Tag: oliveto

Walk (and Graze) in the Wild at The Oakland Zoo

Walk (and Graze) in the Wild at The Oakland Zoo

| June 22, 2011 | 0 Comments

Coming up this Saturday is the Oakland Zoo’s 19th Annual Walk in the Wild: An Epicurean Escapade, their biggest fundraising event of the year.

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Processing the pig: a weekly ritual at Oliveto

Processing the pig: a weekly ritual at Oliveto

| September 21, 2009 | 2 Comments

Pork is a constant at Oliveto. The menu revolves around it. On any given day, prep chefs can be seen breaking down a hog into various cuts –shoulder, loin, leg — and then processing them into porchetta, pancetta, scallopine, sausage or salumi.

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Bauer slams Oliveto: A body blow? Or a misdirected punch?

Bauer slams Oliveto: A body blow? Or a misdirected punch?

| August 26, 2009 | 8 Comments

Like Hollywood actors, some chefs will claim that they don’t pay attention to the critics. The reality, of course, is that they do.

A good review, in a prominent publication or media outlet, can help launch an upstart restaurant or attract new customers to an old one. A bad one can sink the newcomer or spell trouble for a venerated establishment.

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Chateau’s Lentil Soup: A soup rich in food clichés

Chateau’s Lentil Soup: A soup rich in food clichés

| August 13, 2009 | 2 Comments

Some might say that lentil soup is an odd thing to prepare in the summer. That would be true in Sacramento (where I live). But in the Bay Area, where it is often cold and foggy, a lentil soup is just the thing to be enjoying on a back patio. I learned this basic recipe at Oliveto, one of many perks of working as a galley slave (intern).

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Deceptively delectable: Tonnato with summer vegetables

Deceptively delectable: Tonnato with summer vegetables

| July 13, 2009 | 2 Comments

Sometimes it’s best not to tell your dinner guests what you are about to serve them.

Sometimes you should just watch their eyes light up as they try that first bite, and then reveal what you’ve prepared.

This is one of those dishes.

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How to make your ragu sing like Pavarotti

How to make your ragu sing like Pavarotti

| June 20, 2009 | 10 Comments

I’ve been making meat sauces for years, but only now — after two months as an apprentice at Oliveto — have I learned some of the secrets behind a superlative ragu.

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The curtain goes up on an Oliveto apprenticeship

The curtain goes up on an Oliveto apprenticeship

| June 6, 2009 | 4 Comments

For the last two months, I’ve been part of this dinner troupe, as a stagehand — a chef apprentice. Starting in April, I took a leave from my job as an editorial writer and columnist for The Sacramento Bee to intern at Oliveto, an Italian restaurant in Rockridge.

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