Oliveto is hosting an auction, silent auction and raffle with proceeds going to Haitian Earthquake Victims via the American Red Cross. The Stinson Beach house weekend and three night stay in Kauai sound like the ultimate prize, but spa packages and bottles of wine are also up for grabs. They’ll play Haitian music and serve some “great food” too.
510-547-5356
5655 College Ave, Oakland
Sat, 1/30, 11am – 2pm
$25
sunset mag
Pizzaiolo isn’t usually open for Sunday Brunch. But this week they’ll serve frittatas, housemade doughnuts and other goodies to a live jazz soundtack. Proceeds go to Sprouts Cooking Club to fund culinary scholarships for East Bay kids.
5008 Telegraph Ave, Oakland
510-652-4888
Sun 1/31, 10am – 2pm
$20 for children, $35 for adults, $25 for UC Berkeley students (buy tickets in advance to save $5)
According to EaterSF, Encuentro, a vegetarian cafe and wine bar, is donating 20% of their proceeds to Haitian Earthquake Victims via Direct Relief International. So get out there and eat some veggies!
202 2nd Street at Jackson, Oakland
510-832-9436
Wed, 2/3
sfoodie
They must be extra busy over at Oliveto. After the fundraiser on Saturday, they have to get ready for the Whole Hog Dinners, when around 25 free range pigs and boars will be transformed into house-made cured meats and pâtés. The menu includes piggy antipasti, piggy pasta and even piggy dessert!
Favorites
Warm antipasto of pork tongue, artichokes, and aged black truffles
Pappardelle nere with pork heart and wild mushroom ragú
Spaghetti with pork coppa confit, Calabrian hot peppers, breadcrumbs, and oregano
Tofeja del Canavese: Piemontese peasant braise of pork shoulder, little cotechinorollattini with borlotti beans sausages, wild boar spare ribs, and pork skin
Spit-roasted pork belly with Sicilian nero d’avola gelatina, chestnut honey, Castelvetrano olives, and almonds
Choucroute garni with spit-roasted pork “Pastrami,” belly rib, and grilled classic frankfurter
Valrhona chocolate-caramel tart with candy-coated pancetta
New Items
Sobressada & Sbriciolona: traditional Catalonian spreadable spicy salame and Tuscan wild fennel salsiccia cruda with lard piadina and wild arugula
Boudin blanc “Wellington”
Cannelloni of pork, Chanterelle mushrooms, green garlic, and fontina Val d’ Aosta
Canederli: Friullian bread and pork dumplings with pork & date sugo
Carved fresh roast ham with cracklings and kumquat-clove gravy
Wild boar scallopine alla Count Pavel Stroganov with Chanterelle mushrooms, caramelized onions, sour cream, and sage riso
Duomo of local kiwis in pork gelatina with Blood Oranges in caramel
Larded puff pastry cornucopia filled with Seville orange ice cream and kumquat-pomegranate compote
Wed 2/3 – Sat 2/6
510-547-5356
5655 College Ave, Oakland
Christina Mitchell
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