Fresh News

Did you know that The Fourth of July is the all-time most popular day for outdoor grilling? While the sun’s up and everyone is awaiting the evening’s fireworks, there’s no better time cook up your favorites on the grill top. Stop by Bianchini’s to pick up Certified Angus Beef steaks, grass-fed ground beef, premium hot dogs and brats, meaty ribs, organic chicken breasts, fresh fish, succulent seafood and so much more. Shop our stores to find the grilling essential s you need to make your outdoor cookout one to remember! Be sure to check out our mouthwatering grilling recipe collection by following the link below.

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Join us in celebrating Hog Island’s 40 Anniversary. Head over to our seafood department to find a wonderful selection of delectable oysters and other fresh catches. Sweetwater Oysters from Hog Island are small Pacific oysters that are prized for their rich, almost sweet flavor and plump texture. Sweetwaters are beautifully shaped with a deep-cupped, fluted shell, an ideal size for slurping on the half shell. If you’ve never experience Sweetwater Oysters yet, no is the perfect time, they’re among the finest oysters available. And if you’re grilling this weekend, try this mouthwatering recipe with Sweetwater Oysters.

Hog Island Grilled Oysters

Sweet, smoky, slightly spicy and wholly delicious!

Ingredients

• 16 Hog Island Sweetwater Oysters
• 2 cloves garlic, finely minced
• 3 tablespoons extra virgin olive oil
• 3 tablespoons unsalted butter
• 1 teaspoon lemon juice
• 1/2 teaspoon chili pepper flakes
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• 1 tablespoon finely minced parsley

Directions

Preheat the grill to medium heat. Close the lid to keep hot inside.

Bring a small saucepan to medium-low heat. When hot, pour in the olive oil and carefully add the butter. Once the butter has melted, add the garlic and sauté for 30 seconds, until fragrant. Then add the lemon juice, chili pepper flakes, salt, pepper and parsley. Stir together well. Turn off heat.

Shuck the oysters, spoon a small amount of sauce into each oyster.

Place the oysters on the grill, close the lid and cook for 5-6 minutes, or until the edges of the oysters just begin to curl.

Transfer the oyster to a large plate and enjoy!

Serving 16 Oysters

Doux South Pickles are now available at Bianchini’s! Stop by this week to find a jar of these distinctive pickles with a Southern flair. Based out of Atlanta, Georgia, Doux South is the creation of chef Nick Melvin whose childhood in New Orleans of making homemade pickles translated into his desire to educate the masses to their culinary use in the home kitchen. Each variety of Doux South pickle has a customized seasoning blend and unique brine, with the intention to bring out the natural flavors of the vegetables. Each jar of Doux South pickles is hand-packed and made with only the freshest all-natural ingredients and zero preservatives. If you love your pickles with a Southern twang, you’ve come to the right place with Doux South!

For all the Bay Area cheese lovers out there, did you know that this Sunday, June 25th, is National Goat Cheese Day? As one of the oldest form of cheese, goat cheese dates back to 5000 B.C. in ancient Greece where the goat was first domesticated. Cheese in ancient Greece was made in the simplest way, allowing the milk to naturally curdle, imbuing the cheese with its distinctive sour and tangy flavor. Today, Baetje Farms carries on the tradition of crafting delectable goat cheese. Tucked away in the rolling hills of Southeast Missouri in the Forche du Clos Valley. A creek fed natural spring feeds into Baetje Farms, where the water is filtered and given to the free-range pasture raised goat. Co-founders Steve and Veronica Baetje follow a simple motto for raising their goats, happy animals produce the best milk. Through the use of imported fresh rennet and cultures from France and Denmark paired with state-of-the-art equipment inside the creamery to accurately control temperature and humidity conditions during the cheese making process, Baetje Farms has gone on to receive over 70 national and international awards for their goat cheese. Stop by our cheese department today to find Baetje Farms goat ch eese and many other artisan cheeses. And if you need any pairing suggestions, our staff will be more than happy to help.

