Oliveto Community Journal

  • oceanic-kitchen-staff

The Menu for Oceanic Dinners: It’s Like, Whoah

June 15th, 2016|Categories: Coming up..., Events, Monterey Fish Company|Tags: |

  It's going to be epic — just look at Jonah's amazing menu. Oceanic Dinners June 21-24, 2016 reserve online or call (510) 547-5356 Now this is something special. Chef Jonah displays his magical touch yet again with this over-the-top menu featuring [...]

  • stuffed-squid-cropped

Full Speed Ahead: Oceanic Dinners!

June 10th, 2016|Categories: Coming up..., Events, Monterey Fish Company|Tags: |

  June 21-24, 2016 On Tuesday, Monterey Fish Market's Tom Worthington met with chef Jonah to discuss what's available for this year's Oceanic Dinners. It's an annual parlay that allows Jonah to spring to work on a massive menu, with 30-40 dishes of [...]

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This Just In: Devil’s Gulch Rabbit

June 9th, 2016|Categories: Coming up..., Events, Monterey Fish Company|Tags: |

  Devil's Gulch is a diversified family farm in Nicasio owned by Myriam and Mark Pasternak. Great farmers and great citizens,their hormone and antibiotic-free rabbits are bred for flavor. They taste similar to chicken, but [...]

  • live-scallop-oceanic-with-dashi-seaweed-web-size

Oceanic Dinners: June 21-24

June 2nd, 2016|Categories: Coming up..., Events, Monterey Fish Company|Tags: |

Our yearly, over-the-top dinner series is coming! Featuring the sustainably caught, the finely finned, the gorgeously gilled, and the beautifully bivalvular, this is a menu not to be missed. Call 510-547-5356 or reserve online.

  • strawberry-toast-with-toppings

Order Toast, Receive the Ultimate Neapolitan Espresso Drink Free

June 1st, 2016|Categories: Coming up..., Events|Tags: , |

  For the week of June 6th, we're offering a free espresso when you purchase any order of toast*, to celebrate the launch of our Toast Service and our recently purchased automatic espresso machine.   [...]

  • buddy-leading-sheep

This Just In: Magruder Lamb, Three Ways

May 27th, 2016|Categories: Coming up..., Events|Tags: , , , |

The annual bounty of morels from Shasta have come — "naturals", not prompted by forest fire, as many morels are. Natural morels are often better, as they're plumper, larger, and less gritty. Our kitchen's busily stuffing them with a little pork mousseline to accompany our pork entree this weekend.