Earlier this month, we hosted a “Family Meal” Dinner Party at our restaurant, Penny Roma, in celebration of our group’s half-million donation to Zero Foodprint since we began our partnership with the organization in 2016.
All the chefs and general managers at each of our core restaurants –Flour + Water, Flour + Water Pizzeria, and Penny Roma– joined forces for a collaborative menu featuring products sourced from local Zero Foodprint grantees such as Brisa Ranch, Narci Farms, Pie Ranch, and Stemple Creek. In true “Family Meal” fashion, dishes held personal significance for our team members, while also championing Zero Foodprint’s mission to restore the climate by regenerating the soil.
It was an amazing night that really showcased the power of what’s possible through collective effort or what Zero Foodprint co-founder and executive director Anthony Myint refers to as Collective Regeneration.
While donating 1% from our Bay Area restaurants + CPG products seems nominal on the surface, these continuous contributions have created significant impact over time. We’re proud to say that our half-million donation has been stretched across 3,000 acres, removing an estimated 26,000 tons of CO2e from the atmosphere (also equal to not burning about 3 million gallons of gas). Removing these emissions equates to restoring carbon as healthy soil over 150 million square-feet of California farmland. It feels so optimistic to be creating the future of hospitality with dozens of other amazing leaders.
Everyone who has dined at one of our restaurants or purchased a box of our dried pasta (and, now, frozen pizza!) has played a part in this too. None of this would be possible without the support of our community – every guest, every customer, and every member of our Flour + Water team who shares their individual talents with us every day.
As we were putting together the menu for the dinner, we invited each chef and manager to share a few lines about why they were inspired to bring that item to the table. Their words (below!) really underscore how powerful food can be – for the farmers and purveyors who produce it, for the chefs and hands that create with it, and for the guest who finds comfort and joy in the final composition.
This is why we believe so strongly in Zero Foodprint’s approach which makes it possible for every person who grows food, sells food, and eats food to find their action to restore the climate.
Through September 1st, they’re making it especially fun with their “Dirty Drinks ‘25” bar + bev campaign. Across the country, distilleries, coffee shops, cocktail bars, and restaurants are serving creative spins on a “dirty drink” and contributing $1 for each drink sold. Funds raised through campaign activities go directly to farmers building healthy soil via Zero Foodprint’s Restore Grants.
Check out their site to find a spot near you to sip for the soil, and read on for our awesome team’s words on their Family Meal dishes. Thanks for being on this ride and letting us feed you all the delicious things that inspire us.
Croqueta de Jamon
Ryan Pollnow, Culinary Director
“At the beginning of my culinary journey, I moved to Spain to pursue fine dining aspirations. What I discovered was a love for tradition and casual cooking. Croquetas de Jamón are a reminder of where it all began for me as a chef.”
Heirloom Tomatoes, sourdough, anchovy, fior di latte, basil
Rachel Orner, Chef de Cuisine, Penny Roma
“I grew up in Philly, but spent summers in Jersey where tomatoes are practically a religion. I have so many memories of eating tomato sandwiches – prepared with just salt and pepper – on the beach. When I moved to California, I was blown away by the intense sweetness of summer heirloom tomatoes. This dish is an ode to both my life-long tomato love and my life in San Francisco with the sourdough element, and fior di latte from Double8 Dairy in Petaluma.”
Marinated Mussel Toast, chili aioli, curtido, toasted sesame
Amanda Flores, Sr. Dir of Operations
“Being of Salvadoran descent, I’ve always been a mariscos lover. While it’s Spanish in origin, one of my favorite seafood dishes is mussels escabeche, and this toast adds a Salvadorian spin with curtido, a pickled cabbage slaw or relish that my dad grew up eating. To this day, every time I see him, he has a jar of curtido for me, so this bite is a tribute to his heritage.”
Malfatti, ricotta dumplings, brodetto, parmigiano reggiano
Saltie’s Focaccia
Elliott Armstrong, Chef de Cuisine, Flour + Water Pizzeria
“My years cooking in New York solidified my commitment to working in restaurants, and these two dishes are representative of that era. The malfatti is inspired by a gnocchi that I was challenged with perfectly executing at a restaurant called Isa, and the Saltie’s Focaccia is an ode to the legendary Caroline Fidanza and her former Williamsburg deli shop. The real ones know it was all about the ‘Ship’s Biscuit’ sandwich there, and Caroline was kind enough to share the focaccia recipe that made it so special.”
Market Vegetables & Goat Cheese, grilled in a corn husk
Naomi Silva, General Manager, Flour + Water
“I grew up in Sonoma County where my mom operated an organic market, so I was always immersed in the region’s farming culture and the joys of eating seasonally. August is synonymous with corn for me, and when I think back to my most comforting food memories, my family’s holiday tamales are at the center. Presented in a corn husk, this dish blends my love for seasonal ingredients with that favorite family culinary tradition.” - Naomi Silva
Grilled Beef Flatiron Steak, sungold emulsion, beef jus, herb oil
Aaron Shapiro, Chef de Cuisine, Flour + Water
“My early experiences in the industry cracked open my worldview about the food system and the role I could play within it. My time at The Inn at Shelburne Farms in Vermont gave me a deep appreciation for the interconnection between chefs and farmers and purveyors. With everything I cook, I aim to respect not only the product, but those who cared for it. It's an honor to highlight Stemple Creek, a 4th generation ranch in Tomales driven by values of honesty and transparency in everything they do.”
Paige’s Cupcakes, dark chocolate, buttercream, strawberries
Paige McNeil, General Manager, Flour + Water Pizzeria
“When I was in high school, I had a cupcake company called Paige’s Cupcakes that began as an outlet for all the baked goods I loved making. Initially, I was selling cupcakes to classmates, but after our school principal placed a large order for an event, it evolved from a side hustle into a catering business. When I was 17, I developed this recipe for dark chocolate red wine cupcakes for an event, and it’s still one of my favorites to share with friends and family.”
Mom + Dad Cookies, macadamia nut shortbread, Italian rainbow
Kristina Farino, General Manager, Penny Roma
“My dad is from New York, and my mom is from Hawai'i, so these cookies represent the duality of my cultural background and upbringing. While they both have passed, these are some of the sweet things (literally) that remind me of them. Shortbread macadamia cookies are a classic treat in Hawai'i that is often gifted. It has been a running joke for me that like bagels and pizza, authentic rainbow cookies are hard to find outside of NY, and these are spot on! So, in honor of my mom+dad, enjoy. :)”
