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The Bristol Blog

30% Off Wagyu Ribeye Steaks

posted on April 19th, 2017 by Lauren Murphy

Natural Non-GMO, Bone-In, Wagyu Ribeye Steak A delicious balance of savory taste and firm, yet naturally tender texture. Cut exclusively from the premium center of the ribeye and hand trimmed of all visible fat. Perfectly sized for easy preparation. Humanely raised and grass fed from New Zealand. April 19th - May 2nd Save 30% off lb (up to $7.20 lb). Ribeye Steak in Blue Cheese Onion Sauce Serves 2 Ingredients: 2 Wagyu Ribeye Steaks Salt, to taste Ground black pepper, to taste 1 cup heavy cream 6 tablespoons butter 1/2 cup blue cheese 1 yellow onion, sliced Directions: Season both sides of the steak with salt and pepper. Melt 2 tablespoons of butter in a skillet on medium-high heat. Place in a skillet and cook for 5-7 minutes per side, until steaks are medium well. Place remaining butter in a pan. Turn heat to high, once butter is melted, add onions and sauté 5-7 minutes, until onions have caramelized. Reduce pan to simmer, pour in… Read More

New Sparkling Italian Sodas

posted on April 19th, 2017 by Lauren Murphy

Introducing Bristol Farms’ 100% natural and organic sparkling Italian sodas! These thirst-quenching beverages are direct from Italy and come in a variety of delicious fresh flavors: blood orange, clementine, lemon, and grapefruit. The Bristol Farms Collection provides the perfect ingredient for mocktails for warm afternoons, over ice as a non-alcoholic aperitif or a punchy fruit base for evening alcoholic concoctions, and at only 47 calories per 100ml, this refreshing new Italian drink is certainly delizioso! Bristol Farms Grapefruit Organic Soda is made in Italy following and old recipe that uses a variety of Mediterranean Grapefruit from selected organic groves, very rich in pleasantly bitter and refreshing juice. These delicious citrus fruits ripen slowly in the mild southern winter, and after being harvested one by one are immediately cold-pressed to conserve their full fragrance and flavor and to ensure the lively thirst-quenching taste of fresh fruit. Bristol Farms Blood… Read More

Bristol’s Own Virginia Peanuts

posted on April 18th, 2017 by Don Bandow

OUR PEANUTS. Our Virginia Peanuts are one of only four types of peanuts grown in the US. They represent only 15% of the total U.S. peanut production. While this variety of peanut is already considered the largest kernel size of all four types, we only source the “cream of the crop” for our delicacies, the very highest market grade available – Super Extra Large. Please note that the actual size of the Super Extra Large Peanut may vary from season to season, depending on the growing conditions of the seasonal crops. Less than 3% of all Virginia Peanuts grown meet the strict standards of this grade. And you can be assured we have sourced the finest and largest available. OUR PROCESS. All of our Virginia Peanuts are prepared by our Roastmaster in small batches, using the same time-honored recipes. A roasting process that cannot be duplicated by mass production methods. Our peanuts are hand-cooked in pure golden peanut oil with no additives or preservatives to alter the… Read More

Spring Savings!

posted on April 13th, 2017 by Sara Trujillo

Our Spring Savings is here! Take advantage of extraordinary savings on over 190 items with clipless coupons! Offer is valid through April 5- April 30, 2017. View entire menu here! Read More

Naturally Dyed Easter Eggs

posted on April 12th, 2017 by Lauren Murphy

Get creative decorating Easter eggs this year. Instead of food coloring, dye your eggs naturally with food! Use red wine, onion skins, blueberries, beets, turmeric, tea, and cabbage to make eggs vibrant, festive, and unique. Naturally Dyed Easter Eggs Hardboiled eggs (the colors below are for white eggs, you can use brown eggs but colors will come out differently) White vinegar Slotted spoon Plastic bowls for different dye mixtures Water Pot for boiling mixtures Food for dye Frozen blueberries Red wine Beets Red onions Turmeric Purple cabbage Spinach Pink: In 2 cups of water, boil beets and 1 tbsp vinegar and let simmer for 15 minutes. Yellow: In 2 cups of water, boil 2 tbsp turmeric and 1 tbsp vinegar and let simmer for 15 minutes. Blue: In 2 cups of water, boil 2 cups chopped purple cabbage and 1 tbsp vinegar and let simmer for 15 minutes. Red: In 2 cups of water, boil red onion skins and 1 tbsp vinegar and let… Read More

