fbpx

Four Ways to Truffle at our Dinner

Tuber magnatum pico and Tuber aestivum

Truffle Dinners Start Next Tuesday

November 14th – 18th, 2017


Four Ways to Truffle at our Dinner

  1. Shaving Whites: We all know about shaving – classic and exquisite, shaving is a fine way to go. There’s nothing like white truffles shaved on our tajarin (hand cut noodles, 32 egg yolks per kilo of flour). White truffles (Tuber magnatum pico) will be shaved at the table.
  2. Mortar & Slather: A truffle hunter’s favorite. White truffles mortared in fresh pressed oil and then slathered on a meat – excellent with beef or pork. We’ll have a Olio Nuovo pressed the day before that will be super peppery.
  3. Black Truffles: Burgundian Truffles (Tuber aestivum) are common during white truffle season in Tuscany and have a simple but really delicious flavor. Usually Burgundian truffles are prepared in the dish so the heat of cooking releases the flavor. Black Périgord truffles (Tuber melanosporum) come later in the season
  4. Truffles for the Table: During the dinners, people will be given a chance to buy a white truffle for the table, to be used for the dinner. You may also buy more than you need to take home.

 

We’ve always tried to make it a fun evening, and make it as inexpensive as possible. This year the truffles are expensive, and we’ll do everything we can to bring people the best truffles at the best price.

View Chef Jonah’s menu here.

Reserve Online or Call 510.547.5356

Dinners for Truffles 2017

The niece of our favorite truffle hunter Georgio from earlier days

Dinners for the Italian White Truffle:
Tuber Magnatum Pico über alles

November 14th – 18th, 2017

The week before Thanksgiving, we will celebrate, as we have done for the past twenty-two years, perhaps the most evocative event in our series of dinners: that for truffles and wild mushrooms. The darkness of the dining room as we approach winter solstice, the aromas from the kitchen and wood-fired grill and rotisserie, not to mention that indescribable scent of the most expensive food of them all (a simple tree-root parasite which looks like a small, troubled potato) characterize fall at Oliveto.

Chef Jonah Rhodehamel has devised this year’s à la carte menu:

Antipasti
 Cold: Antipasto of roast autumn fruits and vegetables with malted barley
and black truffle vinaigrette

Salad of shaved Brussels sprouts with bagna cauda, lemon, and white truffle

Crudo of local halibut and artichokes with fried Black Trumpet mushrooms with
celery leaf pesto, and truffled egg yolk

Dungeness crab salad with Hachiya persimmon, fennel, and orange

Warm: Poached farm egg with crispy potato-duck confit hash and truffled hollandaise

Roast octopus with Tuscan sausage, Butter beans, and black truffle

Soup:  tba

Primi
Acquerello Carnaroli risotto of Black Trumpet mushrooms and Castelmagno cheese

Stinging nettle gnocchi with Chanterelle mushrooms and ricotta salata

Tortelloni of Fontina Val d’Aosta cheese with brown butter, sage, and candied walnuts

Tajarin al burro

Farm egg raviolo with house-made ricotta and duck sugo

Cappelletti of bone marrow with black truffle and fried shallots

Whole grain pasta with wild mushrooms Vallesana

Secondi
Pan-roasted Liberty duck breast with Kabocha squash, Lacinato kale, and spiced sugo

Sformatino of Lobster mushrooms with chestnuts, ricotta salata cheese, and Delicata squash

Fontina-stuffed chicken breast with wilted radicchio, parsnip crema, and Morel mushroomsugo

Black sea bass with cardoons, salsify, roast sunchoke crema, and Barolo spumante

Beef tournedo alla Rossini with Hudson Valley foie gras, Swiss chard, Yellow Finn potatoes, and black truffle sugo

Truffled boudin blanc with celeriac crema, escarole, and hazelnut salsa

Dolci (tba)

Reserve Online or Call 510.547.5356

We’re in the Hunt for Truffles!

