Chilebrown’s home grown habanero chile pepper!
I’m really at a loss for words once I read the Crepinette for this week was a lamb one with Persian Mint, Cumin, Orange Zest and White Wine. I know the special is the Bone In Pork Loin Roasts “Porchetta Style”. But even that doesn’t hold my attention like the Crepinette does. If you would like the pork roast, you’d better give them a call at 510-653-4327 right now and reserve one. The roasts & hams have been going at an alarming rate. Please read on to catch Kim O’Neill’s Original Fatted Calf Newsletter!

Fatted Calf
Phone/Fax (510)653-4327
What is your favorite beverage to pair with your Fatted Calf goodies? Some say sausage and beer is a natural combination, and they’re not wrong. Wine is this writer’s personal favorite. And contrary to an anti-wine beer advertisement that is being played on the radio these days, you really don’t have to care about soil conditions in France to enjoy a nice glass of wine. It’s as quaffable as any other grownup drink. And to back this statement up, we’d like to sight a few instances of Fatted Calf products and wine being seen around town together. Long time readers of this newsletter will recall that FC was a participant in Wine and Spirits Magazines Top 100 Wines celebration. Well, last year was such a success that Taylor and Toponia will be serving up charcuterie at this prestigious event again this year. And, should you wish to learn a little more about the long and beautiful story of wine, we have an idea for you, a place to go to dr ink and learn, and you won’t have to be without your beloved meaty goods. We are proud to announce that the new owners of Solano Cellars in Berkeley will be serving Fatted Calf products along with the fine wines that have been served there for years. Check out this fine establishment and tell them FC sent you! But, we know, you’re hungry now. Well, take a look below, because there is enough to keep you and several bottles from your cellar (or six pack) busy in the coming cool, crisp week. Our porchetta-style roasts are back by popular demand (read: begging). A Chianti (from Tuscany, naturally) should do nicely. And, look-the crepinettes special: Lamb with Persian Mint, Cumin, Orange Zest and White Wine: yep, the wine is already included! Should you wish to supplement, we’ve always loved a nice Gigondas from the Rhone with lamb- and it’s herbaceousness will play up the mint nicely.
See you at the Market!
Saturday, October 8, 2005
SPECIALS
Bone In Pork Loin Roasts “Porchetta Style”
Sausage
Lamb Crepinettes with Persian Mint, Cumin, Orange Zest and White Wine
Merguez
Calabrese
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Rosso
Pates, Confits & Terrines
Pate Maison
Duck Liver Mousse
Duck Terrine with Hazelnuts and Red Wine soaked Figs
Duck Confit
Duck Rillettes
Rabbit Rillettes
Salumi
Fegatelli
Petit Sec Aux Herbes
Pancetta
Mortadella
Umbrian Salami
Other Meaty Goods
Duck Demi
Glace de Viande
Sugo di Carne
Bacon