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The Bristol Blog

Perfect Summer Appetizer: Stuffed Crab Shells

posted on June 7th, 2012 by Melinda Race

Stuffed Crab Shells?  Oh yeah! Just last week my sister Margaret picked some up and she will not stop raving about the response she got from her guests at her family get together. Summertime around the pool, at a party or just anywhere...Bristol Farms Catering offers a true favorite! Our Mini Imperial Seafood Stuffed Crab Shells start with a combination of seafood, vegetables, and a special blend of natural seasonings - all gently tossed and hand scooped into an attractive, real crab shell. These 1.5 oz Stuffed Crab Shells can stand alone as the perfect appetizer served with our remoulade aioli. Or perhaps, an accompaniment to your entree, as a light seafood side dish. You can take our Stuffed Crab Shells anywhere and know that the flavor and zest will be well accepted by seafood lovers and those that look for a very mild seafood taste.  Did I mention you get a petite silver fork to eat them with? Order these Bristol Quality, Stuffed Crab Shells for your next… Read More

Discovering the World of French Cheese

posted on June 6th, 2012 by Rich Ferranda

While we can’t all visit the lush summer pastures of the Normandy coast or the mountainous region of Auvergne, we can all enjoy some of the wonderful cheese that these regions produce. St. Agur Blue Cheese: St Agur is a handmade artisan blue veined cow’s milk cheese from the Auvergne region of France.  Made from mountain milk collected locally, this double cream cheese has a rich, smooth, and creamy texture, balancing its true blue character.  Enjoy this cheese spread on a French baguette alone or with French butter for a real treat! St. Andre’ Triple Cream Brie: St Andre’, crafted in Coutance, Normandy, is as triple cream soft ripened cheese that offers a complex counterpoint to the widely rich and silky center.  As dense as pure butter and with the richest flavors, the tongue-pleasing salty tang derives from the ocean air blowing through the pastures of the Normandy Coast. Enjoy this cheese with our orange blossom honey and fresh strawberries or pears! Both of… Read More

Meet Yoshi Kubo, Director of Sushi

posted on June 5th, 2012 by Craig Tsuchiyama

Have you ever wondered where Bristol Farms' unique sushi originated?  Let’s take a look back to 1969 when Yoshi Kubo, at that time residing in Kagoshima, Japan, received a call from his uncle requesting help with his new sushi restaurant in Westwood, CA.  Yoshi quickly went to help and learn his trade.  During the next 15 years, Yoshi became a top chef in Los Angeles and later in the San Gabriel Valley area. In 1984, Yoshi developed a friendship with one of his sushi customers, Irving Gronsky, founder of Bristol Farms market in Rolling Hills Estates.  At the time, “Irv” was working on opening a second Bristol Farms in South Pasadena.  Irv continued to frequent the sushi restaurant for two years until 1986 when Yoshi agreed to take over the sushi operations for Irv’s new South Pasadena store.  Using his “sushi bar” experience along with his understanding of what flavors Southern Californians desired, Yoshi quickly developed a profitable system for in-house, grocery… Read More

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