September 16, 2012


An essential part of Oliveto’s long tradition of Tomato Dinners is the preliminary tasting by the chefs of available local tomatoes. That is the only way a perfect menu can be created, with the best applications of each of the most exceptional tomatoes reflected in a wide spectrum of dishes.

Chef Jonah Rhodehamel and members of his staff assemble all the best tomatoes from our local sustainable farmers, and categorize them by acidity, flavor, size, color, and texture. They select the most exciting varieties, they speculate on possible uses for each and cast them in a prelimary Tomato Dinner menu, then they select the best of each selected tomato variety.

This year that tasting will be public, with samples made available to attendees.


Chefs: Oliveto Executive Chef Jonah Rhodehamel, Oliveto Chef de Cuisine Luciano Duco, and Oliveto Pastry Chef Jenny Raven.

Farmer: Tim Mueller, Riverdog Farm

California Produce Expert: Bill Fujimoto, Produce Consultant for Diablo Foods and former produce buyer and owner of Monterey Market.