Yay! Finally an image of Fatted Calf’s meat on a Fatted Calf Newsletter post!
Ya know, sometimes when you eat the same ol’ thing each week you get kinda tired of it. At some point you’ll find yourself eating a nice big bowl of corn flakes instead. And some times you find yourself plotting for that meal again. Yeah well, it turns out Taylor decided to put sausage stuffed quail BACK on the menu for this week!
YOU GET ANOTHER CHANCE !!!! Please please please, don’t miss this opportunity to get yer quail. I know they’re small, but they gots sausage and a juicy fig inside. So wonderful.
Get thee to the Berkeley Farmer’s Market Saturday morning by 10am or LOSE.
Grilling/Smoking Tip: Handle these birds carefully and make damned sure your grill surface is greased well. They’re tender little bastards and will break & explode at a moments notice. If they do, don’t panick. It’ll still turn out FINE. Just be aware.
They don’t take long to cook either, I found even smoking them with hickory I was able to pull them at 50 minutes easy. I easily could have done only 45 minutes. Stick your temperature probe in to the cavity, where the stuffed sausage is. I pulled it just before 180 F.
on with the show …

What can you do with a house guest? Well, if you’re like anyone on Team Fatted Calf, you show them how much better we here in the Bay Area have it, food-wise, than they do. Yeah, it’s not nice to brag or show off, but come on! How can we not brag, look what we have! Start off with the billion kinds of cheese at the Cheeseboard. We have seen out-of- towners get teary at the abundance of cheese choices, or maybe they’re crying about their hometown’s own Kraftiness. Show them our (ahem) personal favorite, the Saturday Berkeley Farmer’s Market. Stop off first at Blue Bottle Coffee, where Jan or one of her minions will make you the perfect cup of coffee. Browse the stalls, pick up some lovely organic produce. Your guest will try to tell you how, at home, they have fresh apples at a certain time of year…or, there’s a lady at the the county fair who makes the best funnel cakes! To quiet them down, show them The Wonder of The Fa tted Calf Charcuterie Stall. Watch them marvel as The Butcher, (you know him as Taylor) greets customers by name and makes change, describing his method of stuffing a quail to all interested parties. Then, see them turn green with envy as the realization dawns that you, their host, can have artisinally made salami, Moroccan style Merguez, and for God’s sake, quail stuffed with sausage and figs, anytime you want! Ooohh, they’re really steamed now. Who do you think you are, some European? To calm their frazzled nerves, go to Kermit Lynch, buy them some wine, grab a baguette at Acme and take them home to grill up your FC haul. If the shoe fits, c’est la vie!
Taylor says: SPECIAL! “More stuffed quails. They’re gonna be exactly the same as two
weeks ago. Lemony savory pork sausage, whole fig, lightly brined quails.”
Fresh Sausage
Lamb Crepinettes with Olives, Lemon and Mint
Merguez
Fatted Calf Rosso
Sweet Italian
Hot Italian
Toulouse
Mexican Style Chorizo
Loose Sausage /Breakfast Sausage
Stocks & Sauces
Duck Demiglace
Glace de Viande
Sugo di Carne
Cured Meats & Salami
Salame Toscano
Finocchiona
Smoked
Ham Hocks
Terrines and Confits
Duck Pate with Hazelnuts
Pate de Campagne
Duck Confit
Duck Rillettes
Smoky Pork Rillettes