TJI: Halibut with Spring* Three Ways

On the current menu: Pan-roasted Alaskan halibut and green garlic-mint pesto with artichokes three ways: artichoke sformatino artichoke and saffron riso and shaved artichoke salad  

Sunday Farmhouse Supper for March 16, 2014

Antipasto: Salt cod fritters with olives and capers Primo: Ricotta dumplings dressed in brown butter and lemon Secondo: Rabbit braised with white wine, tomato, mushroom and rosemary Dolce Almond biscotti-caramel custard 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 [...]

Heritage Chicken Alert!

On the menu for a brief blip this Saturday, six White Leghorn heritage chickens from the awesome people of Heritage Foods USA. We don’t have the exact menu preparation yet, but Chef Rhodehamel will definitely be doing something very special for this rare delivery. If you plan to come in that night, please use the [...]

This Just In: Full Belly Farm Durum-Iraq Fettuccine

After hosting a thrilling event this weekend, it feels right to showcase a few of the extraordinary wheats currently being grown here in northern California by our favorite forward-thinking farms. Chef Rhodehamel takes it the next step, turning these beautiful whole-milled flours into some of the most exciting pasta we’ve seen coming out of the kitchen and easily some the best we’ve tasted….

This Just In: freak spring produce!

Due to a record warm January, farmers just south of here in Monterey County are already offering produce we don’t usually see until well into March.

It’s disturbing but at the same time, we must admit, delicious. Martin Bournhonesque hooked us up with some of this…

Whole Hog 2014: All Hands On Deck

We’re four days out from the first night of the 2014 Whole Hog Dinners at Oliveto. At this point all the pigs have been delivered, nine whole-animals from four different ranches. Now in earnest the prep begins. Cooks will be working through the weekend breaking down animals, butchering, trussing, and dressing. This year’s Whole Hog [...]


Exciting new dish on the 2014 Whole Hog menu: Blutnudeln: Trentino blood pasta with pan-fried brains, Black Trumpet mushrooms, and nutmeg crema Chef Rhodehamel is still tinkering with the recipe, he originally used 00 flour but is planning to also try using rye flour. FYI for Whole Hog diners: there will only be a limited [...]

This Just In: Cassoulet

On the menu this week: Cassoulet of Liberty duck with Gigande and Flageolet beans

This Just In: Tripe Alert

Tripe on the menu this weekend: Tomato-braised honeycomb tripe with Community Grains Cannellini…

This Just In: Truffles!