Community Journal

This Just In: truffles mortared with new oil & slathered

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As mentioned before, because the quality and quantity of this year’s truffles is so extraordinary, we’ll have the opportunity to fully flex our tartufo.

Based on a dinner prepared by famed truffle-hunter and friend, Giorgio Sacchini, in Italy nearly fifteen years ago that has seared itself in Bob’s memory – this year there will be the option to have a handful of piccolo truffles mortar & pestled with Chalk Hill olio nuovo and then slathered on…whatever you want! We’d recommend the lamb chops.

Friday night is getting pretty full but tables are available most nights after 8 pm, and Wednesday and Saturday still have tables on the early side as well.

SEE THE 2014 MENU
for Truffles & Autumn Mushrooms

By |November 19th, 2014|2014, Events, Happened already..., Truffle Dinners 2014|0 Comments

Sunday Supper for November 16, 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 |November 14th, 2014|2014, Events, Happened already..., Sunday Suppers 2014|0 Comments

A Banner Year for Truffles

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IT’S THE YEAR WE’VE ALL BEEN WAITING FOR:
lots of rain followed by heat in northern Italy, meaning an abundance of white truffles. Meaning criminally low prices. Meaning the 2014 Truffle Dinners are officially extending to a fifth night on Saturday. Meaning truffles upstairs & downstairs. Truffles in cocktails. Truffles mortared, pestled, and slathered. Truffles on pizzas. Meaning truffles on everything & everyone.

Meaning truffles will continue to pop up on the menu throughout the month of December. Check the daily menu for more up-to-date cameo appearances.

510-547-5356 or reserve online

By |November 14th, 2014|2014, Coming up..., Events, Truffle Dinners 2014|0 Comments

Changes at Oliveto featured in the San Francisco Chronicle

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There is much more to come, but this article is a good preview of what’s in store. We’ve been working hard to get everything in place and the dining room is, if we may say so, looking pretty spiffy.

Already on display are sound panels featuring images by the talented Deborah O’Grady of the historic Berkeley Olive Grove in Oroville, CA. As Maggie Klein wrote in her seminal work, Feast of the Olive (Chronicle Books, 1994), the Berkeley Grove is an important piece of northern California’s agricultural history, not to mention home to some of the oldest living olive trees in the area:

California land development occurred in waves. The wave that followed Woodson’s subdivision in Corning swept the state after 1910, when land was still cheap enough for developers to sell inexpensively to city dwellers who wanted to get rich quick or provide for their old age. During that time, an olive boom was rekindled in Oroville and attracted an unlikely group. Eight members of the faculty at the University of Nevada, and nine from the University of California at Berkeley – all graduates of Berkeley and from an assortment of disciplines – decided to invest together in agricultural land. For a minimal investment and the sweat of their own brows, they hoped to gain financial security for their families. Dr. Herbert Hill, an English professor, scouted the state an appropriate crop. He considered oranges, figs, nuts, grapes, and peaches. He decided on olives; they live forever. (Perhaps their classical history had some appeal for the professor as well.) The two engineers in the group, Dr. Charles Hyde and Dr Bernard Etcheverry, devised a hexagonal planting design that would facilitate cultivation. In 1914, Dr. Hill, Dr. Ralph Minor, a physicist, and Drs. Young and Frandsen began blasting holes in rock and setting out little trees. In ten years, the trees were self-supporting. Some of the professors came to Oroville in the summertime to work, and camped out in the orchards with their families. Professor Vaughn built a knotty pine cottage, to which he retired years later. During only two years did the venture show a loss, and that was during the Great Depression.

Stay tuned for more details about the official launch of the Meyer Sound system at Oliveto.

By |November 10th, 2014|Coming up..., Events|0 Comments

THIS JUST IN: Magruder Lamb

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The kitchen just received more gorgeous lamb from Magruder Ranch.
Pasture born & pasture raised, the lamb at Magruder Ranch are on strict rotation schedule & spend their days grazing on a 100% pasture diet of white and red clover, rye grass, fescue, sour dock, plantain, harding grass, and orchard grass, with the occasional thistle thrown in.

Leg of lamb will hit the menu tonight and then the kitchen will move into loin, rack, and tender (possibly sausage) by the weekend.

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, Events, Happened already..., 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!