Hey Everbody!
I hope this week has been treating you okay. Thursday morning ruffled my feathers considerably and am attempting to bring my self back to earth. Maybe a few meat related thoughts will steer me towards the light.
HEY. Fatted Calf gots the Little lamb leg roasts stuffed with olive tapenade! I’ve had a few of these, one oven roasted and one smoked. The lamb is so fresh and bright, not all gammy. The hand made tapenade matches the meat as though they were together from the beginning. I love these roasts and if you’re going to be around I’d suggest placing your order right now. If you show up when the market opens, the roasts could have very well sold out already. If not, there’s one and the guy in front of you will buy it. I’ve seen it happen, it’s happened to me.
The crepinettes look really good this week too, they’re pork with roasted shallots, walnuts, red wine and herbs. Not sure where you are, but here the weather is getting nicer by the day. It’s grill time!
oh oh oh oh, hey they’ve got the Duck sausage with Kirsch! MMmMm, duck sausage.
I bought some Duck Prosciutto last week and will be using that in tonights dinner. I’m going to stuff it under the skin of a whole chicken with some fresh herbs, roast at 450 for an hour. Heh, I’ll let you know how that works out.
There’s a lot of good things that are going to be available this coming Saturday at the Berkeley Farmer’s Market, come have a gander.
Biggles
Fatted Calf
Phone/Fax (510)653-4327
Pull on your waders and practice your call because it’s duck season. Meaty,
flavorful and naturally raised Liberty Ducks from Sonoma County never fly
south for the winter, don’t require you to crawl on your belly through the
mud and are an incredibly easy target on our market menu this week. We’ve
made delicate duck prosciutto for your antipasti and creamy duck rillettes
for an afternoon snack. A dice of duck gizzard confit is folded into the
Pate Maison. Duck demi enriches your soups while warm duck confit enlivens
your winter salad greens. Devotees of the duck liver mousse are forming
their own religion and true lovers of the duck sausage with kirsch don’t
even bother with fork and knife. So don your camouflage, rehearse your quack
and head out to the market this weekend for the big duck hunt.
Saturday, February 25
Special
Little lamb leg roasts stuffed with olive tapenade
Sausage
Pork Crepinettes with roasted shallots, walnuts, red wine and herbs
Duck Sausage with Kirsch
Boudin Noir
Calabrese
Merguez
Sweet Italian
Toulouse
Chorizo
Breakfast Sausage
Pates, Confits & Terrines
Guinea Hen Terrine
Pate Maison
Devil’s Gulch Rabbit Pate
Duck Liver Mousse
Duck Confit
Duck Rillettes
Pork Rillettes
Salumi
Fegatelli
Petit Sec Aux Herbes
Mortadella
Pancetta
Duck Prosciutto
Saucisson Sec
Finocchiona
Spanish Style Chorizo
Other Meaty Goods
Smoked Ham Shanks
Duck Demi
Glace de Viande
Sugo di Carne
Bacon