January 19th, 2012 by Catherine Meng
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On January 10, we hosted a wheat tasting in the Oliveto dining room. Our plan wast to begin establishing some basic vocabulary for how to talk about the flavor components of wheat and flour as well as discern how those components vary between different varieties. In attendance were some of the most highly-tuned palates we know…
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October 6th, 2009 by Bob Klein
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We frequently get the request to repeat a special dinner we offered in 2006 to celebrate polenta. Just last month, we harvested Trentino Red Flint corn grown here in California, which definitely merits a whole new polenta celebration.
Polenta is a meal meant to be eaten communally. Traditionally, corn porridge was…
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