Chef's Blog

Happy National Cheese Pizza Day!

Friday, September 5, 2014

Happy National Cheese Pizza Day!

Friday, September 5th, 2014 is National Cheese Pizza Day!

Oggi’s pizzas are made with the fresh hand tossed dough and topped with the finest Mozzarella.  All our pizzas are available in 10″, 14″ or 16″ sizes.  Choose the size that fits your appetite!

Whether you desire a cheese pizza or one of our speciality pizzas, we’ll make it just the way you like it!

Click here to view our pizza menu!

Great food and great brews.  Getting together.

National Cheese Pizza Day

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NEW Menu Now Available!

Tuesday, September 2, 2014

NEW Menu Now Available!

September always means change in one way or another.  A new school year is on the horizon for kids, the autumn weather transforms the leaves from green to a plethora of colors and of course, football season kicks off (GO CHARGERS!).  So, here at Oggi’s, we decided to follow the trend and announce our NEW MENU.

First up, we are introducing new salads, which include such delicious greens like our Mediterranean Delight and Asian Creation.  Following suit with our Lighter Side menu, new entrees such as our Grilled Vegetable Lasagna Roll-up and Quinoa Stuffed Portabella Mushroom will make your mouth water!

Pizza and sports are what we do best at Oggi’s so we’re unveiling the Sports Fan pizza, a delectable combination of sausage, pepperoni, red onions, green beell peppers, roasted garlic and jalapenos.

These are just a few of the excellent reasons you should stop by Oggi’s this fall.  Click here to view our complete menu.

Great food and great brews.  Getting together.

Sports Fans pizza Mediterranean Salad Quinoa Stuffed Portabella Mushroom Grilled Vegetable Lasagna roll up

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New Featured Menu Items!

Tuesday, October 22, 2013

New Featured Menu Items!

Oggi’s NEW Featured Menu Items are here!  Available for a limited time only.  Check your favorite local Oggi’s, click here now.  We deliver our entire menu online!


Mozzarella Stuffed Turkey Meatloaf

Turkey meatloaf stuff with Mozzarella cheese and smothered in our homemade Marinara sauce and more cheese.

Meatloaf Sandwich_web


Meatloaf Sandwich

Sliced meatloaf topped with Marinara, Mozzarella, and Parmesan cheese, sautéed onion and sliced tomato served on toasted Parmesan bread.

Mozzarella Sticks_web

Homemade Mozzarella Sticks

Fresh whole milk Mozzarella cheese cut into sticks, breaded with light Panko breading and fried to golden brown. Served with Oggi’s homemade Marinara sauce.



Your choice of turkey chili or grilled chicken strips. Smothered with; melted cheese, sour cream, pico de gallo, guacamole, jalapeño, green onion and black olives.

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San Diego Chargers Season Opener!

Monday, September 9, 2013

San Diego Chargers Season Opener!

chargers2013The San Diego Chargers open their 2013 regular season game vs. Houston September 9th at Qualcomm Stadium, and the Oggi’s team couldn’t be more excited!

This marks our 10th season as The Official Pizza of the Chargers, where we serve our famous Oggi’s Pizza, Killer wings, and California Gold Beer bottles  This year we have added new Oggi’s Beers to the Chargers lineup.  Torrey Pines IPA and Duck Dive Hefeweizen will make their appearance at our new club level stand.  Oggi’s food can be found at one of our 7 locations throughout Qualcomm Stadium.

Follow Oggi’s on Facebook for Charger updates throughout the season and home game ticket giveaways!  Click here to like us now and don’t miss out on all the fun!  Also visit your local Oggi’s to enter to win Charger tickets, presented by KFMB.  We we will randomly pick a winner of two tickets from one of our 16 locations, 8 chances to win!

Of course, if you aren’t attending the games, the Chargers will always be on at your local Oggi’s!  Grab one of our New Barrel-Aged McGarvey’s Scottish Ale’s as you cheer on your favorite teams all season long.  Having friends over to watch the game?  Order from our entire menu online and have it delivered!

From all of us at Oggi’s, GO CHARGERS!

Your games and our brews.  Getting-together.

