Pizza Gufo

After perfecting our whole-grain pizza dough, Chef Canales decided to take it one step further & concocted the geniusness that is Pizza Gufo. Simple and fresh, we’ll be serving…

Grain Report for July 2010

Yesterday, I drove up to Rominger Brothers Farm in Winters, CA to visit our Floriani Red Flint corn and to see how our first crop of Otto File (another revered Italian heritage variety of corn for polenta) was doing. It just feels good to be up there, and I always learn something–occasionally amazing:…

Pizza Trials

While sourcing local grains we found Joe Vanderliet, a miller in Woodland, CA who is producing a very different whole-milled wheat. In collaboration with master baker Craig Ponsford…

Heirloom Polenta in the Cafe

Beginning tomorrow, May 14th, we’ll have a new addition to the Oliveto Cafe evening menu — La Polenta. This fresh, whole-milled heirloom Red Flint corn polenta will be served with simple to exalted accompaniments that run the gamut from saucy meats, cheeses, poultry and wild game, to vegetables, mushrooms and fish stew. To kick things off we’ll be participating in the Rockridge…

Labor Day Weekend at the Oliveto Cafe

This weekend, 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….