Abby Leutholdt

Caruso Meeting Room

Traditional Antipasti Platter

To inquire about availability please call Abby Leutholdt, at 415-951-9330 or Catering Manager, Daniela Director, at 415-617-1064. Visit the website for detailed room descriptions, menu downloads and pictures from recent events!

Kuletos Braised Short Ribs finsihed product

In The Pot: Short Ribs Braising

Mise En Place

For the Ribs
4ea whole beef short ribs cut 2 ½ inches thick
¼ C olive oil
1 C flour
2 ea onions, peeled and diced
4 ea medium carrots, peeled and diced
6 ea celery ribs, diced
3 ea garlic cloves
3 ea whole roma tomatoes (from a can)
¼ bun fresh thyme
2 C Barolo Wine
1 C Beef Broth
Kosher salt and freshly ground black pepper

Directions:
Preheat the oven to 325 degrees. Season the ribs with salt and pepper and dust lightly with flour. Heat the oil in a large enameled cast iron pot. Brown the ribs 2 at a time on all sides. Transfer the browned ribs to a plate and repeat. Add the onions, carrots, celery and garlic the pot and reduce the heat to medium. Season the vegetables with salt and pepper. Stir the vegetables frequently allowing them to brown evenly. Return the ribs to the pot. Add the tomatoes, thyme, and enough wine and broth to just barely cover the meat. Cover the pot with a lid and transfer it to the oven.
Braise the meat for 2 ½ hours. Remove the lid and continue cooking until the ribs are tender. I use a roast fork to test the ribs for tenderness. Remove the pot from the oven and place the pot on a cooling rack. It is very important to allow the ribs to cool completely in the broth. Transfer the ribs to a plate with a slotted spoon. Skim some of the fat off the top of the braising liquid.
Place a food mill over a clean sauce pot. Pass the braising liquid through the mill. Taste the sauce and adjust it for seasoning. Place the ribs back into the sauce and reheat in the oven. Keep warm until the potatoes are ready.

For the Potatoes
1 ea large sweet potato, peeled and diced
3 ea large yellow creamer potatoes, peeled and diced
½ C heavy cream
3 oz sweet butter
8 ea fresh sage leaves chopped
Kosher salt and freshly ground white pepper

Directions:
Place the potatoes in a large saucepan and add water to cover. Season with salt and bring to a boil. Reduce the heat and simmer until tender. Drain and transfer the potatoes to a food mill and place the food mill back on top of the saucepan. Pass the potatoes through the food mill. In a small sauce pan melt the butter over medium high heat until it begins to brown. Reduce the heat and add the sage leaves and then the cream. Stir the cream mixture into the potatoes and season with salt and pepper. Serve immediately.

Ferrari Carano, Tre Terre Chardonnay from the Russian River

Wine Director,
Ron Siragusa

HEY KULETOS FACEBOOK FANS!
We are extending our Valentine’s Day contest until the end of the month so get your entires in! For the entire romantic month of February, we are giving away a special Kuleto’s date night experience to one lucky Facebook Fan! To enter the Kuleto’s Share Your Love Contest, tell us your favorite Kuleto’s story on the Kuleto’s Facebook wall for a chance to win. Whether it was last week or last year, we would like to hear about your experience with us! All entries are eligible to win!

To enter please visit the Kuleto’s Italian Restaurant Facebook Fanpage, “like” us and Share Your Love!
THE PRIZE: A winner will be selected at random at the end of the month to receive a $100 Gift Certificate and a Kuleto’s Cookbook signed by Executive Chef, Robert Helstrom! We will announce the winner via Facebook and alert you of your confirmed reservations!
Become a fan if you have not “liked” us already! Follow on Facebook and Twitter (@kuletosSF) to receive updates on promotions, new menu items, special events and lot’s of general San Francisco fanfare.

The Boho Bel is made with organic Jersey cow milk in the Bel Paese fashion. Each wheel of this semi-soft paste is aged 6-8 weeks and makes the perfect finish to any dessert.

