OoOOo, ith scary! My burger is bleeding!
It looks as though the season is ramping up. I sawr cherries at the farmer’s market last Saturday and I’m hearing good things in the Lamb Department. This week Fatted Calf has presented us some Lamb Crepinettes with white wine, cumin and persian mint. I’ve never had these before and they sound delightful. Suggestion, one would really want to grill these little darlings outside. The caramelization from a real fire just can’t be beat and besides, the weather is picking up. The Special this week are Hoffman Farm Quail stuffed with Morel Mushroom Sausage. I’ve had these before. They’re boneless, brined and stuffed to the wings with wonderful sausage. They don’t take long to cook maybe 50 minutes at the most. One per person is all you need. My favorite part is to cut up the leg and thigh to eat separately, they so tiny. Oh criminy, look! Guinea Hen Terrine, oh man. That right there is the true, the one, the only sweet meat. So many good things and so many reasons to get off yer butt early Saturday morning and get yourself some much deserved treats.
See you there!

Fatted Calf – Phone/Fax (510)653-4327
Mmmm, smells. Is there anything better? Delightful, easy to find, and free! I try to avoid thoughts about which of the senses I would be willing to be without, because, although sight and hearing may actually be more essential, I hate, hate, hate to think about a scent-free world. The kooky weather we’ve been having in Berkeley the last couple of weeks have resulted in some never-before-smelled sensations. The combination of unusually bright, cool days washed and dried clean by frequent showers and super-stiff breezes and our usual May profusion of posies has resulted in an intoxicating cocktail of a crisp, fresh and clean background on which to layer Nicotiana, Angel’s Trumpet, Roses and Jasmine. One of the few times I will not be embarrassed to use the word “heady”. Walking past a parkful of evergreen trees early yesterday morning had me transported to the mountains of Colorado, what with the pure blue sky, almost chilly air, and a seemingly ext ra-concentrated pine fresh scent. I have friends who insist on reminding me that weird weather=Global Warming; I know, I know. I prefer to think of it as my own private smell-o-rama.
One of my top 10 smells appears on this Saturdays’ Berkeley Farmer’s Market menu, but I bet you can’t guess it. In fact, this menu should be subtitled The Most Aromatic of Them All. Fegatelli? Leave it on your counter and the delicious salty smell will taunt you until you devour it. Woodsy Morel Mushrooms gracing both Quail and Skinny Sausages? Mushrooms are definitely high achievers when it comes to aroma, but, no, it’s not them. Check out the Crepinettes: Lamb, which is aromatic to start with, and Mint. Yup, Mint is one of my favorites. A lot of people don’t realize how much aromatic, mysterious, fresh, enlivening mint belongs in so many more things than iced tea and as a lame garnish next to your flourless chocolate cake. Mint begs to take a walk on the savory side. And, Persian Mint? Don’t even get me started. I know that you know that, on the palate anyway, gorgeous smell means gorgeous taste, so you’d be wise to get to the market early and sniff out some treats.
Saturday, May 14 , 2005
SPECIAL
Hoffman Farm Quail stuffed with Morel Mushroom Sausage
Sausage
Lamb Crepinettes with white wine, cumin and persian
mint.
Skinny Pork and Morel Mushroom Sausages
Merguez
Calabrese
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Bordelaise
Pates, Confits & Terrines
Pate Maison
Guinea Hen Terrine
Duck Confit
Duck Rillette
Rabbit Rillette
Salumi
Fegatelli
Mortadella
Umbrian Salami
Finocchiona
Pancetta
Cacciatorini
Other Meaty Goods
Bacon
Duck Demi
Glace de Viande
Sugo di Carne