2018 Tomato Dinners Announced, August 21st to 25th

2018 Tomato Dinners Announced

Tuesday August 21st to Saturday August 25th

We’ve been throwing tomato parties for 28 years—joyful exercises in balancing what works and what’s new, creating menus of tradition and innovation. The tomatoes have continually gotten better, as farmers advance their growing skills, develop their soils, and plant the ever-growing number of tomato types.

We used to try to time our dinners to when the most tomatoes were at their peak, but now farmers routinely do multiple plantings, taking advantage of a longer and longer season.  As we know, things are getting hotter—good for tomatoes, anyway.

We’ll have the greatest tomatoes from our favorite farmers from different microclimates around northern California. Menus will soon follow, they will be à la carte.

So join us for Oliveto’s 28th (gulp) Annual Tomato Dinners.

RESERVE NOW

Online or Call 510.547.5356

Heritage Lamb is in the Locker and on the Menu Tomorrow

Shepherds Lamb – Navajo Country & Mountains of New Mexico
One of Heritage Foods’ Farms

Lamb on the Menu

Friday and this weekend

When it comes to sourcing for our whole animal program, we like local, but we also like to support worthwhile traditional producers that are presented to us from Heritage Foods.  It’s a company that grew out of the Slow Food movement, sourcing meat from small American farms. We’ve gotten close to them over the years. Chef Jonah has visited some of their farmers in the mid-west, and we’re excited to offer one of their lambs.

The upside of getting the whole lamb is you’re able to get some great animals when they are at their best. The down side is that they’re frequently in very limited supply. We only have one lamb and we’ll be moving through it (on the menu) starting tomorrow night and through the weekend.

We’ll start by braising the shoulders with stock and aromatics for a ragu, and then Saturday and Sunday we’ll get into grilling the middle cuts, the loins and sirloins. Legs on Monday. Again, limited supply, be forgiving if we run out.

We hope you’ll join us.

Reserve Online or Call 510.547.5356

Tamarack Sheep Farm – Corinth, Vermont

Another one of Heritage Foods’ Farms

The Underdog Dinners – Menus in order

France is victorious

The Underdog Dinners

Celebrating World Cup Victors This Week

The finals this weekend were exceptional games, and the order of underdogs is in. They will be simple 3-course $40 prix fixe menus, alongside our regular à la carte menu.

England (Wednesday July 18)
Chilled Watercress Soup; Bangers & Mash; Spotted Dick
with Crème Anglaise
Belgium (Thursday July 19)
Shrimp Croquettes; Mussels and Wine; Belgian Liège Waffles
with Speculoos
Croatia (Friday July 20)
Stuffed Peppers; Squid Ink Risotto; Fritule
France (Saturday July 21)
Salad of Roasted Vegetables ProvençalBouillabaisse; 
Chocolate Religieuse

 

For those who missed the Bastille Day dinner this past Saturday night, Amina Edris, an extraordinary rising star soprano from New Zealand, gave a surprise performance of La Marseillaise. When she started to sing we could see jaws drop and awe–I don’t think anybody expected that level of performance. We were honored to have her here and loved the surprise, maybe we’ll do more of them.

Reserve Online or Call 510.547.5356

 

Paris erupts in celebration

Next Week’s Underdog Dinners

Croatia will be taking on France in the World Cup Finals on Sunday

Next Week’s Underdog Dinners

Wednesday July 18th – Saturday July 21st

You don’t have to be a soccer fan or World Cup addict to see that the favored World Cup teams are out, and the underdogs made it to the quarterfinals of the world’s most popular sporting event.

Croatia   •   Belgium   •   England   •   France

It fees like the Year of the Underdogs, and it’s about time. We thought we’d celebrate.
This coming Wednesday, Thursday, Friday and Saturday (July 18-21) will each feature a prix fixe dinner within our regular menu. Belgian and English dinners offered on Wednesday/Thursday, and Croatian and French dinners on Friday/Saturday. The Finals this weekend will determine the exact order of the dinners, so we’ll post that and the menus on Monday the 16th.

Go Underdogs!!!  It’s time for some fun.

For even more fun, join us this Saturday night, July 14th, for Bastille Day with a surprise later in the evening.

