Autumn Slice Menu - October, 5th 2013

Here is the menu for tomorrows big event! Can't wait to start sliding them into the oven and onto your plate.

Season of the Witch
Roast Carrots and Beets, Garlic Mashed Potato, Blue Cheese and Thyme                        12
Bacon Optional                                                                                                                   +2

Poor Cow
Beef Meatball or Thin Sliced Summer Sausage,
Sheep Milk Mozzarella, Tomato, Oregano                                                                         12

There is a Mountain
Eggplant, Peppers, Onions, Sheep Milk Mozzarella, Cracked Pepper                               10

Hurdy Gurdy Man
Lamb Merguez, Wrinkle Crinkle Cress, Ricotta, Oregano                                                 14

Barabajagal
Brussel Sprouts, Poached Garlic, Romano, Ricotta, Parsley                                              12

Catch The Wind
Spiced Pumpkin and Squash Sauce, Baked Apple, Maple Cream                                     10
Bacon Optional                                                                                                                   +2

Fall Preview

Hello out there in pizza land,

We've been busy in the kitchen preparing for this weekends big party. There are some of my favorite things available this time of year like winter squash, onions, potatoes, beets, carrots and sausage. Also we have plenty of veggies left including eggplant, peppers and tomatoes which will be the last of the fruits of summer.
All this adds up to lots of great combinations for some delicious and interesting pizza pies. Below are some images to give you a little sneak peak at what you will find this weekend.

Thelma Sanders, Sweet Dumpling and Delicata ready for roasting.

Eggplant soaking in milk, the best way to prepare it.

Heirloom Tomatoes waiting to be peeled and seeded.

A young raw milk romano from Turnip Rock.

The dough is ready to shape.

The Magenta Miranda, squash sauce, saurkraut, apples and blue cheese...

And fresh out of the oven!

Onions, peppers and eggplant with sheep's milk mozzarella.

Beef meatballs and sheep's milk mozzarella.

 Hope you enjoyed the preview and looking forward to seeing you all this weekend. The full menu will be available on Thursday evening so check back here.

-peace (of pizza)

Autumn Slice, Sat. Oct. 5th

Autumn
Slice

Saturday, October 5th
at
Wagon Landing Farm

Come join us in Amery, Wisconsin for a night of Fall fun and food. There will be Local Organic Pizzas coming out of the brick oven, live music, dancing and plenty of room in the sauna.

O.A.E.O.P.  will be preparing seasonal pizzas with topping sourced directly from organic farms in the area. This will include Apples, Butternut Squash, Beets, Carrots, Potatoes, Preserves from the Summer, Sausages and much, much more…
The full menu will be available before hand so check back for more details.


Please R.S.V.P. if possible,
Camping will be available if you'd like to spend the night.

4pm — 'till close'
Wagon Landing Farm
1258 45th Avenue
Amery, WI  54001

Saturday's Menu - July 27th, 2013

Here is a preview of some of the pizzas that will be featured on Saturday at Wagon Landing Farm. I hope to expand this menu with a few more fresh ingredients from the market Saturday morning.

Enjoy.



O.A.E.O.P. @ Wagon Landing


Singing Shepard
Lamb Sausage, Roast Fennel, Ricotta, Bergamot infused Olive Oil


Melanzana
Roast Eggplant, Oregano, Gruyere, Garbanzo Sauce


Vernal
Spring Onion, Cream


Be Bop
Pulled Pork Sholder, Kim Chi, Egg, Red Pepper, Jack Cheese




 


Pizzas will range from $10 – $14

Pastures and Pies

Once again it's been too long... O.A.E.O.P. has moved out of the city and living in the country of Western Wisconsin for the last couple years. We have missed the joyful gatherings on Oakland Ave. but there is much we have gained out here.

O.A.E.O.P. is very excited to invite you out to its current pizza party residence for an evening of delicious pies and great music.
We will be serving up a menu of local and organic pizzas at Wagon Landing Farm where our friends have invited us to use their wonderful brick oven. In addition to food and beverages there will be music provided by Minneapolis' supremely talented Fermentation, a jazz trio from the mean streets of South Minneapolis.

