Attention Pasadena Meat Lovers! You do not want to miss our Butcher's Bonanza event happening this weekend, October 14th & 15th from 10am-5pm. Get the best prices of the year on our Artisan meats from the butchery. Our butchers will be on hand to give you cooking tips and suggestions and will cut your selections any way you desire!
There will also be free tastings throughout the store as well as a BBQ bonanza cookout!
Here are just some of the specials you can expect to see at the butchery:
Whole Boneless Ribeyes: $10.99lb. Save $8lb.
Whole Boneless New Yorks: $10.99lb. Save $8lb.
Whole Porterhouse Steaks: $10.99lb. Save $9lb.
Beef Loin Tenderloin $13.99. Save $16lb.
Tri-Tip: $7.99lb. Save $5lb.
Brisket: $6.99lb. Save $3lb.
Lamb Rack $19.99lb. Save $10lb.
Baby Back Ribs: $4.99lb. Save $5lb.
Ground Turkey: $1.99lb. Save $4lb.
Boneless Lamb Leg: $7.99lb. Save $5lb Read More
It's time to discover Scotland...a country often overlooked when it comes to their culinary scene. With amazing seafood, robust cheeses and chutney, we have a special place in our hearts for their cuisine.
And that's why we've decided to celebrate the country...and our amazing customers...
With a very special customer appreciation dinner at our South Pasadena store on Friday, September 15th from 6-8pm.
Book your seat in our store today, before they're sold out. This is an intimate 40 guest dinner party and we're pulling out all the stops. It will be a memorable dinner experience you won't want to miss.
FRIDAY, SEPTEMBER 15, 6pm-8pm TICKETS: $29 per person. TO BOOK: Inquire in store before seats sell out.
BELHAVEN TWISTED THISTED IPA
SCOTTISH CHEESE, CHUTNEY, & OATCAKES
FORFAR BIRDIES- SCOTTISH PASTIE WITH LAMB & PARSNIP PUREE
COCK A LEEKIE SOUP- ROASTED CHICKEN, LEEKS, BARLEY IN A RICH STOCK
BRESSLIN BALL-TRADITIONAL… Read More
If you're a lover of seafood then you simply must visit our exclusive 2-day Seafood Roadshow. Whether you fancy salmon, shrimp, oysters, and/or lobster - we have the freshest, seasonal varieties at the BEST prices of the year! From grilled Coho salmon to raw oysters on the half shell with lemon and hot sauce to a decadent shrimp pasta, the possibilities for a seafood feast this weekend are endless!
We pull out all the stops for this event too - our skilled and passionate seafood mongers will assist you with all of your seafood needs like complimentary portion cutting, seasoning, and packaging. Have questions on preparation? They can help with that too.
Here are our exclusive specials for this weekend's Seafood Roadshow:
WEstchester- Saturday, 9/9 & Sunday, 9/10. 10am-5pm
Wild Caught Swordfish $16.99/lb, save $10/lb
Wild King Salmon Fillet $19.99/lb, save $10/lb
Whole Wild King… Read More
In case you couldn't tell, we're pretty big purveyors of cheese. From snacking to melting to everything between, cheese is a guilty pleasure indeed. And we always strive to carry all those cheeses you know and love plus some of the exotic gourmet ones too. This month, we're featuring a few of Scotland's finest cheddar cheeses.
Amazing on their own, all three of these cheeses are also quite delicious on a baguette with a delightful sweet chutney to contrast the bite of cheddar.
Connage Dunlop Scottish Cheddar
This Award Winning Scottish Cheddar handcrafted on a family farm, by the shores of the Moray Firth.
Connage Highland Dairy is based on the shores of the Moray Firth, near north and east Inverness, which is the Highland council area of Scotland.
Dunlop recipe dates from the 17th Century and was first made in Ayrshire. Each truckle was dressed in muslin to seal and keep the maturing cheese moist and we still do this today.
Connage uses unpasteurized milk and… Read More
Every Fall, we celebrate culinary traditions from a few of our favorite counties. Currently, we’re admiring Scotland - a country known for its amazing landscape but often forgotten about when it comes to its delicious food.
From tasty cheddar cheeses like Orkney Smokey Red Cheddar to delectable chutneys like MacKays caramelized red onion chutney to savory snacks like Mackie’s Potato crisps, we have a diverse selection of Scotland’s best…
We also have Loch Etive Steelhead Trout imported directly from Scotland. You’ve never enjoyed trout quite like this before. It will make for one memorable fish dinner, we assure you.
