March 25th, 2013 by Sarah Bruhns
Gayot, the esteemed lifestyle magazine, has released its annual Restaurant Awards Issue for 2013, and we are thrilled they have named Chef Jonah one of the Top 5 Rising Chefs in the US.
From GAYOT.com’s article:
“Deeply involved in the Bay area food scene, Rhodehamel has established relationships with local farmers and purveyors; his ongoing kitchen [...]
January 29th, 2013 by Catherine Meng
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A few weeks ago the Oliveto kitchen received delivery of a five-hundred pound pig from Devil’s Gulch Ranch in Marin. Chef Jonah and crew went to work on it immediately in preparation for Oliveto’s 14th annual Whole Hog Dinners coming up in February. This pig, one among…
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December 14th, 2012 by Lara Matheson
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What can we say about Tuscany that hasn’t already been said? The region is beloved for its striking landscapes, beautiful cities, architecture, storied past, renowned wine regions, and a cuisine that is simultaneously simple and elegant.
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November 23rd, 2012 by Catherine Meng
Dungeness Crab Season 2012 begins this week. Currently on the Oliveto menu:
Salad of Dungeness crab, Hachiya persimmon purée, citrus, and Cayenne pepper
and
Tagliatelle with crab carbonara
November 16th, 2012 by Catherine Meng
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Between planning this week’s Truffle Dinners, creating a new menu on a daily basis, and averaging a 100-hour work week, not only does Chef Rhodehamel find the time to race his 2009 Nissan 370z but he also manages to win trophies doing it!…
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October 18th, 2012 by Catherine Meng
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When it comes to a farmhouse supper, Sicily is a great region for showcasing beautiful, simple ingredients because they are many of the same ingredients commonly found in northern California at this time of year. Due to a long, hot growing season Sicily has an abundance of…
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October 10th, 2012 by Catherine Meng
As delicious as it is beautiful–Chef Jonah’s pappardelle: black squid ink on one side and saffron on the other served with American mackerel, fresh tomato, parsley puree, and Espelette pepper. On the menu NOW and through the weekend.
Also on the menu for the next two nights: pork osso bucco with riso
September 5th, 2012 by Catherine Meng
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As the summer season starts to transition, peaches and nectarines from the valley are beginning to peter out… but never fear! Summer is not over yet! We’ve still got 2.5 weeks until …
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August 22nd, 2012 by Maggie Blyth Klein
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An essential part of Oliveto’s long tradition of Tomato Dinners is the preliminary tasting by the chefs of available local tomatoes. That is the only way a perfect menu can be created, with the best applications of each of the most exceptional tomatoes reflected in a wide spectrum of dishes….
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July 18th, 2012 by Bob Klein
July 22, 2012
When it comes to a farmhouse supper, Sicily is a great region for showcasing beautiful simple ingredients because they are many of the same ingredients commonly found in northern California at this time of year. Due to a long, hot growing season Sicily has an abundance of citrus, olives, wine, nuts, and because [...]