June 4th, 2010 by Catherine Meng
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The kitchen has been busy this week, testing dishes & laying the ground work for next week’s Oceanic Dinners. Chef Canales took some time to show us what he’s doing with a top loin from a large swordfish just in from Monterey Fish Company…
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November 13th, 2009 by Bob Klein
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It’s Thursday night here, and all the truffles for Oliveto’s truffle dinners are still in the ground; collection begins tomorrow morning. It’s cold, there’s been a good amount of rain, and the local truffle fairs have ended. Now, the truffles are for us. Truffle Dinners at Oliveto are booking up, so we’ve decided to extend them through Saturday, November 21st. I’ll bring home more truffles than…
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November 4th, 2009 by Maggie Blyth Klein
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The olive harvest has begun in most northern hemisphere olive growing regions. The first cold-pressed oils are called “new oils,” with their very special and fleeting characteristic vegetal flavor and “heat” in the throat. That profound vibrancy lasts only about two weeks before it subsides and the oil stabilizes as…
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