Posts About Bocanova

Bocanova's Sweet Potato & Chipotle Gratin from Executive Chef Rick Hackett.

November 18, 2009

Bocanova's Bounty

The celebration of Thanksgiving with roasted turkey, mashed potatoes and pumpkin pie is uniquely American. However, the tradition of giving thanks and celebrating the bounty of harvest spans all cultures. In countries and cities around the globe, groups gather together in the form of festivals, family gatherings and celebrations to toast the fruits of their labors.

This week, Bocanova’s Pan American kitchen offered a dozen happy guests a delicious glimpse of winter holiday bounty specials. Featuring produce from All Star Organics, a few Bocanova harvest highlights were the Braised Shortribs with Argentine primitive pumpkin, Chicory Salad with pomegranate & cocoa nib vinaigrette, Sweet Potato & Chipotle Gratin and an organic Dickenson Pumpkin Pound Cake with Eggnog Ice Cream & Pecan Macaroons.  


Executive Pastry Chef Paul Conte’s Pumpkin Poundcake stole the evening limelight. Perfect for baking, the Dickenson pumpkin made for a powdered sugar-dusted cake that was all sweetness and light – more ounce than pound. Partnered with a carrot reduction sauce and an egg nog ice cream that carried pleasantly little weight, it was the perfect conclusion to an evening rich with fresh, new flavor combinations and equally fresh new friendships.

Click here to view the Flickr Link of all the Harvest Images:

Sweet Potato & Chipotle Gratin Recipe
Bocanova Restaurant                                                                                        
Executive Chef, Rick Hackett                                                      

Amount:                         Ingredients:                                           Prep Notes:
5 ea                                Sweet Potatoes                                        Slice 1/8"
1 ½ Cups                         Heavy Cream
2 T                                  Garlic                                                      Minced
2 T                                  Chipotle Peppers in Adobe Sauce              Puree
To taste                           Salt                                                         Salt      

1.) Preheat oven to 350 F
2.) Combine cream, garlic, chipotle and salt.  The mixture should be slightly on the salty side as the potatoes have not been seasoned.
3.) Peel and thinly slice potatoes (1/8 Inch) and add directly to cream mixture.
4.) Layer potatoes into a gratin dish and pour cream mixture over.  The cream should come slightly over the top of the potatoes
5.) Place gratin in a water bath. The water should come half way up the side of the gratin dish.  This will prevent burning on the bottom.
6.) Bake at 350 F for about an hour.  The potatoes should be tender and the top golden brown.
7.) Rest for 30 min allowing the gratin to set up.  This will prevent the gratin from falling apart when cut.

Yields: 6 portions


Posted by Pamela at 6:12 PM | Comments (0) | Share on Facebook | Bocanova, Organic


Bocanova’s Wine Buyer David Fetcho, pouring a perfect wine pairing for the Shimp Ceviche—a wine from the Basque region called Txakolina (CHA-ko-lee-na) whose main varietal is Hondarribi Zuri.

September 24, 2009

Wines to Match the Bocanova Spirit


Look for the best from South America, the Iberian Peninsula, and the West Coast on the list at this exciting new Oakland establishment

Oakland, Calif., September 24, 2009-- Wine buyer David Fetcho employed a deceptively simple philosophy in constructing the wine program for Bocanova, the "Pan-American kitchen" just opened by Rick Hackett and Meredith Melville on the newly revivified Jack London Square in Oakland: present wines that will delight the diner by offering an exciting range of accompaniments to the meal.

"There will be no generic-tasting wines on the Bocanova wine list!" promises Fetcho. Focusing on Spain, Portugal, Argentina, Chile, Uruguay, California, Oregon, and Washington, he has chosen as many wines as possible from small, passionate producers, many of whom use sustainable, organic, or biodynamic practices.  “These are wines that are true to their varietal sources, to their terroir, and to the committed vision of the winemakers,” Fetcho says.

