Oliveto’s Annual Whole Hog Dinners
Owners Bob and Maggie Klein; and Executive Chef Jonah Rhodehamel invite diners to experience Oliveto’s Fourteenth Annual Whole Hog Dinners from Tuesday, February 19 through Friday, February 22, 2013. Continuing the tradition of The Whole Hog Dinners, the 2013 menu will focus on respect for the whole animal.
Chef Jonah will focus on honoring the tradition of the Italian farm families, slaughtering their treasured hog in winter time, and preparing rustic meals that could last throughout the year. The dishes are inspired by pure flavors with an unassuming presentation.
Chef Jonah’s offerings will include a spit-roasted whole leg, Boudin Noir with sauerkraut, a variety of different sausages including Zampone, and cured meats which will include a house-cured prosciutto that has been aged for 24 months. Over the five nights of celebrating the whole hog at Oliveto, Chef Jonah will use over 2,000 lbs. of pork from eight whole animals.
When: Tuesday, February 19, 2013 through Friday, February 22, 2013
Regular dinner service starting at 5:30 p.m.
Price: All dishes are priced à la carte
Reservations: Recommended; Reservations can be made by calling 510.547.5356 or online at www.oliveto.com.
Information: For more information on Oliveto and the Annual Whole Hog Dinners, please visit www.oliveto.com.