Community Journal

Sunday Supper menu for August 17, 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 |August 16th, 2014|2014, Events, Happened already..., Sunday Suppers 2014|0 Comments

Tomato Tasting with Chef Jonah Rhodehamel

tom_tasting2014Sunday, August 24, 2014

2pm – 4pm

An essential part of Oliveto’s annual Tomato Dinners is the preliminary tasting by the kitchen of available local tomatoes. The bulk of the menu is created based off of these findings, with careful consideration given to the best application for each exceptional tomato variety.

Chef Jonah Rhodehamel and members of his staff assemble the most outstanding tomatoes from our farmers, and categorize them by acidity, flavor, size, color, and texture. This year that tasting will be public, with samples made available to attendees.

This is always a fun and enlightening event, please join us!

By |August 11th, 2014|2014, Coming up..., Events|0 Comments

Sunday Supper menu for August 10, 2014

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Antipasto
Stuffed squash blossom with Costata Romanesco squash salad

Primo
Ravioli of Magruder lamb

Secondo
Brasato of rabbit with peperonata

Dolce
Nectarine galette with honey ice cream

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 |August 8th, 2014|2014, Events, Happened already..., Sunday Suppers 2014|0 Comments

Rabbit boudin blanc back on the menu

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Two weeks ago, Chef Jonah made rabbit boudin blanc. It was heavenly. A perfectly smooth, creamy texture, with delicate, clean flavors. A beautifully realized version of a complicated preparation. And we wanted more of it.

So Jonah is offering it again this week, in the Secondi section of our menu accompanied by our own house-made sauerkraut.

By |August 7th, 2014|Kitchen Notes, updates|0 Comments

1999 Barbaresco/Barolo Dinner with Peter Granoff August 19, 2014

Tuesday, August 19th, 2014

6:30 PM

1999: Denver beat Atlanta in the the Super Bowl. The Spurs took the Nicks in the NBA playoffs. Shakespeare in Love received the Academy Award for Best Picture. The Y2K bug is a thing. Napster and the euro made their debut. And the cost of a first-class stamp was $0.33.

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Meanwhile in the Piedmont region of Italy: After two unusually warm years, winter temperatures dropped to a more normal range with adequate amounts of snow fall adding needed moisture reserves to the subsoil. Bud-break arrived right on time in most parts, and plentiful spring rains helped with early growth but also led to some mold-issues by May. Temperatures got hot in June and July, but unusually chilly in August. The growing season finished out with a burst of warmth again in September, allowing for a good final ripening and a successful harvest.

We’ll be drinking four wines from the 1999 harvest from four renowned producers:

By |August 5th, 2014|Coming up..., Events, Wine Events|0 Comments

Sunday Farmhouse Supper for August 3, 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 |July 31st, 2014|Events, Happened already...|0 Comments

Cool off in the cafe with cold brew

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Cold brew is new to Oliveto but it is certainly not new to coffee lovers. With some tutelage from our friends at Mr. Espresso we’ve perfected our in-house cold brew method to produce a refreshing and richly flavored beverage for these warm summer days.

Cold brew is essentially a coffee concentrate served over ice (so it can become diluted). Cold brew is created by a very simple yet effective brewing method where the coffee grounds are steeped in cold, filtered water for 24 hours. This type of extraction produces a smoother, cleaner, less bitter and less acidic beverage than your run-of-the-mill iced coffee. Brewing coffee with hot water actually destroys some of the more nuanced flavor compounds found in the bean’s oils, so cold brew offers a more complete and richer flavor. Although it’s a good deal more effort the results are definitely worth it.

Sara Bumpus, Oliveto’s coffee wrangler, gives us a play-by-play:

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By |July 28th, 2014|Kitchen Notes, Oliveto Cafe|0 Comments

Aged wines available every night

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In 2007 Oliveto launched its Wine in Time project, squirrelling away old vintage Italian red wines with the intention of aging them and then revisiting them once they have come into their prime.

We’ve continued to add excellent older vintages from great producers over the years, and we are now ready to the take the next (giant) step: offering all of these amazing bottles to be enjoyed alongside dinner here at Oliveto.

To reserve your wine, please view our complete list of aged wines for up-to-date availability. Email shane{at}oliveto{dot}com within three days of your reservation. He’ll coordinate with you on when best to open or decant the wine so that it is at its optimum for your meal.

We are also excited to begin offering two aged wines by the glass. This week’s old wines by the glass:
Chianti Classico, Riserva, Podere il Palazzino, Tuscany, 1985
22.50/gl

Barbaresco, Barale, Piedmont, 1998
28./gl

AND…
In the Cafe:
Complimentary pizza with purchase of two glasses or a bottle of the weekly aged selection.

Salute!

By |July 28th, 2014|This Just In, Wine Journal|0 Comments

Sunday Farmhouse Supper for July 27, 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 |July 24th, 2014|Events, Happened already...|0 Comments

Field trip to Monterey Fish to welcome first local albacore

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Chef Rhodehamel and the Oliveto kitchen crew got up at the crack of dawn yesterday to visit Tom Worthington and the rest of the early birds at Monterey Fish Market on Pier 33 in San Francisco.
The gang was there to welcome the morning’s catch, witness some lightening fast scaling and fileting, and see some of the first local albacore arrive. One of chef Rhodehamel’s favorite fish to work with, local albacore will have a permanent place on the menu over the next few months for the duration of the season. With a rich, soft texture, Jonah compares to toro in texture and an amazingly clean flavor, local albacore is currently being served raw and grilled medium-rare in the following preparations:

Crudo of local albacore with Santa Rosa plums, pickled Cherry Bomb peppers, avocado, radish, and basil

Charcoal-grilled local pole-caught albacore with fresh Cranberry beans, eggplant puree, cherry tomatoes, and Painted Serpent cucumber

By |July 17th, 2014|Kitchen Notes, Olivetians|0 Comments