Community Journal

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|This Just In|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|Events, Kitchen Notes, This Just In, Upcoming...|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|Already happened..., Events|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

Sunday Farmhouse Supper for July 20, 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 17th, 2014|Already happened..., Events|0 Comments

Author Event: The Simple Art of Vegetarian Cooking with Martha Rose Shulman

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Friday, July 25th, 2014

The author of numerous cookbooks and the legendary New York Times Recipes for Health column, Oliveto is thrilled to announce that Martha Rose Shulman will be here to talk about her newest work, The Simple Art of Vegetarian Cooking.

Join us for cocktails & a brief talk, followed by a special dinner prepared by Chef Rhodehamel.

4pm – Upstairs cocktail reception and talk

Martha will be discussing her concept of the template as it applies to vegetarian cooking followed by an informal Q&A session. We’ll have passed appetizers, cocktails, and books available for purchase & signing.
Please RSVP by phone: 510-547-5356.

6pm – 3-course dinner inspired by The Simple Art of Vegetarian Cooking
(due to popular demand this menu will be available Saturday & Sunday as well)

Antipasto
choice of:
summer quiche with roasted sweet peppers and goat cheese
gazpacho of Early Girl tomatoes with fresh shelling beans
salad of Brentwood corn with Japanese eggplant, Calabrian chili and basil

Primo
choice of:
Acquerello risotto with wild mushrooms, Brentwood corn and summer savory
papardelle rosa with smoked Early Girl tomatoes, fresh Cranberry beans, hot pepper, and Pecorino cheese
lasagnette verde with house-made ricotta, tomato, and Parmesan cheese

Secondo
choice of:
Early Girl tomatoes stuffed with barlotto of smoked barley, capers, and Romano beans
poached farm eggs with Listada de Gandia eggplant, broccoli di ciccio, and salmoriglio
Red Flint corn polenta with zucchini, eggplant, tomato petals, Jimmy Nardello peppers, and Parmesan cheese

$55 per person
(tax and gratuity not included)

Martha will be in the dining room and available to chat. Books available for purchase and signing.

call 510-547-5356 or reserve online

By |July 15th, 2014|Already happened..., Events|Comments Off

Magruder Lamb on the menu

Mac Magruder's flock getting their graze on

Mac Magruder’s flock getting their graze on

Three beautiful yearlings just arrived from Mac Magruder and are on the current dinner menu. Chef Rhodehamel thinks they may last through Thursday, but these lamb are from the same stock that Patricia Unterman raved about back in 2011 and are expected to go fast.

Due of Magruder lamb: loin and chop with Jimmy Nardello peperonata, eggplant purée, and Castelvetrano olive salsa

By |July 15th, 2014|Kitchen Notes, Whole Animal Butchery|0 Comments

Visit from Sprouts Cooking Club

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The Oliveto kitchen was full of fun and giggles this past week with a visit from the very cool Sprouts Cooking Club. Started by UC Berkeley grad Karen Rogers in 2006 SCC aims “to provide children the opportunity to cook in real restaurants with ‘real’ ingredients, under the tutelage of real chefs.”

During the summer camp session, campers visit a different restaurant nearly every day. During Monday’s visit under the guidance of Executive Chef Jonah Rhodehamel, Sprouts’ chefs learned how to make Jonah’s famous gnocchi and from sous chef Antoine they got to take their turn running the pasta laminator (always a favorite, even among employees). Their excitement and curiosity was contagious and brought a smile to many a face.

Thanks to Sprouts for letting us participate in this year’s program! Let’s do it again.

By |July 11th, 2014|Kitchen Notes, Olivetians|0 Comments

Sunday Farmhouse Supper July 13, 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 11th, 2014|Already happened..., Events|0 Comments

This Weekend: Pig Roast!

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Two Pigs. Two Nights. One Chinese Box.

Coming up this weekend, Chef Rhodehamel will be roasting a whole pig both Friday (7/11) and Saturday (7/12) night. We’ve got a Cinta-cross from our friends at Front Porch Farm, and a wild boar from Full Belly Farm. Both of these animals average around 80 lbs and are perfect for roasting using La Caja China or, the chinese box.

Served up with roasted corn on the cob, we’ll only have about fifty orders each night, so it’s likely we’ll run out – you’ve been warned.