Easter Sugarfina!

posted on April 11th, 2017 by Kim Kaczor-Wardlow

Candy is most often enjoyed by kids - well, not anymore! Sugarfina is the producer of high-end imported sweets from chocolate & caramel to gummies and fruit, all made specifically for and loved by adults. The gorgeous colors and designs of these gem-like candies draw your attention, while the flavors cater to the most sophisticated of palates. Champagne Gummy Bears, made with Dom Perignon, is already a customer favorite in our stores. Sugarfina started out in 2012 as an online only retailer of their high-end candies. They opened their first retail store in 2013 in Beverly Hills, and have since grown to a dozen locations, six of which are in California. The idea for the Sugarfina concept came on the founder's third date during a screening of Willy Wonka and the Chocolate Factory. They asked. “Why should children have all the fun?” They then went on a quest to find the ultimate candy for grownups! Sugarfina's premium candies are made with only the finest ingredients… Read More

A Rose Is A Rose Is A Really Great Deal!

posted on April 7th, 2017 by Lauren Murphy

For one week only, all Domestic and Imported Rose receive a 25% discount off the suggested retail! Spring has sprung, and with the long anticipated change of seasons comes a palette of brilliant colors and scents. And as the weather warms, so does our passion for pinks. Rosé wines long pre-date modern winemaking, and have roots back to the Roman Empire. The penchant for lighter fruitier wines was the norm and only more recently in world history did the deeper darker reds and the extraction that delivers such dark pigment become tradition.   Rosés simply exude fresh, fun and lively, and deliver they do! The color for these gems is derived from hours of skin contact from red grapes, the juice actually runs white but a brief period sitting on pressed skins creates the blush colored tint. In the last decade, Rosé has really met its stride and more aptly, exploded on the scene. It is a trend that has been building for generations, but it seems that more recently many… Read More

Discover Mighty Rice – “In a class of its own”

posted on April 6th, 2017 by Sara Trujillo

Mighty Rice Attributes... Long Grain White Rice Arsenic free Low Glycemic Index – (48) Non-GM Project Verified Sustainably grown on “Dry Land” on the island of Mauritius Tucked away on an exotic island in the Indian Ocean is a well-kept secret, Mighty Rice.  Sustainably grown on dry land conditions that contributes to the only arsenic free rice available with a low Glycemic Index.   Share this delicious rice dish with family and friends.  With its fragrant nutty flavor, it can be eaten alone or with your favorite condiments.  Share your “taste bud” experience with Mighty Rice on our Twitter, Instagram or Facebook page Read More

Ready To Cook Seafood Entrees!

posted on April 6th, 2017 by Sara Trujillo

INTRODUCING...  Bristol Farms ready-to-cook seafood entrees! Selections vary from Atlantic Salmon to shrimp that serve up to 2-3 people each. All entrees are seasoned to perfection. Compliment each meal with noodles or rice to complete your tasty meal. Atlantic Salmon with Catalina Island Spice Rub! Microwave: 4 minutes Pan: 10 minutes Serves: 3 Atlantic Salmon with Monterey Bay Spice Rub! Microwave: 4 minutes Pan: 10 minutes Serves: 3 Shrimp with Scampi Butter! Saute/Pan Fry: 4 minutes Serves: 2 Shrimp Provencal with Pesto Butter! Saute/Pan Fry: 4 minutes Serves: 2 Read More

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