It’s Almost Time for Truffles!

2017 Truffle Dinners
Tuesday November 14th – Saturday the 18th

À la carte menu showcasing wild mushrooms and
white and black truffles

We are on the hunt for good truffles and as always will bring you the best available at the best price. Updates to come on the menu and whether we’ll have any extra truffles to sell.

Be sure to reserve a table in advance. We’ve seen some really nice black truffles so far, as well as wild mushrooms, and the menu will be exciting!

There are just a few spots left for the Brunello Dinner next Saturday November 4th. It is a prix fixe dinner in the private dining room so please call to reserve. See the wine list and take a peek at the menu here.

Reserve Online or Call 510.547.5356

Black Truffles Are On

black-truffles

We’ve buttoned up our winter coats and slipped on our wool socks, and winter ingredients blanket our menu with coziness and riches:
  • Black truffles are on, gracing our Yukon Gold gnocchi with fonduta Val D’Aosta
  • The rains have brought us chanterelles, which we are offering in an utterly lovely agnolotti dal plin with Chanterelle mushroom crema and white truffle butter
We are still prepping a lavish New Year’s Eve menu and looking forward to Christmas goose! Now is a great time to secure your reservation.
2017-09-12T15:46:31+00:00December 8th, 2016|Coming up..., Events|0 Comments

Aged Wines, Truffle Prices, and Truffles for Home

truffles-2013

Truffles Prices Are In

We hate it when we’re shaving $12/gram truffles at our dinners. We’ve long rejected the common $14 to $20/gram approach. It’s not as fun.

But because these dinners are something of an institution, and diners come in ready to have at them, we sell a lot of truffles. And, we can bring the price down.

We’re happy to share the good news: truffles will be a somewhat modest $8 per gram for our Truffle Dinners. You can also purchase them to take home — email us (shelley@oliveto.com) if you are interested!

Pre-Order Aged Wine for Truffle Dinners

We were really blown away by these very well aged wines from our recent Bruno Giacosa dinner. These aged Barolos and Barbarescos are the very best wines to drink with white truffles, as they come from the same region of northern Italy. Delicious, profound, and utterly stunning,  the following are currently available from our collection:

Barbaresco, Santo Stefano, Giacosa 1979 — 425.
Barbaresco, Asili, Riserva Giacosa,  2000 — 650.
Barbaresco, Bricco Asili, Ceretto, 1985 — 270.
Barbaresco, Podere del Pajore, Giovanni Moresco, 1979 — 295.
Barbaresco, Montefico, Riserva Produttori, 1978 — 240.
Barbaresco, Asili, Riserva Produttori del Barbaresco, 1982 — 330.
Barolo, Villero, Giuseppe Mascarello, 1978 — 320.
Barolo, Ceretto Brunate, 1978 — 425.

**These must be purchased in advance, so we can prepare them and let them breathe for 6-8 hours before your dinner. In order to arrange for one of these spectacular wines, please email Shelley@oliveto.com. **

 

2017-09-12T15:46:31+00:00November 14th, 2016|Coming up..., Uncategorized|0 Comments

The Menu for Next Week’s Truffle Dinners

tajarin_w_whitetr-1800w

Tajarin al burro.

We’re eagerly awaiting next Tuesday, when Truffle Dinners begin, the alluring scent of truffles floats through the air, and throughout the room little swoons can be heard from rapturous diners, as Chef Jonah’s menu for this dinner is always heavenly. It will be a delicious comfort after this week’s sad news.

Truffle prices are soon to come, which we think will be moderate — we’ll keep you posted!

