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New Year’s Eve 2014

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Stuzzichini: tartufati

Choice of:
Vellutata
of lobster with vanilla-orange zabaglione
Torchon of duck liver with old aceto balsamico and poached pear
Antipasto of roasted winter vegetables with Castelmagno cheese

Choice of:
Linguine
with Dungeness crab, lemon, and tarragon
Tortelli di zucca with brown butter and amaretti cookies
Acquerello Carnaroli risotto with optional white truffles shaved table side

(second seating only)
Local Dungeness crab cake with white truffle aïoli

Choice of:
Pan-roasted sea bass with salsify crema, malted wheat berries, roast carrots, and old aceto balsamico
Liberty Farms duck three ways: pan-roasted breast, sausage, and confit-riso nero arancini; rainbow kale and kumquat sugo
Piedmontese beef Wellington with Chanterelle mushrooms, creamed nettles, and black truffle sugo

Dolce:
Gianduja with smoked creme anglaise
Acquerello rice pudding with slow roasted pineapple

Early Seating
5pm – 6pm
95.

Late Seating
7:45pm – 10pm
125.

Phone reservations ONLY 510-547-5356

2017-09-12T15:47:08-07:00December 2nd, 2014|2014, Events, Happened already...|1 Comment

This Just In: truffles mortared and slathered

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As mentioned before, because the quality and quantity of this year’s truffles is so extraordinary, we’ll have the opportunity to fully flex our tartufo.

Based on a dinner prepared by famed truffle-hunter and friend, Giorgio Sacchini, in Italy nearly fifteen years ago that has seared itself in Bob’s memory — this year there will be the option to have a handful of piccolo truffles mortar and pestled with Chalk Hill olio nuovo and then slathered on…whatever you want! We’d recommend the lamb chops.

Friday night is getting pretty full but tables are available most nights after 8 pm, and Wednesday and Saturday still have tables on the early side as well.

SEE THE 2014 MENU
for Truffles & Autumn Mushrooms

2017-09-12T15:47:09-07:00November 19th, 2014|2014, Events, Happened already...|0 Comments

Sunday Supper for November 16, 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!

2017-09-12T15:47:09-07:00November 14th, 2014|2014, Events, Happened already...|0 Comments

A Banner Year for Truffles

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IT’S THE YEAR WE’VE ALL BEEN WAITING FOR:
Lots of rain followed by heat in northern Italy, meaning an abundance of white truffles. Meaning criminally low prices. Meaning the 2014 Truffle Dinners are officially extending to a fifth night on Saturday. Meaning truffles upstairs and downstairs. Truffles in cocktails. Truffles mortared, pestled, and slathered. Truffles on pizzas. Meaning truffles on everything and everyone.

Meaning truffles will continue to pop up on the menu throughout the month of December. Check the daily menu for more up-to-date cameo appearances.

510-547-5356 or reserve online

2017-09-12T15:47:09-07:00November 14th, 2014|Events|0 Comments

Changes at Oliveto featured in the San Francisco Chronicle

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There is much more to come, but this article is a good preview of what’s in store. We’ve been working hard to get everything in place and the dining room is, if we may say so, looking pretty spiffy.

Already on display are sound panels featuring images by the talented Deborah O’Grady of the historic Berkeley Olive Grove in Oroville, CA. As Maggie Klein wrote in her seminal work, Feast of the Olive (Chronicle Books, 1994), the Berkeley Grove is an important piece of northern California’s agricultural history, not to mention home to some of the oldest living olive trees in the area:

California land development occurred in waves. The wave that followed Woodson’s subdivision in Corning swept the state after 1910, when land was still cheap enough for developers to sell inexpensively to city dwellers who wanted to get rich quick or provide for their old age. During that time, an olive boom was rekindled in Oroville and attracted an unlikely group. Eight members of the faculty at the University of Nevada, and nine from the University of California at Berkeley – all graduates of Berkeley and from an assortment of disciplines – decided to invest together in agricultural land. For a minimal investment and the sweat of their own brows, they hoped to gain financial security for their families. Dr. Herbert Hill, an English professor, scouted the state an appropriate crop. He considered oranges, figs, nuts, grapes, and peaches. He decided on olives; they live forever. (Perhaps their classical history had some appeal for the professor as well.) The two engineers in the group, Dr. Charles Hyde and Dr Bernard Etcheverry, devised a hexagonal planting design that would facilitate cultivation. In 1914, Dr. Hill, Dr. Ralph Minor, a physicist, and Drs. Young and Frandsen began blasting holes in rock and setting out little trees. In ten years, the trees were self-supporting. Some of the professors came to Oroville in the summertime to work, and camped out in the orchards with their families. Professor Vaughn built a knotty pine cottage, to which he retired years later. During only two years did the venture show a loss, and that was during the Great Depression.

Stay tuned for more details about the official launch of the Meyer Sound system at Oliveto.

2017-09-12T15:47:10-07:00November 10th, 2014|Events, Happened already...|0 Comments

This Just In: Magruder Lamb

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The kitchen just received more gorgeous lamb from Magruder Ranch.
Pasture born and pasture raised, the lamb at Magruder Ranch are on strict rotation schedule and spend their days grazing on a 100% pasture diet of white and red clover, rye grass, fescue, sour dock, plantain, harding grass, and orchard grass, with the occasional thistle thrown in.

Leg of lamb will hit the menu tonight and then the kitchen will move into loin, rack, and tender (possibly sausage) by the weekend.

Sunday Supper for November 2, 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!

2017-09-12T15:47:10-07:00October 31st, 2014|2014, Events, Happened already...|0 Comments

This Just In: Duck two ways

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Liberty Farms duck two ways: pan-roasted breast and Bing cherry-sausage-stuffed neck with arancini neri, parsnip puree, and sugo

It’s a classic, and in Chef Rhodehamel’s words, “old school” preparation where the neck of the duck is used as the sausage casing. It’s hard to get ducks with the neck skin intact, but due to our close relationship with Liberty Farms, we were able to put in a special request for this particular dish. Not only is this a great way to use the whole bird but…hello, crispy duck skin on the outside and that extra layer of fat on the inside makes for an outrageously tasty sausage.

ON THE MENU: NOW

Sunday Supper for October 26, 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!

2017-09-12T15:47:11-07:00October 23rd, 2014|2014, Events, Happened already..., This Just In|0 Comments

Sunday Supper for October 19, 2014

ss_oct19_2014

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!

2017-09-12T15:47:11-07:00October 16th, 2014|2014, Events, Happened already..., This Just In|0 Comments
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