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Holiday Grub

Tuesday, October 4, 2011

Holiday Grub

Good evening Oggi’s fans! I’m finalizing the next Seasonal Menu for Oggi’s… The theme is Holidays and will be available from November 1st-December 31st. Why not offer some holiday fare that only comes around once a year? So… I want to know, what’s your favorite holiday dish? The holidays bring great food and celebration. I believe everyone has a holiday dish that’s near and dear to their heart because of the memories it brings, and the special place the aroma, taste, and experience has in your heart… I know you have the ONE dish. So help me by sharing your favorite so the Oggi’s team can make some holiday memories for our wonderful customers

Mine is… Hands down my Dad’s Christmas Eve Prime Rib. J Granted it’s not exactly holiday fare but I look forward to my Papa’s Prime Rib every year, enjoy smelling the aroma in the air while watching football with the boys, helping him finish the meal, watching him carve the Prime with juices running out, and him smiling when he cuts into a perfect medium-rare masterpiece. Merry Missmiss Pops!

Coming up in December on Chef Katie’s Blog… Preparing for Christmas Eve- A simple and detailed recipe to make the perfect Prime Rib… Shall I say a masterpiece? I did learn from the best. But next is still… White Chicken Chili J

Until next time…

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Preparing for Winter (ChefStyle)

Friday, September 23, 2011

Preparing for Winter (ChefStyle)

Preparing for Winter (Chef Style)

Well the sun is fading in Southern California and fall officially begins tomorrow. As a Chef winter translates to comfort food. My favorite comfort foods are the ones I enjoyed as a child. My family recipes have been passed down for generations so when the sweaters come out so does my family recipe box. I wanna know, what’s your favorite winter time food?

One of the joys of having a blog is I get to share my knowledge, recipes, and thoughts with Oggi’s customers. So it is my honor to share my first “secret” recipe with all my followers… well I guess it won’t be secret anymore! This recipe is easy, quick, and delicious! Don’t worry Mom; there are a couple that will remain “secret” like our Carmel Brownies. Unless my followers demand the best recipe for brownies I won’t give that one up 😉 But it’s all worth it to share some of my culinary favorites with our favorite customers. Plus it gives you a GREAT reason to follow my blog and after you have this dish I think you will defiantly come back for more. Seconds please 🙂

My Family Recipe for:

Chicken and Rice Casserole

2 Boxes Uncle Ben’s Chicken Flavored Rice, Cooked (Follow the instructions on the package)
5 Chicken Breast, Cooked and Small Diced
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Cup Mayonnaise
1 tsp. Curry Powder
1 tsp. Salt (to taste)
2 tsp. Black Pepper, Ground (to taste)
2 Cups Shredded Cheese of your Choice (added after the first 30 minutes of cooking)

Directions (Brief directions for an experienced home cook)

Measure all ingredients and preheat oven to 350 degrees. Cook 2 boxes of Uncle Ben’s Chicken Flavored rice according to directions on the box. While the rice is cooking cook the chicken breast (I suggest searing the chicken in a sauté pan and finishing it in the oven) and cut it up into a small dice. Next, transfer the cooked rice and chicken into a large mixing bowl. Add remaining ingredients and mix well. Finally put into a large glass baking dish and cook for 30 minutes at 350 degrees. Remove the dish and sprinkle 2 cups shredded cheese. Put it back into the oven for 10 minutes or until the cheese is melted. The casserole is complete and ready to enjoy! This casserole can be prepared a day in advance and then cooked when needed. I prefer the casserole to sit over night to allow the flavors to mingle!

