I can hardly wait, the largest gravy celebration day of the year is coming up and I am SO ready. I have my turkey reserved, I have my Fatted Calf stuffed duck ordered and I pulled out my gravy boats and gravy warmers! Cold gravy is no good, so we have a crock pot for the table. This is where the Gravy Well resides and we always have warm gravy from the start of the meal right up to desert time. Gravy counts most for meals, dinners and get-togethers. No gravy? No love. Speaking of love, Fatted Calf has brought to us the Porchetta style pork roast. If you haven’t had one, you haven’t had a pork loin roast before, nope. Sorry, you haven’t. This is your chance to get one and you’ll need to reserve it if you would like to pick it up this coming Saturday. They’re just too popular now to expect to buy one at the stall anymore. OoOh, look they’re running heavy on the Pates, Confits & Terrines. If you have any gathering to attend this weekend, grab yourself a Pate Maison and a little Pork Rillettes. You will always be greeted with kind words and warm hearts when you arrive with pork, or duck. QUACK !!! Another nice appetizer would be something under the Salumi heading. I like the Petit Sec Aux Herbies for breakfast on a bright Saturday morning, always a winner. And if your roast isn’t large enough for 9 gallons of gravy, get some Duck Demi to embiggen the richness of your sauce. No matter what you come away with this weekend, it’ll surely delight you and your friends. Please continue on to read Kim O’Neill’s widely read Fatted Calf Newsletter that has a detailed list of the items available for Saturday’s Farmer Market in Berkeley.
Cheers!
PS – Remember, you have until November 18th (tomorrow) to place your special Thanksgiving Holiday meal from Fatted Calf. Please use their Thanksgiving Holiday Order Form to let them know what you’ll need.
Fatted Calf
Phone/Fax (510)653-4327
The start of “eating season” is an exciting time. We’ve been working hard to insure that you have an incredible selection of wonderful meaty goods to choose from for the holidays, beginning with Thanksgiving. Our Thanksgiving menu has a wide variety of special items, from Whole Liberty Farm Duck seasoned and stuffed with sage sausage, apple and cornbread to Boudin Blanc with chestnuts. And if that weren’t enough, Fatted Calf Fairies will deliver your order (of $100 or more) right to your cozy holiday home!
Want to celebrate sooner? Join fellow wine lovers and Francophiles for the release of Beaujolais Nouveau at Solano Cellars. They will be pouring the insanely quaffable fruity red and grilling Fatted Calf Links on Thursday November 17th and Friday November 18th starting at 5pm.
Don’t forget, there are plenty of weeknight meals to figure out before the celebrating begins. We suggest a gander at the list below, the perfect way to begin your shopping list. All of your favorites plus Porchetta, Duck sausage, and the return of Pork Confit and Tonno di Maiale…….Bonus!
See you at the Market.
*The Fatted Calf will be closed from November 23 through November 27 and will therefore not be attending the market on Saturday, November 26. We hope you have a delicious Thanksgiving holiday and hope to see you again in December.
Saturday, November 19, 2005
SPECIAL
“Porchetta” style pork loin roast with fennel, rosemary, garlic and lemon
Sausage
Pork Crepinettes with Greens and pine nuts
Calabrese
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Basque Links
Boudin Noir
Duck Sausage
Pates, Confits & Terrines
Pate Maison
Duck Liver Mousse
Guinea Hen Terrine
Duck Confit
Duck Rillettes
Pork Rillettes
Pork Confit
Salumi
Fegatelli
Petit Sec Aux Herbes
Pancetta
Mortadella
Toscano
Other Meaty Goods
Glace de Viande
Duck Demi
Bacon
Tonno di Maiale
Gravy *IS* dessert.
(“embiggen” — snerk)
Dangit Cookie, I didn’t think anyone READ these things. I didn’t think anyone would catch that. I’m sneaky, or snerky.
Well, I’m a former linguist (which is something you do with your tongue, I guess), and I catch those things. (Ew, not tongues.)
I have great admiration for your writing, to veer sharply away from humor into mawkishness.
This blog is now cromulent.
Hey Cookie,
Uh, I didn’t think anyone read comments other than me. Dang, and thank you for the kind words. Keep in mind, I have no formal training in anything. Oh, typing, that I have formal training in.
Biggles
Hey Prec,
I’m not convinced cromulent is fair. I’ve always attempted to keep myself off the beaten track, aloof as it were. We’ll see, hey.
Biggles
Cromulent. Crepinette. Wha’s the dif?
Cookie,
Oh, you’re good. Real good.
That’s what I get for having a cold beer and watching Santa’s Slay, again.
You win, baby.
Hey Cookie,
Humor to mawk, yeah I notice that myself and am not sure why. It isn’t a concious decision, that’s fer sure.
Biggles
No, my dear, I meant it was I who veered into mawk. But we’ll have to do a close-textual analysis of your piece…
And by the way, don’t you have formal training in stove repair? Kalyn is still bragging about you.
Cookie,
Stove repair? Nope. I just happened to be able to help Kalyn out, which was nice. And even better because she did it herself! That’s cool she’s still jacked about it. I know I love to hear my flames roar under my stock pots.
Biggles
It was a joke! Like Big Rick Stuart claims to be trained in elevator repair. (Or maybe he is!)