Oliveto has a tradition of putting on special dinners. Besides being great fun and a break from the usual, the dinners have become increasingly important to us over the years for providing the opportunity to deeply examine a province of cooking and for reinvigorating us all.
Some of our dinners (Truffles, The Whole Hog, and Tomatoes) are so popular that we wouldn't think of discontinuing them. Then, too, we'll get interested in something new that simply must be explored. You'll find some first-time dinners in this calendar.
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OLIVETO BIRD DINNERS
"Fare is Fowl"
Tuesday through Friday, May 7 Ė 10, 2013
Not too long after we first opened, the occasional Liberty Duck from Jim Reichardt popped up on our menu, but mostly the early days of beautifully raised birds were dominated by the wonderful chickens of Bud Hoffman. And itís still hard to beat a Hoffman hen.
Soon after the ducks, we discovered Philip Paineís Sonoma pigeons, with their rich, flavorful, dark meat which we could serve briefly grilled over a wood fire.
Since Chef Jonah Rhodehamel joined us, the number of fine game birds provided by small local farmers has burgeoned, adding geese (in season), Guinea hen, quail, and pheasant to the mix. It was Jonah who thought a menu based on that abundance would be wonderful as well as diverse and a challenge to his inventiveness. He's even hoping to obtain some partridge.
>> 2013 Bird Dinner Menu