We really hope you can make it out and enjoy food, fun and friends.

Here is a link to the facebook event page. Please share with your friends, the more the merrier!

https://www.facebook.com/events/559896070723567/?context=create#

Also there will be camping available at both Wagon Landing and Turnip Rock Farm.

2012 Finale Menu!

Za-da! Here it is the final menu for the year:

The Classic   ($12)
Tomato sauce, Pork Sausage & Mozzarella

For Whom the Bell Tolls   ($10)
Ricotta Cream Sauce, Mozzarella, Black Radish,  Bell Pepper & Crimini Mushroom

Sweet 'n' Saur Blue   ($10)
Squash Sauce, Saurkraut, Golden Delicious Apple, Riccotta & Blue Cheese

It's been so much fun to be back, serving up pizzas and see so many friendly faces. I'm excited to say O.A.E.O.P. is looking forward to a new chapter in the Spring. We are very hopeful that we will become a real bon-a-fied Mobile Food Vendor and be able to serve are pizzas publicly. But don't worry we still have plans to keep the pizza speak-easy alive, with a whole new location and lots more...

It's been great, see ya' next year!

-O.A.E.O.P

P.S. Our little Brother Tamale D's will be serving delicious Tamales (Vegan option available) at the Organ Haus next weekend. Check this link out for details.

Menu & Update November 18, 2012

Za!
We had an amazing night last week! Thank you to all who came out. It was great to see so many new faces and so many familiar friends. Lots of fun was had around the bonfire, thanks to all who participated in the construction of some flaming sculptures.

Playing with fire encouraged. photo: mysterese

 
Last week was probably the busiest night we have experienced. We appreciate everyone's support and patience. We have added some extra help and more dough this week to keep things moving quickly.

And now to the important stuff...

This weeks menu:

Pork 'n' Greens
Ricotta Cream Sauce with Oregano, Mozzarella, Thin Sliced Pastures of Plenty Ham and Spinach.

Ring My Bell
Ricotta Cream Sauce with Oregano, Bell Peppers, Fennel and Crimini Mushrooms.

Sweet 'n' Saur Blue
Squash Sauce, Saurkraut, Golden Delicious Apple, Ricotta and Blue Cheese.

&

Golden Flask will have an array of delicious beverages for you to enjoy.

The Za must flow.

Pizza & Drinks Menu - November 11th, 2012

Hi There!
Below you will find this weeks list of pies. We are super excited about all of them, some familiar faves and some new recipes. Hope you get a chance to try them all, just swap a slice with your neighbor!
And check out the selection from Golden Flask. Like wow!

See ya at the party...

O. A. E. O. P.

Sausage 'n' Shroom    ($12)
Fresh Yellow Tomato Sauce, Pork Sausage w/ Fennel, Crimini, Shitake, Oregano, Mozzarella.

Brussels 'n' Cream     ($10)
Onion Ricotta Cream Sauce, Pastures a Plenty Bacon, Brussel Sprouts, Oregano.

Sweet 'n' Sour             ($10)
Sage Butternut Squash Sauce, Saurkraut, Primegold Apple, Brown Sugar, Ricotta.

All Pizzas are available Vegan and/or Gluten Free.

For Vegan option meats are replaced with tempeh and cheese is replace with cashew cheese. Also there is version of the Onion Ricotta Cream Sauce.
Gluten Free Crusts have been made separately from regular dough.



G O L D E N   F L A S K

Hot Drinks

Ginger Lemon Hot Toddy -- $3
ginger tea, sweetened with honey and spiked with your choice of bourbon whiskey or ancho-chile-infused vodka.

Glühwein -- $3
warmed red wine, steeped with spices and citrus, fortified with a splash of brandy.

