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The Bristol Blog

Celebrating the World of French Cheese

posted on August 30th, 2012 by Rich Ferranda

If you'd like to experience the culinary version of the Tour de France, come to Bristol Farms this weekend and visit our specialty cheese shops. Our Cheese Specialists can sample you through the diverse terrain of France; start with the Camembert au Calvados from the northwest shores of Normandy and head southwest and experience the earthy full flavors of Roquefort from the famous Roquefort Caves. My personal favorite cheese from France is a cheese that has been produced since the middle ages in the Jura Mountains; Comte!  If you've never tasted the Comte at Bristol Farms, you are missing out on something special.  While there may be cheaper Comte available elsewhere, be aware of what you are buying as Comte is available from 4 months of age to 18 months.  While the less expensive younger cheese is still pleasing to the pallet you will be overwhelmed with flavor when you taste our St Antoine Comte! To compliment your Comte, we recommend for you to enjoy it with a glass of… Read More

A New Breed of Brew – Craft Beers

posted on August 30th, 2012 by Geoff Nicoll

There has been a long slow-to-develop evolution in the world of suds, and it largely started in the late 70’s. Leading up to that point, since the repeal of prohibition in 1933, the beer scene was largely dominated by immigrants who practiced the craft specific to their origins, this diminished over the next few decades and whittled down to but several dozen of the largest breweries. The products that appeared to be in favor (or at least in major production) were low calorie light lagers. Like the old Fords, you can have any color you want, as long as it is black. Well, where there was an absence, there was motivation, and those that longed for some of the old country began to produce their own again in small formats. This, and committees of small brewers whom decided to form a culture, of sorts, sparked the reemergence of a beer culture. Fast forward to one of today’s icons, Fritz Maytag, whom in 1965 bought Anchor Brewing. Fritz’s intention was to maintain the small, artisan… Read More

100% Natural, Eco‑Friendly Pasta Makers – Pasta Prima

posted on August 29th, 2012 by Roger Arechiga

Pasta Prima is produced by a family owned and operated company, founded in 1992.  The family takes pride in the fact that they hand craft their recipes and they prepare their product using the highest quality, 100% natural ingredients.  Pasta Prima is the first and only brand of pasta to use 100% renewable energy in production, and therefore has grown into a leading refrigerated pasta producer.    The manufacturers of Pasta Prima are passionate about stuffing their fresh pasta with fillings so gourmet that they taste homemade. From all-white meat chicken, aged-imported cheese, to fresh cut vegetables, they source from local producers and the world’s best. The carefully selected ingredients taste better than anything artificial, of course. Their belief is that Mother Nature is a gourmet chef, that is why you will never find artificial flavors or colors, preservatives, or flavor enhancers in a Pasta Prima product. The product is minimally processed to preserve the natural state… Read More

Locally Caught Sablefish

posted on August 24th, 2012 by Craig Tsuchiyama

Bristol Farms Sablefish are caught from California all the way up to Alaska’s cold waters in depths of over 650 feet and have been found to inhabit depths of over 9,000 feet.  To keep by-catch to a minimum, our local fishermen catch our sablefish with baited pots rather than using a trawl net which essentially rakes the bottom of the ocean and everything in its way.  An important benefit to eating sablefish is they have extremely high oil content and are very high in heart healthy EPA and DHA Omega-3 fatty acids.  It has approximately as much EPA and DHA as wild salmon. Sablefish, also known as Black Cod or Butterfish, is often compared to Patagonian Tooth fish (Chilean Seabass) in flavor, texture, and flakiness and is a great substitute for when Chilean Seabass when not available.  Most sablefish are shipped to Japan where it is considered a delicacy when served in “Kasuzuke” style.  Kasuzuke pickling methods were developed in Japan during the 17th century to preserve… Read More

Moonstruck Chocolates – Featured Chocolate of the Month

posted on August 22nd, 2012 by Carl Smith

In 1993, a remarkable concept took root in Portland, Oregon. That concept was to handcraft superior chocolates – chocolates that would not only taste delicious, but that would look exceptional as well. The result was Moonstruck Chocolates; a chocolate indulgence for all the senses. From that initial idea grew Moonstruck Chocolatiers, where to this day they still handcraft each piece using only the finest ingredients. They pair their own decadent chocolate with fresh flavors found in the Pacific Northwest and beyond, and then hand-decorate each piece with special care. We invite you to share in that experience yourself. Enjoy savoring each Moonstruck Chocolatier's delicacy as much as they enjoyed creating it. Visit our chocolate shops at our Coffee Counters for our 20% off summer special on Moonstruck Chocolate Truffles. You'll enjoy exploring the many wonderful flavors and beautiful, unique designs like the Critter Truffle Collection which features a milk chocolate bunny truffle… Read More

