posted on October 5th, 2018 by Roberto Lewis
We are pleased to introduce our line of local, raw, unfiltered, and unprocessed cold-packed raw honey, drawn from the abundant flora of Southern California. Cold packed by hand, our raw honey has a creamy texture that will not only entertain your taste buds but inspire you to include it in recipes as a handy, all-natural source of sweetness.
Southern California Orange Blossom
Once our Orange Blossom honey finds its way into your cupboard, you're not going to want to let it go. It's distinctive yet versatile, with a citrus-accented flavor and a fresh floral aroma that will grab your attention. Its fruity sweetness is mild enough to make the perfect alternative to your standard table honey.
Orange Blossom honey will enhance the flavors of everything it touches. Stir it into Black teas such as Earl Grey, Ceylon or Congou, or drizzle it over ice cream. Whip a spoonful into a bit of soft butter before spreading it on toast or a warm croissant. You're welcome.
Southern… Read More
posted on September 26th, 2018 by Roberto Lewis
When was the last time you had a pasta dinner that excited you? Linguini with Pesto Genovese, for example. Perhaps that’s a dish that can wait until Friday when there will be more time to shop for fun ingredients.
But you’re not a machine. Food is more than fuel. When we make a commitment to preparing simple and flavorful meals, we are giving ourselves more than the gift of improved health. We are making room to slow down and appreciate a sensory experience; to savor aromas, textures, and flavors. In an age where we spend most of our days anxious, time-crunched and under pressure, there exists an enormous temptation to deny ourselves a quiet moment in favor of efficiency. We’ll stop at a fast-food restaurant on the way home from work, instead of building a dinner out of whole food because we feel that we don’t have time for anything else. We don’t want to get home and realize that we can’t finish dinner because we couldn't find shallots.
The chefs at Tiberino… Read More
posted on September 25th, 2018 by Roberto Lewis
If you’ve been following along with us as we share a few of our select favorite European cuisines, then chances are you’ve also been anticipating our tasting “arrival” in Italy. Any conversation about Italian culture would feel incomplete without an acknowledgment of its incredible food. The cured and roasted meats like Prosciutto Di Parma and Porchetta, the creamy cheeses like Bufala and Provolone, and the many pastas and wines of Italy are all legendary; and this month we are featuring stellar examples of each. You’ll truly have everything you need to put together a dazzling Italian dinner of your own. Here are just a few of the Italian imports we're excited to share with you.
Meat, Cheese, and Pasta Imported from Italy...
Parma Di Prosciutto
Made in exactly one place on Earth -- the Emilia Romagna region of northern Italy -- Parma di Prosciutto - dry cured, thin-sliced, aged Italian ham - is produced according to a recipe that is nearly two-thousand years old… Read More
posted on September 19th, 2018 by Roberto Lewis
We hope you’ve been following along as we journey through the cuisines of different cultures. We’ve finally arrived in France, a culture renowned for its food. Where do we begin? At breakfast, of course. And no French breakfast would be complete without a selection of fruit preserves from Bonne Maman.
BREAKFAST IN PARIS
The traditional Parisian breakfast will commence with a bread item, perhaps a toasted brioche tartine with cultured butter and wildflower honey. Add to that a warm croissant and an espresso with a dash of milk. Your choice of jam will determine the character of your meal. A tablespoon of Bonne Maman’s Lemon Curd will transform your buttered tartine into a smooth, rich treat you’ll need to close your eyes to savor properly. A dollop of their Raspberry or Apricot Preserves applied to the croissant, on the other hand, will provide a jolt of sweetness that will contrast nicely with each sip of espresso.
IT'S NOT A JAM. IT'S A "PRESERVE."
According to… Read More
posted on March 6th, 2018 by Leslie Thomas
This day belongs to no specific country, organization, or race. It celebrates and advocates women everywhere. And for Bristol Farms it means celebrating all of our amazing customers. We celebrate inspirational, courageous, talented, creative, kind, and hard-working mothers, professionals, students, entrepreneurs and mentors.
It also gives us a time to spotlight just a few of our favorite women-owned vendors who are also local to Southern California. We learn about Natasha Case; the oh-so creative ice cream-loving guru behind Coolhaus. We also cover Galit Laibow, Sarah Michelle Gellar, (and yes, Greg Fleishman - even if he is a guy). They are the founders of the revolutionary baking line, Foodstirs. We also have Lori; the imaginative creator of Lori’s Lemonade. Finally, we look at the lovely ladies of Muddle + Wilde organic craft drink mixers. We are stoked to honor them all.
Natasha Case, Coolhaus
Coolhaus co-founders Natasha Case and Freya Estreller… Read More