Community Journal

This Just In: End of Albacore Season

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Alas, Chef Rhodehamel’s favorite fish is coming to the end of its season. We’ll be giving local albacore a proper send off with this spectacular dish on the current menu:

Charcoal-grilled local albacore with ragù of Monterey Bay squid, fregola, first-of-season rainbow chard, and rosemary oil

By |October 7th, 2014|2014, Events, Kitchen Notes, This Just In|0 Comments

2014 Dinners for Truffles & Autumn Mushrooms 2014

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Tuesday, November 18th through Friday, November 21st Saturday, November 22nd

RESERVE NOW

Prices will be similar to our regular dinner menu.
White truffles shaved table side $6/gram.

Cold antipasti

Torchon of duck liver with poached pear, hazelnuts, and black truffle
Antipasto of roast root vegetables with Castelmagno cheese and bagna cauda
Crudo of fluke with black truffle, shaved artichoke, and Chalk Hill olio nuovo
Terrina of pigeon and duck liver with grilled crostino and old aceto balsamico
Garden lettuces vinaigrette

Warm antipasti
Sformatino of Italian chestnuts with roast Pink Lady apples and black pepper honey
Crispy sweetbreads with wild mushrooms, fingerling potatoes, and Madeira
Poached farm egg with duck confit-potato hash cake and sage
Fonduta Val d’Aosta with charcoal-grilled crostini and white truffle butter
Pan-roasted scallops with potato purée, broccoli di ciccio, and truffle spumante
Crespelle of Dungeness crab with stinging nettles and black truffle
Soup: vellutata of Chanterelle mushrooms with truffle zabaglione

Pastas
Tajarin al burro
Tortelli of celeriac with sage
German Butterball potato gnocchi with vin santo-duck liver sugo
Malted barley tagliatelle with ragù of rabbit
Acquerello Carnaroli risotto with Parmesan cheese and black truffle butter
Agnolotti dal plin with fonduta Val d’Aosta
Pici with ragù of Magruder lamb

Secondi: grills, sautés, and rotisserie
Pan-roasted striped bass with bacalà fritti, salsify, and sunchoke crema
Spezzatino
of turkey and root vegetable with puff pastry and turkey sugo
Truffled rabbit boudin blanc with braised cabbage, apples, and poultry sugo
Potato-wrapped, sausage-stuffed pigeon with celeriac crema, Lacinato kale, and olio nuovo
Charcoal-grilled bone-in ribeye with roast potatoes, bone marrow, and Madeira sugo (for two)
Roast lamb chops with Floriani red flint polenta, Cipolline onions, and lamb sumo
Farroto
of wild mushrooms, Delicata squash, Parmesan cheese, fonduta, and sage

Dolci
Milk and honey: honey and fior di latte sorbetto
Winter squash ice cream with spiced nuts
Tarte Tatin with black truffle ice cream
Bittersweet chocolate cake with truffle crema inglese
Cheese cake with chestnut crust
Bianco mangiare

By |October 6th, 2014|2014, Events, Truffle Dinners 2014|0 Comments

Sunday Supper for October 5, 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 |October 3rd, 2014|2014, Events, Happened already..., Sunday Suppers 2014|0 Comments

This Just In: Georgia White Shrimp

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The 2014 white shrimp season got off to a late start, but is now in full swing and catches are looking robust. Although “debate about the best wild Southern shrimp is intense,” these are some of the most flavorful shrimp we’ve ever tasted and when they become available its always minor cause for a celebration in the kitchen.

Chef Rhodehamel has had Georgia white shrimp on the menu in a classic pasta dish but with the appearance of beautiful Manila clams this week he wanted to create something special for them. Almost a soup, this antipasti has enough rich, spicy sauce for bread dipping, and yet the sweetness of these shrimp still shine through. A hearty rustic dish. Currently on the menu:

Pan-seared Georgia white shrimp and Manila clams with spicy tomato brodo and crostino

also:

Spaghetti neri with Georgia white shrimp, garlic, and tomato

By |September 30th, 2014|2014, Kitchen Notes, Monterey Fish Company, This Just In|0 Comments

Autumn is here: let’s roast a pig! And eat quince!

