: A lean cut of free-range, grass-fed lamb is 92% fat free. CHOLESTEROL: Lean, free-range, grass-fed lamb does not cause high blood cholesterol and can be included in a low cholesterol diet. PROTEIN: A 4oz (100g) portion of lamb provides well over 40% of your daily protein requirements. IRON: Lamb is twice as rich in iron as pork, three times as rich as chicken and six times as rich as… Read More

New! Old Orchard Juices

posted on June 17th, 2011 by Aaron Jones

Old Orchard began as a humble family farming operation over 25 years ago in Michigan’s Fruit Belt and is committed to producing great-tasting, innovative and healthy juices that your family is sure to enjoy. Old Orchard 100% Juices are nutritious sources of fruit and vitamins. Each eight-ounce glass serves you 120% DV Vitamin C and counts as two fruit servings—with no artificial colors, flavors, or preservatives. Also, try Old Orchard Organics and enjoy the great taste and nutrition of 100% fruit juice, pure and simple.  USDA certified organic. If you’re looking for something lower in calories, we have you covered.  Old Orchard’s new Cranberry Naturals are delicious reduced-calorie juice drinks, sweetened naturally with a blend of real sugar and Truvia®.  With just 70 calories per serving, and no artificial sweeteners, flavors, colors or preservatives, what’s not to love?  Enjoy the sweet-tart taste of real cranberry juice, naturally! All Old Orchard Juices are on… Read More

White Seabass Season

posted on June 15th, 2011 by Rick Stidham

California White Seabass season has opened up and will continue through the summer. Locals and sport fishermen have long cherished this popular fish for its firm texture and robust flavor. Whether on the grill, pan seared, or broiled, these large white fillets are very universal and go great with many applications. While the season is long, the fishery can be sporadic causing the price to fluctuate weekly. This fishery is regulated by the Department of Fish And Game and rated “Best Choice” by the Monterey Bay Aquarium. Keep an eye out for this great fish; you’ll be glad you did. Click here for a report on White Seabass provided by the Monterey Bay Aquarium Read More

Introducing our Private Label Cookies

posted on June 13th, 2011 by Kim Kaczor-Wardlow

This June, Bristol Farms introduced a new line of private label, all-natural cookies. These delicious treats come in a variety of flavors: • Ginger • Snickerdoodle • Chocolate Chip Dunker • Iced Oatmeal • Chocolate Chip • Organic Lemon Wafers (yep – certified Organic!) • Organic Vanilla Wafers (yep – another certified Organic flavor!) The good news is our private label cookie tubs will be sold for a special introductory price of only $2.99 per tub through the end of July 2011. The regular price will be $3.29 for our 9 oz. organic & 10 oz. tubs ($3.49 for chocolate chip dunkers)– I bet you are wondering how many actually cookies are in a 9-10 oz. tub? The cookie counts range from approximately 25-50, depending on the size of the cookies. These cookies may be little, but pack in a big flavor. They are perfect to snack on or serve as a finger-food type dessert at your next hosted gathering. More fun facts about these cookies – they are terrific! Again… Read More

Super Plants are here for the Summer!

posted on June 7th, 2011 by Kristin Lares

Did you know the benefits of common indoor plants may provide a valuable weapon in the fight against rising levels of indoor air pollution? Those plants in your office or home are not only decorative, but NASA scientists are finding them to be surprisingly useful in absorbing potentially harmful gases and cleaning the air inside modern buildings. NASA research has consistently shown that living, green and flowering plants can remove several toxic chemicals from the air in building interiors. You can use plants in your home or office to improve the quality of the air to make it a more pleasant place to live and work – where people feel better, perform better, and enjoy life more. We will be featuring SUPER PLANTS at Bristol Farms through out the summer. Come on over and see what we have in store to help clean the air in your home or office Read More

Imported Fusco Pasta Back by Popular Demand

posted on June 3rd, 2011 by Mike McMahon

Back in our Grocery department, by popular demand! From the heart of the Molise in Italy comes Fusco Pasta produced from top quality 100% semolina, which is kneaded with pure water from the valleys of Molise, Italy. The dough is then extruded through bronze dies and lastly, skillfully dried with a static process at very low temperatures. This slow drying process maintains the artisanal tradition of Molise. With a variety of pasta shapes and sizes including, Barchette, Penne Rigate, Creste Di Gallo, and Fusilloni. To accompany the Fusco Pasta, may we suggest Dom Pomodoro Marinara sauce. Grab some fresh, shaved Parmesan from our cheese department and consider tonight’s dinner tackled with ease Read More

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