Dinners for Truffles & Autumn Mushrooms
November 15-19, 2016

MENU

Antipasti and salads

COLD
Carne cruda of Magruder beef ricotta salata and shaved, truffled egg yolk
Salad of shaved Brussels sprouts, bagna cauda, Parmesan cheese, and breadcrumbs
Salad of roast autumn vegetables with Delicata squash and pistachios
Crudo of bay scallops with Hachiya persimmon, crispy lardo, and Moroccan olives
Garden lettuces vinaigrette

WARM
Crostino of fonduta Val d’Aostana
Sformatino of Porcini mushrooms and Parmesan cheese
Salad of warm lamb’s tongue, crispy sweetbreads, and Marble potatoes with black
truffle vinaigrette
Soup: vellutata of cauliflower and celeriac with brown butter and hazelnut pesto

Primi
Tajarin al burro
Duck egg raviolo with brown butter, fried sage, and Parmesan cheese
Agnolotti dal plin of rabbit and Fontina Val d’Aosta
Tortelli di zucca with Amaretto butter and spiced pumpkin seeds
Acquerello Carnaroli risotto with Castelmagno cheese and roast poultry sugo
Ravioli of parsley root and bone marrow with cured truffled egg yolk
Whole grain Desert King Durum trompetti with wild mushroom ragù

Secondi
Butter-poached Maine lobster with roast Kabocha squash, Swiss chard, and brandy
spumante
Cauliflower two ways: budino and “couscous” with Pecorino cheese fonduta and a
poached farm egg
Charcoal-grilled, dry-aged Magruder ribeye with wild mushrooms, roast garlic crema,
and sugo
Charcoal-grilled Paine Farm pigeon with Yukon Gold potato purée, Walla Walla onion
agrodolce, and walnut salsa
Charcoal-grilled chicken boudin blanc with Savoy cabbage, barley, and poultry sugo
Spit-roasted pork loin involtino of hazelnuts, sage, and nettles with Floriani red flint corn
polenta, Nantes carrots, and green peppercorn sugo

2017-09-12T15:46:32+00:00November 10th, 2016|Coming up..., Events, Uncategorized|0 Comments

The Trouble with Truffle Travel

bob-with-truffles

When the restaurant began, San Francisco was really getting crapola truffles. They were flown to New York, picked over, and then sent here. So it wasn’t hard to come up with the idea of bringing them in ourselves — the truffles were really that poor.

So every year I went to Italy, in part to supply our Truffle Dinners. We ended up with really good relationships and superior truffles with very good prices — which we continue to enjoy, despite the fact that last year and this year, I’ve been unable to go, due to my responsibilities with Community Grains. It’s truly been heart wrenching because it’s something I love. I love seeing my friends. I love the adventure. I’ve been doing it for years so I’ve formed my own intimate relationship with Italy.

But amongst all the things I love and am missing, there are things that I’m not going to miss. I don’t miss getting into spats with Italian customs inspectors; I don’t miss having to get off the plane after spying my truffles abandoned on the tarmac (having been ordered off by the pilot, who feared, due to their smell, that my baggage contained illicit substances); I don’t miss worrying that I won’t be able to get back in time for Truffle Dinners.

Getting on a plane from Italy with my pricy quarry was something I learned to meet with trepidation. But still, there is nothing like going on a truffle hunt with very good friends, prying golden truffles from deep within the earth. And when Truffle Dinners roll around, and the aroma of truffles — as good as ever — rise from my plate, so will my memories of all the things I love about Italy.

We look forward to seeing you for Truffle Dinners!

Annual Truffle Dinners
November 15-19, 2016

2017-09-12T15:46:32+00:00October 21st, 2016|Coming up..., Events|0 Comments

Food for Cooler Days | Truffles Cometh

 

truffles-1

A bounty of truffles.

Our Annual Truffle Dinners dates are set – reserve for November 15th through the 19th! Here’s our early report for Italy’s truffle regions: Very warm summer, with good rains in September.  It’s the rains in September we like to see – we should be fine for truffles this year.