Though such noble grape varieties as Chardonnay, Pinot Noir, Merlot, and Syrah make their appearance on the Bocanova roster, along with classics like Spain's Tempranillo and Garnacha and Argentina's Malbec and Torrontes, Fetcho is also eager to introduce restaurant customers to the finest vintages made from such lesser-known but superb cultivars as Verdejo, Godello, Mencia, Manto Negro, Tannat, Baga, and Touriga Nacional.

Among the unusual treasures on Bocanova's opening wine list are Andrew Rich Rousanne from Oregon's Columbia Valley, Los Bermejos Rosé from the Canary Islands, a deeply structured red version of Txakolina (the Basque specialty almost always seen in white form), several hard-to-find reds produced in Portugal's Alentejo region, and Bodegas El Porvenir de los Andes Tannat from the mile-high Cafayate Valley in Argentina.

David Fetcho, a native of Pittsburgh, Pennsylvania, has spent the past three decades here in California and abroad “tasting, studying, consulting with winemakers and importers, and just paying very close attention,” in order to develop a palate that Bocanova creator Rick Hackett calls one of the best he's ever encountered. “The wines I select are ones that teach me things,” says Fetcho. “They're like good poetry, touching you in ways that are beyond mere description. Even the Bible says that wine is a gift given ‘to gladden the people’s hearts.’ My primary duty as Bocanova’s sommelier is to make sure that every wine I present—from the least expensive wine by the glass to the rare gems at the top of the list—lives up to that standard." # # #

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Sea of Cortez Scallops—Brazilian curry sauce - Photo By Ashley Teplin, Studio-707

August 3, 2009

Mouths Have Changed

At His Vibrant New Restaurant in Oakland's Revitalized Jack London Square, Chef Rick Hackett Pays Tribute to a Vivid and Diverse World of Cuisine

Oakland, Calif., August 3, 2009--Is this a great hemisphere or what? Mexico and Central and South America gave the world a wealth of wonderful foodstuffs, including such essentials as potatoes, tomatoes, corn, chocolate and vanilla, sweet peppers and spicy chiles, and a whole hill of beans, from black to lima to pinto to white. The great melting pot of North America, in return, added its own indigenous products and an encyclopedia of imported ingredients to the mix, and turned the culinary traditions and abilities of scores of vibrant immigrant cultures loose on the resulting cornucopia.

Bocanova, the vibrant new Pan-American restaurant opening September 1 on Oakland's revitalized Jack London Square, draws on all these culinary riches, celebrating the ingredients and cuisines of Latin America and their intimate connection with their Old World counterparts, expressed through the culinary bounty of Northern California.

Rick Hackett, Bocanova's classically trained executive chef and co-owner, combines a long commitment to sustainably grown organic raw materials with impeccable California–Mediterranean credentials as a veteran of Chez Panisse, Postrio, Bay Wolf, Oliveto, and MarketBar, among other places. The idea behind Pan-American cuisine, he says, is to blend the complimentary culinary currents of Europe and the Americas in a delicious new way.

"The introduction of New World foods helped shape what we think of today as traditional Mediterranean cuisine," he points out. "At the same time, cooking in the Americas was obviously changed tremendously by Old World ingredients—foods as basic as beef and lamb, wheat, olives, and wine grapes—and by the techniques and cooking culture that went along with them. Pan-American cooking brings a whole lot of exciting regional flavors and nuances to the table, but many of the dishes are still rooted in the Mediterranean profile."

He christened his new place Bocanova, which means "new mouth", Hackett adds, because "In the gastronomically rich Bay Area, mouths have changed. We're open to new flavors and experiences. I'm not trying to duplicate traditional dishes or experiences. What we choose to call Pan-American cuisine has evolved from a conversation between ingredients and cultures, with the old meeting the new, the familiar meeting the unfamiliar.

Continue reading "Mouths Have Changed"

Posted by Pamela at 12:25 PM | Comments (0) | Share on Facebook | Bocanova, Organic