The Bristol Blog
posted on August 25th, 2014 by Don Bandow
It all started in Amber Blumer’s California kitchen where she made the original Master Cleanse™ beverage for herself and friends using only four simple ingredients: purified water, lemons, maple syrup, and cayenne. The shopping, measuring, weighing, scooping, pressing, and even squeezing the lemons took a lot of money, energy, and time. She used an antique juice press, and when it broke she knew there had to be an easier way. That was when she had her “aha” moment and The Skinny Lemon Co.™ was born. Now, The Master Cleanse™ is conveniently bottled in glass and ready to go!
What is The Master Cleanse™ and Why does The Skinny Lemon Company™ bottle it? The Master Cleanse™ is a specialty nutrient dense lemon drink that originated in the 1940’s as a detox body cleanse made from fresh squeezed lemons, rich maple syrup, and cayenne pepper with purified water. It’s refreshing and good for you, and people like it as specialty lemonade with that heat “zing” of… Read More
posted on August 22nd, 2014 by Roger Arechiga
If you haven't been made aware, let me just inform you that we are crazy for Hatch Chiles at Bristol Farms. So, it was a no-brainer when we were provided with an opportunity to partner with local ice cream artisans from L.A. Creamery to develop a Bristol Farms exclusive, limited edition Hatch Chile Ice Cream to offer our customers during Hatch Chile season. You may be skeptical, but I assure you - if you love Hatch Chiles, you will LOVE this ice cream. The flavor delivers the perfect peppery zing and smokiness from the chile, and finishes off with a zesty aftertaste. Those that shy away from spicy foods need not worry - the cream cuts any spice you would typically get from Hatch Chiles.
Our Hatch Chile ice cream is great enjoyed on its own, but we had the pleasure of enjoying a scoop sandwiched between two of our Hatch Chocolate Cherry Cookies from our Bakery. This was a winner! This ultimate Hatch Ice Cream Cookie Sandwich is a must try.
Our Hatch Chile Ice Cream… Read More
posted on August 21st, 2014 by Craig Tsuchiyama
What can be better than a fresh, hand crafted Dungeness crab cake? How about a fresh Dungeness crab cake made with roasted New Mexico Hatch Chiles? Yes, we added these awesome chiles to our crab cakes to add a wonderful smoky and spicy kick. Don’t get me wrong, our new fresh Dungeness crab cakes are fabulous without them, but when Hatch chiles are in season, we just want to add them to everything!
Okay, back to our crab cakes...Our cakes are crafted right in our seafood department and made exclusively with fresh Dungeness crab. We feel by using the same high quality crab meat that we sell on a daily basis, our crab cakes will also taste as fresh as if you just made them from scratch.
Cooking these crab cakes is simple; in a non-stick pan, sauté over medium heat for about 3-4 minutes per side. Serve with our homemade tartar sauce and a few lemon slices. They can also be enjoyed as a delicious crab cake sandwich. By the way, the Hatch Dungeness Crab Cakes are on sale now through… Read More
posted on August 20th, 2014 by Carl Smith
Is there anything better than classic sharp White Cheddar Cheese? Why yes, there is! Try a kicked up version with our White Peppercorn Cheddar; aged white cheddar blended with black cracked peppercorns, creating a drier, firmer, full bodied cheese. The peppercorns give the white cheddar enough balance of spice and kick. Something deliciously different from the Pepper Jack family!
White Peppercorn Cheddar is made in Wisconsin from pasteurized cow’s milk. This cheese is perfect on salads and grilled cheese sandwiches. Also, try a slice on a piece of Apple Pie! If you are in a nibbling mood, this cheese is great paired with riesling, a cold lager or Belgian-style ale.
Grilled Sirloin Steak with Peppercorn Cheddar
Makes 4 Servings
• 4 8 oz. sirloin steaks
• 9 oz. Peppercorn Cheddar cheese, sliced
• Salt and pepper, to taste
• Olive oil
• 4 tomatoes, for garnish
• Watercress, for garnish
Marinate the steaks in olive oil and seasoning for 2… Read More
posted on August 18th, 2014 by Silvia Navas
Cooking like your life depends on it is Joshua Rosenthal’s, Founder and Director of the Institute on Integrative Nutrition, main advice to people. As he puts it, “the food we take into our mouth goes into our stomach, where it gets digested and eventually assimilated into the bloodstream. Our blood is what creates our tissues, our organs, our skin, our hair, our brains, and even our thoughts and feelings. We are, at our most basic level, walking food.” It’s pretty powerful to come to understand that every bite we eat will eventually become a part of our body and that it carries with it information about where our health and well being will go.
