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Sunday farmhouse supper menu for January 26, 2014

Fish by Maggie Klein

MENU FOR SUNDAY 1/26

Antipasto:  bruschetta of Castelvetrano olives

Primo: rigatoni with cauliflower, house-dried tomatoes, anchovies, and breadcrumbs

Secondo: brodetto of rock cod with fennel, Beldi olives, and salsa verde

Dolce: TBD

Prix fixe $40.

Served family-style. For groups of one to twelve. Whole table must order prix fixe menu.

(Please note that wine and gratuity are not included.)

call 510-547-5356 or reserve online

Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!

Whole Hog 2014: afoot & afield

Oliveto Chef de Cuisine Luciano Duco with Giorgio Sacchini, Tuscany 2014

Oliveto Chef de Cuisine Luciano Duco with Giorgio Sacchini, Tuscany 2014

While Chef Rhodehamel is busy in the Oliveto kitchen with this year’s Whole Hog preparations, Chef de cuisine Luciano Duco is currently on a reconnaissance mission in Tuscany hunting wild boar and making salume with our friend and truffle hunter, Giorgio Sacchini.

This from his latest email:

I’ve been Giorgio’s #2 in the kitchen for the hunting club he is part of and I think I will be tomorrow also. I’ve been standing in the cold waiting for the cinghiale for the past two days with no luck but the squadra had a final count of 17.

Luciano has been honing his salume knowledge for some time now, as anyone who has sampled his salume plate (pictured below) can attest to, so we expect him to return brimming with new ideas & ready to jump in to Whole Hog action.

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2014 Whole Hog Dinners
February 4 – February 7

This Just In: No rain…but we’ve got citrus

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While it’s tempting to start putting strawberries on the menu (yes, there have already been reports of strawberries IN JANUARY) pastry Chef Kam Golightly is sticking to only what *should* be in season at this time of year: citrus.

She’s got two beautiful desserts on the menu right now:

Olive oil torta with Cara Cara oranges, citrus sauce, and whipped cream

Brûléed tangerine and mascarpone tart

How many pigs = a “Whole Hog”?

2014 WHOLE HOG DINNERS
February 4 – February 7

Although we’ve been offering our annual Whole Hog dinner for 14 years now, the term itself is somewhat disingenuous. To create a menu with dishes that feature every part of the pig while at the same time having enough portions of the popular dishes (costoletta, ribs), in truth require 2-3 whole animals along with additional boxes of ears, feet, heads, porterhouses, etc.

Whole Hog-plus-Boxes-of-Other-Parts Dinners just doesn’t have quite the same ring to it though, does it?

So in the spirit of authenticity and taking Dario Cecchini’s wise words to heart, this year’s Whole Hog dinner menu will actually be comprised of whole hogs! How many? Chef Jonah is in the process of figuring that out. This weekend he will be breaking down a whole animal from Devil’s Gulch to determine just how many whole hogs it will take to serve four nights of a completely pig-centric menu. (We’ll report back next week with what we discover.)  Not only does this raise the personal bar but it is precisely this type of constraint and utility that creates great food, so we anticipate a number of unsuspected innovations.

What does this mean for you? Continue reading ‘How many pigs = a “Whole Hog”?’

Sunday Farmhouse Supper menu for January 19, 2014

pigs_in_road

MENU FOR SUNDAY 1/19

Antipasto:  arancini alla bolognese

Primo: spaghetti aglio olio e peperoncino

Secondo: Pork polpettone hard boiled egg, mozzarella, sauteed broccoli di ciccio, and spicy tomato sauce

Dolce: TBD

Prix fixe $40.

Served family-style. For groups of one to twelve. Whole table must order prix fixe menu.

(Please note that wine and gratuity are not included.)

call 510-547-5356 or reserve online

Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!

This Just In: Cassoulet

Chef Rhodehamel's Cassoulet

On the menu this week:

Cassoulet of Liberty duck with Gigande and Flageolet beans

Sunday Farmhouse Supper for January 12, 2014

pigs_in_road

MENU FOR SUNDAY 1/12

Antipasto:  mozzarella in carrozza

Primo: tagliatelle with sixteen-month house-aged prosciutto and Parmesan cheese

Secondo: Calabrian pork sausage, caramelized onions, heirloom red flint corn polenta, and arugula

Dolce: TBD

Prix fixe $40.

Served family-style. For groups of one to twelve. Whole table must order prix fixe menu.

(Please note that wine and gratuity are not included.)

call 510-547-5356 or reserve online

Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!

This Just In: Tripe Alert

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ON THE MENU THROUGH THE WEEKEND:

Tomato-braised honeycomb tripe with Community Grains Cannellini beans and Parmesan cheese

Sunday Farmhouse Supper for January 5, 2014

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MENU FOR SUNDAY 1/5

Antipasto:  warm cauliflower salad

Primo: paccheri with pork ragù

Secondo:  chicken piccata, potato purée, sautéed spinach, and a lemon caper sauce

Dolce: TBD

Prix fixe $40.

Served family-style. For groups of one to twelve. Whole table must order prix fixe menu.

(Please note that wine and gratuity are not included.)

call 510-547-5356 or reserve online

Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!

Sunday Farmhouse Supper for December 29, 2013

tuscanyfarmdinner_480

MENU FOR SUNDAY 12/29

Antipastoribollita: Tuscan minestrone

Primo: radiatore with prosciutto cotto and Ricotta cheese

Secondo:  braised rabbit thighs and red flint corn polenta

Dolce: TBD

Prix fixe $40.

Served family-style. For groups of one to twelve. Whole table must order prix fixe menu.

(Please note that wine and gratuity are not included.)

call 510-547-5356 or reserve online

Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!