Bird Dinners at Take-off – Now Extended Until Saturday

The first night of Oliveto’s Bird Dinners was fabulous – so we added another night! Here are just a few highlights of the amazing dishes served by Chef Jonah and his team:…..

Oliveto’s New Pastry Chef & Sneak Peek at a Bird Dinner Dessert

Here’s a sneak preview at sweet things to come!…..

This Just In: Morels Update, Ramps, Fava Beans, Peas…

Chef Jonah says the morel season is just getting started, and in a week or two it will really explode. This will be a good year for morels if it doesn’t stay too dry – there have been plenty of forest fires, and we can probably expect to see morels through July……

This Just In: Spring Lamb from McCormack Ranch

The Oliveto kitchen was excited to receive three 40-lb spring lambs from Jeannie McCormack of McCormack Ranch. They arrived wrapped in cheesecloth (the traditional manner) and have been hanging for almost a week, which has slightly dried and aged the meat for a lovely sear and excellent flavor. Tonight they are ready to be served….

This Just In: Spring!

Last year, heavy rainstorms and wet weather delayed the start of spring until late April for some farms. However, this year has proven warm and dry, and our friend/produce expert Bill Fuijmoto reports that farms all over California – especially in the Delta, Sacramento, the Capay Valley, and Salinas – are looking forward to a great season…..

This Just In: Live Footage of the Whole Hog Spit

2013 WHOLE HOG DINNERS START TONIGHT…
and a beautiful leg from one of Heritage Foods’ red wattle hogs is already roasting on the spit!

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This Just In: Tres Sabores Guinea Hens return!

We were first introduced to Tres Sabores Winery in Rutherford, CA last year when winemaker/owner Julie Johnson contacted Chef Rhodehamel and asked if he’d be interested in buying some of the ranch’s Guinea hens.
The Oliveto kitchen and our customers quickly became huge fans & since then we have been lucky enough to have Tres Sabores hens on the menu two or three times a year….

This Just In – Frog Legs, Fritto Misto, Citrus Salad

Chef Jonah has just received an impressive array of aquatic wonders. Frog legs, whelk (sea snail), and shirako (cod milt) will all be on the menu this Friday and Saturday only…

This Just In: Liberty Duck Ragù with Bigoli

Second only to tripe, our house-made bigoli has an avid following of devotees that request phone calls when it appears on the menu. One very pregnant bigoli super fan came in to dine in hopes that her favorite dish would induce labor & indeed later that night she gave birth to healthy baby boy. Such is the mythic propensity of Chef Jonah’s bigoli!

This Just In: Dungeness Crab

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