— Ageless Pizza  —

—  Oregon Ageless Cheese —
Sauce, garlic, black pepper, oregano, cheese, chilli flakes
$21

—  Oregon Ageless Pepperoni  —
Sauce, pepperoni, parsley, black pepper, basil
$22

—  Oregon Ageless Sausage  —
Sauce, sausage (MildOrSpicy), black pepper, sweet onions
$23

—  Organic Oregon Veggie  —
Locked
$24

Ageless Modern Herbs & Spices

Modern herbs & spices that capture the flavors of the season
 

AGED  $20
(Ageless Oil)

 “The Best Part Of Age Is Making You Smile”

—  Sides  —

Handmade From Scratch ,Organic & Fresh Everyday

—  Garlic Knobs  —
(Discontinued)
$10

—  Garlic Twist  —
Onion, Garlic, Flour, Butter
$10

— Lost Hot Wings —
SOLD OUT
$/

—  Cinnamon Twist  —
Locked
$14

Pastry Chef : Russell .A

Our Ageless Sauce!

We started planting tomatoes in June and Its September, with more then we EVER expected to get!!!

In August and September, when tomatoes are at their ripest, we made our first batch of fresh “Ageless tomato sauce”. During picking we look for the cracked, color, and slightly bruised tomatoes. The freshness of the tomato should be dense, sweet and blood red. This makes a very fresh and bright tasting sauce in a manageable small or large batch. ( depending on the amount you have after picking). We had more than we thought, so we take advantage of our sweet mouth watering good tasty tomatoes and fill a few zip-top bags for the freezer, once the Ageless Sauce was cooled for packaging & storage.

Our Ageless Sauce is made with out 12 herbs that make up the spice and tangy flip of the tongue, with the mixer of chopped cherry, Santorini, and Campari tomatoes. ( THATS IT!)

100% natural, with no artificial preservatives, colors or use of sugar, corn syrup, or other sweeteners. ( because we believe in reducing the risk of heart disease and cancer in every bite of our pizza)

The best time to plant your tomatoes directly in ground is the beginning of May when the soil temperatures have warmed up. However, We decided to grow all our tomatoes instead of feeding you what is chemically sold to you in a super market. ( thats if you can afford organic tomatoes or get them from a farmers market in pdx)

Once winter hits we will work against the frost as we switch up, the Tomatoes are perennial, but they can only make it to the next year if they survive the frost! ( which we will do everything in our power to make happen) If you protect a tomato plant from the cold, it can survive the winter.

—  veni  —
garlic, black pepper, onion powder, parsley
$21

—  vidi  —
raw ginger, thyme, black pepper
$22

—  vici  —
raw ginger, thyme, black pepper
$23

—  Orange Sweet Heart  —
Oranges, Cinnamon, Honey)
$15

What’s the difference between our broth and brought stock?

Our broth is made with meat and no bones, as it simmered on the stove for a relatively short amount of time. It's got a light flavor full of only herbs & spices.

Brought broths from other places are more like “stock” which is made from bones that are first roasted in the oven, then simmered for hours on the stove in a bot. The increased cooking time pulls more collagen from the bones, which deepens the flavor of the stock. It’s excellent for making sauces, but not made to remove a feeling ill or care a cold

Can you overcook chicken broth?

We add meat, spices, herbs and vegetables to the broth to not just care you but fill you up as well, yes you can overcook broth!

So we have it on a set timer start to finish for a wonderful flavor & out come, but if they’re left to simmer too long, they can leave a strong, bitter flavor that takes over the broth.

How can I make chicken broth more flavorful?

Once the broth has finished cooking, We always end up with a rich, luscious flavored broth. Others use pan drippings from roast chicken to add to the sauce/stack.

We at age believe we are are you need this winter if you are feeling sick.

—  Special Zip Reservation  —

How This Works

Tell us what you want us to prepare, we tell you the total and the time it will be dropped off at the provided address, the driver is always given a tip out of what you are paying for.

Contact
7175848090
Pvoforeverage@gmail.com

Location
Ghost Kitchen
Beaverton, Or 97006

Hours
Mon–Tue (Closed To Clean Kitchen )

Wed/Thur/Fri: 2pm–11
Sat:  3pm–12
Sun:  4pm–10