Chef Jonah Rhodehamel Named One of Gayot’s Top 5 Rising Chefs in the Nation

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 [...]

Best In Class

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!…

This Just In: Intergalatic Nectarines

If you’ve been hitting the Farmers’ Markets recently, you know that stone fruit, particularly peaches and nectarines are going OFF right now. As always, our friends at Blossom Bluff Orchards have some incredible offerings in this department, and if you’ve been to the Blossom Bluff stand you know that they have an uncanny ability to [...]

This Just In: Octopus

The kitchen was excited to see a 60 pound Pacific Giant octopus arrive today from Tom Worthington at Monterey Seafood. It was caught by chance in a crab trap off the coast of Half Moon Bay. Most octopus comes from abroad so this is a pretty rare opportunity to try a truly local & wild seafood, available through the weekend …

At last we have a menu

Marco arrived last night and was in to Oliveto this morning to finish planning the menus for this weekend with Chef Jonah. Jonah had wanted this menu to reflect Marco’s menu at …

Jenny makes Marco’s Bunet

This weekend’s Piedmontese dessert will be a chocolate-hazelnut bunet. You may remember from the emails between Chef Marco Forneris and Oliveto Pastry Chef Jenny Raven that Jenny wanted an authentic recipe for a bunet. Using burning coals is how she will achieve the crisp top, the same way Marco’s grandmother made her bunet. …

More From Our Celebrated Piedmontese Chef and Chef Jonah

As our event gets closer, and more ideas express themselves over the internet among the chefs (Pastry Chef Jenny Raven has joined Marco and Jonah with an opinion and query about the Piemontese bunet), a postable, but not-quite-ready-for-prime-time, menu is taking form. Added to the below menu will be …

This Just In: Brookside Farm’s Flavor King pluots

As often as I come across a “perfect” piece of fruit, however, I rarely employ the philosophy of showcasing its perfection by serving it untouched; as Chef Paul Canales says, “the customer is not paying me to shop for them – I’m here to cook!” Only once or twice a year does a fruit come along that I feel is featured best by serving on its own, without setting it in a composed dessert context. That time has come…

Jonah & Fred team up for Outstanding In The Field

On Sunday, June 26th, Chef Jonah will join Fred Hempel at his farm in Sunol, CA to take part in the 2011 Outstanding in the Field tour. This should be a blast for the obvious reasons: awesome food, breathtaking location, and great company. But it will also be a unique presentation of a close and truly collaborative relationship between a chef and a farmer….

Lemon Verbena Tisane

Jenny Raven’s Lemon Verbena Tisane…