- You're Invited to Brunch With us
- BETH MALIK
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.
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.
We love Llano Seco and until the end of summer we will be partnering with them in a series of local promotions!
Starting this week, stop by the Rancho Llano Seco stand at the Ferry Plaza Farmers Market on Saturday or the Fort Mason Farmers Market on Sunday to get samples of Omnivore Salt along with every $20 of pork purchased.
The grilling season is here...Don't miss this opportunity!
What’s the best way to celebrate summer and the grilling season? Roasting a goat for 8 hours with Michael Pollan, Samin 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.
"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.
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.
7000 Omnivores follow our Facebook Page!!!!
You are the best fans and customers. 7k followers is a little milestone, but it's nice to stop, reflect & celebrate. For 48 HOURS GET 15% OFF on any purchase with the coupon "HAPPY7000"
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!
25 North Street,
Healdsburg, CA 95448
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!