Whole Hog 2010 is Under Way

Riverdog Hogs

Riverdog Hogs

Oliveto Whole Hog Dinners

Wednesday, February 3 – Saturday, February 6

Call 510-547-5356 or reserve online.

Although Oliveto’s Whole Hog Dinners are still a few weeks away, the kitchen is already in full swine…er, swing. Sauerkraut is fermenting, prosciutto is curing, and orders are being placed. Five wild boar arrived on Thursday from Mac Magruder and a massive order to Niman Pork Company also goes in this week. There will be hogs coming from Riverdog Farm, Paul Willis, Mark Pasternak of Devil’s Gulch and Heritage Foods, totaling somewhere near twenty-five whole animals.

And Chef Paul Canales is ready. He’s already finalized some of the menu, including old favorites & some new favorites for 2010. We will, of course, offer numerous house-made cured meats and pȃtés.

Favorites

Warm antipasto of pork tongue, artichokes, and aged black truffles

Pappardelle nere with pork heart and wild mushroom ragù

Spaghetti with pork coppa confit, Calabrian hot peppers, breadcrumbs, and oregano

Tofeja del Canavese: Piemontese peasant braise of pork shoulder, little cotechino sausages, wild boar spare ribs, and pork skin rollattini with borlotti beans

Spit-roasted pork belly with Sicilian nero d’avola gelatina, chestnut honey, Castelvetrano olives, and almonds

Choucroute garni with spit-roasted pork “Pastrami,” belly rib, and grilled classic frankfurter

Valrhona chocolate-caramel tart with candy-coated pancetta

New Items

Sobressada & Sbriciolona: traditional Catalonian spreadable spicy salame and Tuscan wild fennel salsiccia cruda with lard piadina and wild arugula

Boudin blanc “Wellington”

Cannelloni pork, Chanterelle mushrooms, green garlic, and fontina Val d’ Aosta

Canederli: Friullian bread and pork dumplings with pork & date sugo

Carved fresh roast ham with cracklings and kumquat-clove gravy

Wild boar scallopine alla Count Pavel Stroganov with Chanterelle mushrooms, caramelized onions, sour cream, and sage riso

Duomo of local kiwis in pork gelatina with Blood Oranges in caramel

Larded puff pastry cornucopia filled with Seville orange ice cream and kumquat-pomegranate compote

January 14th, 2010|2010, Events, Happened already...|0 Comments

Whole Hog Dinners 2009

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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 the 3rd and Wednesday the 4th. Saturday we’ll serve largely from the same menu, and reservations are still available.

Chef Canales has just about finalized the menu. So far, this is what we know:

(more…)

January 30th, 2009|2009, Events, Happened already...|0 Comments