Cocktails

Dreamer -- $4
bourbon whiskey, pastis (anise liqueur), lemon juice, peychaud's bitters

Blackstrap Sour -- $3
bourbon whiskey, apple cider vinegar, blackstrap molasses

Sage Rush -- $3
gin, sage-rosemary tea, sweet vermouth

Earl Strayed -- $3
gin infused with earl grey tea, lemon juice, honey, soda

El Dorado -- $4
tequila, homemade orange cardamom liqueur, lemon juice, honey

Beer

weekly selection of home-brews and local beers -- $2

Non-Alcoholic

Hot Ginger Lemon Tea -- $1

Sage-Honey Soda -- $1

Blackstrap Soda -- $1

Sunday, Nov. 11th, O.A.E.O.P. & Golden Flask

Hey there Pizza Peeps,

So this Sunday we are back in action. There will be an excellent menu of delicious Local & Organic Pizza Pies for you to choose from as usual.
And...
Introducing:
Golden Flask
Fermented, Infused & Spirited Drinks - Anywhere.

Golden Flask will be providing you with all your beverage needs. Seasonal cocktails, Homebrews and all sorts of other concoctions. There will be a menu of both boozey and non-boozey beverages to choose from.

If you haven't already join our facebook event to get updates and other info:
http://www.facebook.com/events/552763804740680/?ref=ts&fref=ts

Also like us on facebook to get reminders and updates about upcoming events:
http://www.facebook.com/pages/OAEOP/249339081766183 

Heads Up!

Hi Everybody out there in Pizza Land!

O.A.E.O.P. will be back on one week from today, Sunday, Nov. 11th, 2012.

We will have a very exciting addition: a new bar by Golden Flask (Jonathan Kaiser)!
The bar will feature some very special cocktails prepared especially to warm you up this Fall!

As Always we will feature a menu of seasonal pizzas prepared with local & organic ingredients. Squash sauc

e anyone?

We will also have guest DJ Cheetos Girlz (Chris Hontos) spinnin' somethin to get you movin!

Bonfire, Heated tent and plenty of space inside!

Details will be posted ASAP.

-peace!!!

Back Again...

We're back. Back from the other places we have been. We are ready to make some pizzas for you. Here is a little slide show for you, a few things we saw on are way around the country and back:

Sparkling at the last O.A.E.O.P. in 2011

Then we headed out to NY and met this guy on the way.

After NY we headed south to NOLA.

We left NOLA and started biking from Tucson, AZ heading to San Fransisco.

Stopped on the way and enjoyed exciting LA.

Arrived in Oakland and found out we had common ideas with the locals.

Then we headed off to a sweet lil' farm in New Auburn, WI.

Spent our time hangin' with all sorts of animals out in the pasture.

Nothing beats cooking on a farm. Nothing.

Then we started building a new, bigger oven. Much bigger.

Plenty of time to enjoy some foraging near the creek.

Plenty of rocks to build the foundation. Six feet in diameter.

The hearth is set. The oven will be Fifty inches across the interior.

The dome begins with the help of some skilled craftsmen.

First layer of cob in place, and with the door form starting the second.

Digging out the form we removed Five wheel barrels of sand.

The first fire is lit.

MENU - SUNDAY NOVEMBER 27th 2011

Hi Everyone,

We are super excited about tonight, the last night of O.A.E.O.P.! We will definitely miss making these pizzas and serving them to you. Had a moment today in the cheese section, where I realized I wouldn't be browsing through blue cheeses next week asking the the Orange haired gal with a nose ring which she thought would melt better. As I write this the Greens are steaming, potatoes and beets baking and the bacon and sausage are on the stove. So here it goes one more time...

