Biggles took the day off, I’d had enough. It’s been two years since I’ve taken a little vacation and now seemed a good time as any. I started the day by heading off to Marin with Paul and Tiny E for some Farmer’s Market Action. I have to say, Paul was right. Thursday rules there, the spread was far better than good. With markets in mind, Saturday’s at Berkeley will be sporting the: Arista Panzanese.
We haven’t seen this wonderful roast in quite some time. What this means is you need to show up extra early, pre-10am to get yours secured. Or give them a call. I vouch for the roast personally, it’s amazing. When roasted in the oven the fat skin is crunchy! I used a fancy bread knife to make it go, very nice. The Pork Crepinettes with Duck Liver and Pistachios is something you’d want to consider as well. I can’t pass up even ONE Crepinette, they are the world’s gift to meat. Please take the time to check out their newsletter and get what you love …
The Fatted Calf: Phone/Fax (510)653-4327
Sooo, here we are at Father’s Day. Conventional wisdom has it that we are supposed to show appreciation to Dad for all of the knowledge he has imparted to us. Typical dad stuff seems to run along the lines of fishing, camping, fixing cars and the like. Unless you had my dad, in which case you learned all about food. Lessons learned: If you’re on a road trip and stop at a diner in Kansas, order the chicken fried steak, not the chef’s salad (which will turn out to be a wedge of rusty iceberg and bluish hard boiled egg wedges.) Dijon mustard is even better than yellow on burgers. Pizza is way more fun made from scratch. Other kids’ parents overcook the vegetables. When you go to a new town, seek out the cheap ethnic restaurants.
Fast-forward a few years through lots of trips to restaurants plain and fancy, mourning the death of James Beard with a lavish wake and lots of advice about travel, and, voila, a lifelong interest/obsession/career is born. Adult parent-child conversations tend to focus on food often to the annoyance of others, but you don’t choose where you bond, you just bond. Luckily, there is always another meal around the corner, another restaurant or wine to discover.
What kind of Marketing Geniuses would we be if we failed to note the ubiquitous Dad’s Day/Grilling connection, us being in the meat business and all? Well. we’d be the kind in Berkeley California, where it’s probably going to rain this weekend; boo. But Butcher Taylor and Ms. Toponia have done a quick 180 and whipped up a roast for you that will be fine indoors or out. And, hey, as you well know, any of our juicy, succulent products can be prepared quite deliciously indoors. Pork Crepinettes with duck liver and pistachios spring instantly to mind.
Share some with your dad.
Saturday, June 18 , 2005
SPECIAL
Arista: Bone-in pork loin with fennel, garlic and lemon
Sausage
Pork Crepinettes with Duck Liver and Pistachios
Merguez
Calabrese
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Bordelaise
Beer Brats
Pates, Confits & Terrines
Guinea Hen Terrine
Duck Pate with Brandied Prunes
Duck Confit
Duck Rillettes
Rabbit Rillettes
Salumi
Fegatelli
Pancetta
Petit Sec aux herbs
Sicilian al’ arancia
Other Meaty Goods
Bacon
Duck Demi
Glace de Viande
Sugo di Carne