Ms. Tallulah flew in from New Zealand with her parents in tow to find the San Francisco Bay Area having some balmy weather. This spelled GRILL TIME for Biggles. Since I can’t eat meat or very little, any chance to grill a load gives me the chills. I felt bad though, I’m supposed to be taking pictures for Nick, sorry about that. It’s been a far busier week than expected. As you can see, we’re suffering. Hope ya’ll are enjoying the good weather as much as we are. Onward.
OH dear, I was doing fine when I received the Fatted Calf Newsletter. I sawr the stuffed quail and smiled. But it was when my eyes dropped to the Lamb Crepinettes with Nicoise Olives and Red Wine that I came to pieces. Lamb ?!?!??! Nicoise Olives !?! Do you have any idea how good those olives are in sausage? Do you? It’s an amazing, completely unexpected bite. The texture moves right in and gives you a little salty thrill. Don’t miss out, if you only go for the Crepinettes you’re doing better than most. Fatted Calf is sportin’ plenty of great things week, please follow on and read their newsletter. It’s a goodin’.

Fatted Calf
Phone/Fax (510)653-4327
We were sitting around the dinner table the other night with Taylor and Toponia, talking about food. Big surprise, huh? The one of our foursome who doesn’t “do food” for a living was valiantly trying to keep his eyes from glazing over. Everyone was perky, however, when we began to discuss which type of food each of us would be willing to forsake all others for. It’s a discussion that’s been had before, second only to If You Had To Pick Only One To Listen To For The Rest Of Your Life, Which, Would It Be, The Beatles Or The Stones, and, Why? Back to the Food For Life question, though. It broke down like this (before people started waffling and changing their minds): two Italian, one Mexican, and one Japanese. Taylor was all about the Mexican (last Sunday, anyway), and we can certainly understand why. Once,when Erik’s stepdad protested a suggestion to have a Mexican dinner after a Mexican lunch by saying he didn’t want to have Mexica n all the time, his wife tartly replied “Why not, Mexicans do!” Taylor is a Texan, after all, and they are rumored know a thing or two about good Mexican food. Which brings us to The Fatted Calf’s Mexican Style Chorizo. Taylor really knows his stuff here, and it shows. Just the right amount of seasoning and garlic. It’s spicy, not hot, and truly delicioso! Pappas con Chorizo is a great way to go (crumble the chorizo in a pan, cook through, and add cut up steamed or boiled potatoes, and allow them to crisp up and get some sausage yumminess all over them). Try this with eggs, in tacos or burritos, or all by itself. You’ll find yourself south of the border in no time.
If you pick Italy, (even just for the weekend) check out the always lovely Quail, which this week is stuffed with savory sausage and greens.
Saturday, June 4 , 2005
SPECIALS
Hoffman Farm Quail stuffed with Greens and Savory Pork Sausage
Sausage
Lamb Crepinettes with Nicoise Olives and Red Wine
Chipolatas
Merguez
Calabrese
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Bordelaise
Beer Brats
Pates, Confits & Terrines
Pate Maison
Duck Pate with Brandied Prunes
Duck Confit
Duck Rillettes
Rabbit Rillettes
Salumi
Fegatelli
Mortadella
Pancetta
Saucisson Sec
Finocchiona
Other Meaty Goods
Bacon
Duck Demi
Glace de Viande
Sugo di Carne