Angelo Garro describes himself as “a blacksmith by trade and a cook, hunter, and lover of food by passion.” And mainly, "just a man who likes to have fun.” Fun attracts: In the past few years, the San Francisco-based, Sicilian-born polymath has gained traction—and friends around the dinner table—by hosting convivial parties in his SoMa Renaissance forge, which houses his kitchen and metal studio. On any given day, hand-cured salami dangles from the rafters and homemade pasta stretches from the counters, and everything, from the ironwork to the pickled grapes, is created in (and with) his hands.
Years ago, we first heard about him as the lone ranger who hunted wild turkeys in Napa Valley and wild boar in Sonoma with a sort of infectious, childlike zeal. We thought of Ralphie Parker and his Red Ryder BB gun. But of course, this is an adult we're talking about, and as such, Garro was seasoning his meat with a sophisticated blend of organic spices (like wild fennel) and sea salt, a savory mix that he would give as gifts to friends including Alice Waters (he and Waters bonded on an eel-fishing expedition off Ocean Beach), the filmmaker Werner Herzog, and the author Michael Pollan. So popular was this salt, that last year, Garro made it available to the public through a successful Kickstarter campaign, released under the name Omnivore Salt.
Recently, Garro held a fennel cake-making class at the Renaissance Forge, using wild fennel foraged from everywhere between Potrero Hill and Upper Market, as well as the signature salt. He shared the recipe and pictures exclusively with Opening Ceremony.
Polpette di Finocchio (Fennel Cakes)
Ingredients (serves ten):
4 cups finely chopped tender fennel stalks from a young bush of fennel
3 eggs
1 cup Parmigiano Reggiano, finely grated
1 cup course bread crumbs (made from day-old bread)
5 garlic cloves, finely minced
1 pinch of crushed red pepper
1 cup of vegetable oil
3 tablespoons extra virgin olive oil
Omnivore Salt to taste
Instructions:
1. Peel off the outer layers of the fennel, only using the inner tender stalk. Finely chop the fennel stalks to about 1/8-inch-pieces and a handful of fennel fronds.
2. Parboil the fennel in salted water until tender for about five minutes.
3. Drain the fennel and let it cool off. Do not rinse.
4. Mix in a large bowl. Add the bread crumbs, minced garlic, and Parmigiano Reggiano.
5. Add the three eggs and mix together with your hands.
6. Take a rounded tablespoon and form each cake. The mass should not be too dry, nor very wet.
7. Fry the cakes in oil until lightly browned on both sides and air-dry on paper towels.
8. Sprinkle with Omnivore Salt and serve.
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Photos courtesy of Veronica Ronchi
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Years ago, we first heard about him as the lone ranger who hunted wild turkeys in Napa Valley and wild boar in Sonoma with a sort of infectious, childlike zeal. We thought of Ralphie Parker and his Red Ryder BB gun. But of course, this is an adult we're talking about, and as such, Garro was seasoning his meat with a sophisticated blend of organic spices (like wild fennel) and sea salt, a savory mix that he would give as gifts to friends including Alice Waters (he and Waters bonded on an eel-fishing expedition off Ocean Beach), the filmmaker Werner Herzog, and the author Michael Pollan. So popular was this salt, that last year, Garro made it available to the public through a successful Kickstarter campaign, released under the name Omnivore Salt.
Recently, Garro held a fennel cake-making class at the Renaissance Forge, using wild fennel foraged from everywhere between Potrero Hill and Upper Market, as well as the signature salt. He shared the recipe and pictures exclusively with Opening Ceremony.
Polpette di Finocchio (Fennel Cakes)
Ingredients (serves ten):
4 cups finely chopped tender fennel stalks from a young bush of fennel
3 eggs
1 cup Parmigiano Reggiano, finely grated
1 cup course bread crumbs (made from day-old bread)
5 garlic cloves, finely minced
1 pinch of crushed red pepper
1 cup of vegetable oil
3 tablespoons extra virgin olive oil
Omnivore Salt to taste
Instructions:
1. Peel off the outer layers of the fennel, only using the inner tender stalk. Finely chop the fennel stalks to about 1/8-inch-pieces and a handful of fennel fronds.
2. Parboil the fennel in salted water until tender for about five minutes.
3. Drain the fennel and let it cool off. Do not rinse.
4. Mix in a large bowl. Add the bread crumbs, minced garlic, and Parmigiano Reggiano.
5. Add the three eggs and mix together with your hands.
6. Take a rounded tablespoon and form each cake. The mass should not be too dry, nor very wet.
7. Fry the cakes in oil until lightly browned on both sides and air-dry on paper towels.
8. Sprinkle with Omnivore Salt and serve.
Photos courtesy of Veronica Ronchi
