Fresh News

Let’s get saucy today and celebrate National Chicken Wing Day! Whether you love them hot and spicy or sweet and sticky, there are so many ways to sauce up your wings. National Chicken Wing Day was inaugurated on July 29th, 1977, in Buffalo, New York, the birthplace of buffalo wings. And ever since their creation, chicken wings have been a go-to snack for many. These yummy morsels got their start at the Anchor Bar in 1964, when Teressa Bellissimo decided to try a new snack to serve her hungry family and friends. She deep fried some chicken wings, slathered them in butter and tossed them in hot sauce, and the rest is history. Now the only question is, are you having drums or flats to celebrate? Browse our chicken wing recipe collection to try at home for National Chicken Wing Day.

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Bianchini’s is pleased to announce we are the 2024 Readers’ Choice Winner for Best Grocery, Best Place to Buy Meat and Best Sandwiches. Bianchini’s has worked hard to create lasting connections with local farms, ranches, food purveyors, and vendors over the years to offer exclusive items that are tailored to our customers. Fine tuning our product selection to deliver more of what you want and being able to find the items you love easily. Everyone here at Bianchini’s would like to give a big, heartfelt “Thank You” to our customers and the community. Thank you for showing your continued love for our stores by making us your neighborhood grocer. And thank you again for making Bianchini’s Market this year’s winner. Here’s to many more years!

We continue our tour of international cuisine in honor of the Olympic Games, by examining the differences between Greek and French Feta cheeses. Even though they have the same name, these two cheeses have a noticable difference in taste and texture. Greek Feta, the one most people are familiar with, is normally made with sheep’s milk or a combination of sheep and goat milk. It has a salty profile with a slight tang and sour aftertaste. Greek Feta is on the softer side with a crumbly texture. Most commonly used on salads and in pastas, to add a hint of salt to the dish. While French Feta delivers just as much taste and texture as its Greek counterpart. Typically made with sheep’s milk, French Feta has a milder, less tangy flavor with a softer, creamier texture. Its softer texture allows the cheese to spread easier, making it perfect for pairing with crackers. Bianchini’s has a large selection of international and domestic cheeses, along with a wide range of wines for pairing. Browse our feta recipe collection for menu inspiration and find what you need to create international dishes in our store.

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With the Olympic Games beginning this week, let’s raise a glass in the spirit of international competition. To celebrate the event, we have a fantastic deal for our customers. Get 10% OFF when you purchase six or more 750 ml. bottles of wine, including sparkling and champagnes. Our wine department has a large selection from across the USA and an assortment of international bottles. We have it all, from rich Merlots to fruity Rieslings, and everything in-between. Mix and match your favorite varietals or try something new!

As part of Bianchini’s International Food Festival, we are featuring delectable Cheddar cheeses from the British Organic Dairy Company. As one of the founding members of the organic dairy movement in the United Kingdom, the British Organic Dairy Company have paved the way for regenerative farming practices. The farmers work diligently to maintain soil health and never use herbicides or pesticides on the grazing pastures for their free-range herd. British Organic Dairy Company’s award-winning cheddar cheeses are made in Somerset, the birthplace of cheddar. With over 100 years of cheese-making experience under their belt, they’ve honed their skills to create some of the most satisfying cheddars. Each cheddar is specially selected by their graders to deliver the finest organic cheddar available. Stop by our cheese department to find British Organic Dairy Company Cheddar and Sharp Cheddar cheeses, along with a variety of specialty cheeses from around the world.

Join us for a delicious culinary journey celebrating foods from around the world, in honor of the Olympics. This Friday, July 26th, marks the Opening Ceremony of the 2024 Olympic Games in Paris, France. Over the next few weeks, over 200 countries will participate in thirty-two sports, competing for a gold medal. As part of Bianchini’s International Food Festival, we will have specials throughout the store along with yummy recipes you won’t find anywhere else. Who’s ready for the Summer Olympics?

