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Flourless Cookies

posted on October 6th, 2016 by Lauren Pepin

Flourless cookies are on my mind.  We have just added 4 fabulous flavors to our Bakery line-up that are sure to stay on your mind too. We now have Flourless Vanilla Cookies, Flourless Crispy Chocolate Cookies, Flourless Chocolate Walnut Cookies and Flourless Peanut Butter Cookies. These cookies aren’t just a gluten free alternative for people who can’t eat regular flour, they are fabulous all in themselves. They have a flaky yet chewy texture and are loaded with flavor. You cannot eat just one, and since there’s no flour you don’t have to experience any guilt for eating a few. Flourless cookies are made with organic sugar and cage free eggs along with an array of other good ingredients like Dutch cocoa powder, vanilla beans and roasted peanuts. We know that you have come to trust our Bakery for using the best ingredients, and so we will continue to bring you the best tasting, highest quality treats available. Stop by our Bakery today and try our Flourless… Read More

All‑Natural Bacon Wrapped Appetizers

posted on October 5th, 2016 by Rick Stidham

This month we are proud to feature two new all-natural appetizers in our meat department. Both are made right here by Bristol Farms and come in oven-ready trays with cooking instructions so you can easily heat them up and serve! All-Natural Bacon Wrapped Dates Made with a natural almond inside of a natural date, wrapped with natural bacon. The great crispy bacon really brings out the sweetness of the warm dates. Stuffed Jalapenos These peppers are stuffed with a blend of natural cheeses and natural pepper bacon. Not spicy but definitely full of flavor! Read More

It’s Pumpkin Time

posted on October 4th, 2016 by John Savidan

Fall is in the air and that can only mean one thing… pumpkin time!  What is great about pumpkin time is all the decorating you can do with a full line up of fall harvest décor items you can find at your local Bristol Farms. This year’s offering includes: carving pumpkins, mini pumpkins (orange and white), gourds, ornamental corn and the list goes on and on! Pumpkins are so versatile these days that not only are they great for carving and decorating, they are also great to make your favorite fall pumpkin dish (can’t beat a homemade pumpkin pie!).  All of our pumpkins are grown locally here in California where they are pampered in the warm days and cool nights of Northern California!  Make sure to come visit us today before it’s too late… Halloween is almost here! Read More

Aged Piave

posted on October 3rd, 2016 by Carl Smith

Piave is a magnificent cheese from Italy’s north-eastern Alps. It is a cousin to Parmigiano Reggiano, however, it is more versatile than Parmigiano. Like Parmigiano Reggiano it is prepared from cow’s milk and from two “milkings”. The cows are first milked in the evening and the milk rests overnight, the cream rises to the top and is skimmed. The morning milk is whole milk and is mixed with the evening milk. Piave has a much shorter aging process than its cousin Parmigiano-Regiano and is much smaller, the cheese goes through 3 different periods of ageing, producing three different varieties of Piave. We offer two types of Piave: Piave Mezzo:  aged 6 months, is a creamy, sweet young cheese with a hint of complexity from nutty to floral flavors. Piave Vecchio: aged 12 months, is an extra-aged cheese that beginning to mature, it is sweet but with a bite to the tongue than is pleasantly intense. The young and semi-aged cheese will give better results sauté… Read More

Wine Spotlight – 2014 Chateau Ste. Michelle Chardonnay

posted on September 22nd, 2016 by Michael Cristillo

This Columbia Valley Chardonnay is a delicious, food-friendly wine. It has a fresh, soft style with bright apple and sweet citrus fruit character, a subtle spice, and oak nuances. Blended from vineyards throughout Washington’s Columbia Valley, sur lie aging gives this wine an added softness. Bright acidity and minerality on the finish adds an enticing overall balance on the palate. Founded in 1934, Chateau Ste. Michelle is the oldest winery in Washington with some of the most mature vineyards in the Columbia Valley. The winery combines Old World winemaking with New World innovation and is best known for its award-winning Riesling, Chardonnay, Merlot and Cabernet Sauvignon. Chateau Ste. Michelle receives some of the highest accolades in the industry, including "American Winery of the Year" by Wine Enthusiast for 2004 and "2005 Winery of the Year" by Restaurant Wine Read More

