Community Journal

Sunday Supper for November 2, 2014

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Prix fixe $40.

Served family-style. For groups of one to twelve. Whole table must order prix fixe menu.

(Please note that wine and gratuity are not included.)

call 510-547-5356 or reserve online

Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!

By |October 31st, 2014|2014, Coming up..., Events, Sunday Suppers 2014|0 Comments

This Just In: Duck two ways

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Liberty Farms duck two ways: pan-roasted breast and Bing cherry-sausage-stuffed neck with arancini neri, parsnip puree, and sugo

A classic, in Chef Rhodehamel’s words, “old school” preparation where the neck of the duck is used as the sausage casing. It’s hard to get ducks with the neck skin intact, but due to our close relationship with Liberty Farms, we were able to put in a special request for this particular dish. Not only is this a great way to use the whole bird but…hello, crispy duck skin on the outside & that extra layer of fat on the inside makes for an outrageously tasty sausage.

ON THE MENU: NOW

Sunday Supper for October 26, 2014

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Prix fixe $40.

Served family-style. For groups of one to twelve. Whole table must order prix fixe menu.

(Please note that wine and gratuity are not included.)

call 510-547-5356 or reserve online

Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!

Sunday Supper for October 19, 2014

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Prix fixe $40.

Served family-style. For groups of one to twelve. Whole table must order prix fixe menu.

(Please note that wine and gratuity are not included.)

call 510-547-5356 or reserve online

Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!

Goatober at Oliveto

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In honor of the inspiring work Heritage Foods USA has been doing to educate diners and support farmers, Chef Rhodehamel will be slow-roasting a whole Boer goat in the Caja China on Wednesday, October 22 available on that night’s dinner menu. Should be good.
Please join us!

 

The first Cintas hit the Oliveto Salumi Platter

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It’s been a long wait, but we are thrilled to announce the first California-raised Cintas are hitting the Oliveto menu & the results are spectacular.

If you’ll recall, back in 2012 we giddily reported sprinkler-side on the momentous occasion of their arrival and since then, we’ve been patiently waiting to get our hands on the some of these animals for our house-cured meat program. Finally, this past April, we received two whole animals; one was roasted whole in the Caja China (delicious) and the other was broken down for curing. Prized for their back fat in particular, the Cinta Senese is famous in Italy for the prosciutto it produces. With Front Porch Farms taking such care in the raising of these pigs and providing them an environment in which to roam and forage on a wide variety of feed these NorCal Cintas are truly the first of their kind and in turn so is the salumi they produce with a softer, richer fat that is incredibly flavorful.

Currently on the menu featured on the Oliveto House-cured meat platter:

pancetta stecatta – in this method, instead of hanging flat, the pancetta is folded in half and clamped between two boards, which slows down the drying process & reduces the chances of the the exposed fat oxidizing.

and lonza

 both from these California-raised cintas.

By |October 13th, 2014|Events, Kitchen Notes, Whole Animal Butchery|0 Comments

Sunday Supper for October 12, 2014

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Prix fixe $40.

Served family-style. For groups of one to twelve. Whole table must order prix fixe menu.

(Please note that wine and gratuity are not included.)

call 510-547-5356 or reserve online

Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!

By |October 10th, 2014|2014, Events, Happened already..., Sunday Suppers 2014|0 Comments

An Evening with Roberto Stucchi & the wines of Badia a Coltibuono

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Early this year Oliveto sous chef, Hans Huysentruyt, scored a stage at famed Osteria Le Logge. Thanks to the assistance of our friend Roberto Stucchi of Badia a Coltibuono, Hans spent three weeks in the kitchen “of arguably the best restaurant in Siena” according to Oliveto owner Bob Klein, “…and I’ve been to a lot of restaurants,” he quantified. With Roberto in town this month and some of his older wines ready to drink, we thought it would be cool to arrange a particularly Tuscan menu to accompany them.

Prix Fixe Le Logge-inspired menu

Crostini of whipped lardo
Crostini of almond puree
Arancini with tomato conserva

Ribolita with poached egg

Penne with albacore and tomato

Due of Liberty duck with ricotta and black garlic

$60.

Roberto will have on hand the following wines from Coltibuono’s catalog which will be available for purchase by the glass and half-glass:

2010/2011 Chianti Classico
90% Sangioveto 10% canaiolo+Colorino+Ciliegiolo. From the Monti (Gaiole) and Vitignano (Castelnuovo Berardenga) estate vineyards, organically farmed for 20 years, planted with the estate’s historical “massal “ selection. Fermented with indigenous yeast. Aged 1 year in 20 hl (400 gallons) austrian and french oak casks. True Chianti expression, elegant, complex, fresh and food friendly. Chianti that tastes like Chianti at it’s best.

2008 Chianti Riserva
90% Sangioveto 10% Canaiolo+Colorino+Ciliegiolo.From the Monti (Gaiole) estate vineyards, organically farmed for 20 years, planted with the estate’s historical “massal “ selection. Fermented with indigenous yeast. Aged 2 year in 20 hl (400 gallons) austrian and french oak casks. The top selection from the vintage, the deepest expression of the estate; a wine made to live and evolve for decades.

2009 Cultus Boni
80% Sangioveto 20% Canaiolo+Colorino+Ciliegiolo+Mammolo+Fogliatonda+Pugnitello+Malvasia Nera+Sanforte. From the Monti (Gaiole) estate vineyards, organically farmed for 20 years, planted with the estate’s historical “massal “ selection. Fermented with indigenous yeast. Aged 12 months in french oak barrels, 10% new oak. A modern expression of a classic.

2009 Sangioveto
100% Sangioveto. From 30+ year vineyards, the oldest in the estate, in Monti, organically farmed for 20 years, planted with the estate’s historical “massal “ selection. Fermented with indigenous yeast. Aged 12 months in french oak barrels, 10% new oak. One of the original “Supertuscans” created in 1980 to make a statement about the potential of Sangioveto in its purest expression.

2007 Vin Santo
50% Malvasia 50% Trebbiano from the estate’s Monti vineyards, organically farmed for 20 years. Grapes partially raisined indoors, wine fermented and aged in sealed barrels in attics. The true tuscan hospitality wine. Sweet and crisp and aromatic, more than a dessert wine.

And in very limited supply:
1985 Chianti Classico Riserva

This Just In: End of Albacore Season

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Alas, Chef Rhodehamel’s favorite fish is coming to the end of it’s season. We’ll be giving local albacore a proper send off with this spectacular dish on the current menu:

Charcoal-grilled local albacore with ragù of Monterey Bay squid, fregola, first-of-season rainbow chard, and rosemary oil

By |October 7th, 2014|2014, Events, Kitchen Notes, This Just In|0 Comments

Save the Dates: 2014 Truffle Dinners

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Tuesday, November 18th through Friday, November 21st

RESERVE NOW

menu forthcoming…in the meantime see last year’s menu

By |October 6th, 2014|2014, Coming up..., Events|0 Comments