Community Journal

Gooseneck Barnacles

Barnacles will be on the upcoming Oceanic Dinners menu, but we’re getting a bit of a teaser this week in a spectacular fritto misto on the current menu through the weekend:

Fritto of Monterey Bay squid, local anchovies, and gooseneck barnacles with saffron aïoli, asparagus, and lemon

The term “barnacle” originally referred only to this species of goose:

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Barnacle Goose

Back in the day, before anyone knew that birds migrated it was believed that these geese developed from the crustacean, since there was no evidence of nests. Because barnacles were often found attached to driftwood it was thought that there was in fact a “barnacle tree” from which geese hatched! It’s actually not that hard to see why the connection was made when you compare the two:
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Although this article claims that they taste like “Poseidon’s armpit, but heavenly, like a mermaid’s burp” (huh? what?) Chef Jonah, never one to mince words, had a less Tolkienesque analogy: geoduck.

In taste? In texture?

Chef Jonah: Both. They taste a lot like small geoduck.

These delicious poppers are a rare occurrence in these parts, so now’s the time to taste for yourself.

By |June 4th, 2014|Kitchen Notes, This Just In|0 Comments

2014 Oceanic Dinners: Early Disclosures

Exceedingly homely, exceptionally delicious!

Exceedingly homely, exceptionally delicious!

We’re only three weeks away from this year’s Oceanic dinners and plans are under way.

We’re extending our long-term focus on fisheries success stories* like this fellow above. Chef Jonah’s treatment should amuse and delight:

Monkfish two ways: pain de mie and scallop mousseline-crusted filet, and torchon of monkfish liver

Other early disclosures:

Cioppino of local fish

Crostino of rouget with bone marrow and soft herbs

Much more to come.

*Once classified as overfished, the monkfish is now rebounding thanks to improved fisheries management.

By |May 19th, 2014|2014, Already happened..., Events|0 Comments

2014 Oceanic Dinners: June 11 – June 14

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We’re only three weeks away from this year’s Oceanic dinners and plans are under way.

We’re extending our long-term focus on fisheries success stories* like this fellow above. Chef Jonah’s treatment should amuse and delight:

Monkfish two ways: pain de mie and scallop mousseline-crusted filet, and torchon of monkfish liver

Other early disclosures:

Cioppino of local fish

Crostino of rouget with bone marrow and soft herbs

Much more to come.

*Once classified as overfished, the monkfish is now rebounding thanks to improved fisheries management.

By |May 16th, 2014|2014, Already happened..., Events|Comments Off

Tajarin with Ragù of Porcini

Thanks to that late burst of rain, Chef Rhodehamel has had a deliciously rich Tajarin with ragù of Porcini mushrooms on the menu for the past few weeks. Because of the recent abundandance, he took the time to tell us what to look for when shopping for porcini & how they can be best used. Hint: those larger ones are GREAT for sauces and stocks.

By |May 13th, 2014|This Just In|0 Comments

Sunday Farmhouse Supper for May 4, 2014

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Sunday Farmhouse Supper menu for April 6, 2014

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Antipasto
Rustic mortadella carpaccio with a caper and lemon vinaigrette and frilly mustard

Primo
Linguine with anchovies, garlic, chili and walnuts

Secondo
Heritage pork shoulder braised in a tomato sauce with potatoes and basil

Dolce
Ricotta and semolina stuffed baked pastry with candied orange

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!

By |April 4th, 2014|2014, Events, Sunday Suppers 2014|0 Comments

The Challenges of Spring

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As we’re starting to learn, our upcoming Dinners from the Field are providing the Oliveto kitchen with quite a challenge. Much like the Truffle Dinners in autumn and Tomato Dinners in summer, timing is EVERYTHING. We’ve gone ahead and announced the dates (Tuesday, April 8th through Friday, April 11th) now all we can do is cross our fingers and hope some of the showstoppers (MORELS!!!) make it to the show.

That is why this morning’s email from Connie Green was particularly welcome. According to our favorite mushroom whisperer, the first wave of morels should start showing up in approximately two weeks BUT she makes a point of clarifying that the beginning of morel season arrives in fits and starts as the soil begins to warm up from low to high altitudes. So while these recent rains should definitely help the situation, the cooler turn in temperature: not so much. As mentioned prior, fingers crossed.

Ramps should become available around mid-April as well, which is later than usual due to the crazy winter weather throughout the mid-west. Ms. Green also dropped this particularly interesting nugget of forager’s knowledge: beware of “baby ramps”. Apparently ramp bulbs take a number of years to form. So these “baby ramps” are the product of irresponsible picking, a practice that has led some places to ban ramp harvesting. Who knew? Stay tuned for more updates to the Dinners from the Field menu…

By |March 31st, 2014|2014, Dinners from the Field, Events|0 Comments

Sunday Farmhouse Supper for March 30, 2014

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Antipasto
Crostino di lardo
Toasted crostino topped with whipped lardo and old balsamic

Primo
Spaghetti al pesto
Spaghetti with classic basil pesto

Secondo
Salsiccia con broccoli di ciccio alla griglia
Grilled Tuscan sausages with broccoli di ciccio and salsa verde

Dolce
Semifreddo con radicchio e yogurt
Yogurt semifreddo with radicchio marmalade

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!

By |March 27th, 2014|2014, Events, Sunday Suppers 2014|0 Comments

Dungeness crab stuffed artichoke

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photo by William Pye

Baked jumbo artichoke stuffed with Dungeness crab, preserved lemon, and green garlic

By |March 26th, 2014|This Just In|0 Comments

Sunday Farmhouse Supper for March 23, 2014

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Antipasto
Insalata di cicoria
Salad of chicories with flageolet beans, Parmesan cheese, and balsamic vinaigrette

Primo
Crespelle alla fiorentina
Baked crepes stuffed with Ricotta cheese and spinach in tomato sauce

Secondo
Polpette d’Artusi
Beef and pork meatballs with tomato, pine nuts, currants, and basil

Dolce
Torta ricciolina
Angel hair pasta pie with almonds and candied orange

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!

By |March 21st, 2014|2014, Events, Sunday Suppers 2014|0 Comments