Wyke Farms’ Smoked Farmhouse Cheddar

posted on September 21st, 2016 by Carl Smith

Wyke Farms’ award-winning Extra Mature Cheddar is matured for around 12 months and then oak-smoked in a traditional smokehouse for 16 hours to attain a full, rounded flavor. The oak wood chips are soaked with Thatchers Heritage Cider to produce a deep rich cheddar with an applewood-smoked flavor and hints of sweet cider. “Our smoked Cheddar brings together innovation and tradition to produce a cheese like no other, achieved with over 150 years of experience,” said Richard Clothier, third generation family member and MD, Wyke Farms. “Our family here at Wyke Farms stays true to our award-winning recipe but uses creativity to be able to satisfy trends in customer demand.” Read More

Bristol Farms Red Wax Gouda

posted on September 21st, 2016 by Carl Smith

Gouda; pronounced “How-da” by the Dutch locals, is an orange cheese made from cow's milk. The cheese is named after the city of Gouda in the Netherlands. It is one of the most popular cheeses in the world, accounting for 50 to 60 percent of the world's cheese consumption. Gouda is dried for a few days before being coated with a red wax to prevent it from drying out, then it is aged. Depending on age classification, it can be aged a number of weeks to over seven years before it is ready to be eaten. Bristol Farms Red Wax Gouda is made exclusively by Beemster Dutch Cheese Co.  The cheese is young by Beemster standards; being aged just two months. The cheese has a mild, nut-like flavor and a creamy texture. It is especially good with red wine, beer, and dark breads, but don’t count it out for topping a burger, cubing in salads, or adding to a cheese platter Read More

Jack’s Paleo Kitchen Cookies

posted on September 21st, 2016 by Lauren Pepin

The “Jack” in Jack’s Paleo Kitchen stands for the family who is behind these wonderful cookies. Each letter represents a family member. The owner, (J), was originally diagnosed with gluten intolerance; his daughters, (A & C), were displaying symptoms too; so with his wife, (K), they developed these amazing gluten free cookies. They are short on ingredients and long on taste! Following the Paleo diet is not always easy when it comes to baked goods, unless you want to bake things yourself. Jack’s Paleo Kitchen cookies are a great option for Paleo-minded folks who need a sweet treat. In fact, they taste so good that everybody will enjoy them. Stop by our Bakery department today and grab some Jack’s Paleo Kitchen Cookies. We are offering Jack’s Paleo Cookies in the following flavors: Chocolate Chip, Lemon Zing, Ginger Molasses, and Coconut Raisin Read More

Mediterranean Branzino

posted on September 21st, 2016 by Carl Smith

Our seafood departments are proud to feature Branzino from the Mediterranean during our Yum to the World celebration going on in-store from September 21 - October 18. Branzino is a silver-skinned fish found in the European sea and saltwater lakes. It goes by many names, such as European sea bass, spigola, loup de mer, róbalo, and lubina. Branzino ranges in size from one-and-a-half to three pounds. It has a firm, white, delicate-flavored flesh that is almost sweet and the few small bones make for easy filleting or preparing whole. It's a prized fish in Italian, Spanish, and Greek cuisines and is often prepared grilled, roasted, poached, steamed, or braised whole. Branzino really shines in the recipe below for Lemon Stuffed Grilled Branzino. Enjoy! Lemon Stuffed Grilled Branzino Recipe by Barbara Lynch www.foodandwine.com Serves 4 Ingredients: Four 1-pound whole branzino - scaled and gutted, heads and tails removed Salt and freshly ground pepper 4 thyme… Read More

Host Your Own Oktoberfest with Bristol Farms

posted on September 19th, 2016 by Geoff Nicoll

Oktoberfest is a Bavarian tradition held in Munich, Germany from late September thru the first weekend of October. It is the largest celebration in the world, in that approximately 6 million people are in attendance, consuming more than 7 million liters of beer. It lasts 16 days (with a few exceptions mandated by calendar) and has been held and enjoyed by its citizens since 1810. These days, one doesn't have to travel the globe to attend an authentic Oktoberfest celebration. There are many hosted locally where you can enjoy great food and brews with a crowd of jolly folks, but if you prefer a more intimate affair, take our tips below for hosting your own Oktoberfest celebration right in your own backyard. Beer is definitely the star of the show at any Oktoberfest celebration, but food is a key element in the success of the party. Go beyond pretzels and sauerkraut with these recipes and products found at Bristol Farms. Drink • Browse our beer cooler for a broad range… Read More

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