![]() Please email us at or call 80 to learn more about OLLI-UO. ![]() OLLI-UO is a program of the University of Oregon's Continuing and Professional Education. Learners from all backgrounds and levels of education are welcome to enjoy the benefits of membership a previous affiliation with the University of Oregon is not a requirement to participate. An annual or six-month fee unlocks access to program offerings in fall, winter, spring, and summer terms. These learning experiences are led by OLLI-UO members, independent scholars, community experts, and current or retired university faculty in an informal classroom setting. New all day cafe Cafe Olli, located at 3925 NE MLK BLVD, Portland 97212 looking to hire a. Members participate in a wide variety of lectures, courses, peer-led study and discussion groups, educational tours and field trips, and shared interest groups. ![]() In addition to being available for private event rentals, the team is dedicated to offering it for free or a nominal fee to folks seeking a space for pop-ups and community events whether food related or not.Ĭafe Olli, 3925 NE Martin Luther King, (503) 206-8604, cafeolli.The Osher Lifelong Learning Institute at the University of Oregon (OLLI-UO) is part of a national network of over 120 programs designed to engage adults 50 and better in the continued pursuit of knowledge. The building’s adjoining event space, which is used for bread and pastry production in the mornings, will be closely tied to the restaurant much like the relationship between predecessors Ned Ludd and Elder Hall. Fresh pasta takes shape from Trent Family Farms’ farm-fresh eggs and double zero flour from Camas Country Mill or semolina flour from Bob’s Red Mill. The cafe tries to do as much whole animal butchery as possible and sources seasonal produce from sought after farms such as Wild Roots, Ayers Creek, and Pablo Munoz. Mainstays of the pastry case include scones, old-fashioned donuts, morning buns, and cookies in rotating flavors.Īlthough Olli offers a glorious trifecta of carbs, pizza, pasta, and pastry (seriously, this is place you wanna be if you’re in hibernation mode and carb loading this winter), the produce and meats that dictate their flavors are afforded the same degree of respect. Speirits, who did a stint at Coquine and who you may be familiar with from her quarantine project Saint Frances, now handles morning pastries at the all-day cafe. Green also handles the cafe’s bread program, which offers its all naturally leavened loaves for purchase in addition to utilizing them for the menu’s toasts and market sandwiches. Both were made by Mugnaini, a Sonoma-based company that imports their clay from Southern Italy. Providentially, the model is a larger version of his own mobile oven. Green describes his pizza tonda as a middle ground between New York style and the traditional “super thin and crispy” Roman style.įor Green, there was zero learning curve in working with the wood-fired oven inherited with the space. (Green says although the cafe doesn’t serve it that way, it’s traditionally eaten folded… go ahead and use that info how you will!) A classic tomato, garlic, and oregano flavor is available daily, along with a rotating white pie. Eaten for breakfast or lunch in Rome, the long pizza alla pala are cut into rectangular shaped slices. Green learned the two styles when he spent six months cooking in Rome. Pizza alla pala by the slice is available starting at lunchtime (noon-5 pm), and dinner service transitions to whole pizza tonda (round pies). “Sustainability and our food sourcing systems are a huge part of what we do and there comes a financial advantage being able to have access to that, so want people who want access to that to have the means to,” says front of house manager Cami Wong. Day or night, the cafe offers a sliding scale ($0-$14) community meal for anyone experiencing food insecurity or financial hardship, no questions asked.
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