Magruder Lamb on the menu

Mac Magruder's flock getting their graze on

Mac Magruder’s flock getting their graze on

Three beautiful yearlings just arrived from Mac Magruder and are on the current dinner menu. Chef Rhodehamel thinks they may last through Thursday, but these lamb are from the same stock that Patricia Unterman raved about back in 2011 and are expected to go fast.

Due of Magruder lamb: loin and chop with Jimmy Nardello peperonata, eggplant purée, and Castelvetrano olive salsa

2017-09-12T15:47:18+00:00July 15th, 2014|Whole Animal Butchery|0 Comments

This Just In: Magruder Lamb and Grass-Fed Beef

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Due of Magruder lamb: spit-roasted loin and chop with coal-roasted eggplant purée, Serpentine cucumbers, and marinated cherry tomatoes

You’ll be hearing a lot about fish as we gear up for Oliveto’s 12th Annual Oceanic Dinners, but this season is not special only for the great surf — the turf is fabulous right now too, thanks to our friend Mac Magruder.

First, he’s supplied us with marvelous Suffolk cross-breed sheep again; these are big yearling animals with tender meat and great flavor. Tonight through the weekend, they’re on the menu as a due: spit-roasted loin, served alongside a good-sized pan-roasted chop (these were not small animals!), with coal-roasted eggplant purée.

Then we have Mac’s amazing grass-fed beef. Chef Jonah gets the entire animal delivered, dry-ages it in our meat locker, and cuts off sections as they reach their peak to ensure highest quality. Our current beef delivery has been dry-aged for three weeks — here’s what we’re expecting on the grill: flank tonight, tenderloin by Friday, and ribeye for the weekend.

Call (510) 547-5356 or reserve online

2017-09-12T15:47:41+00:00June 26th, 2013|2013, This Just In|0 Comments

This Sunday’s Farmhouse Supper: Fusilli e Ceci and Brasato de Agnello

April 7, 2013

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Insalata di Cavolfiore

Roasted cauliflower salad with olives, capers, and citrus

Fusilli e Ceci
Fusilli with chickpeas, basil, and spicy tomato sauce

Brasato de Agnello
Braised shoulder of lamb with white wine, garlic, chili, and rosemary

Chocolate Budino
Warm chocolate pudding served with whipped cream

Prix fixe $40.

Served family-style. For groups of one to twelve*. Whole table must order prix fixe menu. A modest and appropriate regional wine will be available as perfect accompaniment to the meal.

call 510-547-5356 or reserve online

*Larger parties: please let us know at the time of your reservation that your table will be ordering the Sunday Supper menu so we can plan accordingly. Thanks!

2017-09-12T15:47:45+00:00April 5th, 2013|2013, Events, Happened already...|0 Comments

This Sunday’s Farmhouse Supper: Happy Easter!

March 31, 2013

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Tarta pascualina, a savory spinach pie, enjoys popularity in both Argentina and Uruguay. Italian immigrants who voyaged to South America to gamble on a new life brought with them the recipe for this tasty and filling pie. The tarta pascualina’s origins lie specifically in the region of Liguria, Italy, where the dish can be traced back to the 16th century.
Traditionally eaten during Lent, this meatless dish contains a number of eggs, a Christian symbol of the resurrection of Jesus Christ. The eggs are cracked directly into the flavorful filling of spinach and ricotta cheese, and after a stint in the oven, they emerge as hardboiled eggs baked into the pie. Although associated with the period leading up to Easter, the tarta pascualina may be enjoyed at any time of year.
Torta pascualina’s origins lie in the Liguria region of Italy, where it can be traced back to the 16th century. Italian immigrants brought over the recipe to Argentina and Uruguay, where it became very popular as a Lenten dish because it contains no meat. Eggs are cracked directly into the filling, and emerge as hardboiled eggs baked into the pie.

Torta Pascualina
Savory Easter pie with eggs, swiss chard, leeks, and asparagus

Ravioli di Ricotta al Pesto
Ricotta-stuffed ravioli in pesto sauce

Arrosto di Agnello con Stufato di Fagioli e Oliva
Spit-roasted leg of lamb with a stew of cannellini beans and olives

Dulce
TBD

Prix fixe $40.

Served family-style. For groups of one to twelve*. Whole table must order prix fixe menu. A modest and appropriate regional wine will be available as perfect accompaniment to the meal.

call 510-547-5356 or reserve online

*Larger parties: please let us know at the time of your reservation that your table will be ordering the Sunday Supper menu so we can plan accordingly. Thanks!

2017-09-12T15:47:46+00:00March 29th, 2013|2013, Events, Happened already...|0 Comments

This Just In: Spring Lamb from McCormack Ranch

McCormack Ranch Lambs

McCormack Ranch Lambs

Last week, the Oliveto kitchen was excited to receive three 40-lb spring lambs from Jeannie McCormack of McCormack Ranch. They arrived wrapped in cheesecloth (the traditional manner) and have been hanging for almost a week, which has slightly dried and aged the meat for a lovely sear and excellent flavor. Tonight they are ready to be served. Sous Chef Vince describes them as “fabulous” and “the most beautifully treated animals” he’s seen.