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We’re still waiting on apples but we’ve got this beautiful, spicy autumnal dessert currently on the menu:

Maple-poached first-of-season quince, puff pastry, and star anise ice cream with lemon wafer

On the savory side of things: although there are still a good deal of tomatoes on the current menu, over the next few weeks we expect to see more fall produce arriving from our famers including squash, apples, greens and other cool weather crops as we barrel our way towards the ultimate harvest (2014 Truffle Dinners: November 18th – 21st. You heard it here first!) This weekend, we’ll get a little taste of things to come with a whole-roasted suckling pig both Saturday and Sunday night. The pigs will be boned out and stuffed with leg and shoulder meat farce, prunes, and herbs. Because this is a smaller animal, the porchetta will have a higher ratio of meat to fat, and lots of crispy skin. There will only be so many portions, so make a reservation early as we expect to run out.

510-547-5356

By |September 26th, 2014|2014, Kitchen Notes, This Just In|0 Comments

Sunday Supper for September 14, 2014

SS_sept14_2014_580Prix 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 |September 11th, 2014|2014, Events, Happened already..., Sunday Suppers 2014|0 Comments

Late Season Tomato Dinners Sept 23-26

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Tuesday, September 23 through Friday, September 26

It’s turned out to be another one of those years, where the Tomato Dinners have come and gone and a month later the tomatoes are still going & going, and we feel inclined to do it all over again. So…we are.

This time around it will be a bit more contained: a six-course prix fixe offering to celebrate the latter half of this year’s tomato bumper crop and highlight some of our favorite varieties. The menu has yet to be finalized but will look something like this:

Salad of heirloom tomato and melon with anise hyssop, crème fraîche and pink peppercorn

*

Rigatoni with fontina Val D’Aosta, Early Girl tomato and breadcrumbs

*

Tortellini of smoked tomato conserva with roasted poultry brodo

*
Tomato-poached petrale sole with Butter beans, lipstick peppers, and lemon agrumato (vegetarian option available)

*
Charcoal-grilled pigeon with slow-roasted Early Girl tomato, lacinato kale and salsa rosa

or

Black pepper cannoli with house-made ricotta, Parmesan cheese, Early Girl tomato and basil pesto

*

Buttermilk panna cotta with melon granita, Early Girl tomato coulis, and candied Sungold tomato

*

$65 per person

Please join us!

By |September 8th, 2014|2014, Events, Happened already..., Tomato Dinners 2014|0 Comments

Sunday Supper for September 7, 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 |September 4th, 2014|2014, Events, Happened already..., Sunday Suppers 2014|0 Comments

This Just In: Black Mission figs from Hannah’s backyard

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ON THE MENU THROUGH THE WEEKEND:

Black Mission fig and frangipane tart, fig leaf ice cream, and almond nougatine

Figs are in abundance right now, especially in the backyard of one of our pastry assistants who lives up in Napa. Hannah has a particularly productive tree and has been supplying the Oliveto pastry kitchen with enough fruit (and leaves!) to concoct this stellar dessert.
In other fruit news, Bosc pears are hitting their peak now &  will be making an appearance on the menu some time next week.

By |September 4th, 2014|2014, Happened already..., Kitchen Notes, This Just In|0 Comments

2014 Tomato Dinners’ Starting Line-Up

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This year’s tomato tasting platter features some of our favorite varieties of the season. Of note, those little Sungold sugar bombs are coming from a farm that is new to the 2014 tomato roster: Blue Egg Farm, a one-acre operation in Orinda. This is the first time a cherry tomato has ever appeared on the Oliveto tasting platter, but these are some of the best we’ve every tasted.

Not pictured but also of note & cause for celebration: the first official crop of Dirty Girls has arrived! This is an open-pollinated version of the Early Girl hybrid variety, painstakingly bred over the last five years by Joe Schirmer at Dirty Girl Produce in Santa Cruz. We are so excited to get a few prized flats of these extraordinary tomatoes and include them on the 2014 tasting platter.

See the 2014 Tomato Dinners Menu

Reservations still available. Please join us!

By |August 28th, 2014|2014, Events, Happened already..., Tomato Dinners 2014|0 Comments