Comments for Oliveto Community

Comment on This Just In: Dungeness Crab Season (FINALLY!) Begins by Catherine Meng

Catherine Meng — Thu, 02 Feb 2012 21:06:03 +0000

Hi David,

In no way did we intend to sound dismissive. We are acutely aware of the precariousness of the fishing industry & have spent a good deal of time trying to educate ourselves and our customers on the issues: in 2009 we held a Fisheries Forum with many local fisherman to discuss such things.

We intend to have a dinner this spring revisiting many of these concerns & to talk about the current state of the fishing industry in northern California in regards to the health of stocks, as well as the impact on the livelihoods of local fishermen & women.

Apologies again if our post in any way sounded dismissive.

Comment on This Just In: Dungeness Crab Season (FINALLY!) Begins by David Kemp Fv Blind Faith

David Kemp Fv Blind Faith — Tue, 31 Jan 2012 01:01:17 +0000

The crab season “FINALLY” began at the end of November because the boats were FINALLY made a slightly less than offensive offer for their product from the powerful buyers. The enthusiasm for the product is great, but you shouldn’t be dismissive of the labor issues involved in bringing the wonderful local seafood to the people.

Comment on Tastes Like California Wheat by Don B.

Don B. — Thu, 01 Dec 2011 23:31:50 +0000

Both my mother and my grandmother use regular bleached white AP flour to thicken the Thanksgiving gravy rather than corn starch. In the past I have also done this with Bechamel and Mornay sauces, but a pet peeve I have is when someone does this and doesn’t cook out the flour enough leaving a bitter and pasty flavor. This year when I used the hard red winter wheat according to the Community Grains guideline that it can be used as an all-purpose what I found is that the natural nutty flavor of the wheat caused very little “cook out” time and my gravy was more flavorful than in past years.

Comment on First Truffle Report for 2011 by Janet-marie (Petric) Persico

Janet-marie (Petric) Persico — Tue, 25 Oct 2011 23:28:16 +0000

We were in Italy the last two weeks of September and I was horribly disappointed that the weather had not cooperated. After dinner on our last night in Venice we found that there was one, count it, one restaurant that did have white truffles (for a $30 upcharge) but it had not been widely known. The black truffle had been widely available when we were in Slovenia but we saw none of that even in Italy.

So pleased that you are doing your dinners again this year!!!!!

Janet-marie

Comment on Tastes Like California Wheat by Catherine Meng

Catherine Meng — Mon, 24 Oct 2011 22:00:06 +0000

Nice! Love the updates, Don. Keep ‘um coming.

Comment on Tastes Like California Wheat by Don B.

Don B. — Mon, 24 Oct 2011 21:41:18 +0000

Update: This last weekend I picked up a bags of hard red winter wheat and yellow durum Community Grains flours from Whole Foods for home pasta making. The hard red winter was paired with a spicy pork ragu and came out great! I’ll be experimenting with the durum in the middle of the week.

Comment on Tastes Like California Wheat by Don B.

Don B. — Thu, 13 Oct 2011 23:23:18 +0000

The Bolero wheat bigoli e fagioli was one of the single best pasta dishes I have had in all my time at Oliveto and brought me back in for a second helping within the same week. I am looking forward to the other varieties and am looking forward to when these types of Community Grains flours are available to the home pasta maker.

Comment on This Week’s Oceanic Dinners Spark A Debate… by Jelly D

Jelly D — Wed, 20 Jul 2011 13:50:24 +0000

I am a native California girl, and did not realize this would trigger such a great discussion. Wow, MC, you have it down! I like the celery idea, cause after all, it IS the unsung hero of the vegetable world. And it adds that great, contrasting crunch. The salted buttah is realy important too.
When’s lunch?

Comment on This Week’s Oceanic Dinners Spark A Debate… by marjie c.

marjie c. — Wed, 20 Jul 2011 02:13:29 +0000

I am usually very suspect of lobster whether boiled (that’s BO) or broiled (BR) or in a roll ( a classic hot dog roll split on top is the only way to caress this delicious East Coast symbol of summer….toasted on a grill or squishy fresh and natural.) That’s served in California or Iowa or anywhere too far from their salty cold Atlantic home.That said, if this left coast chef is going to risk his reputation on re creating this New England culinary treasure, here’s my two cents.
1. No Cal cuisine improvisation.
2. Never in a croissant unless you’re a chain restaurant specializing in failed attempts at creativity.
3.Always in the above mentioned top split hot dog roll and cradled in a red and white clipboard open at on end sleeve.
4. If pretending you’re a Mainer, then “lobstah” chunks boiled and chilled and drizzled with lightly salted butter and stuffed generously into the hot dog roll.
5. If pretending you’re from “Bahston”, then chop the boiled lobstah up a bit, add a little chopped celery and a good dollop of mayonnsise, sprinkle of salt and peppuh and stuff generouslyinto a toasted which means grilled in a bit of butter top split hot dog roll and slid into the r/w clipboard sleeve.
6. No garnish .
7. Serve on none too sturdy plain white paper plate or white small round white or beige hefty restaurant China.
8. Then enjoy and pretend you’re back home.
9. P.s. Please provide one or two flimsy white paper napkins to wipe the luscious dribble from chin.

Comment on This Week’s Oceanic Dinners Spark A Debate… by Anne D.

Anne D. — Tue, 19 Jul 2011 23:55:40 +0000

A wicked good lobster roll is served in a top-split bun that has been toasted and buttered on the sides. The lobster is mixed with Hellmans real mayonnaise, a little lemon juice and salt—only.