November 25th, 2011 by Bob Klein
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starting this week, we’ve got some delicious sheep on the menu from Mac Magruder. Mac got his stock from “as old guy across the valley. He didn’t do anything for them, they’re organic by neglect.” He lucked out though, because they turn out to be of a hardy Suffolk cross-breed.
This is the same sheep Patricia Unterman described as “particularly succulent…
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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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December 3rd, 2009 by Catherine Meng
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Our own wild boar prosciutto has been hanging for 18 months and it is absolutely stunning. Meanwhile, Mac Magruder’s rib-eye veal has been aging in the meat locker for the past few weeks. Add a little bit of sage, and we’ve got saltimbocca (Italian: jumps in the mouth) – on the menu starting tonight and into the weekend. Also, Chef Paul Canales just got back from Chinatown where…
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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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