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Lili Tova

@flyingcoyotefarm

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Lili Tova and Dan Sullivan. We are first generation farmers raising heritage pigs, poultry, and certified organic vegetables in Sandy, OR.👇🏼
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This dinner has been a long time in the making, we’ve always loved our chicories at Cafe Olli. These bitter greens are always so vibrant and crisp in the dark winter months. Some favorite snap shots from the past 5+ years at the Cafe and visiting our farmers. We’re so excited to highlight this beautiful Radicchio Cookbook and put a little Olli spin on it. It’s a pretty unique experience to be able to meet the author, farmers, chefs, and share a meal with your friends 💞 . 11/7 - reservations in Cafe Olli OpenTable
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mixed chicory more chicory celebration as we move into the cooler temperatures! delicata squash, badger flame beet, bleu d’auvergne, candied pecan, green goddess dressing what are your favorite bitter greens? 🥬
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✨🥬 Special dinner alert 🥬✨ Saturday, November 7th we are hosting a collaborative dinner with Lane Selman and Margarett Waterbury, in honor of their new cookbook “Radicchio: A Celebration of the Beloved Italian Vegetable”. We are so excited to be celebrating and coming together in community and conversation around food systems — from the source to the plate! 🍴 This private event will include a vibrant, family-style, four course menu inspired by selections from the book! Guests may add an optional wine pairing at check out, but a selection of wine and cocktails will be available as well. We will open the floor to Lane and Margarett to talk about their process and love of radicchio! We will also be joined by Chef Emily Park and special guest speakers Lili and Dan from Flying Coyote Farm. Tickets also include your very own signed copy of the cookbook! Tickets are $150 Seatings available at 5pm or 7:30pm 🎟️ Secure your tickets now through the “Experiences” tab on our OpenTable profile or through the link 🔗 in our bio! 🎟️ We are looking forward to this wonderful celebration with you all! All inquiries can be directed to events@cafeollipdx.com
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Ground lamb from @lonelylanefarms, delicata squash from our @stoneboat_farm CSA, roasted tomatoes from @flyingcoyotefarm and warming spices of @diasporaco’s Biryani Masala made a spectacular dinner on a chilly fall evening.🥰
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🥬 There's more than one way to keep eating local through the cooler months! We're highlighting even more farms serving the Portland Metro area with fall and winter vegetable CSA options. Explore these local farms: 🥕 Flat Tack Farm — @flat_tack_farm 🥬 Flying Coyote Farm — @flyingcoyotefarm 🥕 Empowered Flowers — @empowered.flowers Support local agriculture and keep your connection to local farms growing all year long. Visit the link in our bio to find a farm and sign up! #PortlandCSA #SupportLocalFarmers #EatSeasonally #WinterCSA #PNWCSA
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Puntarelle pizza alla @cafeolli makes her yearly return to the spotlight ✨ 💚 . Thanks to @flyingcoyotefarm growing this beautiful bitter green! Our twist on the Roman classic, tastes like a caeser salad pizza because, there should always be more salad on pizza. . . We took a staff field trip and went out and got to see these crazy looking guys growing a few months ago! 💚
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🥕 charred carrot 🥕 piled on a base of tahini, and tossed with pickled jimmy nardello, pistachio, dukkah, and date vinaigrette roasted up in our wood fired oven 🔥 reservations at the link in bio!
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We gotta LOTTA delicata and cauliflower and hot peppers AND cozy smiling faces! 📍See you here til 1!
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milk-braised pork shoulder the crowd favorite is back on the dinner menu! @bradleyscountrystore grits, southern-style collard greens, roasted jimmy nardello, and gremolata creamy grits and savory pork with acid forward collards and gremolata! paired perfectly with @loopdeloopwines grüner-veltliner! reservations at the link in bio
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Leeks & Anchovy Emulsion hazelnuts, farro, and mexican tarragon Leeks @gatheringtogetherfarm are cooked sous vide with aromatics until set, but still quite toothsome and sent in the wood fire oven to pick up some color. Farro is cooked and marinated in Mexican tarragon @flyingcoyotefarm and burnt leek top oil, shallot, preserved lemon, shio koji. The two meet on the plate and get dressed with an anchovy emulsion, parsley, hazelnuts, and burnt leek top powder. A deeply savory, hearty, and fresh addition to our giardini section. ❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥 @nosaintpdx 🎶 Henry Threadgill - I Can’t Wait Till I Get Home
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chopped kale 🤌🏼 chickpea, salumi, provolone, @mamalilspeppers, castelvetrano olive, italian vinaigrette, breadcrumb 🤫 secret menu move is to order a pomodoro and top it with the chopped kale salad
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