PIZZAS ($10)

RAINBOW MEAT & POTATOES
Red, Yellow and Blue Potatoes, Pork Sausage, Onions, Garlic, Mozzarella, Tomato Sauce

THE GERBER
Spicy Chipotle Yam Sauce, Black River Blue Cheese, Ricotta, Garlic

BEET THE BLUES II
Roasted Beets, Honeycrisp apple, Feta, Blue Cheese, Squash Sauce

EVERGREENER
Collard Greens, Black Radish, Onion, Garlic, Smoked Gouda, Tomato Sauce

S.A.D.
Sunchokes, Mustard Greens, Onion, Garlic, Walnuts, Feta, Olive Oil

MR. MUSHROOM
Crimini Mushrooms, Ricotta, Mozzarella, Tomato Sauce


BEVERAGES

BEER ($2)
Summit Pilsner, Porter, EPA, Winter Ale

WINE ($3)
Pinot Noir, Merlot, Chardonnay, Pinot Grigio


COCKTAILS ($3)

FEEL BETTER NOW
Lemon Ginger Echinacea, Revel Stoke Spiced Whiskey, Hot Toddy

MAYDAY
Hot Cider, Spiced Rum

THE TIME HAS COME...

It is finally here, the last night of O.A.E.O.P.

Sunday November 26th, 2011
O.A.E.O.P. FINALE
4pm - 10pm

As usual we will be making a selection of delicious local pizzas and serving up some hot cocktails to warm your spirits. We will also be saying goodbye to all our loyal customers, friends new and old! Making these pizzas has been a blast. I am definitely going to miss seeing peoples faces light up as I hand them a pie fresh out of the oven. Thank you to everyone who has come and been a patron of the oven. We salute your pizza passion!

The menu will be posted early on tomorrow. We will be doing a special pizza this week made by you. The B.Y.O.ZZA is your favorite pizza. Bring whatever you want to put on you pie and we will provide the crust and the cooking.

We have also have another special offer for this week. We have a limited edition screen-print to help keep the O.A.E.O.P. alive in your heart! It is a 9" x 12" two color print on bristol in edition of 40. If you can't be here tomorrow and would like a print you can contact us here SPOKESTWO [at] GMAIL.COM. They will be $5 each. Here is an image below.

Halftoner

LandLand

Thank you,

oaeop

FIRE & ICE

Melting the Ice Cap

MENU - SUNDAY NOVEMBER 20th, 2011

Hey there hope everyone is having a wonderful evening in this winter wunderland! This Sunday is going to be great! We've got some new creations and some old favs on the menu. We will be open from 4pm — 10pm and offering dine - in, delivery, and take - out. The dining will take place inside this time due to drama between us and mother nature. You may however still enjoy a hot cocktail around the bonfire out back.

See ya there,

oaeop

MR.PIZZA

PIZZAS ($10)

SWEET 'N' SOUR
Harrow Pears, Sauerkraut, Ricotta, Squash Sauce

RAINBOW MEAT & POTATOES
Red, Yellow and Blue Potatoes, Pork Sausage, Onions, Garlic, Mozzarella, Tomato Sauce

THE GERBER
Spicy Chipotle Yam Sauce, Black River Blue Cheese, Ricotta, Garlic

FRIENDLY FENNEL
Fennel, Olive Oil, Ricotta, Mozzarella

EVERGREENS
Collard Greens, Black Radish, Onion, Garlic, Smoked Gouda, Tomato Sauce

S.A.D.
Sunchokes, Mustard Greens, Onion, Garlic, Walnuts, Feta, Olive Oil


BEVERAGES

BEER ($2)
Summit Pilsner, Porter, EPA, Winter Ale

WINE ($3)
Pinot Noir, Merlot, Chardonnay, Pinot Grigio


COCKTAILS ($3)

FEEL BETTER NOW
Lemon Ginger Echinacea, Revel Stoke Spiced Whiskey, Hot Toddy

MAYDAY
Hot Cider, Spiced Rum

IRISHCHOCOMINZE
Hot Cocoa, Irish Cream, Rumpleminze (limited quantity)

Pizza Update!

Hello all,

We've been a little busy here at O.A.E.O.P. so we just wanted to give you a little bit of info about what's been going on and future plans.
First off there are two more nights of O.A.E.O.P. before we close down shop (Boos and Hisses are welcome). We don't want to quit but the road has called our name. This Sunday November, 20th and the next the 27th are your last chances to get a slice of O.A.E.O.P. As always there will be delicious pizzas and beverages to enjoy, along with a few surprises I'm sure.