Reserve Online or Call 510.547.5356

Oceanic Dinners Start Tomorrow, Tuesday

Oceanic Dinners Begin Tomorrow, Tuesday June 19-22

HERE ARE HIGHLIGHTS AND ADDITIONS TO OUR OCEANIC MENU:
Tartlet of raw mahogany clams, buttermilk sauce, and sweet cicely, topped with compressed watermelon

CRUDO of bigeye tuna (Hawaii, troll), pickled Chanterelle mushrooms, Bing cherries, basil pesto, and fried egg yolk

CHITARRA pasta with sand dabs, squash blossoms, and lemon verbena

RISOTTO with crayfish, pine nuts, Perigord truffles, and chervil

Charcoal-grilled, pancetta-wrapped sardines with wilted radicchio and artichokecaponata

Brioche-crusted monkfish with Porcini mushroom cremaharicots verts, and lobster bordelaise

Charcoal-grilled squid stuffed with Tuscan sausage; sauce Livornese, parsnip crema, and black olives

Pan-fried abaloneguanciale-potato torta, and trout roe spumante

PREP OF HUNDREDS OF POUNDS OF FISH AND SHELLFISH IS NO JOKE:

    

Reserve Online or Call 510.547.5356

Philadelphia Fish House Rum Punch – Oceanic Series 2018

Philadelphia Fish House Rum Punch for the Oceanic Dinners 2018, June 19-22

Philadelphia Fish House Punch, recipe dating back to 1732, will be offered as an aperitif to our Oceanic Dinners.

Concocted with house-made oleo saccharum, assorted rums, brandy, crème de poire, lemon (i.e. mostly rums with sugar infused citrus oil and pear liqueur) – $6/glass

And, if the idea of a classic Provencale bouillabaisse on next week’s menu isn’t exciting enough for you, we’re bring out a 1990 Bandol, Domaine Tempier Cabassaou. We’ve had it stashed away and it will finally be available each night by the glass. This wine has always had a strong and earthy nose, certainly well matched for a flavorful bouillabaisse.

Below is the preliminary menu, offered á la carte:

Reserve Online or Call 510.547.5356

The Preliminary Menu – Oceanic Series 2018

Preliminary Menu

Oceanic Dinners 2018, June 19-22

 

Oceanic Dinners are a huge event for us: lots of planning, preordering, curing, smoking, prep and then next week a massive filleting. Chef Jonah and Sous Brian present us with an entirely new menu—stunning.

Below is the preliminary menu, there will be some additions. Have a good time, and make reservations now.

All items offered á la carte.

 

Reserve Online or Call 510.547.5356

Oceanic Dinners, June 19-22 – Coming right along

Oceanic Dinners, June 19-22  —Coming right along

Maggie’s notes from the meeting

Step 1:  Planning Meeting with Tom Worthington of Monterey Fish, Chef Jonah, Sous Chef Brian

We met with fish supplier Tom Worthington last week and were given his best estimate of what will be available for our June 19-22 dinners. These are the fish the chefs can begin to plan the menu around. All fish in these dinners are from healthy, sustainable fisheries. Here’s the list:

Available:
-whole petrale
-sole
-good sand dabs
-sea bass
-local halibut—good availability, long-line
-Sierra and Boston mackerel
-razor clams
-scallops, possibly in their shells
-local anchovies “good to go”
-soft-shell and Dungeness crab
-Rhode Island eel
-Spanish cod tripe
-farm-raised abalone and trout
-monkfish (Marshall Islands)
-mussels
-sea robins
-octopus
-oysters
-sea urchin

Possible, Tom will work on it:
-bonita, but probably too early
-coon-striped shrimp possible
-geoduck clams possible
-limited king salmon

Not available:
-shellfish aren’t at their most plentiful this time of year
-albacore and yellowfin tuna
-spot shrimp

A little of the conversation: Tom loves Chef Jonah’s braised Spanish cod tripe, but says Jonah, “Nobody orders it.” (Sometimes exotic items on the Oceanic Dinners menu bring out a certain faintheartedness in some diners.) Tom also loves sea robin in bouillabaisse. King salmon are limited, “after 200 years of our being bad to them,” says Tom. The season opens on the first day of our event, so we can prepare them on the third day should we choose. Jonah likes to prepare eel, which will be in season from Rhode Island. Sous Chef Brian was thinking along the lines of sea urchin tart with crème fraîche and caviar, potato-wrapped oysters Rockefeller, and chilled crab soup.

We’ll report on the menu’s progress, and which fish make the cut.

Reserve Online or Call 510.547.5356

2018 Oceanic Dinners Announced: June 19th to 22nd

2018 Oceanic Dinners Announced:

June 19th to 22nd

We’ve been doing these Oceanic Dinners for a while (17 years). They’ve always taken place in summertime, usually June. We try to be as seasonal as we can, and June is the time when the greatest variety of fish and sea creatures from around the world are at their peak. Fish, and particularly these dinners are exceptions to our long time focus on food from local farms and producers. The best, sustainably managed fisheries frequently don’t have local markets for their catches, and we’ve felt the kind of fishing they do needs to be supported and kept healthy. Tom Worthington of Monterey Fish Market goes into overdrive to find the best fish for Chef Jonah and Sous Brian to “play with.” These are many people’s favorite dinners and we’ve always been proud of them.

We’ll be reporting periodically on how the menu takes shape, but we do book up and it might be wise to reserve now to get the time and date that you want.

 

Reserve Online or Call 510.547.5356