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NEWS

Omnivore and Bi-Rite

Bi-Rite is pairing their fresh, sustainably-raised meat seasoned with Angelo Garro's organic and paleo seasoning salt for the summer.

Bi-Rite and Omnivore are teaming up this summer! Now this is what vacuum-sealed meat looks like when it's done right: Sustainably-raised meat pre-seasoned with Omnivore products, now available at Bi-Rite SF, ready to be grilled or sous vide. 

And while you're here -- follow us on Instagram and Facebook for the inside scoop on upcoming promotions and recipe ideas. 

California Dreaming!

Angelo Garro and Omnivore team up with Northern Chef's Alliance for a great California Dreaming dinner party filled with fresh and tasty food in San Francisco.

BREAKING NEWS: Omnivore is excited to announce that the most epic dinner of 2016 is coming to San Francisco -- California Dreaming!

ChefsFeed partnered with the Northern Chef's Alliance to bring this event to the West Coast for the first time...ever. Picture this: a one-time only movable feast running through State Bird Provisions, The Progress SF, and The Workshop SF, featuring over a dozen of the hottest chefs in North America. The proceeds from the event will benefit local non-profit La Cocina SF.

The Canadian and American chefs collaborating in this year’s event include:
- Hosts and Chefs Nicole Krasinski and Stuart Brioza of San Francisco’s State Bird Provisions and The Progress 
- Chefs Grae Nonas and Michael Fojastek of Olamaie 
- Chefs Connie DeSousa and John Jackson of Calgary’s Charcut
- Chef Scott Vivian of the Beast Restaurant
- Chef Matthew Jennings of Townsman Boston
- Chef Rucker Gabriel of Le Pigeon and Little Bird
- Chef Jose Enrique of San Juan’s Jose Enrique and El Blok
- Chef Ned Bell of Four Seasons Vancouver and Ocean Wise
- Chef Jeremy Charles of The Merchant Tavern  and Raymond's
- Chef Antonio Park of Montreal’s Park and Locanda

Tickets for this exclusive California Dreaming dinner event are now available for purchase HERE. Sponsors of the dinner and weekend festivities include Williams Sonoma, Almanac Beer, Rancho Llano Seco, Omnivore, and ChefsFeed.

Goat Al Asador with Michael, Alice and Samin

Alice Waters, Michael Pollan, and Samin Nosrat come to the Renaissance Forge to prepare Goat Al Asador and top it off with Omnivore Salt, an organic paleo-friendly seasoning.

Alice Waters, Michael Pollan, and Samin Nosrat come to the Renaissance Forge to prepare Goat Al Asador and top it off with Omnivore Salt, an organic paleo-friendly seasoning.

Alice Waters, Michael Pollan, and Samin Nosrat come to the Renaissance Forge to prepare Goat Al Asador and top it off with Omnivore Salt, an organic paleo-friendly seasoning.

What’s the best way to celebrate summer and the grilling season? Roasting a goat for 8 hours with Michael PollanSamin Nosrat​, and Alice Waters​. Samin slow-cooked the whole animal over hot coals by fastening it to an iron cross designed and built by Angelo Garro​. It was a celebration of tradition and friendship, filled with a feast of handmade tortillas and seared meat. And of course -- we seasoned it with Omnivore.


You can learn more about Argentine Asado and its tradition by reading this fun guide from Lucky Peach HERE

Omnivore Vulcano on Cooking Light

Cooking Light features newest Omnivore organic condiment seasoning.

"The newest sauce in the Omnivore lineup, Vulcano Classic, is a vibrantly red hot sauce -- not too mild or too spicy, full of tang, natural sweetness, and heat. Each bottle takes a day to produce, made in tiny batches in the kitchen in California. Pairings for this versatile sauce are nearly limitless; splash over eggs and potatoes for some added heat, complement raw oysters with a few drops on top, or elevate a cocktail with some extra spice"- Kate Malin, writer for Cooking Light 

Omnivore was featured in Cooking Light's Food Finds section! Read the article HERE.

Sonoko Sakai at The Forge

Sonoko Sakai at Angelo Garro's Renaissance Forge for a summer cooking class using Omnivore organic seasoning salt.

We recently hosted four Soba noodle classes at the Forge with famous food writer, author, and cooking teacher Sonoko Sakai.

For 4 hours Sokono taught how to make and serve Soba, the traditional hand-rolled and cut buckwheat noodles. We had the pleasure to make traditional Nihachi style soba, using a blend of fresh, native stone ground organic buckwheat flour and wheat flour from a new crop of heirloom grains. The class then prepared the soba two ways, cold with soy-bonito dashi dipping sauces and served hot in a broth.

This was a unique experience and we really want to thank Sonoko and all our great students, including our friends Brian Boitano and Robin Koda from Koda Farm. 

Follow us on Facebook, Instagram and our website for updates on future events. You may also contact ciao@omnivoresalt.com if you would like to book a private class. 

Omnivore Sausage Making Class at the Shed

Come to this summer event with Angelo Garro for a cooking class featuring sausage and pasta.

Angelo Garro's longstanding tradition of making salami and curing meat has become a family tradition throughout the years. The Renaissance Man himself will be teaching an exclusive event class at The Shed where you get to see him work his magic in the kitchen and even better -- join in on the fun yourself!

Expect a unique experience filled with cooking tips that have held up over decades and fresh food in an authentic Italian style. Make sure to bring your own butchering knife and apron to the venue. This event has very limited space so click this link to purchase your tickets and guarantee your spot at this special occasion!

The Shed
25 North Street,
Healdsburg, CA 95448
707-431-7433

 

Omnivore On Menu Stories

Angelo Garro's organic seasoning and salt are discussed in this summer interview with Veronica Ronchi and Menu Stories

Great news! Omnivore's latest interview is out and you can listen it here.

Angelo Garro and Veronica Ronchi share their thoughts on the beautiful simplicity of a wholesome meal and the beginning of Omnivore itself. 

Menu Stories offers a podcast featuring chefs, restaurateurs, shop owners, and food makers. We are glad to be highlighted in their awesome collection! 

omnivore and menu stories