This weekend (Sept. 4th – Sept 7th), we will be celebrating the launch of our Wheat Project in the Oliveto Cafe. With the Bay Bridge closed and the Labor Day holiday, this will be a laid-back, late summer shindig with a street-fair feel and some great food, served throughout the day and into the night. Pastry chef Jenny Raven tells us about what she’s got planned and conducts a taste test with her eleven-month-old son Ofelio.
From the street cart:
Crêpes with warm Gravenstein apples
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Ratatouille-stuffed schiacciata
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Merlot Grape focaccia
all made with true whole-milled hard red winter wheat
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Fresh-milled polenta with ragù
In the restaurant:
We’ll be serving whole-milled Durum pappardelle
glad to see it correctly labeled on sign!
Schiacchiata con l’uva is a tradtional Tuscan sweet bread made now at the wine harvest.
We usually use Uva Fragola, which are not legal for wine making, sometimes called Clinton!
My local bakery makes a fig one, but we do two layers for bread with fruit so comes out jammy!