Oliveto’s sign. Photo via Oliveto.
The twelfth annual Whole Hog dinners return to ~OLIVETO~ March 9th-12th. This year’s dinners with new chef Jonah Rhodehamel will include some classic/beloved items, such as choucroute garni, smoked and brined cuts, chops, meatballs, offal, braises, long-aged prosciuttos, and, of course, all kinds of salumi.
I got a sneak peek of the menu, and was happy to see they will be serving a tasting of different prosciutto, which includes the awesome OLLI Ossabaw culatello I got to taste at the Fancy Food Show (Oliveto is the only restaurant with this product until it goes into production and is distributed on the West Coast). There will also be smaller items like a crisp terrine of pork trotters with spiced fruit, and corned pork tongue. Pastas include lasagnette with pork shoulder, cardoons, and ricotta salata, and gnocchi with lardo and hazelnuts. Main dishes include a plate of mixed cuts from the whole, spit-roasted pig, zampone (cotecchino-stuffed trotter), and boudin noir with gratinata of baby artichokes and pecorino cheese. On the side, how about some pancetta-fried potatoes? The Whole Hog menu will be served à la carte; make a reservation asap, people.
Among Jonah’s new items on the 2011 menu will be a whole, spit-roasted, pasture-raised pig each night. The hogs for these dinners come from local farmers: Riverdog Farm on Wednesday (farmers Tim Mueller and Trini Campbell will be on hand for the evening), Devil’s Gulch on Thursday (farmers Mark Pasternak and Myriam Kaplan-Pasternak DVM will be there), Friday’s pig is from Heritage Farms in the Midwest, and Saturday’s is from Mac Magruder, who will also be present in the dining room.
Wednesday Mar 9, 2011
– Saturday Mar 12, 2011
5655 College Ave. at Shafter, Oakland