Food for Cooler Days

Summer’s in its final innings – we’ll see tomatoes and fennel flowers dwindle away when the rains come. The kitchen’s transitioning into cool weather food. Right now, our best pre-hibernation dishes are:

  • Tortelloni of house-made ricotta and Fontina cheeses with brown butter, Delicata squash, hazelnuts, and sage
  • Charcoal-grilled dry-aged Magruder sirloin with gremolata rustica, longcooked onions, roast mushrooms, and old aceto balsamico
  • Warm apple tarte Tatin with cinnamon ice cream, whipped crème fraîche, and candied walnut
  • In our cafe downstairs, Community Grains red flint Floriani polenta is back.
2017-09-12T15:46:32+00:00October 17th, 2016|Coming up..., Events|0 Comments

Truffles for Home

weighing-truffles-600

We’re passing along the surplus of white truffles from our amazing truffle dinners to you! We’re selling our truffles at an agreeable price of $220/ounce. They would make for a swoon-worthy Thanksgiving table and do wonders for mashed potatoes and stuffing.

 

Please call us to place an order!
2017-09-12T15:46:46+00:00November 24th, 2015|2015, Coming up..., Kitchen Notes|0 Comments

The Menu For Our Truffle Dinners

We think the seductive scent of truffles will send you nearer to heaven if you’re not weighted down by cost. We’re trying to price our white truffles reasonably, at around $9/gram.

 

On the menu, we’ll have black Burgundians and wild mushrooms, and, most importantly, an abundance of pale beauties from northern Italy.

 

Annual Truffle Dinners
November 17-21, 2015

 

MENU

Antipasti and salads

COLD
Crudo of Magruder beef with Chalk Hill olio nuovo, Lobster mushroom, white truffle aïoli, and Parmesan cheese
Roast autumn vegetables with bagna cauda classica and Pecorino Fiore Sardo cheese
Terrina of pigeon with grilled crostino and pickled onions
Salad of salt-roasted beets, truffled yogurt, hazelnuts, and Treviso radicchio
Cured duck liver with vanilla-poached quince and house-made brioche
Crudo of fluke with Castelvetrano olive, lemon, and Sicilian pine nut salsa
Garden lettuces vinaigrette

WARM
Farm egg “toad in the hole” with frisée and house-smoked bacon
Sformatino of Parmesan cheese with black truffle Spumante
Grilled octopus with pickled root vegetables and black truffle
Charcoal-grilled crostino of fonduta Val d’Aosta
Panzanella of wilted chicories with roast bone marrow and balsamic vinaigrette
Vellutata of celeriac with Ft. Bragg sea urchin

Primi
Tajarin al burro
Raviolo of house-made ricotta and farm egg yolk with brown butter and Parmesan cheese
Tule Farms Patwin wheat gnochetti with anchovy crema, garlic, and black truffle
Cavatelli with bay scallops, haricots verts, Black Trumpet mushrooms, and breadcrumbs
Lambrusco risotto with roast Tropea onions, Maitake mushrooms, and rosemary
Agnolotti dal plin with Gorgonzola Piccante fonduta and sage
Whole grain conchiglie with Madeira-duck liver crema, Delicata squash, and pistachios

Secondi
Beef tenderloin à la Rossini with duck liver, Yukon Gold potato, and truffle sugo
Truffle-studded chicken rolata with onion crema, wild mushroom duxelles, and saba
Pancetta-wrapped rabbit with roast chestnuts, Chanterelle mushrooms, and old aceto balsamico
Pan-roasted Alaskan halibut with celeriac two ways, Cipolline onions agrodolce, and Marcona almonds
Potato-wrapped Paine Farm pigeon with roast apple, malted wheat berries, and truffle condiment
Budino of roast cauliflower with Pecorino cheese, elephant garlic, and Maitake mushroom
Charcoal-grilled, dry-aged, Magruder bone-in ribeye with creamed nettles, roast potatoes, and sugo (for two)

2017-09-12T15:46:47+00:00November 12th, 2015|Events, Happened already..., Kitchen Notes|0 Comments