Elevating Flavor and Sustainability with Chef Ty of Restaurant Olivia
At Restaurant Olivia in Denver, Chef Ty Leon is dedicated to innovation. That devotion comes to life through their renowned house-made pastas and unwavering commitment to sustainability. “Relentless improvement” is their team’s core value, and recently they’ve been putting that ethos into action through the use of Kernza® perennial grain to enhance dishes and reinforce their leadership in environmental stewardship.
Unique and Delicious Taste and Texture
Amazing pasta starts with quality ingredients. Unlike traditional flour, Kernza contributes a subtle nutty flavor to their pastas. Chef Ty shares, “Even as we knead the dough, we get notes of baked cookies or sweet, dark, rich bread. From there, I find other flavors and ingredients to complement that.”
In addition to the taste, Kernza helps create a heartier texture that makes each bite more satisfying. “In pasta making, we love ridges,” Chef Ty explains. “And the pasta we make with Kernza is not perfectly smooth; they have a ton of little ridges that catch all the sauces — brown butter, ragu, pomodoro, etc. They’re just that much better because of the texture.”
Chef Ty shares that Kernza flour is a bit heavier and denser than its high-gluten counterpart, so he uses a 30% Kernza blend to achieve the right texture, and from there, Chef Ty crafts fillings and sauces that complement the Kernza flavor.
Beyond pasta, Chef Ty and his team are experimenting with Kernza in other house-made staples, including breads and cookies. The grain’s naturally nutty, slightly sweet flavor lends itself beautifully to baked goods, creating loaves with a rich depth and cookies with more complex, almost caramelized notes. Their focaccia bread uses a 10% Kernza blend to stay light and fluffy.
Broadening the use of Kernza helps showcase its versatility while introducing diners to the benefits of regenerative grains in an approachable way. For Chef Ty, incorporating Kernza is about more than just crafting standout creations, it’s about making thoughtful choices. “We need to be as proud of the food we put out as we are of the ingredients we bring in,” he says.
The knowledgeable serving staff at Restaurant Olivia helps spread the word about Kernza and the restaurant’s dedication to sustainability. The food on the table speaks for itself.
Finding the Right Balance
Chef Ty had been making pasta with “00” flour for over a decade, but because he and his team believed in Kernza perennial grain so much, they set aside time to experiment and find the right blend to deliver the results they were after. He explains, “As a chef who’s been doing stuff for so long, it’s hard at first to wrap your mind around doing things differently. But we had these conversations about sustainability — what we want to do, who we want to be — and Kernza kept coming into that conversation.”
A Partnership Rooted in Progress
Chef Ty’s work with Kernza is made possible through a collaboration with Sustain-A-Grain, an organization with a two-part mission: to introduce consumers to Kernza perennial grain and to support family farms in growing Kernza. They work with food companies, restaurants, breweries, and distilleries to supply high-quality Kernza.
Chef Ty’s approach impressed and inspired Shawn Gruenhagen from Sustain-A-Grain. “Chef Ty has been an incredible partner,” Shawn says. “They’re leading the charge in the sustainable eating movement and setting a powerful example.”
A Natural Fit
Kernza truly enhances the dining experience and is an environmentally friendly choice. Its depth of flavor and hearty texture make it a perfect match for pasta and baked goods, adding complexity and character to a broad range of products.
By incorporating Kernza perennial grain into their menu, Chef Ty and Restaurant Olivia show how regenerative ingredients can seamlessly blend into and enhance beloved dishes. The result is food that’s better for the planet and richer in flavor and texture — proof that fantastic taste and sustainability can go hand in hand.