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So far Catherine Meng has created 392 blog entries.

Late Season Tomato Dinners: September 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 and 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!

2017-09-12T15:47:14-07:00September 8th, 2014|2014, Events, Happened already...|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!

2017-09-12T15:47:14-07:00September 4th, 2014|2014, Events, Happened already...|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.

2017-09-12T15:47:14-07:00September 4th, 2014|2014, Happened already..., 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 and 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!

2017-09-12T15:47:15-07:00August 28th, 2014|2014, Events, Happened already...|0 Comments

On the menu this week…

cranberrybeans_450ON THE MENU:

Pan-roasted chicken rolata with braised Lacinato kale, King Trumpet mushrooms, and chicken sugo

Vitello tonnato
classic Northern Italian cold veal with tuna sauce

Charcoal-grilled local pole-caught Albacore with fresh Cranberry beans, eggplant puree, cherry tomatoes, and Armenian cucumber

*

This week’s aged wines by the glass:

Barbaresco, “Riserva,” Barale 1999

Barolo, “Vigna Castellero,” Barale, 1999

 

2017-09-12T15:47:15-07:00August 22nd, 2014|Market Reports, Summer|0 Comments

Sunday Supper menu for August 17, 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!

2017-09-12T15:47:15-07:00August 16th, 2014|2014, Events, Happened already...|0 Comments

Tomato Tasting with Chef Jonah Rhodehamel

tom_tasting2014Sunday, August 24, 2014

2pm – 4pm

An essential part of Oliveto’s annual Tomato Dinners is the preliminary tasting by the kitchen of available local tomatoes. The bulk of the menu is created based off of these findings, with careful consideration given to the best application for each exceptional tomato variety.

Chef Jonah Rhodehamel and members of his staff assemble the most outstanding tomatoes from our farmers, and categorize them by acidity, flavor, size, color, and texture. This year that tasting will be public, with samples made available to attendees.

This is always a fun and enlightening event, please join us!

2017-09-12T15:47:15-07:00August 11th, 2014|2014, Events, Happened already...|0 Comments

Sunday Supper menu for August 10, 2014

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Antipasto
Stuffed squash blossom with Costata Romanesco squash salad

Primo
Ravioli of Magruder lamb

Secondo
Brasato of rabbit with peperonata

Dolce
Nectarine galette with honey ice 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!

2017-09-12T15:47:15-07:00August 8th, 2014|2014, Events, Happened already...|0 Comments

Rabbit boudin blanc back on the menu

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Two weeks ago, Chef Jonah made rabbit boudin blanc. It was heavenly. A perfectly smooth, creamy texture, with delicate, clean flavors. A beautifully realized version of a complicated preparation. And we wanted more of it.

So Jonah is offering it again this week, in the Secondi section of our menu accompanied by our own house-made sauerkraut.

2017-09-12T15:47:16-07:00August 7th, 2014|This Just In|0 Comments

1999 Barbaresco/Barolo Dinner with Peter Granoff August 19, 2014

Tuesday, August 19th, 2014

6:30 PM

1999: Denver beat Atlanta in the the Super Bowl. The Spurs took the Nicks in the NBA playoffs. Shakespeare in Love received the Academy Award for Best Picture. The Y2K bug is a thing. Napster and the euro made their debut. And the cost of a first-class stamp was $0.33.

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Meanwhile in the Piedmont region of Italy: After two unusually warm years, winter temperatures dropped to a more normal range with adequate amounts of snow fall adding needed moisture reserves to the subsoil. Bud-break arrived right on time in most parts, and plentiful spring rains helped with early growth but also led to some mold-issues by May. Temperatures got hot in June and July, but unusually chilly in August. The growing season finished out with a burst of warmth again in September, allowing for a good final ripening and a successful harvest.

We’ll be drinking four wines from the 1999 harvest from four renowned producers:

Fratelli Barale, Riserva, Barbaresco
Bruno Giacosa, “Santo Stephano” Barbaresco
Giuseppe Rinaldi, “Brunate” Barolo
Castello di Verduno, “Massara” Barolo

Presented by Peter Granoff, master sommelier and co-proprietor of Ferry Plaza Wine Merchant & Wine Bar in San Francisco and Oxbow Cheese & Wine Merchant in Napa, CA.

Dinner Menu

Vitello tonnato
classic Northern Italian cold veal with tuna sauce

Agnolotti dal plin
meat-stuffed, “pinched” raviolini from the Piedmont

Cotechino*

Bavarois with berry sauce

*One of the most luxurious of the boiled sausages, cotechino derives from Modena and owes its rich texture to the inclusion of cooked pork skin.

$195
(tax & service charge not included)

Space is limited.

Call (510) 547-5356 to reserve.

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