This weekend is also the opening of another business in this house. Check out Ship and Shape a new online boutique featuring everything your heart could desire. They are having an opening at Honeycomb salon on Sunday Nov. 20th so stop by and treat yourself.

Some other happenings are in the works also. We are doing an interview with Red76 about running a renegade business and why you would spend all your free time making more work for your self, jk we love doing this. Also if you haven't seen it yet here is an awesome short film by our friend Zoey.
<iframe src="http://player.vimeo.com/video/31545108?title=0&amp;byline=0&amp;portrait=0" width="400" height="293" frameborder="0" webkitAllowFullScreen allowFullScreen></iframe><p><a href="http://vimeo.com/31545108">Untitled</a> from <a href="http://vimeo.com/user4574763">Zoey Melf</a> on <a href="http://vimeo.com">Vimeo</a>.</p>

And lastly this blog will probably become fairly stagnant after O.A.E.O.P. closes down but I plan on continuing with another blog called Living in the Twenty-First Century. It will be just what it's called a blog about living now. There is not much there now but I'll be traveling all winter and hopefully that will generate plenty of interesting things to share.

PEACE & LOVE,
O.A.E.O.P.

MENU - SUNDAY NOVEMBER 6th, 2011

Here it is... Come'n get it...

PIZZAS ($ 10)

SWEET'N'SOUR
Squash sauce, Pear, Sauerkraut, Ricotta

AUTUMNMN
Squash sauce, Roast Apples & Beets, Sage, Blue Cheese, Mozzarella

BIG PEPPA
Chicken & Pork Sausage, Red & Green bell pepper, Red Onion, Mozzarella

DECIDEDLY DILL
Olive Oil, S&P, Dill Ricotta, Mozzarella

BLK RAD
Spinach, Crimini Mushrooms, Red Sauce, Ricotta, Mozzarella, Black Radish

RUDE GOUD
Cauliflower, Red Onion, Red Sauce, Gouda, Mozzarella

OPTIONAL
Garlic Pepper Bacon (+ $ 1)


BEVERAGES
Beer/ Wine/ Hot Cocktails

O.A.E.O.P.H.P.

Introducing the Oakland Avenue Earth Oven Pizza House Party...

azzip

Saturday Night will be featuring -
Special Chef's Choice Pizzas coming hot out the oven,
and all your beverage needs including
Tea,
Coffee,
Hot Toddies,
Rum & Ciders,
IrishchocoMintz,
and as always
Beer & Wine

DJ Cheetos Girlz spinn' that ol skool house 

Come get warm by the fire...

love,
oaeop

Event On Facebook

We are also open on Sunday for the classic O.A.E.O.P. 

Like Us?

We're Back This Weekend!!!

Just a lil' reminder we are back this Sunday. I know what your thinking. It's getting cold, who wants to eat pizza outside in the cold? Well that's why we are planning to have a nice heated tent to enjoy pizza and other delicacies.
Along with the usual array of seasonal pizzas this week we will be adding desserts and special fall drinks. There will be squash, apple and pear pies. Hot ciders, cocoas, and more...

The Truth

Emerging Agriculture

Produce Prep.

Last week we enjoyed a visit from the folks at Youth Farm. They came out on Monday to see the oven and then returned Wednesday for a Pizza Party! We had a great time sharing the oven with these enthusiastic young urban farmers.

Topping Tossing

Pizza Peace

I think that programs like Youth Farm and similar programs that are happening across the country are integral to changing the structure of our food system. Like many of our infrastructure systems food production and consumption are in great need of attention. By bringing farming into the city and addressing how we interact with our environment through food these programs are teaching a new generation that there is a different way we can produce and consume. My hat is off to all who are out there making this possible and sharing it with others.

In the Oven

Enjoying the Bounty