February 8th, 2009 by Bob Klein
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The ranch has been in the family for 4 generations. Mac’s mother grew up on the ranch and Mac’s father grew up on a plantation in Mississippi, studied as a banker, and then went into the Navy before he married Mac’s mother and took up ranching…
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June 16th, 2011 by Bob Klein
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 of [...]
February 18th, 2011 by Catherine Meng
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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…
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October 7th, 2010 by Catherine Meng
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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:…
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September 4th, 2010 by Bob Klein
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Announcing Oliveto Beef Dinners 2010 with visits from trailblazing ranchers…
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June 30th, 2010 by Bob Klein
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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:…
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October 29th, 2009 by Catherine Meng
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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….
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October 15th, 2009 by Catherine Meng
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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….
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September 10th, 2009 by Catherine Meng
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Primarily raised on mother’s milk with some grass-feeding, the meat has been aging in our meat locker. Chef Canales has been tweaking the aging times, to find just the right balance between the delicate veal and the characteristic aged-meat flavors. Tonight we will be using the loins, and Friday we will be serving the rib eye. They will be on the menu as tagliata, served with braised Torpedo onions from Brookside Farms in Brentwood. These animals are fairly small, and there isn’t…
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June 17th, 2009 by Catherine Meng
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We installed a large meat locker a few years back that finally provided the space for some more ambitious projects such as receiving whole sides of beef, as well as hanging and aging meat….
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