Oliveto and Community Grains Pizza Party – Sunday, August 18th, 6-9 pm

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.

It’ll be in the café.
There will be live music

by Trio Sin Lio
It’ll be big fun.

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.

Tickets are $35, with a no-host full bar.
Buy tickets here

2019-08-13T17:59:18+00:00August 13th, 2019|Coming up...|0 Comments

Changes to the Oliveto Cafe Menu

pizza_spring_600_compressed

Exciting things are happening in the Oliveto Cafe! Starting in early February, Sous Chef Vince Sanchez has taken charge of the downstairs dinner menu rotating in new items every 2-3 weeks. This month’s menu features new antipasti, two new entrees and two new killer pizzas:

Oven-roasted mussels with saffron aïoli, garlic, and chili flakes
Roast chicken leg and thigh with lentils, Bloomsdale spinach, and salmoriglio
Roast yellowtail jack, with Cannellni beans, broccoli di ciccio, and Calabrian chili salsa
Pizze…
Potato, smoked mozzarella, Parmesan cheese, onions, and arugula
Braised endive, onion, Castelvetrano olives, prosciutto, and Parmesan cheese
2017-09-12T15:47:25+00:00February 26th, 2014|Oliveto Cafe|0 Comments

Truffle Report #3: Truffle Pizza with Giorgio

In this year’s World Pizza Championships (watch a ridiculous montage of the 2006 dough tossing competition here) held annually in Salsomaggiore Italy, our tuscan truffle hunter Giorgio Secchini and daughter Denise wowed the judges with their truffle pizza: Pear Marzolo tartufi with pecorino de Pienza, and pecorino de Fossa.

giorgio_pizza

BTW: for dinner tonight we had a 4 kg wild hare, shot by Giorgio’s son, Samuele.

2017-09-12T15:48:32+00:00November 10th, 2010|2010, Events, Happened already...|0 Comments

Pizza Trials

While sourcing local grains we found Joe Vanderliet, a miller in Woodland, CA who is producing a very different whole-milled wheat; more like white flour in texture, but with maximum flavor and nutrients. We’ve been using it in some of our pastas and pastries with delicious results, and now we’ve started pizza trials in the Oliveto Cafe.

In collaboration with master baker Craig Ponsford, Chef Canales has been relearning every step of the pizza making process with this very different flour. Craig founded Artisan Bakery in Sonoma, was the first American winner of the French and Specialty Breads category of France’s 1996 Coupe du Monde de la Boulabngerie, and now, having been completely won over by this “new” flour is working for Joe Vanderliet.

This has been an extremely fun and informative process for everyone involved and we’re eager to share what we’ve learned so far. Results of our kitchen trials may change your opinion of whole grain wheat. Come tell us what you think of our trial whole-milled wheat pizzas in the cafe through the month of July.

2017-09-12T15:48:39+00:00July 5th, 2010|Oliveto Cafe, Oliveto Grain Project|0 Comments

Hearty Winter Crops and Sensational Chanterelles

The season may provide fewer options by way of available produce, but Chef Canales uses his skillful creativity (not to mention his supersonic hearing!) to devise a slew of excellent dishes for the winter menu. Add to that one of the best chanterelle seasons in a while, and you’ve got some serious deliciousness coming out of the Oliveto kitchen right now.

2017-09-12T15:48:51+00:00January 7th, 2010|This Just In|0 Comments