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The Bristol Blog

Pinot Noir (Pea‑know Nwhar)

posted on September 28th, 2011 by Geoff Nicoll

Pinot Noir (Pea-know Nwhar), often mispronounced and frequently misunderstood, is a somewhat finicky grape that has received an enormous amount of publicity. Its recent spike in popularity is largely equated to one Hollywood screenplay called Sideways, a story of a couple of middle age bachelors hitting the Santa Barbara Wine Trail. The name, derived from Français meaning Pine and Black denoting the tightly formed dark clusters of fruit. Pinot Noir is grown in many of the world’s most prominent wine producing regions, and delivers distinctive flavors and characteristics unique to each climate. The grape is particularly thin skinned, so it is susceptible to a wide range of viticultural maladies in the vineyard, and is pretty ornery in the winery as well. It tends to garner a love-hate relationship among its handlers as a small misstep can result in a costly disaster. This noble varietal is globally known for the world class wines produced in Burgundy, and of course California and… Read More

San Daniele Prosciutto and Asiago Pressato

posted on September 26th, 2011 by Michelle Salatino

This weekend we are sampling our wonderful San Daniele Prosciutto and Asiago Pressato Cheese. Stop by one of our locations for an opportunity to try this delicate and delicious meat and cheese pairing. Asiago Pressato is classified as a DOP cheese, meaning that it is protected by government standards regarding where the cheese is produced and the techniques used.  It is produced in the Po Valley near Treviso.  This is a younger cheese, aged only 20 to 40 days but don’t let that fool you; this cheese is mild and sweet yet full of flavor.  Enjoy as a snack with some salami and a nice white wine, or make yourself a grown up grilled cheese with Asiago and San Daniele Prosciutto. Authentic San Daniele Prosciutto is renowned throughout the world for its leanness and delicate sweet taste.  This wonderful ham is made of three simple ingredients: genuine Italian pork, salt, and time.  Made in the village of San Daniele where the climate is perfect for producing prosciutto; low… Read More

Clear Springs Farm Raised Trout

posted on September 21st, 2011 by Rick Stidham

The huge Snake River Plains Aquifer literally bursts out of the solid rock walls towering above the Snake River in Twin Falls Idaho. This pure clean water filtered by hundreds of feet of lava rock is the source of the water flow for Clear Springs Trout. Clear Springs state of the art laboratory oversees the genetics, feed, health and conditions their trout is raised in. Once the Fry (small fish) are large enough they are moved to the large spacious “raceways” where they are allowed to swim in steady current that duplicates life in the wild. This allows the fish to develop naturally and to create great tone and texture. The single most important factor in raising farmed fish is water flow. Every minute, more that one million gallons of oxygen-rich spring water gushes out of the walls of Southern Idaho's Snake River Canyon. Clear Springs is a non-consumptive user of these spring waters - it takes less than one hour for the water to flow through the concrete raceways on Clear… Read More

Rosehips from Sun Valley!

posted on September 16th, 2011 by Kristin Lares

In ancient times Rosehips were used to treat rabid dog bites. Native Americans used them for muscle cramps. Rosehips are a classic of Victorian floral arrangements. During World War II while it was difficult to import citrus fruits, the English gathered wild-grown Rosehips and made vitamin C syrup for children. Rosehips are grown in an inland mountain canyon where the micro-climate provides Sun Valley a prime location to specialize in Rosehips and other specialty branches with large, healthy “berries” and ultimately, better lasting quality Rosehips are harvested when lime green early-season, glowing green with a pink blush mid-season, and range from orange to red to dark burgundy late-season CARE & HANDLING: Handle carefully as Rosehip stems are prickly. Upon arrival cut stems and place into a clean container with fresh, tepid water. No fresh flower food solution is necessary. Come to Bristol Farms today and take some home!! Read More

10 Wines Under $10

posted on September 15th, 2011 by Geoff Nicoll

In order to stimulate your palate as well as the economy, we have launched our 7th round of the incredibly popular 10 under $10 program. This project has provided wine lovers the opportunity to branch out and experience wines they would probably never consider otherwise. While $2 and $3 wines are still somewhat plentiful, we feel that you, the consumer, should never be forced to endure wines that “aren’t bad.” I have polled a great number of customers, friends and cohorts about their feelings for these “cheap” wines at below bargain prices. The vast majority retort, “not bad” or “it’s okay.” I have yet to hear, “I really like it”, or “wow, that’s pretty darn good!” So to combat the effects of the Ho Hum affordable wine category, we have compiled a collection of wines that we would proudly serve to our friends, family, and yes, even The Boss. The feedback, not surprisingly, has been very good, but the numbers speak volumes. While we have hundreds of wines… Read More

