Community Journal

Sunday Farmhouse Supper July 13, 2014

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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 |July 11th, 2014|Events, Happened already...|0 Comments

This Weekend: Pig Roast!

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Two Pigs. Two Nights. One Chinese Box.

Coming up this weekend, Chef Rhodehamel will be roasting a whole pig both Friday (7/11) and Saturday (7/12) night. We’ve got a Cinta-cross from our friends at Front Porch Farm, and a wild boar from Full Belly Farm. Both of these animals average around 80 lbs and are perfect for roasting using La Caja China or, the chinese box.

Served up with roasted corn on the cob, we’ll only have about fifty orders each night, so it’s likely we’ll run out – you’ve been warned.

Sunday Farmhouse Supper July 6, 2014

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Antipasto
Sformatino of bone marrow with Brentwood corn

Primo
Risotto of Aquerello Carnaroli rice with Devil’s Gulch rabbit

Secondo
Due of pigeon: sausage and ‘lollipop’ of leg with Bing cherries, lacinato kale, and bird sauce

Dolce
Santa Rosa plum jam cake with whipped cream

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 |July 7th, 2014|Events, Happened already...|0 Comments

2014 Tomato Dinners August 26 – 29

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Tuesday, August 26th through Friday, August 29th

PARTIAL MENU FOR TOMATO DINNERS 2014

Antipasti: smaller items, soup, salad . . .
Cold
Tasting of tomatoes with fleur de sel and Mosto Oro olive oil

Conserva of smoked local albacore with Green Zebra tomato “mousse,” Piccolo Fino
basil, and olive oil

Crudo of kanpachi and dry-farmed Early Girl tomatoes, lemon agrumato, Castelvetrano
olives, and mint

Terrina of pigeon with tomato mostarda, frisée, and crostino

Due of gazpachos with Jalapeño oil and basil

Warm
Fried green tomatoes with New England lobster and lobster remoulade

Charcoal-grilled flatbread of burrata with tomato, garlic, basil, and olive oil

Charcoal-grilled sausage of sun-dried tomatoes with Cranberry beans, pork skin, and
Calabrian chili

Soup: vellutata of smoked, dry-farmed Early Girl tomatoes

Primi
Bucatini allamatriciana

Spaghetti with pork polpette, tomato sugo, and Parmesan cheese

Linguine with crudo of tomatoes, garlic, and olive oil

Pappardelle rose with tomato-braised oxtail and Pecorino cheese

By |July 7th, 2014|Coming up..., Events, This Just In|0 Comments

First Tomatoes

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Average temperature out in Yolo County have been hot but not too hot (95 degrees during the day, low 70s at night) which is great for summer produce. Lots of stuff hitting the market (and the menu) this week including Cranberry beans, zucchini, corn, egglant, and YES, tomatoes! Mainly cherry tomatoes but also our first Early Girls from Riverdog Farm. Chef Rhodehamel has been dehydrating these, then lightly smoking and serving them in a traditional southern Italian dish:

Cavatelli with Santa Barbara sea urchin, smoked Early Girl tomatoes, Calabrian chili, and parsley

Also decidedly summer:

Soup of Brentwood corn with salsa of cherry tomatoes, Jalapeño pepper, and basil

Charcoal-grilled shrimp-stuffed squid with eggplant puree, fresh Cranberry beans, and marinated cherry tomatoes

By |June 27th, 2014|2014, Market Reports, Summer, Summer 2014|0 Comments

Sunday Supper for June 29th

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Antipasto
Galantina di testa

Primo
Pici with lamb sugo

Secondo
Braised Magruder lamb with 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!

By |June 26th, 2014|Events, Happened already...|0 Comments

Stone fruit from Blossom Bluff

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Although cherries got hit hard this year, peaches, plums, nectarines and apricots seem to have been less affected with most varieties appearing right on schedule and in good supply. As we head towards July many of the mid-season varieties are taking a turn on both the Oliveto dinner menu and the dessert menu and occasionally showing up in the early a.m. cafe in the form of a pop-up crostata (which goes great with an cappuccino btw).

Fran looking cute in her fruit hat

Fran looking cute in her fruit hat

ON THE MENU:

Santa Rosa Sour
Platte Valley straight corn whiskey; Santa Rosa plum; Oliveto white peach shrub; lime; egg white; Angostura bitters

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Terrina of pigeon with pistachios, Santa Rosa plums, old aceto balsamico, and crostino

Panzanella of grilled peaches with wild arugula, balsamic vinegar, and Pecorino cheese

*

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Apricot sorbetto

Blossom Bluff aprium crostata with almond ice cream

Oven-roasted Regina peach with shortcake and fennel pollen

Summer on the Menu

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An eye-popping visit to the Tuesday Farmers’ Market makes it hard to ignore that summer is almost here. Gorgeous produce from Full Belly, Dirty Girl, and Riverdog will be all over the menu to ring in this weekend’s summer solstice including:

Local King Salmon with ratatouille of Japanese eggplant, peppers and squashes

By |June 20th, 2014|Farmers, Market Reports, Summer, Summer 2014|0 Comments

Oceanic Dinners Opening Night

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By |June 20th, 2014|2014, Events, Happened already..., Oceanic Dinners 2014|0 Comments

Killer Dish Alert: Red Mullet

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Because it is extremely perishable, has lots of little bones that make cleaning a hassle, and an incomparable sweet, rich flavor, Rouget or Red Mullet, once had a long run as the IT fish of ancient Rome.

The ancient Romans reared them in ponds where they were attended and caressed by their owners, and taught to come to be fed at the sound of the voice or bell of the keeper. Specimens were sometimes sold for their weight in silver. [Wikipedia]

Accordingly, Chef Rhodehamel will be giving it a proper treatment in a most decadent (and labor intensive!) dish for the 2014 Oceanic Dinners:

Chilled poached rouget in smoked gelatina with bone marrow, seas beans, and caviar

Oh, and another thing. Sea beans are succulents! Also known as glasswort, pickleweed, and in parts of Alaska as “beach asparagus” (it does in fact have a somewhat grassy, asparagus-ish aftertaste) sea beans have many of the same great nutritional benefits of seaweed, like B-complex vitamins, vitamin C, and a good source of minerals, calcium, iodine and iron.

Killer dish. You don’t want to miss this.

By |June 20th, 2014|Kitchen Notes|0 Comments