Menu for Whole Hog Dinners 2010

Fried pork trotter with ancient Roman oenogarum

Terrina of pork ears with horseradish, celery heart, and frisée

Warm antipasto of pork tongue, artichokes, and black truffles

Sardinian pork tripe braised with saffron and mint; aged provolone
and Red Flint corn polenta

Spiedino of pork liver, Meyer lemon, crostini,
and pancetta with garlic-hazelnut butter

Pork kidneys sauté trifolati

Bruschetta of pork belly rillettes and Firebrand rye bread
with avocado and pickled carrots…

Whole Hog 2010 is Under Way

In preparation for Oliveto’s Whole Hog Dinners sauerkraut is fermenting, prosciutto is curing, and orders are being placed. Chef Canales has already made some of the menu available including…

From the Field – Niman Ranch Update


After learning this past week of the sale of Niman Ranch, I called Paul Willis our Iowa hog farmer and co-founder of Niman Ranch Pork Company, to make sure he was OK. We were just beginning a week of Whole Hog dinners. The Niman Ranch name and the network of several hundred hog farmers who share animal treatment, feed and handling standards remain, but the company has not made it through this economy…

Whole Hog Dinners 2009

301

Oliveto’s Whole Hog Dinners
Tuesday, February 3rd – Friday, February 6th

Whole Hog Dinners begin this Tuesday. We’re pretty much booked for Thursday and Friday, but still have some reservations available Tuesday…