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.

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This Just In: Live Footage of the Whole Hog Spit

2013 WHOLE HOG DINNERS START TONIGHT… and a beautiful leg from one of Heritage Foods’ red wattle hogs is already roasting on the spit! SEE THE FULL MENU Call 510-547-5356 or reserve online

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.

Menu for 2013 Whole Hog Dinners at Oliveto

The 2013 Whole Hog menu will be à la carte and priced similar to our regular dinner menu

Key: (CA)- cold antipasto, (WA)- warm antipasto, (P)- Primi, (S)- Secondi

Whole Hog Update #2: Mangalitsa from Dinner Bell Farm

We’re excited to add a new pig to the whole hog mix this year: a magnificent Mangalitsa from Dinner Bell Farm in Grass Valley, seen in the above video being fed apples in the the orchard….

Jonah & the Whale…of a pig

A few weeks ago the Oliveto kitchen received delivery of a five-hundred pound pig from Devil’s Gulch Ranch in Marin. Chef Jonah and crew went to work on it immediately in preparation for Oliveto’s 14th annual Whole Hog Dinners coming up in February. This pig, one among…

This Just In: Goat, lamb, and guinea hen

As we move into autumn the Oliveto menu is in one of its most vibrant and exciting transitions of the year, where we’re still seeing boatloads of tomatoes, beans and peppers but also beets, chicories, and a wider variety of whole animals. We’re getting a jump start on Goatober this weekend when we’ll receive our [...]

It’s Complicated: Grass-Fed Beef

Saturday, September 8, 2012 2:00pm – 3:30pm BUY TICKETS With Rancher Mac Magruder, Journalist Michael Pollan, Project Coordinator for the Mendocino County EDFC Kathryn Quanbeck, and Oliveto Chef Jonah Rhodehamel Joined by three of today’s most knowledgeable authorities on the topic of sustainable meat, we will discuss the hurdles faced by ranchers, butchers, chefs, and [...]

Say “Bonjourno!” to the first Cinta Sonoma

you can imagine Oliveto’s excitement when we learned that our friends at Front Porch Farm in Healdsburg, CA (who have played an important role in helping to develop a local grain economy here in northern California), are also the first farmers outside of Italy to be raising this breed of pigs. Because the name, Cinta Senese…

2012 Grass-Fed Beef Season Begins

Cuts featured this week:
Flat Iron – Chef Jonah’s Pick
The Chef believes this to be the best cut of the animal. Not only is it exceptionally tender with great marbling, because it is against the shoulder and close to the bone it also has great flavor.
It will appear on the menu starting…