Tag Archive for 'lamb'

This Just In: Magruder Lamb and Grass-Fed Beef

Highlights of this year’s event will include a traditional raw bar and a bella vista in the dining room where guests may view and select whole fish to order, then specify their preferred method of preparation…..

Sunday Farmhouse Suppers: Fusilli e Ceci & Brasato de Agnello

Roasted cauliflower salad with olives, capers, and citrus, fusilli with chickpeas, basil, and spicy tomato sauce, braised shoulder of lamb with white wine, garlic, chili, and rosemary….

Sunday Farmhouse Supper: Happy Easter!

Happy Easter! Torta pascualina’s origins lie in the Liguria region of Italy, where it can be traced back to the 16th century. Italian immigrants brought over the recipe to Argentina and Uruguay, where it became very popular as a Lenten dish…

This Just In: Spring Lamb from McCormack Ranch

The Oliveto kitchen was excited to receive three 40-lb spring lambs from Jeannie McCormack of McCormack Ranch. They arrived wrapped in cheesecloth (the traditional manner) and have been hanging for almost a week, which has slightly dried and aged the meat for a lovely sear and excellent flavor. Tonight they are ready to be served….

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 [...]

This Just In – Magruder Lamb

Starting tonight, we’ve got some delicious lamb on the menu from Mac Magruder. Mac says he got his stock from “an old guy across the valley. They are a Suffolk cross-breed. He didn’t do anything for them, they’re organic by neglect.” Mac lucked out though, because they turn out…

This Just In: Spring Lamb

Our favorite sheep herder, Don Watson, stopped by yesterday with our first spring lamb. Born just after Thanksgiving, these lamb have been raised primarily on milk and more recently, have been grazing on mustard and clover. Don’s flocks have a wide grazing range including many nearby vineyards. It’s a symbiotic relationship, with the sheep gaining additional space to roam and forage while…

Chef Canales Gives a Tour of the Meat Locker

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….

From the Field – Spring Lamb

Just this morning Don Watson showed up with four, first of season spring lamb, about 90 days old. We’re hanging them for a few days to help tenderize the meat & plan to have them on the menu starting Saturday night (remote possibility not until Sunday). They’ll be on the menu through Tuesday or Wednesday….

Napa Valley Lamb – Profile

Raising lamb, although a passion was not profitable on its own. In 2003 Don was going out of business and realized he could make a profit marketing his sheep as bursh-clearers, which ultimately saved the business…