Stop by our bakery department this week to discover our latest delicious addition, organic, whole grain, naturally leavened and freshly milled artisan bread from The Midwife and The Baker. Husband duo Mac and Jaime proudly mill their own flour inside their bakery and use it fresh for every loaf. The two work hard to stay local, sourcing a majority of grains from California farmers, including, rye, wheat, spelt and Kamut. Mac has been teaching the art of making bread at The San Francisco Baking Institute since 2011, and Jaime is a licensed midwife with her own practice in San Francisco. Together they put their passion for working with their hands into each loaf of bread and love sharing the fruits of their labor with everyone. Find The Midwife and The Baker artisan bread in-store at your local Bianchini’s.

Did you know that today, June 19th is recognized as National Martini Day? Originally the cocktail was called The Martinez, after the town of Martinez, California. Invented around the mid- 1800’s during the California Gold Rush. One legend goes, a miner had struck it rich and wanted to celebrate with champagne. The bar did not have a bottle on hand, instead, the bartender suggested creating a new cocktail with gin, vermouth, maraschino liqueur, bitters, and a slice of lemon. The new cocktail became so popular that it was eventually included in Jerry Thomas’s 1887 edition of the Bartender’s Manual under The Martinez moniker. The Martinez was altered over the years and became the martini we all know today, made with gin and vermouth with an olive or lemon twist for garnish. Whether you love your martini dry, dirty, shaken or stirred, enjoy sipping on this iconic cocktail and celebrating National Martini Day. Take a stroll into the past by crafting a classic Martinez cocktail by following the recipe below.

The Martinez

A delightful pick me up from the Gold Rush era.

Ingredients

• 1 dash bitters
• 2 dashes Maraschino Liqueur
• 1 oz. Old Tom gin
• 2 oz. sweet vermouth
• 2 small lumps ice

Directions

Pour the bitters, Maraschino liqueur, gin, vermouth and ice into a cocktail shaker. Place the top on and shake thoroughly. Strain into a large cocktail glass. Garnish with a quarter slice of lemon and serve.

This Sunday, let’s give a big round of applause for all of the Stanford University Graduates of 2023 as they walk in their Commencement Ceremony. If you have a graduate, let Bianchini’s help with the celebrations! We have everything you’ll need from graduation flowers and gifts, to yummy party snacks, scrumptious foods and refreshing drinks, and so much more. We hope you make Bianchini’s your graduation destination and can help make your graduate’s big day one they will remember for many years. Again, a giant Congratulations to Stanford’s Class of 2023!

Have you heard? Carnegie Deli New York Corned Beef and Pastrami are now available at Bianchini’s Market! Create the sandwich of your dreams with these two all-time deli favorites. Carnegie’s corned beef is first cured and then simmered for hours low and slow until the meat is superbly tender, succulent and juicy. And their equally delicious pastrami is brined, seasoned and smoked according to a secret family recipe. Carnegie Deli was founded in 1937 by Milton Parker in Manhattan’s theater district. It wasn’t long before Carnegie Deli became the premier deli for celebrities, comics and entertainers to enjoy authentic New York sandwiches that were piled high with premium meats, often making the sandwich as big as a person’s head! Stop by your local Bianchini’s this week to find Carnegie Deli New York corned beef and pastrami. They are pre-sliced and fully cooked, simply heat and serve on toasty bread. Please join us on June 12th from 3-5 pm at our Portola Valley location and June 14th from 2-4 pm at our San Carlos location for a special sampling event for Carnegie Deli Pastrami and Corned Beef. We can’t wait for you to try this iconic New York deli staple.

As many of us know, this Sunday, June 18th, is Father’s Day. But did you know that this Sunday is also International Picnic Day? Double up and celebrate by treating dad to a delicious picnic spread. Pack a basket with all of his favorites and head out to a park or roll out a blanket in the backyard and enjoy the warm weather. Interestingly, picnics as an activity began after the French Revolution around 1789, when parks became open to everyone. About a decade later, the popularity of picnics spread to the British Isles, and the rest is history. Stop by Bianchini’s before the weekend to browse our excellent assortment of picnic-ready salads and sandwiches, fresh cut fruit and veggie trays, deli meats and specialty cheeses, yummy desserts, refreshing drinks, craft beers and wines. And if you need any picnic suggestions, our staff is more than happy to help. Check out our picnic recipe collection for some picnic packing inspiration.

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