Directions (Detailed for a novice home cook)

First measure all your ingredients and preheat your oven to 350 degrees. Next, start cooking the rice according to the directions on the box. Then cook the chicken breast while the rice is cooking. Take 5 chicken breasts and season with S&P (I will use this term a lot. It stands for Salt and Pepper). Heat a sauté pan on medium-high heat for approximately 3 minutes. Next add 2 Tb. Vegetable Oil (Canola will work too) to the pan or enough to cover the bottom. Finally gentle lay the chicken breast in the pan (always make sure to place any product in hot oil away from yourself). Brown each side for approximately 3-4 minutes. You want to get a nice golden brown color on the meat. This technique of “searing” the meat gives it flavor. The browning occurs because the natural sugars in the meat are being caramelized and produces more flavor. Contrary of popular belief, “searing” meat DOES NOT lock in the juices or moisture. Not overcooking the meat makes it juicy!
After you have seared the chicken transfer it to the oven and cook for an additional 8-10 minutes. The cook time really depends on how thick your chicken breasts are and how good you seared it. One of the most important pieces of equipment I own is my thermometer. Temperature is your best resource to cook meat perfectly. Here is a USDA website explaining exactly how and why to use a thermometer in cooking. Cook the chicken breast until it reaches 165 degrees. Then cool the chicken and cut it to a small dice. Here is another website with a guide to use for the size of all culinary cuts like small dice, julienne, brunoise, ECT. /> There is a reason for every size cut and sometimes it can make a huge difference in a dish. There is a rhyme or reason for everything a Chef does and I hope to teach you all about it!
After the rice is cook spread evenly on a cookie sheet to cool for 20 minutes. We want to cool the rice before mixing the ingredients because first, I don’t want you working with piping hot rice and second, because we want to stop the cooking process to avoid the rice turning to mush. Transferring the rice to a cookie sheet aids in cooling because you are removing it from the hot pan and also the thin layer cools faster than a pot full of rice. Imagine the steam and heat coming off the rice in the pot you cooked it in; the heat is trapped and doesn’t escape. With the thin layer, over a large surface area (like a cookie sheet) allows the steam to and heat to escape. For any cooked product (unless you can utilize an ice bath like pasta or vegetables) this is the best way to cool a product down and stop the cooking process.
Okay now that we’ve covered cooking rice and chicken, I know I probably made it a lot more complicated that it has to be but if you want to cook like a chef steps like cooling properly is important. Next place the cooked rice and chicken in a large mixing bowl. Add all remaining ingredients; 2 flavors cream soup, mayo, curry powder, salt and pepper to taste. I will use the reference “to taste” frequently because exact measurements for S&P are unrealistic. It all depends on the brand of soup, chicken, ECT that dictates how much salt to use. 1 tsp of each is an approximation. The key is to taste everything you make and adjust the seasoning as needed, hints “to taste”. Fold the mixture until all ingredients are distributed evenly. The last thing you want is someone taking a bite of all curry powder or mayo!
Finally, transfer the mixture into a glass baking dish and place in the preheated oven on the middle rack. Bake for 30 minutes. Remove from the oven and sprinkle 2 cups of shredded cheese of your choice. I like a Cheddar and Monterey Jack mix but you can choose your favorite cheese as long as it a cheese that melts. Put it back into the oven for 10 minutes. The casserole is complete and ready to enjoy!
This casserole can be prepared a day in advance and then cooked when needed. I prefer the casserole to sit over night to allow the flavors to mingle! I hope you enjoyed my first recipe and my Chef tips for cooling and cutting. I look forward to sharing more of my knowledge and recipes. Follow my blog and collect all my recipes. Next is… White Chicken Chili! This is MY own recipe (my family can’t take credit for this one 🙂

Until next time….

Chef  Katie Doyle


Alfaro, D. (2011). Basic knife cuts & shapes. Webpage. Retrieved from

Is it done yet?. (2011) USDA Food Safety and Inspection Homepage. Retrieved from

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Welcome to Chef Katie’s Blog

Monday, August 8, 2011

Welcome to Chef Katie’s Blog

This is my first blog submission so please allow me to introduce myself. My name is Katie Doyle and I am the Corporate Chef for Oggi’s Pizza and Brewing Company. I will be sharing helpful food hints, recipes, and updates on new items hitting the menu at Oggi’s.

We introduced 3 new items this week available only for a limited time; Summer Pear Salad, Build Your Own Gourmet Hot Dog, and The Original Stuffed Pizza. We offer seasonal fair 4 times a year. I’m starting to work on my next 3 seasonal items. Tell me, what would you like to see on the Oggi’s menu? What’s your favorite dish?

Follow me on Oggi’ for updates and recipes from my recipe box!

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