Chef Jonah: Six Months In

Executive Chef Jonah Rhodehamel has been at the helm of the Oliveto kitchen since November 2010. It is amazing to us how much has changed at Oliveto over these last six months. First off, Chef Rhodehamel (and all of his crew) has been working like crazy. Basically, the level of energy and focus…

TJI: Wild Fennel Ice Cream

Right now, wild fennel plants are about knee-high with tender shoots, feathery tips, & lots of natural sugar. Found all over northern California, this fennel is believed to be a direct descendant of the fennel Italian immigrants first brought here for their own gardens.

Our Pastry Chef Jenny Raven has forgaged…

Jenny’s Preserved Lemons

This week, pastry chef Jenny Raven put up a batch of Preserved Meyer Lemons. Unique in the fermentation world, this type of preparation produces volatile esters that deepen the aroma of the peel making for delicious tapenades and relishes, as well as adding a bright accompaniment to a number of other recipes…

Welcome Chef Jonah

Maggie and I have been looking for several months for an exceptional cook—a vital, talented, and dedicated chef who could continue our tradition of learning and teaching, producing delicious food, collaborating, and, in a particular way, motivated by flavor, innovating. There are many talented chefs available, and we decided…

Dario’s Wedding

Hey alright! Everyone’s favorite Dante quoting butcher, Dario Cecchini, recently got married.  Craig Stoll of Delfina was in attendance and shared some pictures and videos of the joyous event:

Oliveto Beef Dinners 2010

Announcing Oliveto Beef Dinners 2010 with visits from trailblazing ranchers…

Dinner to Celebrate Agua Libre Rum

Coming up next Saturday, August 28th, Lance Winters of Hangar One will be joining us for dinner to celebrate the (limited) release of their Agua Libre Rum. Made from 100% California sugarcane, pressed fresh in their hangar on the island of Alameda, they have two editions available: the Fresh-Squeezed is a quintessential expression of newly cut cane. The Aged spent two and a half years…

Pasty Chef Jenny Raven found…

Anyone who ever rooted around in the back storage coolers of Monterey Market under the stewardship of Bill Fujimoto knows what a truly magical place it was. The relationships Bill fostered made going to Monterey Market quite like a treasure hunt, because he often only bought a small amount of cases of produce from some specialty farmers, and if you didn’t know…

Greetings from The Future

In a recent Wall Street Journal article, Katy McLaughlin attempts to forecast fine-dining trends of the future and gives a nod to the Oliveto Community Journal:

“THE FUTURE? Mr. Chang predicts that in the future, more fine-dining chefs will replace waiters and serve the food themselves, as they do at his Momofuku Ko in New York. Several restaurants, from Oliveto….

Backyard Quince, or Respect For Your Elders

The bright, juicy, show-stopping fruits of summer are gone. Nectarines, strawberries, and pluots- all feats of human farm science- have exhausted themselves serving us….and we are finally at late harvest season, my favorite time of year…