Archive for February, 2012

Dinner’s Ready – Stuffed Fillet of Sole

by Scott Wallerstedt, Deli & Cheese Merchandiser
Monday, February 27th, 2012

stuffed fillet of soleWhat’s for dinner?

Every day we are all faced with this question.  Maybe you just don’t feel like cooking tonight or are short on time.  Luckily we have the answer here at Bristol Farms!  How about Stuffed Fillet of Sole for dinner?  Mildly flavored, flaky fillet of sole wrapped around our own seafood stuffing and topped with a velvety beurre blanc sauce.  Available in our service deli, this is fully cooked, individually portioned and ready to take home, heat, and serve.  What’s on the side?  Try our cilantro lime rice and grilled vegetables.  Pick up a nice bottle of white wine and something sweet from our bakery and your meal is complete.  So if you’re looking for a quick and healthy meal, stop by your local Bristol Farms today and we will help you get dinner on the table tonight!

Bristol’s Own Fresh Squeezed Orange Juice

by Raul Gallegos, Sr. Director of Produce
Wednesday, February 22nd, 2012

Bristol Farms Fresh Squeezed Orange JuiceHave you tried our Bristol’s Own 100% Fresh Squeezed Orange Juice found in our produce departments? The majority of the fruit in our orange juice is grown on the Perricone family owned farms in California, Texas, and Arizona, with only a small amount of fruit coming from Mexico. Perricone controls the fruit from the trees to the bottle and doesn’t use any fungicide or pesticides that have not been cleared by the FDA. Perricone orange juice is produced under such strict FDA health standards; it is not required to be pasteurized. Consequently, our juices are so fresh and nutritious; they are often sold on ice in produce sections instead of on refrigerated shelves. With this high level of freshness and purity, Perricone is fully certified year-round as Kosher. We do not add anything to our orange juice; it is simply right from the orange to the bottle.

To read more on the Perricone Family Farms, visit http://www.perriconejuices.com/index.htm

Kanzi Apples

by John Savidan, Director of Produce Merchandising
Monday, February 20th, 2012

kanzi appleMeet Kanzi® apples and prepare your taste buds for a truly intense flavor experience!  For a limited time only, Bristol Farms is proud to carry this full-flavored and colorful apple.

Kanzi apples were originally developed in Europe and has the finest features from its parents, Gala and Braeburn apple varieties.  Now Kanzi apples are proudly and exclusively grown in the U.S.A. by a select group of farmers.

The Kanzi apple is now the second largest grown variety in Europe and is just now being introduced into our U.S. Market.  Kanzi  has a sun kissed coloring and is truly one of Mother Nature’s finest gifts to apple consumers.

The Kanzi apple is very full flavored with the perfect sweet-tart balance.  The Kanzi is very attractive with its airbrushed appearance, excellent aroma and a very intense flavor.

Arriving in our stores today and available through mid-March only, try the Kanzi apple and come back to let us know what you think!

Mardi Gras at Bristol Farms

by Scott Wallerstedt, Deli & Cheese Merchandiser
Friday, February 17th, 2012

Collard GreensThe New Orleans Carnival season is in preparation of the start of the Christian season of lent. This tradition of parades, masquerade balls, and parties has been observed for over 300 years and continues to grow today. The pinnacle of this celebration for most is known as Mardi Gras, or Fat Tuesday, and what is a party without food? On February 21st we will be celebrating Mardi Gras in Bristol Fashion; our hot case selections will be focused on Southern favorites like cajun fried catfish, jambalaya, red beans & rice, collard greens, and several other traditional and unique items giving a whole new meaning to Fat Tuesday. Come on in and join us for the celebration!

Frozen at Sea Salmon

by Pete Davis, Sr. Director Meat, Seafood & Sushi
Thursday, February 16th, 2012

frozen at sea salmonDo you miss having fresh tasting fish during the winter months, and getting the essential intake of Omega-3 fatty acids that only fish like Salmon can provide? We’re proud to introduce our Frozen-at-Sea Salmon (FAS) product which is a better quality and fresher tasting fish than some of our fresh fish products.

