Emil came to work Wednesday morning and urged me to get the SF Chronicle’s Food Section featuring “Going whole hog …“. An article that goes in depth about our local Charcuterie masters and all the wonder that is Salumi. And don’t forget the wily photo ninja Craig Lee who brought us the images, you go Craig. In any case, this is a wonderfully put together article by Carol Ness. Why is it wonderful? Cause Fatted Calf got a mention and Taylor got a quote and Toponia got her name in the paper. It’s nice to get some validation for all the hard work and time you put in to your own business. Fatted Calf is not a division of Ford or Armour, they own it, it’s them. Congrats!
Blah, blah, blah, but where’s the meat? Don’t sweat it, the interview probably took 24 minutes and then it was time to get back to work. This week’s special is a Little Lamb Leg Roasts with Olive Tapenade. I’ve had this and it’s at least 3 times better than you’d think. And speaking of thinking, if you want one I would really suggest you contact Fatted Calf directly and have one reserved for you at the Berkeley Farmer’s Market this coming Saturday morning. Next are the beautifful Crepinettes, the flavor this week? Pork with Pistachios, Caramelized Onions, Duck Liver and Marsala, YEAH !!! Read it again, go. Get the lamb roast for Saturday’s dinner and the crepinettes for Sunday’s grilled lunch. As for the rest of the batch? You go ahead and click on to read Kim O’Neill’s Fatted Calf Newsletter (the real one, I’m just rambling).

Fatted Calf
Phone/Fax (510)653-4327
Perhaps you saw the Chronicle yesterday? If not, turn right to the food section and check out the big article all about salumi and charcuterie. We’re thinking you must be craving the full complement of the salted, cured meat products more than usual on a Thursday morning. Yeah, FC was mentioned, we’re happy to report, and we’re hoping to see some new faces this Saturday at both the Berkeley and Ferry Buildings’ farmer’s markets.
What would you suggest to the Fatted Calf, virgin? Well here’s what we have in mind: How about a little something from each of the five menu categories? The Specials column is a no-brainer. FC newbies (and oldbies, for that matter) should always look here first, and seriously consider what is on offer, and remember that there isn’t and endless supply of what ever it is. This week, an old favorite-Lamb Leg Roasts with Tapenade. The brilliant thing about our specials is that they are oven or grill ready. Seasoned and dressed to impress. All you do is cook. And rake in the compliments. Sausage: close your eyes and point. The Crepinettes are always a good bet-and check out this weeks’-need we say more?
OK- moving along quickly-never miss any Terrine that is on offer-all of our P’s, C’s and T’s are to die for-but the terrines are unusual, delicately seasoned, and meaty. Salumi: the subject of yesterday’s article: it’s so hard to choose one of of this constantly changing category, but the mortadella is a revelation-this is not your mother’s baloney-not even close. And finally, Other Meaty Goods: This section should be called Get Them All, It’s Too Hard To Choose. You need the 2 demi glaces-they will enhance everything you cook. You need a jar of Sugo di Carne (the meat sauce of your fantasies) in your fridge or freezer at all times for a delicious dinner at a moment’s notice; and, let’s face it-everyone needs bacon. So, do your homework, study the list, and we’ll see you Saturday!
Saturday, September 24, 2005
SPECIALS
Little Lamb Leg Roasts with Olive Tapenade
Sausage
Pork Crepinettes with Pistachios, Caramelized Onions, Duck Liver and Marsala
Merguez
Calabrese
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Bordelaise
Boudin Noir
Pates, Confits & Terrines
Pate Maison
Duck Terrine
Guinea Hen Terrine
Duck Confit
Duck Rillettes
Rabbit Rillettes
Salumi
Fegatelli
Petit Sec Aux Herbes
Pancetta
Mortadella
Saucisson Sec
Other Meaty Goods
Duck Demi
Glace de Viande
Sugo di Carne
Bacon