I would like to think Mr. Warhol would have really enjoyed Crepinettes.
Ya know, I’m kinda surprised these people that handle The Nobel Prize only cover physics, chemistry, physiology, medicine, literature and peace. There’s so much more to life. I spent a while perusing the site reading all about Alfred Nobel and what he was up to over a hundred years ago. While I’m sure physics and medicine are important, what about sausage? The fine high art of making every part of a piggy succulent and perfect? The Nobel group are missing the obvious category, Charcuterie. I feel so weak & powerless not being able to nominate Fatted Calf for Alfred Nobel’s Charcuterie Prize. I’ll have to drown my sorrows with a Pork Loin “Porchetta Style” with garlic, lemon, rosemary, salt, pepper, fennel. And maybe a few Lamb Crepinettes with Nicoise Olives, snurf. Woe is me to suffer the slings & arrows of the little Fegatelli snack treats, what to do?
Tinker & Tanker knew what to do! They got their lazy asses to this coming Berkeley Farmer’s Market on Saturday. Share the bounty of what is around you, Pork & Lamb & Bunnies.
Please read on to Kim O’Neill’s Fatted Calf Newsletter …
Hugs

Fatted Calf – Phone/Fax (510)653-4327
How do you feel about leftovers? Well, we think that sometimes, if you’re lucky, they’re actually better than the original meal. Have you ever planned a meal around your leftovers? Besides Thanksgiving of course. Back in the day (the seventies–yeah, that far back) in the midwest, we had available to us a magical “dressing” called “Durkee’s”, and it was the most wondrous condiment you could imagine for a roast turkey sandwich. What was it? Well, according to the Durkee’s label, it was mustard and mayonnaise. but, clearly some major alchemy had taken place in that tall, skinny, wide mouthed bottle (with the seventies-aqua lid and label) because the algorithm mustard+mayonnaise equaled something much, much more than a mustardy/mayonnaisey tasting thing. It made the sandwich.
Well, fast forward a few decades, and enter Fatted Calf, and the oh-so-popular Porchetta-Style pork loin roast. It has the Durkee’s, if you will, built right in. At night you have slices of tender, juicy, warm-from-the-oven-or-grill aromatic porkiness, reclining sexily next to some crispy roasted potatoes and some delightful veg from the market. The next day, you have the sexy slices cold or room-temperature, between slabs of some fabulous bread. If you want to go all crazy, drizzle with a little extra virgin, maybe whirled up with some capers and parsley. But, check it out: the roast has already been seasoned to perfection by Taylor. A famous chef recently told us “salt is a religion”. If that’s true, Taylor is a disciple of the highest order. Toponia, too. Which is to say, not too much, but enough. Judiciously. When and where necessary. Brings you to your knees and makes you wonder where you’ve been going wrong all these years. So, you’ve got your leftovers, you’ve got your bread; you’ve got the best lunch ever. No Durkee’s necessary.
SPECIAL
Pork Loin “Porchetta Style”with garlic, lemon, rosemary, salt, pepper, fennel
Sausage
Lamb Crepinettes with Nicoise Olives
Merguez
Calabrese
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Bordelaise
Beer Brats
Pates, Confits & Terrines
Pate Maison
Rabbit Pate
Duck Confit
Duck Rillettes
Rabbit Rillettes
Salumi
Fegatelli
Petit Sec Aux Herbes
Pancetta
Mortadella
Other Meaty Goods
Duck Demi
Glace de Viande
Sugo di Carne
Bacon