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The Bristol Blog

Celebrate the New Year with Caviar

posted on December 27th, 2012 by Michelle Salatino

Bristol Farms is known to bring our customers the finer things in life.  We are proud to be able to offer our new line of sustainable, wild, and domestic caviars: Golden Osetra - Defined by a nutty flavor and firm, juicy eggs that range in color from golden amber to a warm rich brown. Royal Reserve - This caviar comes from a farm raised white sturgeon native to California.  The eggs produced are elegant, brown in color and evokes a delicate creamy flavor. Wild American Paddlefish - These small dark gray to greenish eggs are bold and pronounced on the palate. Paddlefish caviar is considered to be the most similar to Caspian Sea Sevruga. Wild American Sturgeon - These small black eggs are harvested from the world’s smallest sturgeon.  Small and firm with a classic sturgeon taste.  This is our most popular domestic caviar. Rainbow Trout - Medium size eggs emit a firm, crisp, briny tang. Spanish Caviar “New” Spanish caviar imported from Spain; These Sturgeon are raised in… Read More

Tea of a Kind

posted on December 26th, 2012 by Don Bandow

Have you ever gone to drink what you thought was a bottle of refreshing, shelf stable brewed tea only to find a stale, bitter taste that left you imagining it's journey from warehouse to shelf through a number of compromising environmental factors? At this point, you may be tempted to put the drink down and not finish it. It's not to say that this happens often, but I like my odds against it ever happening with a new tea line that we are proud to offer at Bristol Farms; Tea of a Kind. At first glance, Tea of a Kind looks like an average bottle of water....which it is...and it only becomes a fresh brewed tea once the patented Gizmo® cap is twisted off and the all natural flavors, colors, real brewed tea, and powerful antioxidants are released with over 90psi of pressure from the cap. This was the first experience of its kind for me and definitely brought a smile to my face. It's fun to use and it's comforting to know that the bottled tea I'm about to enjoy is absolutely fresh because… Read More

Champagne's on First!

posted on December 26th, 2012 by Michael Cristillo

Bud: Hey, Lou. You ever want to know how champagne is made? What makes it so special? Lou: Certainly. I love the stuff. Bud: Okay, careful now. It’s a very confusing process. Lou: That’s okay. I’m easily confused. Bud: Well here it is in a nutshell. First you pick the grapes, usually chardonnay and pinot noir. They get pressed and you have something called the cuvee, the first run juice. Lou: First run? You mean home run? Bud: No! This is champagne we’re talking about, not baseball! Lou: Hey I was just asking. So the guy presses the grapes. Then what? Bud: They take these base wines and create a bench blending. From that they make their final blend before the second fermentation takes place. Lou: You just said bench blending. Why would they be sitting on a bench blending wine? You said this had nothing to do with baseball. Bud: It doesn’t! Stay out of baseball! Next comes what they call the tirage. Sugar and yeast are added to this base wine and starts a second… Read More

Panettone – Christmas Bread

posted on December 19th, 2012 by Carl Smith

There are almost as many stories attached to the history of Panettone as there are versions of the bread. Its place and time of origin is Milan, dating as far back as the Roman Empire. Ancient Romans sweetened leavened bread with honey. Some historians claim the name derives from the Italian “panetto”, meaning small loaf of bread, or it may have come about at the time of its first recorded association with Christmas, which occurred in the writings of an 18th century illuminist referred to it as "pane di tono", meaning luxury bread. Then there is this story: The son of Giacomo degli Atellani, a Milanese nobleman, Ugo was in love with Adalgisa – the daughter of a baker whose first name has been lost over the centuries, but his surname was Toni.Ugo would sneak out of the family palace in the dead of night to meet Adalgisa in her family’s shop, where he would find her kneading bread. Ugo and Adalgisa wanted desperately to marry, but his family would never accept her as a… Read More

Personalize Your Holiday Cheer

posted on December 11th, 2012 by Geoff Nicoll

In the spirit of spirit giving, Santa’s helpers will be making the rounds once again with their ever-popular engraving machine. This is a perfect opportunity to customize a bottle of libation that really shows, or says, just how you feel. The engraving can be done while you wait, or you can sign up in advance and have your own personal message tattooed on the following fine beverage products. Eligible for this complimentary service are Gentleman Jack Whiskey, Jack Daniel’s Single Barrel Whiskey, Woodford Reserve Whiskey or Herradura Tequilas (including the rare Double Barrel Reposado). You may use up to 3 lines of 15  characters in your message on the front, and up to 7 lines of 15 characters on the blank back or side panel. Multiple fonts are available.   The following Bristol Farms Locations will host the engraving events on the prescribed dates and times: Palm Desert                       December 13th  3-6 p.m. La… Read More

Holiday Meals Tasting

posted on December 6th, 2012 by Martin Deveau

This is the time of year where food plays an even more important role in our lives.  At Bristol Farms this is one of our most cherished times of the year, when we can spend time with family and friends around the holiday table.  This Saturday and Sunday, Bristol Farms will be sharing what is special at our table with you.  Come into select Bristol Farms to taste what we have prepared for this Holiday Season.  Enjoy tastes of Sundried Cherry Stuffing, Butternut Squash Risotto, Turkey and Ham.  You can order your Holiday Dinner at a store or on-line at our web-site.  May you have a joyous holiday season with family and friends around a special holiday table.     Read More

“EGGNOG”, Anyone?

posted on December 5th, 2012 by Roger Arechiga

It’s hard to imagine the holiday season without a cup of "Eggnog" to spice up the atmosphere and provide cheer and joy to the festivities.  Here at Bristol Farms we would like to help keep your holiday cheer going by providing you with an extraordinary selection of eggnog to choose from. Much like family gatherings and big extravagant holiday meals, the tradition of eggnog today is also a big part of the holiday season.  In the early days before eggnog was a holiday staple, (and way before it was readily available at Bristol Farms), eggnog was making its name and gaining popularity in Europe. The origin of eggnog is said to date all the way back to the 8th century in England, and believed to have descended from a hot British drink called Posset.  But not until the 17th century did Eggnog become the fashionable and celebratory beverage that it is today. Eggnog has definitely come a long way from its days as Posset and it has truly withstood the test of time.  Nowadays, not only… Read More

Stonewall Kitchen Maple Pumpkin Butter

posted on December 4th, 2012 by Mike McMahon

Quality and exceptional good taste have been the hallmarks of Stonewall Kitchen since its beginning in 1991 as a farmers’ market booth. Today, the award-winning line of specialty foods created by chefs and gardeners is still made with wholesome, healthy and fresh ingredients of the highest quality. New and innovative recipes are beautifully packaged with the signature New England charm of Stonewall Kitchen. Perfect for the holidays, or anytime of the year really, enjoy the rich taste and aroma of a homemade pumpkin pie with their Maple Pumpkin Butter. This decadent fruit butter is the perfect topping for your favorite ice cream, cake and pastry. For a sumptuous breakfast treat, pair with pancakes, waffles or French toast. Or for after dinner, create an elegant dessert by filling a pastry shell and topping with whipped cream and nuts. The possibilities are endless. This fruit butter simply turns many dishes into a decadent treat, is so versatile and can be used in many recipes… Read More

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