Sadly, fast paced and busy life styles force people to look for convenience food over nourishing food. Sometimes it seems almost impossible to juggle work, children, household chores, exercise, and cook meals! We seem to forget that beyond nourishing the body with essential nutrients, there are several other advantages to a home cooked… Read More
posted on August 15th, 2014 by Bristol Farms
It's the most wonderful time of the year...and we're not talking about the holiday season; we're talking about Hatch Chile season! The sound of chile roasters ablaze and aroma of roasted chiles in the air, chile heads will unite and be of good cheer. If you haven't yet seen our schedule for eight exciting live Hatch Chile roasts, be sure to do so here. We'll be cooking each weekend from 8am - 2pm at various locations through September 20th. Whether you will be grabbing some fresh or roasted chiles to go, cheers to what's cookin' in your kitchen this season! Be sure to share your Hatch Chile creations to #BFHatchChile.
Here, we have compiled some of our best customer approved and loved Hatch Chile products that you can find in-store through September 20th. Get them while you can and enjoy our hatch - hatchiest season of all:
Bristol's Own Hatch Valley Salsa
Are you a serious Hatch Chile head? Well, we’ve got great news for you! Bristol Farms is proud to introduce… Read More
posted on August 13th, 2014 by Christophe Moreau
Bristol Farms kicked off its annual Hatch Chile celebration today with a great ad filled with many of our favorite Hatch Chile products. As you walk the store during this six week promotion, you will find yourself amazed at all the one-of-a-kind, unique products that we have created using the wonderful smoky and spicy Hatch Chile. Below are just some of our favorite spiced up recipes, but we encourage you to stop by our bakeries for a look at what's heating up with Hatch Chiles...in and out of the oven.
Homemade Hatch Chile Corn bread - West meets Southwest! For a limited time in our Bakery we take our traditional Bristol Farms corn bread and kick it up a notch with shredded cheddar and perfectly roasted Authentic New Mexico Hatch Chiles. This one goes great with any of our deli's soups made fresh from our kitchens. We even have a Hatch Chicken Chili that is a perfect match.
Homemade Hatch Chile Pepperjack Scone - Savor the Flavor! Packed full of Authentic New Mexico… Read More
posted on August 8th, 2014 by John Savidan
We've been anticipating its arrival and the New Mexican Hatch Chile is finally here! We received our first shipment on Tuesday this week, and these chiles are beautiful - they smell great and yield a great amount of heat and flavor. All Bristol Farms stores will be stocked with an abundant supply by the end of this week. Upon the Hatch Chile's arrival, the first thing we did was fire up the roasters to start the production of our delicious line of Bristol's Own Hatch products, such as our Hatch Chile Potato Salad, Hatch Mac n' Cheese, and more. Keep an eye out for a future blog on our top 10 favorite Hatch Chile products.
Our live roasts are rolling out starting next weekend, August 16, beginning at our Rolling Hills store. Be sure to catch at least one of our eight So. California roasts to be a part of the action, to get your chiles roasted hot, and to try some great foods featuring Hatch. Below is our roasting schedule. See you soon!
Saturday August… Read More
posted on August 7th, 2014 by Kim Kaczor-Wardlow
As I’ve mentioned in previous blogs we are truly spoiled in Southern California by our beautiful weather and year round bbq/grilling season. Now officially we are in the home stretch of the “official” bbq/grilling season. With this in mind I wanted to share with you information about a recent line of drinkware that we’ve brought in that works perfectly with the backyard bbq. “Red Cup Living” (not to be confused with the red disposable cups we are all very familiar with) is a line of reusable, sustainable cups in various shapes and sizes that certainly has the look of the more familiar disposable version.
Founders Mike & Katy found themselves sitting on the front porch of their new home in Phoenix, Arizona, meeting and greeting new neighbors and soon to be friends. It was during this time, as more and more folks came to their front porch, they realized how many of the red disposable cups they were simply using once and tossing away. They experienced… Read More
posted on August 6th, 2014 by Mike McMahon
“Ladies and Gentlemen, I’m a Cook” is how C.B. “Stubb” Stubblefield introduced himself. But he was more than that; he loved making great tasting food on the grill or in the kitchen. Stubb was proud to put his heart and soul into every recipe and it was this passion that inspired Stubb’s Hatch Chile Cookin’ Sauce and Green Chile Marinade - which are two great products Bristol Farms is proud to feature during our Hatch Chile promotion starting August 13th.
The Hatch Green Chile, grown along the Rio Grande in New Mexico for over 130 years, is a mild chile with a unique flavor profile. Stubb's has taken this New Mexican icon and added a little Texas twist to it to create these inspiring items for you to try at home. Whether you prefer to BBQ, grill, skillet cook, or slow cook, we've got you covered - just add your favorite protein and have some kickin' fun.
Green Chile Marinade
New Mexico held a very special place in Stubb’s heart. Every year, Stubb went… Read More