Listen up folks, this year is flying past at an alarming rate. Wasn’t it just 2000? Wasn’t that supposed to be amazing that we turned a new century? Sure it was and where did those 5 years go? I dunno. But I can tell you this, the longer you put off enjoying yourself the older you get with no fun to look back upon.
You have to make fun, you have to make each day and week something worth living. If any of you know anything about me? I’m lazy, sometimes to a fault. My pant’s cuffs are getting ground down and they should be folded up. Why don’t I fold them up? I’d have to bend over to do it, too much.
Want an easy way to make your day? You knew this was coming so I won’t go on. Fatted Calf this week has a special; Little Lamb Leg Roasts stuffed with Olive Tapenade. I haven’t graced it yet, but Chilebrown has and found it !@#$@! Outstanding. And since it’s little, it won’t cost an arm and a leg to own. mmmMMmm, leg. Next up the Pork Crepinettes with pistachios, caramelized onions, duck liver, Marsala. Oh criminy, just reading it makes me giggle.
I’ve been pleading with Taylor to make more Rabbit Pate, it don’t come often and it’s here and it has chives, bitchen.
It’ll be a great day indeed, don’t miss it.
Onward to Kim O’Neil’s Fatted Calf Newsletter …

Fatted Calf
Phone/Fax (510)653-4327
Uhhh, OK, Bay Area, what’s up with the Boudin Noir craze? We were speaking Meat with Toponia today (one of the 2 most important halves of The Fatted Calf), and she happened to mention that, the last few weeks of the market, Boudin Noir has been the first thing to sell out. ( ? ) Hey, we’d like to know what it is you folks are doing with The Dark Master on these beautiful summer afternoons and evenings. Don’t get us wrong, we love The Noir, too. We think it’s curious, however, that it is SO dang popular! Is it the bravery factor? The I-am-serving-something-more-unusual-and- delicious-than-you thing? Well, we don’t really care what it is, we’re glad you like it, and we made more. But save some bloodlust for a cool fall night, when potatoes sautéed in duck fat and a frisee salad with lardons are not at all out of place.
We’re just sayin’………….
Speaking of some things being more delicious than other things, we understand that a bunch of blogger-types got together at “Meathenge Labs” last weekend and voted Fatted Calf Bacon the Best Bacon Among Many, as well as participating in a host of other meat-related activities. Go to www.meathenge.com to check it out.
Get yer bacon and yer boudin noir (not to mention UNBELIEVABLE sounding creipinette and lamb specials) at Ferry Plaza and Berkeley farmer’s markets this Saturday.
Saturday, August 20, 2005
SPECIAL
Little Lamb Leg Roasts stuffed with Olive Tapenade
Sausage
Pork Crepinettes with pistachios, caramelized onions, duck liver, Marsala.
Merguez
Calabrese
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Rosso
Beer Brats
Boudin Noir
Pates, Confits & Terrines
Rabbit Pate with Chives
Duck Pate with Brandied Prunes
Duck Confit
Duck Rillettes
Pork Rillettes
Salumi
Fegatelli
Petit Sec Aux Herbes
Pancetta
Mortadella
Umbrian Salami
Other Meaty Goods
Duck Demi
Glace de Viande
Sugo di Carne
Bacon