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The Bristol Blog

Thanksgiving Leftover Recipes!

posted on November 27th, 2013 by Bristol Farms

If you are like most households, you will probably be left with plenty of leftover turkey, stuffing, and all the fixins this holiday. If you are tired of the same old turkey sandwich, we don't blame you! That's why we asked Grace-Marie Johnston, Cooking School Director in our Manhattan Beach store, for some of her go-to leftover recipes to enjoy them by. Enjoy!   “Day After” Turkey Cakes with Apple Relish Cakes Ingredients: 3          cups                 Leftover Turkey – chopped 3          cups                 Leftover Stuffing 2          large                 Eggs – fork beaten 1/2        cup                   Flat Leaf Parsley – roughly chopped 2          cups                 Panko Bread Crumbs (Japanese-style) To Fry                           Canola or Vegetable Oil Method: Mix the turkey, stuffing, eggs… Read More

New! Sweet Potato Medley

posted on November 26th, 2013 by Carl Smith

Is there anything that reminds you more about the holidays than Sweet Potatoes?  Okay...we digress. There are many items that are often only enjoyed once a year during the holidays, like turkey, ham, or stuffing. But, sweet potatoes are a holiday staple on any table! Originally from South America, sweet potatoes, like all other potatoes, have become a main staple only second to rice. Every region of the world has embraced these tubers and created recipes to fit their regional and cultural taste.   As a side dish this sweet and starchy root vegetable brings something special to the table. It can be made many ways and accompanies most meats splendidly.  Since the sweet potato holds a special place in our hearts, Bristol Farms has created a signature dish for our delis this holiday season; Sweet Potato Medley. It is a mixture of roasted sweet potatoes, enveloped in butter, brown sugar, almonds, and cranberries, with a blend of special herbs and spices. This dish brings together… Read More

Holiday Wines for the Feast

posted on November 25th, 2013 by Geoff Nicoll

Typically, when it comes to wines to enjoy with our holiday feasts and Fall/Winter fare, we tend to chase the usual suspects , i.e., chardonnay, cabernet, merlot, etc. Bristol Farms would like to encourage you to step 'outside the box' by suggesting some alternatives that will not only marry well with your feast of choice, but add a "wow" factor from your family and special guests. The wines mentioned below are exemplary for their wonderful flavor profiles and unique ability to add an extra dimension to your hours-in-the-kitchen efforts. So enjoy our recommendations and have a safe and pleasant holiday.   Screenplay Proprietary Red Reg $34.99 Special $26.99 When you have flavor characteristics as diverse as the ones found on your holiday dinner plate, you want a red wine that can accommodate that sensory over load. Screenplay offers an eclectic blend of Cabernet, Merlot, Cabernet Franc, Malbec, Syrah and Viognier - a sort of Bordeaux meets Rhone - and explodes with generous… Read More

Introducing Heilala Vanilla

posted on November 21st, 2013 by Aaron Jones

Heilala Vanilla represents the partnership of two Pacific families, united by a passion for the world’s most sensual and exotic flavor and aroma. The richest grade of vanilla in the Asia Pacific region results from the perfect and natural growing environment in the Kingdom of Tonga. Organic growing principles are employed with the vanilla vines cultivated on coconut husk frames. The vanilla flowers are hand pollinated, the beans sun-dried the traditional way then stored at optimum conditions for the development of its full flavor. Heilala Vanilla’s top quality and award winning product range is produced in New Zealand and includes Vanilla Extract and Vanilla Paste perfect for baking, with one teaspoon giving the flavor of one vanilla bean. The Vanilla Syrup and Sugar are perfect over fruits, desserts, pancakes, cocktails and in coffee. Heilala Vanilla is a true ‘plantation to pantry’ vanilla. The Boggiss and Ross family started Heilala Vanilla in 2002 and still own and… Read More

New Mac & Cheese!

posted on November 18th, 2013 by Steve Howard

The weather is certainly taking a turn as of late and there's no better time to introduce some new Bristol Farms Mac & Cheese flavors during comfort food season! We have taken Macaroni and Cheese to a new level! We are proud to introduce two new flavors of mac & cheese conveniently packed in oven safe and ready-to-go ramekins in our deli case. Just take home, heat, and serve! Best part is you get to keep the ramekins when done. The flavors? Well, the chefs in our kitchen have put a new twist on Traditional Mac and Cheese using a blend of cheeses to create a wonderful eating experience. We are also introducing a new Buffalo Chicken Mac and Cheese that has great flavor with a small, spicy kick in each bite.  We are offering these new items at only $6.99 in our self-serve delis. Each ramekin should feed two and would be a great side dish to any meal, such as our stuffed Bristol Burgers from our meat department. We will also be offering our new traditional mac and cheese in the… Read More

