Wednesday, March 9th – Saturday, March 12th
Despite the intense schedule he’s been maintaining over the last month, our new chef, Jonah Rhodehamel and his kitchen have already begun to prepare for Whole Hog 2011 at Oliveto. This year’s event will be as fully developed and as decadent as Whole Hog dinners of the past, including such beloved items as choucroute garni, smoked and brined cuts, chops, meatballs, offal, braises, long-aged prosciuttos, and, of course, salumis of all stripes…in other words, pig from head to tail. Quite literally in fact: among Jonah’s new items on the 2011 menu will be a whole roasted pig.
Our hogs for these dinners, and throughout the year come from local farmers; River Dog Farm, Devil’s Gulch, and most recently, Mac Magruder. But Paul Willis’s wonderful Iowa pigs are still a mainstay for us, and we thought this announcement was a good chance to revisit him with the above video.