The Romeo is the newest, yet oldest Bohemian Creamery cheese. Aged for six months, Romeo offers a nutty and buttery taste, similar to a Romano. Romeo can be served on a cheese plate or be grated onto pasta or vegetables.

The 11th annual Dine About Town provides food and wine enthusiasts with an incentive to experience San Francisco’s finest restaurants at a fraction of the price.

Visit www.dineabouttown.com to make reservations.

Kuleto’s Dine About Town Menu

Two Course Prix-fixe Lunch $17.95

First Course: Ciabatta Bruschetta, Housecured Sevillano olive tapenade, Sky Hill Farms goat cheese

Second Course: Smoked chicken risotto, sun dried cherries, toasted almonds

Three Course Prix-fixe Dinner $34.95

First Course: Crostini, Duck liver mousse, white balsamic blood orange conserva, baby arugula

Second Course: Short Rib Cannelloni, braised winter greens, mushroom Cambozola fonduta

Third Course: Housemade Gelato of the Day

We are proud to announce that we had the highest participation in the annual program. Visit the Celebrated Chefs website for more information and to check out a special Thanksgiving recipe from Kuleto’s own Chef Bob Helstrom at http://www.celebratedchefs.com.

Each Chef for a Day works in Kuleto’s kitchen from 10:00 am until 2:00 pm. Afterward, the guest chef and his or her guest are treated to a gourmet meal, prepared by Chef Helstrom. Finally, each participant receives a Kuleto’s cookbook to commemorate the day.

Experience isn’t necessary, only a hearty appetite and a love of Italian cooking. All of the proceeds from this program benefit the San Francisco Food Bank, which will distribute 26 million pounds of food this year – enough to provide more than 55,000 meals each day to families and individuals in need.

Learn more

We offer a 2 ounce pour of the following wines:

November 22: Barolo, Oddero, Piedmont ‘01

Intense notes of candied black raspberry fruit and cactus with hints of clove and vanilla

$12

November 29: Brunello di Montalcino, ‘Val di Suga’, Angelini, Piedmont ‘03

Pretty notes of soft, ripe red fruits, spices and sweet toasted oak with excellent length

$12

December 6: Amarone, Monte Faustino ‘01

Dark berry flavors with hints of bitter almond

$15

Wine Director: Ronald Siragusa

I could write a whole book on this. I worked in a packing and slaughter house back in Fort Wayne, Indiana when I was 21. It was a great learning experience; however, I’m quite sure I made the correct choice to return to the kitchen.

We buy different cuts of meat from different ranchers including Creekstone and Niman. There are big differences in how the cattle are raised, fed and bred, which translate into big differences in flavor and texture. These cattle are void of unwanted antibiotics and growth hormones. Both of these ranches “house grade” their beef, which means it is not USDA graded. Buying this beef involves a certain level of trust. That, however, does not mean that we do not inspect the primal cuts for marbling of fat. A good steak, whether it be from the loin or rib section, should have visible thin striations of white fat running throughout the muscle. The color of the muscle should be bright red when exposed to air. Good beef is firm to the touch and not soft.

If you are not going to cook or roast your steaks the day you buy them, remove them from the paper or plastic and wrap them in a clean towel before putting them into the fridge. This will allow the meat to breath, and it will keep better and longer.

Pork

There is a lot more to pork than being “the other white meat.” Just like beef, it’s all about the breed, feed and arranged living conditions. Most pork in the U.S. is industrially raised in somewhat horrific conditions and fed a diet that promotes fast growth. We get our pigs from either Niman or Devils Gulch Ranch (DGR) where they are raised in a more natural setting that is also more environmentally-friendly. They also taste better. We buy whole hogs from DGR and use every part but the squeal.

Lamb

We don’t serve much in the restaurant except for the winter months when braised lamb shanks are featured on the menu. Though, we will, on occasion, buy whole lambs from DGR.

In general, apply the same rules of buying lamb as you do beef and pork – know where it comes from and how it was raised.