Oliveto and Community Grains Pizza Party—
Sunday, August 18th, 6-9 pm
Justin Smillie, Upland Restaurant, NYC
Community Grains has been coming up with some terrific flour, and chefs and bakers on both coasts have been making exciting food with it. For example, our guest chef, Justin Smillie’s whole-grain pizza at Upland in New York is extraordinary. So as part of his visit with us, he suggested a pizza party.
We’ll serve Justin’s pizza and some of our own. Plus lots of other food.
For the past decade, Community Grains has been working to develop a better complete grain system. Based on the values of nutrient-rich soil, advanced whole milling, and radical transparency in our supply chain, we’ve developed whole grain wheat flours that are different from anything else that’s commercially available. By testing and improving over several years, we’ve arrived at the point where our Patwin variety x-fine wheat flour can compete head on with white flour for texture and mouth-feel, with enormous upsides in nutrition and taste, while at the some time growing a better, soil-based local grain economy.