Lemon Sausage with herbies.
I’m not sure what’s going on, but I’ve been waking up for the last two days with the smell of fresh sausage in my mind. It’s been stirring my psyche so darned hard that I’ve been out looking under every rock and crevice, during my lunch hour, for some decent sausage. Sure I could drive to Oakland, maybe Berkeley or over to Rosamunde’s over in San Francisco. But I just don’t have the time, too much going on. I’ll just have to wait for this coming Saturday in Berkeley, oh well. Poor me.
This week I believe I’ll wave to the rich and wonderful Lamb Leg Roasts with Olive Tapenade and grasp me some handfuls of Mexican Chorizo, Breakfast Sausage for Sunday and some Toulouse to relax with during the week. OH yeah, look! Rabbit Terrine with Chives, okay one of those too. Oh no, there’s a Spanish Style Dry Chorizo! AAAAAh, I’m boned. What’s to become of me and my meat tortured soul? Tune in next week for … Biggles goes in to Meat Coma or There’s No Time Toulouse!
Note: Fatted Calf now has an online request form, so you may reserve meat for Saturday. If you are at all interested in that Lamb Leg roast, reserve it today!
Please click forward to read Kim O’Neill’s Fatted Calf Newsletter.

Fatted Calf
Phone/Fax (510)653-4327
Disappointment. It’s so…disapointing. If you’re lucky, you don’t have a lot of real disappointments in your day-to-day life. Sure, it’s disappointing to wake up on what you thought was Friday but turns out to be Thursday (sound familiar?). It’s disappointing to spend a week painting a room and have the color turn out to be, well, not what you thought. What are the best ways to avoid those annoying little instances of dashed hopes? Well, there are a couple but here is a favorite: It might be a little less than spontaneous, but it has a good side effect: usually getting what you want. We like to call it planning ahead. This writer noticed some slightly disappointed faces at the Markets in the last couple of weeks. Some folks didn’t get exactly what they wanted at the FC stall. Thank goodness they were able to buck up and choose another of our bazillion yummies. And, although we hate, hate, hate to see you disappointed, it wa s OK, because we knew that Sean, (a member of Team Fatted Calf revered for his knowledge of all things tech) was working on a solution to one of your problems, and it’s our Order Form! Look up, see where it says Product Order Form, under the FC logo? When you click on that baby, it will take you to an easy-to-fill-out form, on which you can reserve any of the wonderful goodies Taylor and Toponia will be making for the markets that week. (Listed below.)
Fatted Calf is still quite a small company, where everything you see on the menu is made fresh that week, by hand. Our sausages are never frozen or cryo-vacced for a rainy day, which means our products have superior flavor and freshness, but it does make it impossible to make everything every week. Imagine the feeling, won’t you, of arriving at the market a little later, maybe, with time to get a cup of coffee before you saunter up to our stall, secure in the knowledge that a snug little package with your name on it is patiently waiting in a cooler, for you to take home and cook it up. Ahhh, bliss, security, and getting what you want. How great is that? Try it out this week on our famous Little Lamb Leg Roast with Tapenade, or maybe Pork Crepinettes with Greens and Pine Nuts. Also looking very reserve-worthy are Rabbit Terrine with Chives, and, the super-popular Mortadella. Peruse, reserve, enjoy.
See you at The Market!
Saturday, October 15, 2005
SPECIALS
Little Lamb Leg Roasts with Olive Tapenade
Sausage
Pork Crepinettes with Greens and Pine Nuts
Merguez
Calabrese
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Bordelaise
Pates, Confits & Terrines
Pate Maison
Duck Liver Mousse
Rabbit Terrine with Chives
Duck Confit
Duck Rillettes
Rabbit Rillettes
Salumi
Fegatelli
Petit Sec Aux Herbes
Pancetta
Mortadella
Spanish Style Dry Chorizo
Other Meaty Goods
Glace de Viande
Sugo di Carne
Bacon