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So far Catherine Meng has created 392 blog entries.

The first Cintas hit the Oliveto Salumi Platter

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It’s been a long wait, but we are thrilled to announce the first California-raised Cintas are hitting the Oliveto menu and the results are spectacular.

If you’ll recall, back in 2012 we giddily reported sprinkler-side on the momentous occasion of their arrival and since then, we’ve been patiently waiting to get our hands on the some of these animals for our house-cured meat program. Finally, this past April, we received two whole animals; one was roasted whole in the Caja China (delicious) and the other was broken down for curing. Prized for their back fat in particular, the Cinta Senese is famous in Italy for the prosciutto it produces. With Front Porch Farms taking such care in the raising of these pigs and providing them an environment in which to roam and forage on a wide variety of feed these NorCal Cintas are truly the first of their kind and in turn so is the salumi they produce with a softer, richer fat that is incredibly flavorful.

Currently on the menu featured on the Oliveto House-cured meat platter:

pancetta stecatta – in this method, instead of hanging flat, the pancetta is folded in half and clamped between two boards, which slows down the drying process & reduces the chances of the the exposed fat oxidizing.

and lonza

 both from these California-raised cintas.

2017-09-12T15:47:12-07:00October 13th, 2014|Events, Whole Animal Butchery|0 Comments

Sunday Supper for October 12, 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!

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

An Evening with Roberto Stucchi and the wines of Badia a Coltibuono

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Early this year Oliveto sous chef Hans Huysentruyt scored a stage at famed Osteria Le Logge. Thanks to the assistance of our friend Roberto Stucchi of Badia a Coltibuono, Hans spent three weeks in the kitchen “of arguably the best restaurant in Siena” according to Oliveto owner Bob Klein, “…and I’ve been to a lot of restaurants,” he quantified. With Roberto in town this month and some of his older wines ready to drink, we thought it would be cool to arrange a particularly Tuscan menu to accompany them.

Prix Fixe Le Logge-inspired menu

Crostini of whipped lardo
Crostini of almond puree
Arancini with tomato conserva

Ribolita with poached egg

Penne with albacore and tomato

Due of Liberty duck with ricotta and black garlic

$60.

Roberto will have on hand the following wines from Coltibuono’s catalog which will be available for purchase by the glass and half-glass:

2010/2011 Chianti Classico
90% Sangioveto 10% canaiolo+Colorino+Ciliegiolo. From the Monti (Gaiole) and Vitignano (Castelnuovo Berardenga) estate vineyards, organically farmed for 20 years, planted with the estate’s historical “massal “ selection. Fermented with indigenous yeast. Aged 1 year in 20 hl (400 gallons) austrian and french oak casks. True Chianti expression, elegant, complex, fresh and food friendly. Chianti that tastes like Chianti at it’s best.

2008 Chianti Riserva
90% Sangioveto 10% Canaiolo+Colorino+Ciliegiolo.From the Monti (Gaiole) estate vineyards, organically farmed for 20 years, planted with the estate’s historical “massal “ selection. Fermented with indigenous yeast. Aged 2 year in 20 hl (400 gallons) austrian and french oak casks. The top selection from the vintage, the deepest expression of the estate; a wine made to live and evolve for decades.

2009 Cultus Boni
80% Sangioveto 20% Canaiolo+Colorino+Ciliegiolo+Mammolo+Fogliatonda+Pugnitello+Malvasia Nera+Sanforte. From the Monti (Gaiole) estate vineyards, organically farmed for 20 years, planted with the estate’s historical “massal “ selection. Fermented with indigenous yeast. Aged 12 months in french oak barrels, 10% new oak. A modern expression of a classic.

2009 Sangioveto
100% Sangioveto. From 30+ year vineyards, the oldest in the estate, in Monti, organically farmed for 20 years, planted with the estate’s historical “massal “ selection. Fermented with indigenous yeast. Aged 12 months in french oak barrels, 10% new oak. One of the original “Supertuscans” created in 1980 to make a statement about the potential of Sangioveto in its purest expression.

2007 Vin Santo
50% Malvasia 50% Trebbiano from the estate’s Monti vineyards, organically farmed for 20 years. Grapes partially raisined indoors, wine fermented and aged in sealed barrels in attics. The true tuscan hospitality wine. Sweet and crisp and aromatic, more than a dessert wine.

And in very limited supply:
1985 Chianti Classico Riserva

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

2017-09-12T15:47:13-07:00October 6th, 2014|2014, Events, Happened already...|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!

2017-09-12T15:47:13-07:00October 3rd, 2014|2014, Events, Happened already...|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

2017-09-12T15:47:13-07:00September 30th, 2014|2014, 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

2017-09-12T15:47:13-07:00September 26th, 2014|2014, 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!

2017-09-12T15:47:14-07:00September 11th, 2014|2014, Events, Happened already...|0 Comments
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