Game Birds for the Holiday

posted on November 18th, 2013 by Rick Stidham

Looking to serve something a little different and more creative this Thanksgiving?  In addition to our famous Natural, Free Range, Organic, & locally grown Turkeys, Bristol farms is also offering an entire line of wild game birds for the holidays too!  These birds are a fun and unique way make a memorable impression with your guests. By definition, a game bird is a bird that is hunted in the wild for sport and/or food. Duck and geese also fit into this definition, although duck and geese are also a lot more available in the supermarket, where grouse, partridge, and snipe are often nowhere to be found. Most, if not all, game birds — no matter their size — are enjoyed roasted, grilled, or fried all over the world. Below are some of the more popular game birds:   Partridge A partridge is a medium-sized bird in the pheasant family. The most common partridge is the gray partridge with a reddish face and tail and gray breast and striped sides. A large male can measure up to… Read More

Nouveau Beaujolais 2013

posted on November 12th, 2013 by Michael Cristillo

AT ONE MINUTE PAST MIDNIGHT on the third Thursday of each November, from small villages and towns, over a million cases of Beaujolais Nouveau begin their journey through a sleeping France to Paris for immediate shipment to all  parts of the world. Banners proclaim the good news: Le Beaujolais Nouveau est arrivé! "The New Beaujolais has arrived!" One of the most  animated rituals in the wine world has begun. By the  time it is over, nearly half of the region's total annual production (at last count over 65 million), will be distributed  and consumed around the world.   It has become a worldwide race to be the first to serve to this new  wine of the harvest. In doing so, it will be carried by motorcycle, balloon, truck, helicopter, elephant, runners and rickshaws to get it to its final destination. It is amazing to realize that just weeks  before this wine was a cluster of grapes in a growers vineyard. But by an expeditious harvest, a rapid  fermentation, and a speedy… Read More

Introducing Peet's Coffee Holiday Blend

posted on November 12th, 2013 by Christophe Moreau

Each holiday, Peet’s Coffee seeks the year’s best beans to create a unique, celebratory blend for our stores to share with you! Celebrate the season and try this year’s Holiday Blend, which is in Bristol Farms stores now! This year’s blend provides a double layer of rich, Indonesian body combining the nut and spice notes of an aged Sulawesi with the earthy sweetness of Sumatra. Exceptional, top-grade Kenya provides black currant juiciness joined with a crisp, exquisite Panama; the top Central American coffee we’ve tasted all year.  This is definitely a big, bold coffee to share in the season. This signature Holiday Blend is available in Single Cups and of course the freshest bagged coffee out there; available in Ground, Whole Bean, and Decaf varieties- in our stores now thru December. Coffee Origin:  Two Indonesian:  Sulawesi/Sumatra, Kenya & Panama Tasting Notes:  Spicy & Complex. Holiday Blend 2013 is a rich and full-bodied, layered with spice, earthy… Read More

Meet "The Cheese Lady"!

posted on November 12th, 2013 by Michelle Salatino

Sarah “The Cheese Lady” Kaufmann will be carving up a storm at our newest location in Santa Monica.  She will be carving a large Wisconsin mammoth cheddar right on the sales floor so customers can interact with her and watch as she creates her masterpiece. Sarah was born and raised in Wisconsin.  She has a degree in commercial art and worked for the Wisconsin Dairy industry for 16 years.  While working as a Creative Director for the Wisconsin Milk Marketing Board (WMMB), Sarah was encouraged to carve and her first sculptures were used in trade promotions.  She has since moved on to carving cheese full time.  Her carvings have included celebrities like Jon Madden and Jay Leno as well as a 300 pound gorilla and a six-foot long aircraft carrier.  Sarah also holds the record for the largest cheese sculpture in the Guinness Book of World Records.  This carving took Sarah 36 hours and weighed 925 pounds.  It consisted of a pig, cow and boy on a roller coaster celebrating the… Read More

Bristol Farms Brings You Italy's 5 Legends!

posted on November 1st, 2013 by Michelle Salatino

At Bristol Farms, we love our cheese and our cured meats!  We want to share these wonderful finds with you, so we lined up three demo days in November featuring Parmigiano Reggiano, Grana Padano, Montasio, Prosciutto di Parma, or San Daniele Proscuitto. Parmigiano Reggiano is only produced in Parma, Reggio Emilia, Modena, Bologna, and Montova Italy as it is a protected cheese by Italian law.  This “King of Cheese” is made of raw cow’s milk that is cooked, not pressed, using the milk of the morning milking along with the skimmed milk of the evening before.  This results in a part skim mixture. After all the magic of cheese making, this cheese is transferred to the aging rooms and aged a minimum of 12 months.  Our Reggiano is aged for 24 months, resulting in a salty, nutty, slightly sweet flavor with nice crystallization. Our Grana Padano is one of the most popular D.O.P. cheeses in Italy. This cheese is only produced in five northern regions in Italy; ours is from the… Read More

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