January 23rd, 2012 by Bob Klein
Tuesday, February 7, through Friday, February 10
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Our thirteenth annual Whole Hog event will soon be here. Over the past twelve years Oliveto’s Whole Hog dinners have become a spectacular array of pork preparations, a delicious extravaganza, but also somewhat excessive, and in recent years much copied and well…very 2007. So Chef Jonah’s decision to [...]
March 3rd, 2011 by Bob Klein
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You can really taste good pork in cured meats, particularly prosciutto. And some of the breeds now finding attention can be truly delicious. So, for the 2011 Whole Hog Dinners, we’ll be offering tastings of some of these newly re-discovered breeds…
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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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February 4th, 2010 by Catherine Meng
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Fried pork trotter with ancient Roman oenogarum
Terrina of pork ears with horseradish, celery heart, and frisée
Warm antipasto of pork tongue, artichokes, and black truffles
Sardinian pork tripe braised with saffron and mint; aged provolone
and Red Flint corn polenta
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January 14th, 2010 by Catherine Meng
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In preparation for Oliveto’s Whole Hog Dinners sauerkraut is fermenting, prosciutto is curing, and orders are being placed. Chef Canales has already made some of the menu available including…
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January 30th, 2009 by Bob Klein
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Oliveto’s Whole Hog Dinners
Tuesday, February 3rd – Friday, February 6th
Whole Hog Dinners begin this Tuesday. We’re pretty much booked for Thursday and Friday, but still have some reservations available Tuesday…
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