Community Journal

Magruder Lamb on the menu

Mac Magruder's flock getting their graze on

Mac Magruder’s flock getting their graze on

Three beautiful yearlings just arrived from Mac Magruder and are on the current dinner menu. Chef Rhodehamel thinks they may last through Thursday, but these lamb are from the same stock that Patricia Unterman raved about back in 2011 and are expected to go fast.

Due of Magruder lamb: loin and chop with Jimmy Nardello peperonata, eggplant purée, and Castelvetrano olive salsa

By |July 15th, 2014|Kitchen Notes, Whole Animal Butchery|0 Comments

Visit from Sprouts Cooking Club

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The Oliveto kitchen was full of fun and giggles this past week with a visit from the very cool Sprouts Cooking Club. Started by UC Berkeley grad Karen Rogers in 2006 SCC aims “to provide children the opportunity to cook in real restaurants with ‘real’ ingredients, under the tutelage of real chefs.”

During the summer camp session, campers visit a different restaurant nearly every day. During Monday’s visit under the guidance of Executive Chef Jonah Rhodehamel, Sprouts’ chefs learned how to make Jonah’s famous gnocchi and from sous chef Antoine they got to take their turn running the pasta laminator (always a favorite, even among employees). Their excitement and curiosity was contagious and brought a smile to many a face.

Thanks to Sprouts for letting us participate in this year’s program! Let’s do it again.

By |July 11th, 2014|Kitchen Notes, Olivetians|0 Comments

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