During the peak of the season, some king and coho salmon are frozen-at-sea, which allows year-round availability of a superior product. These fish are actually “fresher than fresh”, have better quality and are better tasting than some of our fresh fish products.

The technique has been perfected over the last decade. The key is immediate, rapid freezing at very low temperature (minus 40° F) known as cryogenic freezing. It is accomplished right on the fishing boat while the salmon’s cells are still alive and pliable and before the cell walls harden once rigor mortis sets in. Next, the fully frozen fish are dipped several times in freshwater. This gives them a thin coating of ice which seals in moisture and prevents dehydration.

FAS salmon can be maintained at minus 20° for up to 9 months, if necessary with no loss in quality. The fish are held in cold storage facilities owned by our suppliers, until we have them shipped.

An important requirement of proper handling of FAS salmon is slow defrosting at 32° to 35° F. Proper defrosting requires 24 to 36 hours (depending on the size of the fish). The result is a fish that is essentially as fresh and as delicious as the day it was caught. Only fish served aboard the fishing boat are fresher.

Bristol Farms has selected Queen Charlotte Wild King Salmon as our FAS Salmon to be featured throughout the winter months. In addition we will offer Fresh Farm Raised King Salmon, Fresh Farm Raised Atlantic Salmon and on occasion FAS Coho & Sockeye Salmon. Come in a try our FAS salmon and let us know how you enjoy it.

ChocoHigos for Valentine’s Day

by Michelle Salatino, Food Service Merchandising Assistant
Tuesday, February 14th, 2012

ChocoHigos FigsTry something new for Valentines Day! ChocoHigos Hand-dipped Dark Chocolate Figs from Valencia, Spain and Imported French Specialty Cheese.

Valentines Day is romantic, full of love, flowers, and, of course, chocolate.  This Valentines Day, why don’t you take a little trip to Spain with these wonderful hand-dipped Pajarero figs? These little gems are made of the finest ingredients.  The Pajarero figs are naturally dried then hand-dipped in a 68% Caro Dark Chocolate. The Pajarero figs are sweet and delicate and have a thinner skin than other varieties, making them the perfect ingredient for this delectable treat.

We also have some wonderful Valentine inspired cheeses from the most romantic place on earth; France.  Wow your loved one with these wonderful fresh cheeses that are shaped in the form of a heart and topped with cranberries, ginger, or papaya.  These go wonderfully with a glass of champagne, or your favorite beverage. Find these in our gourmet cheese departments, along with other one of a kind treats for you and your Valentine.

Cupid’s Picks on Valentine Desserts

by Elizabeth ORyan, Assistant Buyer, Bakery & Coffee
Monday, February 13th, 2012

Bristol's Own Heart Shaped Texas Chocolate CakeDoes your sweetheart have a sweet tooth?  Valentine’s Day is tomorrow, but you still have time to surprise your loved one with a unique dessert from our bakery at your local Bristol Farms!

Your heart will skip-a-beat with so many delicious treats to choose from.  Indulge in Bristol’s Own Heart-Shaped Texas Chocolate Cake for a decadent celebration of love, or go a bit more ‘high-brow’ with elegant long-stemmed, chocolate-covered strawberries!  Choose from a variety of flavors including white chocolate with pink sprinkles to chocolate-dipped with creamy white embellishments.

We offer so many ways to say ‘I Love You!’ and to treat your Valentine to something sweet.  Some of my many favorites are Linzer cookies.  These luscious cookies are only available for a short period of time.  Imagine 2 heart-shaped shortbread cookies sandwiched together with pure raspberry jam and then dusted in powdered sugar. Actually, these perfect cookies are my all-time favorites!

Our bakery has luscious delights to please young and old alike! Come check out our variety of Valentine’s Day cookies, cake pops, flourless chocolate cake, creme brulee, and the list goes on and on.  Our treats will surely melt your heart.

Valentine’s Day Orchids

by Alice Hosepian, Director, Bristol Gardens
Friday, February 10th, 2012

Valentine's OrchidIt’s not just for the Valentine’s Day Holiday; you can always take advantage of our Bristol Gardens’ forever special where you buy one 3” Orchid for $19.99 and get one 3” Orchid free!