Top 10 Kitchen Gadgets

posted on September 14th, 2011 by Carl Smith

There are certain tools, gadgets, and machines you always reach for whenever you’re cooking; these are the essentials when it comes to cooking. The following kitchen tools and gadgets happen to be my personal favorites and ones I rely on when in the kitchen: Microplane zester - A wonderful zester (simply the best) that can be used on everything from cheese to spices, chocolate, and citrus. Salad spinner - Use it first to wash your leafy greens, dry them, then use the bottom bowl again to build a large wonderful salad. Can be used for not only salad greens but for cooking greens too, such as: kale, collard greens, Swiss chard, etc. Garlic press - For sheer, overwhelming popularity, especially for folks who regularly make dishes that call for 15 cloves of minced garlic Mandoline slicer - This speedy slicer does the duty of slicing, mincing, and Julienne. For safety reasons, these little gadgets typically come with a hand guard to keep your fingers out of harm's way. Digital… Read More

Sweet Tango Apples – The Next Big Thing

posted on September 13th, 2011 by John Savidan

Bristol Farms is proud to announce the extraordinary introduction and debut of the Sweet Tango Apple. The Sweet Tango is a cross between a Honeycrisp and a Zestar, which automatically makes for a wonderful pairing.  The Sweet Tango is perfectly balanced with both a sweet and tartness that possesses a hint of fall spices.  Our buyers state that once you try these wonderful fall jewels you will notice a well balanced and wonderful acidity which will tantalize your taste buds.  We at Bristol Farms feel we have found something special and know you will enjoy the complex flavor combinations and agree that it is unlike any other apple you may have tasted. Give them a try and let us know what you think! Read More

Barral Olives from Nice, France

posted on September 9th, 2011 by Aaron Jones

The BARRAL Company has committed itself to keep this identity: its localization and range of products account for this commitment. The company has been located in the region of Nice for more than a hundred years. They consider olives and olive oil as a tradition.  They are specialized in the production of olives from Provence (tiny black olives from the region Provence Alpes Côte d'Azur, green Picholine from Gard and Nyons black olives) and in traditional recipes as the Provençal black olive paste, or Tapenade, Pistou (basil sauce from Provence), oil cured black ripe olives with "herbs de Provence". Their range of specialties targets "connoisseurs" which are eager to discover the flavors of provençal olives and recipes (tiny black olives from the region Provence Alpes Côte d'Azur, Nyons black olives, green Picholine from Provence and Languedoc) , to taste olives seasoned according to Provençal recipes (hot spicy olives "à la provençale", "escabèche olives"… Read More

Xan Vegan & Gluten Free Confections

posted on September 8th, 2011 by Christophe Moreau

It’s an absolute pleasure to announce that we have expanded our Xan Confections line to include the delicious Vegan and Gluten Free Jewel Collection.  These delectable chocolates, available in Coconut Pecan, Ancho Chili, Espresso Almond, Chocolate and Raspberry flavors, are not only delicious, but they are also beautiful!  The Jewel collection is non-dairy, gluten free, and vegan caramels encased in dark chocolate.  So whether you have sensitivity to gluten or live a vegan lifestyle, go ahead and indulge! Xan Confections is well known for their contribution to incredible tasting chocolates with a conscience!  Please visit one of the participating stores today and try one or two of these fine chocolates. Available in the following stores: South Pasadena, Manhattan Beach, Westchester, Long Beach, Newport Beach, Beverly West, and Westwood Read More

Long Beach Lobster Festival

posted on September 7th, 2011 by Steve Howard

Bristol Farms will be cooking thousands of Lobsters this weekend at the Rainbow Lagoon in Long Beach, California. The event is Friday September 9th through Sunday September 11th. Friday's hours are 5pm to 10pm while Saturday and Sunday are from noon to 10pm each day. Lobsters will be flown in daily from Maine and this year we will be serving 1.25lb Lobsters and 2.25lb Big Louie Lobsters. The lobsters will be cracked for you, making it a feast easy to enjoy, and will be served with watermelon, a roll, butter, and lemon wedges. The festival also includes great live music, dancing, arts and crafts booths, and a stage that will entertain your children. Get your tickets early for an "early bird deal"  through noon on Friday 9/9. You can buy the early bird deal tickets online at http://www.originallobsterfestival.com/ Come join us for a day or two of fun and celebrating our favorite seafood crustacean! Hope to see you there Read More

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