Grass-Fed Beef – The Season Begins

Three weeks ago, Oliveto got its first delivery from Mac Magruder’s ranch: a 1,187 pound heifer that has yielded about 800 pounds of delicious grass-fed beef.


Whole Hog Update #3: Nightly Spit-Roasted Leg

The kitchen is a flurry of activity today as they put their finishing touches on many of the special preparations for this year’s Whole Hog Dinners. This weekend the last of the sausages were made including the zampone and blood sausages.

Traditional Italian Butchery Dinners

Two Nights of Special Dinners Celebrating Local Grass-Fed Beef and Traditional Italian Butchery Friday, September 7, and Saturday, September 8, 2012 In conjunction with our “It’s Complicated” Grass-Fed Beef discussion, Chef Jonah will prepare dishes that celebrate Oliveto’s close relationship with local cattle ranchers and also exemplify whole-animal cooking and Italian butchery. Using traditional techniques [...]

It’s Beef Season

UPDATE: See the revised schedule It is late spring and this is the time to be eating beef. The steers have been eating plentiful amounts of green grass (from our plentiful rains) and several important ranchers have presented us with offers too good to turn down. First, Mac Magruder’s 8-month-old veal came in a couple [...]

Whole Hog 2011 Update

New to this year’s Whole Hog Dinners, we’ll be wood fire roasting a different whole hog from one of our ranchers each night. Saturday, March 12th, will be Mac Magruder’s half Wild European, half Gloucestershire Old Spot heritage breed. Chef Jonah got pretty excited when he first starting…

Beef Dinner Sneak Peek

With a wealth of knowledge in regards to butchery, aging and cooking technique, Oliveto embarks on our first Beef Dinner. The menu is still being finalized, but two items have been leaked:…

Oliveto Beef Dinners 2010

Announcing Oliveto Beef Dinners 2010 with visits from trailblazing ranchers…

Magruder Jam

A great visit yesterday to Mac Magruder’s cattle ranch (they raise hogs and lambs too). It is truly a wonderful place. The whole story is coming but we had to get this out right away:…

This Just In – Puglian Chicories

Starting tonight through the weekend, we’ll be serving Barciole di vitellone e cicora: scaloppine of Magruder Ranch milk- and grass-fed vitellone stuffed with Knoll Farm puglian chicories. For this dish, Chef Canales will be using chicories that were grown by Rick and Kristie Knoll of Tairwa’ – Knoll Farms in Brentwood. Rick and Kristie grew these chicories from seeds Oliveto co-owner Bob Klein brought back from one of his annual trips to Italy. Bob had stayed with his friends, Armando and Rosalba of Masseria Il Frantoio, Ostuni in Puglia….

In the Kitchen with Chef Canales: Dry-aged beef

This morning, Chef Paul Canales took a moment to show us some of the beef he’s been aging. Mac Magruder delivered a manzo six weeks ago, and the rib-eyes are now being prepared to go on the menu this weekend as tagliata & (maybe) wild mushrooms. Chef Canales also gives us a heads up on the porcini forecast for next week, tells us what “hard crack” means, and introduces us to Pablo “Tigre” Gavito….