Omnivore Salt, is a delightful blend of natural sea salt, harvested from the salt beds off the coast of Northern California, and organic spices. It's great as a rub on meat and fish, on vegetables, in soups & stews, sprinkled on top of eggs, or in a salad dressing.
Just a pinch unlocks the deepest flavors in you food!
Angelo's long-standing tradition of making salumi and curing meat, has become in the years a family celebration.
This year, we want you to take part in this unique event!
On Saturday, March 14th we will open the doors to an amazing experience at the Renaissance Forge. Starting 10am Angelo will show all the tricks to cure homemade dry salami: how to select the right meat, check the right levels of acidity, salt level, temperature and humidity, how to chose the protein-coated casings you will need for successful dry-curing.
Come and enjoy Angelo's insights on life and cooking!
The cost of the event includes: making salami with Angelo at the Forge + a meal prepared by Angelo + tasting of Angelo's homemade wine + 1 Angelo's dry salame to take home!
More details coming soon!
Salami making class with Angelo Garro
Saturday, March 14th, from 10am
47 Juniper Street, San Francisco
Come join us for a day of food and adventure!
Have you ever foraged for your food? In this intimate fennel class, we start with foraging for wild fennel in the neighborhoods of San Francisco. Angelo will take you to some of his favorite spots and teach you how to identify wild fennel and harvest it for cooking.
After foraging, you’ll head back at the Forge — an amazing space built in the early 1800s, filled with history, tools and art. With wine flowing and opera music filling the room, you will learn how to prepare Angelo’s famous wild fennel cakes. And what goes with fennel cakes? Home made ricotta cheese. Enjoy the delicate flavor of fresh ricotta and learn how easy it is to make it at home.
The fennel cakes and ricotta are just the appetizer — Angelo has a full meal in store for you. Sit around Angelo’s table and tell stories, swap recipes and enjoy the atmosphere of eating in a working forge.
This is a very small class, no more than 10 people so please sign up to secure your space.
Foraging for Wild Fennel with Angelo Garro
Saturday, Apr 11th, from 9am
47 Juniper Street, San Francisco
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Omnivore Sauce is a savory condiment that captures the flavors of all four seasons by delivering a bold, reach, bright taste!
Angelo’s grandmother Sebastiana taught Angelo the secret of spices—how to create blends that enhance the flavor of food, not mask it. Each spice should add its own unique contribution to the flavor, and if one was missing you would taste its loss. Angelo brings this deep knowledge of spices to every Omnivore Product he creates and Omnivore Sauce is another great example of a perfectly balanced spice combination that you will find indispensable in the kitchen!
It is made with the best organic, local California ingredients and a little sauce goes a long way! So go ahead and get creative!
USES: Brush it on grilled meats, fish and vegetables to give a flavor boost. Add a teaspoon to soups, stir-fry or sauces to release the umami taste. Drizzle it on eggs or spread a thin layer on bread.
INGREDIENTS: Organic Whole Tomatoes, Organic Extra Virgin Olive Oil, Organic Balsamic Vinegar, Organic Fennel, Organic Ancho Pepper, Organic Garlic Granules, Organic Sugar, Organic Black Pepper, Organic Hot Chile Flakes, Citric Acid.
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