Loch Etive (Loch means “lake” in Scottish, in case you were wondering) is in Northern Argyll on the west coast of Scotland. Loch Etive Steelhead Trout are raised in this very remote, pristine environment with pure waters and fast-flowing currents. High in Omega-3 oils, the sashimi-grade trout is suited for all types of cooked creations - as well as… Read More
If you've been in our stores recently, you've probably noticed it's a bit "hatch-ified." You most likely saw some Hatch chile samples around the store too - namely, our Hatch Chile Guacamole. And if you were daring enough to dip a chip in that spicy guac, we're going to assume that you fell in love. If you brought a container home with you, we're sure it didn't last very long. The stuff is hard to resist.
And that's why we're giving you your very own Hatch Chile Guacamole recipe so that you can make it yourself. Because sharing is caring and because, chips and guacamole might as well be gold in Southern California. We're all kinda obsessed with the irresistible snacking combo.
Hatch Chile Guacamole
2 ripe Haas Avocados, pitted
1/2 small red onion, finely diced
1/4 cup roasted hot Hatch Chile, finely diced (Use our tips for roasting and cutting here - or purchase our ready-made roasted and finely chopped Hatch chiles)
1/4 cup cilantro, finely chopped
1/4 cup… Read More
Is your plain bagel and cream cheese breakfast on-the-go lacking a little something extra? Then feast your eyes on our Hatch Chile cream cheese. Made with authentic Hatch Valley chile that we’ve roasted, peeled, seeded, and finely chopped, this perfectly spicy cream cheese is just what your toasted bagel needed.
But this cream cheese is way more versatile than that!
-Use it to stuff jalapenos and bake for a double-header of spice that just may be the best jalapeno popper you’ve ever tasted.
-Spread a thin layer of it on a wrap and then layer on your roasted, sliced turkey, lettuce, tomatoes, and onions for a quick lunch that’s great fresh or packed up for an office lunch.
-Mix 1/2 cup of it with 1 bag sauteed spinach, 1/4 cup chopped yellow onion, and 2 cloves minced garlic and stuff your otherwise bland chicken breasts with it. Brown in some olive oil on the stove top and then finish in the oven for creamy and spicy stuffed chicken.
-This cream cheese is also… Read More
While the kids may be back in school soon, we all know that summer in Southern California extends through September. So to relieve you of the late summer heat and to treat you with a little something special, we're throwing an Ice Cream Party at stores now until September 10th. All the best ice cream vendors like Coolhaus, Sweet Rose, McConnells, and Jeni's will be there too!
Enjoy samples of every brand/variety and then choose your favorite for a sweet and creamy scoop!
Summer Ice Cream Party Schedule
All stores - 11am-3pm
8/26 Newport Beach
8/27 La Jolla
9/2 West Hollywood
9/3 Santa Monica
9/10 Palm Desert Read More
We think it’s important to build strong relationships with our talented farmers. Gillis Farms is a prime example of how we’ve done just that.
Duane Gillis is a 4th generation farmer whose passion lies in the Hatch chile. Duane began learning how to farm chile at a very young age with the help of his parents, who were known for producing Hatch chile as well as onions, squash, and other vegetables. in 1984, Duane started farming on his own while still contributing to the original family farm.
Duane is the epitome of a family man who stays true to his roots and it definitely shows. He’s also remarkably knowledgeable with the best Hatch chile growing practices. We’re pretty thankful for that, too.
This year, Duane invited Bristol Farms employees to his Hatch Valley home and his 450 acres of chile so that he could share his story, farming expertise, and of course - a taste of his delicious and meaty Hatch chiles. His mom, in her wise age, told us about many stories… Read More
It all starts in the rich soil of the valley of Hatch, New Mexico, where the life of a Hatch Chile is born. After harvest in late July and August each year, the Hatch chile takes on a new life cycle, transitioning through stages in which spicy food enthusiasts can incorporate this wondrous pepper into every dish enjoyed throughout the year. From freshly harvested to roasted and pureed, below are the many stages the Hatch chile can go through, along with some tips on adding to some of your existing favorite dishes and some new.
Fresh, Unroasted Whole Hatch Chiles - Typically bought in bulk for roasting at home. Roast whole, let cool, remove the skins, and freeze in storage bags for use in dishes throughout the year. When ready to use, simply remove from the freezer and allow to reach room temperature before preparing.
Raw Chopped Hatch Chiles - Roasted Hatch chiles are a preferred flavor over fresh, yet you can add diced fresh Hatch chile to the cooking process of soups and… Read More