Did you know that portobello mushrooms are cultivated in over 70 countries, from Europe to North America? Making them the most common and widely consumed mushroom in the world, and for good reason. Portobello mushrooms are low in calories, and rich with 15 vitamins, minerals, and antioxidant phytonutrients, including, copper, selenium and B vitamins. This variety of mushroom can be harvested at three different times in its growth cycle, when immature it’s called a white mushroom, while it’s maturing it’s called a cremini, and when fully matured it’s called a portobello. White mushrooms are small and have a mild, earthy taste and firm texture, good for salads. Creminis are a little larger and offer a more intense flavor with a meaty texture, ideal for sautéing and stir-fry dishes. While portobellos have a large cap which is a great choice for grilling and frying. Large portobellos can even be used as patty for burgers, a delicious vegetarian alternative that delivers a satisfyingly meaty texture and rich, brothy flavors.

Grilled Portobello Burgers with Garlic Mayo

A mouthwatering burger that delivers big flavor.

Ingredients

Marinade:

• 2 teaspoons Morton and Bassett chili powder
• 1 teaspoon dark or light brown sugar
• 1 teaspoon fine sea salt
• 1 teaspoon Morton and Bassett garlic powder
• 1 teaspoon Morton and Bassett onion powder
• 1 teaspoon Morton and Bassett smoked paprika
• 1/4 – 1/2 teaspoon Morton and Bassett chipotle chili powder
• 1/2 teaspoon Morton and Bassett ground black pepper
• 1/3 cup extra virgin olive oil

Burger:

• 4 portobello mushrooms, stems and gills removed
• 1/3 cup mayonnaise
• 1 teaspoon chopped chives
• 1/4 teaspoon Morton and Bassett garlic powder
• 1/4 teaspoon fine sea salt
• 1 small red onion, sliced, rings kept intact
• 4 burger buns
• 4 lettuce leaves
• Olive oil for grilling

Directions

Combine all marinade ingredients in a small mixing bowl.

Place the mushrooms on a baking sheet. Drizzle marinade over the mushrooms and rub in to coat all sides. Let sit for 15 minutes.

Preheat the grill to high heat.

Stir together the mayonnaise, chives, garlic powder and salt in a small bowl. Refrigerate until ready to serve.

Brush grill grates with olive oil. Place mushrooms and red onion rings on the grill and cook for 5-7 minutes per side, until the mushrooms and onions darkened and tender.

Spread the Garlic Mayo on each bottom bun. Place a lettuce leaf, a few onion rings followed by a mushroom on each bottom bun. Cover the mushroom with a top bun to complete the burger.

Servings 4

It is Ice Cream Week at Bianchini’s! The first true ice cream is said to have been introduced in the 16th century, but it wasn’t until the 18th century that the first recorded recipe of ice cream was written. Stop by your local Bianchini’s and sample some of the most delicious ice cream, then bring home a carton or two and host your own ice cream social. Don’t forget the toppings! Create a yummy sundae, put a scoop on a cone or enjoy it from a bowl with a sweet syrupy sauce. Or pack a cooler with your favorite ice cream and take it outside for a relaxing picnic.

Straus Organic Ice Cream tastings:
Wednesday, July 17th, from 11am-2pm, at San Carlos. Thursday, July 18th, from 11am-2pm, at Portola Valley

Marianne’s Ice Cream:
Friday, July 19th, at San Carlos from 11:30am-2:30pm

Bianchini’s Ice Cream:
Saturday, July 20th, at San Carlos from 11am-1pm

Let Bianchini’s help you create the tastiest menu for the All-Star Game this Tuesday, July 16th. Here are our Five Must-Have foods that make every gameday menu complete.

Nachos
No watch party is the same without a plate full of nachos. Make it a snack with layers of Bianchini’s Tortilla Chips complemented with salsa, shredded cheese, and guacamole. Or upgrade it to the main course with hearty chili with a heaping helping of pulled chicken or pulled pork.

Hot Dogs and Hamburger
I know, we have a two-fer with this one, but freshly grilled hot dogs and hamburgers go together with baseball like ketchup and mustard. They’re nice on their own, but together they create something special. Add a little relish, chopped onions and tomatoes, and we’re on a whole other level of deliciousness.