Starting tonight and available until Saturday
(three nights only, or until we run out) the Oliveto dinner menu will feature
a combo-plate of three different lamb dishes,
served with Community Grains Red Flint Floriani Polenta:

McCormack Ranch Lamb Chop

Rolled Lamb Roast
Lamb loin and tenders, rolled with lamb fat, spit-roasted and sliced

Involtino di Cavolo
Lamb ragù, rice, and potatoes in a cabbage leaf “bun”

McCormack Ranch has been raising sheep and goats the right way since 1896. They are grass-fed, range free on their pastures along the Sacramento River, never given hormones or antibiotics, and humanely handled with low-stress methods. We are thrilled to work with such excellently raised animals.

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2017-09-12T15:47:46+00:00March 21st, 2013|2013, This Just In|0 Comments

This Just In: Goat, lamb, and guinea hen

Spit-roasted leg of lamb with pancettawrapped Zebra tomatoes and Fava beans sott’olio

Pancetta wrapped Zebra tomatoes served with Spit-roasted leg of lamb

As we move into autumn the Oliveto menu is in one of its most vibrant and exciting transitions of the year, where we’re still seeing boatloads of tomatoes, beans and peppers but also beets, chicories, and a wider variety of whole animals.

We’re getting a jump start on Goatober this weekend when we’ll receive our first goat of the season from Heritage Foods USA (HFUSA), a meat distribution company dedicated to preserving endangered breeds. In 2011 they developed the No Goat Left Behind program, which Oliveto participated in to great success.

Heritage goat will be on the menu for one night only: we’ll be spit-roasting the whole animal tomorrow, Friday, September 28th.

At the same time,we’ve received more of Magruder Ranch’s incredible lamb and some fabulous Guinea hen from Tres Sabores which are both on the current menu and will remain on the menu through the weekend:

Spit-roasted leg of lamb with pancetta wrapped Zebra tomatoes and Fava beans sott’olio

Pan-roasted Guinea hen breast with Guinea hen sausage, salt-roasted Chioggia
beets and their greens, and pepper sugo

2017-09-12T15:47:59+00:00September 27th, 2012|This Just In|0 Comments

This Just In: Magruder Lamb

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Starting tonight, we’ve got some delicious lamb on the menu from Mac Magruder. Mac says he got his stock from “an old guy across the valley. They are a Suffolk cross-breed. He didn’t do anything for them, they’re organic by neglect.” Mac lucked out though, because they turn out to be of a hardy and delicious stock.

Spit-roasted legs will be on the menu tonight and tomorrow, and for the weekend we’ll have a rack with preserved Meyer lemon, garlic confit, and Brookside Farm’s Early Girl tomatoes.

2017-09-12T15:48:02+00:00August 8th, 2012|This Just In|Comments Off on This Just In: Magruder Lamb

This Just In: Spring Lamb

Our favorite sheep herder, Don Watson, stopped by yesterday with our first spring lamb. Born just after Thanksgiving, these lamb have been raised primarily on milk and more recently, have been grazing on mustard and clover. Don’s flock has a wide grazing range in and around Los Carneros overlooking San Pablo Bay, including many vineyards. It’s a symbiotic relationship, with the sheep gaining additional space to roam and forage while the vineyards are cleared of brush and fertilized.

The first time Don’s flock crossed into a vineyard it was an accident. He located the vineyard’s kitchen, and offered to bring the cooks some lamb by way of apology. On his way out he ran directly into the vineyard owner (Robert Mondavi) who asked him & his sheep to come back. That was twenty years ago and the deal was agreed on with a handshake. These days, using sheep to clear brush is the preferred, environmentally-sound method for many vineyards and provides necessary extra income for ranchers such as Don.

Chef Canales is planning to have lamb all over the menu starting tomorrow and through the weekend. The legs will be used for a navarin with spring vegetable, and the tougher bits will be cooked down in a ragù. Shoulders will go into sausage with mint, lemon zest, and chestnut honey. Chops will be deep-fried, and loins will be used for a crudo. Oh man!

510-547-5356 or reserve online

2017-09-12T15:48:48+00:00February 25th, 2010|Napa Valley Lamb, This Just In|0 Comments

Chef Canales Gives a Tour of the Meat Locker

We installed a large meat locker a few years back that finally provided the space for some more ambitious projects such as receiving whole sides of beef, as well as hanging and aging meat.

In preparation for next week’s visit from Aldo Vacca and Chef Marco Forneris, Chef Canales has been aging some young adult beef vitellone, from our Potter Valley rancher, Mac Magruder.  The special menu will feature the rib eyes and loins, and the chuck eye rolls will make a fine Brasato al Barbaresco.

From the Field – Spring Lamb

Just this morning Don Watson showed up with four first-of-season spring lamb, about 90 days old. We’re hanging them for a few days to help tenderize the meat and plan to have them on the menu starting Saturday night (remote possibility not until Sunday). They’ll be on the menu through Tuesday or Wednesday.

And good news for chanterelle fans. Last time we sent out a notice about Malcolm’s chanterelles we sold out early. Malcolm stopped by last night with 20 pounds of absolute beauties and they will be on the menu in a conserva tonight and tomorrow.

2017-09-12T15:49:08+00:00March 19th, 2009|Napa Valley Lamb, Ranchers, This Just In|0 Comments