I believe that orchids are one of the most fascinating and graceful flowers that we can bring into our homes. They have the power to bring elegance to any space and have the power to bring peace to any room. There are over 35,000 species available in an array of colors, shapes, and textures. One of my favorites is the Phalaenopsis commonly known as the Moth Orchid. I love to stare in the center of the flower and get lost in the intricate, frail, rigid edges. If you look closely, you can see the soft veins within the petal. Moth orchids look so delicate but are actually very hardy and can last up to three to four months in your home. This makes them a great value and with our promotion, everyone can afford to enjoy them.

Over the centuries, orchids have become identified with wealth, elegance and worldliness. If cared for properly, the orchid can be handed down from generation to generation and can live forever. When selecting your orchids, you want to ensure that the leaves are nice and green. If you see the roots crawling out of the pot, that is okay. Look at the blooms closely and make sure that it is not all bloomed to the end of the stem. You want to have a couple of puffy blooms in order to enjoy your orchid longer.

It is best to water your orchid in the morning so that the plant can be dry before nightfall. Don’t let your orchid sit in water; they do not like to be soaking wet. I suggest you water your orchid every other week during the summer and once a month during the winter. Always check the water content by poking your finger through the moss or bark. If it is moist, do not water until it is dry. Keep your orchid away from heat drafts or cold drafts.

Enjoy!

Celebrating 20 years of Humboldt Fog!

by Michelle Salatino, Food Service Merchandising Assistant
Thursday, February 9th, 2012

Humboldt Fog 20 YearsHumboldt Fog is truly a special cheese.  Not only is it beautiful to look at, it is quite delicious too!  This is a soft ripened goat’s milk cheese; the texture is creamy around the outside, and slightly crumbly towards the middle.  The flavor is mild, yet tangy.  It is often mistaken for a blue cheese as it has a nice layer of vegetable ash running through the middle and just under the exterior.  This gives it a distinctive look that looks wonderful on a cheese plate.  Honey, berries and a fruity white wine are the perfect match for this lovely cheese.

This gem will be on demo February 8th through February 14th from 10am – 5 pm daily.  Come on by and try a sample, you won’t be disappointed.

For more information and recipes with Humboldt Fog please check out the Cypress Grove Website at www.cypressgrovechevre.com

Licorice for Lovers

by Carl Smith, Grocery Buyer
Thursday, February 9th, 2012

Newman's Own Natural LicoriceValentine’s Day certainly has a hand in the rise of confection and candy sales each year. Sure, the typical box of chocolates or assorted truffles is a go-to for many during this holiday, but what about the fun old-time candies like licorice? Bristol Farms offers several varieties of natural licorice that yields the true flavor of the herbal candy. From Europe and Australia to product produced here in the good old USA, there is something for every taste preference. This Valentine’s Day, visit us and gift your licorice lover some great varieties like Bassett’s Licorice Alsorts from England, RJ’s Natural Licorice from New Zealand, and Newman’s Own Organic Licorice from Aptos, CA.

Ever Wonder How Licorice is Made?

There are two ways to produce licorice. Companies producing licorice on small production scales often use the corn starch molding process, while larger-scale production companies use the licorice rope extrusion process.

In the starch molding process, a tray with long rows of molds is filled with corn starch to keep the licorice from sticking. Next, hot syrup containing licorice is poured into the molds and cooled. How the syrup is cooked determines if the candy is tough, chewy or soft. After the cooling process, the licorice is dumped onto a packaging table and given a glaze.

The licorice rope extrusion process is another way to make licorice candy. It starts with boiling a mix containing licorice root extract to an exact temperature. Next, flavorings and colorings are added and the mix is slowly cooked until it is a dough-like consistency. Afterwards, it is placed in an extruder that resembles a meat processor. The mix is forced out of tiny holes making it into a rope. The rope is sometimes twisted to give a more interesting form.

To see a video on the process of making licorice, visit the link below.

Happy Valentine’s Day to you and yours!

http://youtu.be/AVAnYMVRmdI

Source: National Confectioners Association