Popcorn
The smell of popcorn is nearly irresistible, and it’s the perfect snack to enjoy while watching the game. The combination of salt and butter keeps you coming back. We think it’s easy to claim that popcorn is the real all-star of the game day menu.

Peanuts in the Shell
Nothing says baseball like this salty snack. After a handful, you’ll be singing “Take Me Out to the Ballgame” and cheering on the team to win.

Craft Beer
A must have for any watch party and the perfect paring for all the snacks. We carry a large selection of local, craft and imported beers. We have something for everyone’s tastes.

Bring out the blender and shakers, because we mixing up three of the best summertime cocktails! Wednesday, July 10th, is National Piña Colada Day, Thursday, July 11th, is National Mojito Day, and Friday, July 12th, is National Michelada Day.

The Piña Colada can be traced back to the Carbe Hilton in Old San Juan, Puerto Rico, where barman Ramòn Marrero Perez first crafted the cocktail in 1954. A true taste of the Caribbean with its simple combination of coconut, pineapple, and rum. The perfect cocktail for sipping and relaxing.

Classic Piña Colada

Cool, creamy, fruity, and sweet.

Ingredients

• 2 oz. light rum
• 1 1/2 oz. cream of coconut
• 1 1/2 oz. pineapple juice
• 1/2 oz. fresh squeezed lime juice
• Pineapple wedge, for garnish
• Pineapple leaf, for garnish

Directions

Pour the rum, cream of coconut, pineapple juice, and lime juice into a shaker. Add ice and shake vigorously for 20-30 seconds.

Strain into a chilled Hurricane glass with pebble ice. Garnish with a pineapple wedge and pineapple leaf.

Servings 1

The Mojito may have been created in the 16th century when Francis Drake landed in Cuba to find the City of Gold. Seeking a remedy for scurvy, some of Drake’s crewmen were given ingredients to make tonic using mint, lime juice and sugar cane liquid. Shortly after, a cocktail called El Draque was created, which used similar ingredients to Drake’s tonic.

Classic Mojito

Refreshingly minty and slightly sweet.

Ingredients

• 3 mint leaves
• 1/2 oz. simple syrup
• 2 oz. white rum
• 3/4 oz. fresh squeezed lime juice
• Club soda, to top
• Mint sprig, for garnish
• Lime wheel, for garnish

Directions

Add the mint leaves and simple syrup to a shaker. Lightly muddle. Then add the white rum, lime juice and ice. Place the top on and briefly shake. Add ice to a highball glass and strain the drink over top. (Alternatively, you can begin with pebble ice in the highball glass, then add the ingredients to the glass and swizzle it all together.)

Top with club soda. Garnish with a mint sprig and lime wheel.

Servings 1

The Michelada is credited a man named Michel Ésper who was a member at Club Deportivo Postino in San Luis Potosí, Mexico around the 1960’s. Ésper asked for his beer to be served with lime, salt and ice in a cup called a chabela with a straw, as if it were a beer lemonade (limonada). Other members from the club began to ask for beer as “Michel’s lemonade”, over time the name was shortened to Michelada.

Classic Michelada

Tangy, bold, and refreshing with a touch of heat.

Ingredients

• 1 pinch salt
• 1 pinch Morton and Bassett cayenne pepper
• 1 lime wedge
• 1/2 oz. fresh squeezed lime juice
• 2 dashes Worcestershire sauce
• 2 dashes Tabasco sauce
• 1 pinch Morton and Bassett ground black pepper
• 1 pinch celery salt
• 1 bottle Mexican lager beer, chilled
• Lime wedge, for garnish

Directions

Pour equal parts of salt and cayenne pepper onto a plate or in a shallow bowl.

Rub the lime wedge along half the rim of a pint glass. Dip the rim into the salt-cayenne mixture.

Pour the lime juice, Worcestershire sauce, Tabasco sauce, black pepper and celery salt into the pint glass. Pour in the Mexican lager. Garnish with a lime wedge.

Servings 1