Lamb Hass Avocados

posted on August 21st, 2012 by John Savidan

Locally grown in our own backyard, Rancho Vasquez located in Azusa, California has its very own micro-climate that is perfect for growing avocados. We are excited to bring you the Lamb Hass Avocado variety from our local grower. These avocados have exceptional flavor and are usually of a large robust size, this being the hallmark of the Lamb Hass. With pebbly skin & pale green flesh, the Lamb Hass provides a creamy, smooth, Hass-like eating experience that includes a rich, full, nutty flavor. The Lamb Hass looks and ripens similar to a Hass avocado; its skin darkens and yields to gentle pressure. These avocados are available now through October...enjoy Read More

Discover Three New Austrian Cheeses

posted on August 17th, 2012 by Michelle Salatino

Here, at Bristol Farms, we are always looking for new and exciting products.  We search high and low, from one end of the globe to the other to bring you the finest products available.  We are proud to introduce our newest discovery of three brand new cheeses from Austria! Krauterschatz – This beauty is crafted from raw grass- and grass hay fed cows milk.  This is a semi-hard cheese, coated and rubbed with 8 alpine herbs; lemon balm, oregano, savory, thyme, marjoram, parsley, chive and lovage.  These herbs help create this masterpiece, as the flavor seeps into the cheese as it ages.  The rind on this cheese is edible as well, unlike many other herb coated cheeses. This cheese is cared for by the master cheese maker for three months as it ages. The result is a mild and flavorful cheese that is creamy and wonderful. Moosbacher – First, you will notice the eye catching burlap cover on this unique cheese. The uniqueness does not stop there, this cheese has been double ripened;… Read More

Steakhouse Onion Loaf

posted on August 15th, 2012 by Christophe Moreau

Inspiration can come in all shapes and sizes and sometimes from the most unlikely of places.  Our Steakhouse Onion loaf was inspired by a Bagel of all things.  One evening, after a long night out in the Big Apple, we came across an old fashioned NY style bagel shop.  We noticed that the Bakers were in full production so we ventured in to see what we could find.  On the counter, they had a tray of Onion Bagels that had risen far too long making the texture much lighter than the traditional chewy bagel but the flavor was quite excellent.  When we returned from our trip, we set out to create a light egg bread inspired by that wonderful little bagel....our bread would have the same wonderful aromatic flavor but with a much lighter texture. Well, we're proud to say we've accomplished just that and would like to introduce you to our new Steakhouse Onion Loaf. Now's the perfect time to try it as it's on sale until August 21. Let us know what you think and how you served yours.   Read More

Design Design at Bristol Farms

posted on August 15th, 2012 by Carl Smith

If you haven’t noticed, there have been some changes going on at Bristol Farms. No, we are not talking about the Summer BBQs at the stores nor the great summer fruit sales...we are talking about our new partnership with Design Design Greetings and Paper Co. Design Design, a leader among mid-sized greeting card companies, was started by Don Kallil in 1987. Don was a stockbroker at Merrill Lynch in Chicago, but his childhood dream of being an entrepreneur was stronger than his passion for stocks and bonds, and he knew he had to follow his dream of starting his own business. After over a year of intensive research, he decided to open Design Design. Kallil says, “I’ve always been business-minded. The challenge of manufacturing something and selling it is very exciting. But the real attraction of the greeting card industry is the creative aspect of it–working with artists, copywriters, and printers on products that are always fresh and creatively diverse.” You’ll find a broad… Read More

Locally Handmade Burrata

posted on August 8th, 2012 by Michelle Salatino

Who would have known authentic , fresh, creamy, stringy Burrata is made locally in El Monte courtesy of Gioia Cheese Inc. Gioia Cheese Inc. was founded in 1992 by a man from Italy named Vito Girardi.  (Vito tried selling fresh mozzarella in the 70’s and early 80’s, each time he was unsuccessful so he returned to Italy. Finally the 90’s arrived, and we were ready for this fabulous fresh mozzarella cheese.)  Vito is the man responsible for our love of Burrata here in Southern California, as he was the first to produce it back in 1993. Burrata is not well known, even in Italy.  It is made in Southern Italy, the area around Bari in the little towns from Andria to Martina Franca, including Gioia del Colle (where Girardi’s family is from) Gioia makes about 1,500 pounds of Burrata daily, all by hand. This is no small task; this cheese needs to go from curds to burrata in about 10 seconds.  First the mozzarella is formed, flattened into a disk and then filled with scraps of… Read More

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