From Tuesday February 19th through Saturday February 23rd (an extra day was just added!), make your way across the bay for some very special whole hog dinners at ~OLIVETO~ (a tradition now in its 14th year). Every night beginning at 5:30pm, chef Jonah Rhodehamel will serve menu items featuring whole-animal preparations inspired by rustic Italian family cooking. You’ll find house-cured prosciutto, boudin noir, spit-roasted leg, and lots of other porky options (the whole pigs they are using include a Mangalitsa from Dinner Bell Farm in Grass Valley, a 500-pounder from Devil’s Gulch, a Mac Magruder Euro boar-Berkshire cross, and a hog from Riverdog Farm). Check out the whole menu here. All of the dishes will be priced à la carte, and reservations can be made by calling 510-547-5356.
One of last year’s dishes: grilled pork porterhouse with Parmesan sformatino and roasted cauliflower. Photo courtesy Oliveto.
