Hey Everbody,
Labor Day is generally a day or weekend of rest. It’s the last weekend we have time for just one more trip to the mountains, or what-have-you. But with what Katrina and all the nightmarish happenings, kinda takes the wind from your sails. Heh, I spelled sails correctly. In any case, please reflect and do what you can for others this weekend, cause brother or sister? They need it.
I’m going to do my part this coming Saturday and make my way to the Berkeley Farmer’s Market and spend some of my hard earned money on some local food finds. One of my favorites are Fatted Calf’s Little lamb leg roasts stuffed with olive tapenade. It’s so good you can just roast it in your oven and it’ll make your mouth jump. The lamb is fresh, very fresh. This lends a nice mild flavor that doesn’t give you too much gammy flavor. The Olive Tapanade is top notch and there’s plenty of it. The last one I just oven roasted, this one I think I’ll smoke. Do NOT pass this one up, come out to play.
Next up are the Pork Crepinettes with Pine Nuts, Currants and Herbs. Kim says it whispers “Sicily”. Sounds kinda nice to have your pork sausage whispering to you. I can dig it.
I’ll send you now to the Fatted Calf Newsletter brought to you by our very own Kim O’Neill, she wrote it. Remember, just because it’s published on the web, doesn’t mean it isn’t true.
Biggles

“Labor Day, the first Monday in September, is a creation of the labor movement and is dedicated to honor the social and economic achievements of American workers. More than 100 years after the first Labor Day observance, there is still some doubt as to who first proposed the holiday for workers.”
OK, now you know. We didn’t know, either, until we looked it up. Hey, Team Fatted Calf might not be up on 100 year old holidays, but that is because we have dedicated our lives to making the things that make all of your labor worthwhile. We really, really hope that whatever labor you find yourself doing from day to day, that it is at least in some ways pleasurable. We here at FC are pretty lucky that way. Making the meat (and in one case, writing about it) makes us happy. Sure, there are times and tasks that aren’t so great: cleanup at the meat factory is never the best, though it does mean a cold beer and a movie from Netflix are on the horizon; and , woe to the writer when she feels she can’t pull out one more meat-related or meat-influenced parcel of paragraphs! And even though one of our pet peeves is when people say “hey, it’s all good”, in this case, it pretty much is.
Here is the labor we think you should concentrate on this weekend: Scraping the grill. Building the fire. Cooking the meat. Hopefully it will be a long weekend for you-which means you will need extra meat. Taylor has reprised a very special Special from a couple of weeks ago: the very popular little lamb leg roast stuffed with olive tapenade. Lamb and olives? It’s a natural. Sooo Provençal. And, an exciting new Crepinette is on the horizon: Pork with currants, pine nuts and herbs. This one whispers “Sicily” a little bit to us, where you almost never see a currant unless it’s nestled up next to a cute little pine nut. We hate to say it, but we have to say it: When it comes to this labor intensive Labor Day menu: It’s all good.
SPECIALS
Little lamb leg roasts stuffed with olive tapenade
Pork Crepinettes with Pine Nuts, Currants and Herbs
Sausage
Savory Pork Sausage with Greens
Merguez
Calabrese
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Bordelaise
Beer Brats
Pates, Confits & Terrines
Pate Maison
Guinea Hen Terrine
Duck Confit
Duck Rillette
Rabbit Rillette
Salumi
Fegatelli
Petit Sec Aux Herbes
Pancetta
Mortadella
Other Meaty Goods
Duck Demi
Glace de Viande
Sugo di Carne
Bacon