Last nights cross rib beef roast stuffed with bright peppery spices, slivered garlic & freshy fresh rosemary.
I’m confused (if you know me, this isn’t all that tough to do). I’ll let you read the newsletter fer yerself. I din’t know there’s a Tuesday Berkeley Farmers Market, but you can special order the Hoffman Farms Quail stuffed with Boudin Blanc & stewed chestnuts for Thanksgiving. Contact Fatted Calf immediately and have yours reserved. The Boudin Blanc sausage is really special for several reasons. First off, I like it more than the Toulouse (and I LOVE the toulouse sausage) and second, they don’t make it that often. That combined with the little juicy warm quails is a match made in heaven. Meat Heaven.
Okay, for this week you’ll want a few of the Guinea Fowl Crepinettes with Cippolini Onion and Prunes. I’ll probably get about 6, I can hardly wait. I got a Red Wine Salami last week and it was the best ever, quite lean and full of rich flavor that warmed your palate ever so slightly. Not too long ago I tried the Pepperoni, get one of those too. American pepperoni most of us are used to comes on the top of nasty pizzas and is so oily & salty you wouldn’t dare eat it alone. Well, this pepperoni is really different. Sure it has the spicy flavors, but it resembles a high class salami. So, don’t let the name steer you clear. As you make your way down the list to the last, “Other Meaty Goodies” you’ll see that every last one of those you could take home tonight and enjoy. The Pate, Tonno, Hocks and the Duck Demi, man that Demi Glace is wonderful. A rich yummy additive to sauces & cousous that can’t be beat. Easy too, when you buy it from Taylor. OH! I almost forgot, pick up a nice slab of the pancetta. You’ll need that to add zing to your tomato based sauces, zing to gravy, zing to roasts & zing added under the skin and over the breast meat of your roasting fowl.
Oh my, I just realized it is only Wednesday. This newsletter usually only shows up Thursday or Friday morning. We’ve got a few days until Saturday morning, oh man. CURSES !!! … I’m sitting at my keyboard staring blankly, I don’t feel good now. I need to take a day off and go home and fry bacon just for the fragrance until Saturday morning. It’s the only way.
Xo Xo
Today’s ramblings brought to you by, Blue Bottle Coffee Co.’s 3 African blend in a press-pot coffee maker thingy. Woot! Woot!

Did you think (in)decision 2004 was over? Super-duper important decisions aside, here at Team Fatted Calf, we hate to tell ya, the real decision 2004/2005 has now begun. It’s time to declare your party(ing). Eatin’ season is about to be in full swing, and you need to make some plans. We know, we say we like every season, and we do, it’s just that, in our line of work, Thanksgiving through New Year’s Eve is pretty darn special, and it’s never too early for Taylor and Toponia to start thinking and scheming and dreaming, visions of truffles dancing in their heads. Speaking of heads, this is a heads up for the holidays, a Pate Preview, if you will, of the vast wealth, the incredible riches, the surfeit of sausages, confits, roasts, terrines and salamis that will be available to you on a weekly basis at the Berkeley Farmer’s Market, all season long.
To get you started we have these on deck for your Thanksgiving: Hoffman Farm Quail Stuffed with Boudin Blanc and stewed chestnuts. Our now famous little bird made even better by a pork boudin blanc seasoned with warm, aromatic spices and dressed up with chestnuts. This is your chance to break free from the Big Bird. Also, a brined, smoked half-ham, and, wonder of wonders, the Duck Confit terrine is back, which, if you missed it last time, is 3 confit duck legs in a beautiful canning jar. Makes a great gift or just some insurance against cold winter nights. New this season is a PORK Confit Terrine, replete with Garlic sausage, Pork Shoulder and other piggy goodness. Note: Boudin Quail and Ham for special order only. Order by replying to this e-mail and pick up at the Tuesday before Thanksgiving at the Tuesday Berkeley Farmer’s Market.
This, then, is our Holiday Pledge to you: If there is a way to stuff something yummy with something else yummy, we will do it. If there is an empty antipasto platter anywhere in the Bay Area, we will fill it. If there is a cute little ceramic dish in any nook of our very busy kitchen, we will devise something to incredible to go in it. Lonely gift basket? Just call us. Hard to shop for foodie relative? We will be there.
And there will be more, but we don’t want to overwhelm. We will be reporting next week from Rome, Italy, about Italian goodies, and of course, all the goodies closer to home.
See you at The Market!
Sausage
Guinea Fowl Crepinettes with Cippolini Onion and Prunes
Merguez
Hot Italian
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Linguica
Pates, Confits & Terrines
Pork Confit Terrine
Duck Confit Terrine
Cured Meats
Pepperoni
Red Wine Salami
Pancetta
Other Meaty Goods
Ham Hocks
Duck Demi
Glace de Viande
Sugo di Carne
Duck Pate
Pate de Campagn
Duck Confit
Duck Rillettes
Pork Rillettes
Tonno di Maiale