This week’s Fatted Calf newsletter rolled in last night. I usually check out the Specials, just to see. They’ve got Hoffman Farm Quail stuffed with Black Trumpet Mushrooms and Pork Sausage, YEAH. Stuffed insanity. And the Little cold smoked single muscle hams, mines was juicy happy. But what really struck me was the appearance of Lamb Crepinettes with Red Wine and Nicoise Olives. There’s nothing there I don’t LOVE. The last part, Nicoise Olives, made my toes tingle. Such a treat to have the Crepinettes come in Lamb flavor this week, thank you Team Fatted Calf.
They’re also sportin’ some Wild Mushroom Sausage, I’m getting me a few. And what’s this Cotechino? I dunno, I’ll bite though. You bet. I’m also quite happy to see Pate de Campagne listed, “one loaf please!”
Ooooooo, look. Pancetta. Pancetta. It’s even nice to say. I haven’t had any in a while, I believe it’s time.
This coming Saturday looks like a really great time to get out and go get yourself some treats. Between the Specials, the Lamb Crepinettes and the Pate, it’s a great time indeed.
/////////// News FLASH !!! \\\\\\\\\\\
Your Newsletter has been interrupted for:
UPDATE 3/35/2005:
I sent out a, what I thought to be, a coherent non-threatening letter to the administration for the local farmer’s markets. I received a pretty quick reply, from Linda Graham stating that the Fatted Calf’s stall (at the Berkeley Tuesday markets) was a temporary one. They were only keeping the space warm until the original owners came back to roost. I thought to myself, okay I can deal with that. And I’m sure the market’s spaces are finite. She went on to say that they would make every effort to keep Fatted Calf around. I’m not sure what “every effort” means. Cause brother, or sister, if I made every effort to keep Fatted Calf around, they’d be staying. For crissakes man, MAKE A LITTLE ROOM !!! I can’t speak for everyone, but I remember growing up eating dinner at home or at my grandparents homes, there was ALWAYS room for another place at the table. The more the merrier, everyone eats a bit less. But the time was a jolly one. Let the jolly times roll this coming year and make room for Fatted Calf. They’re small, and they carry a large meatstick.
Here is the original call to arms:
Meat Public Service Announcement: There is a chance that The Fatted Calf stall at the Tuesday Market might not be allowed to stay much longer, due to the proliferation of spring and summer fruit stalls. If this vexes you, (as it does us) please contact the Market Management to express yourself. bfm@ecologycenter.org.
Or phone: 510-548-3333
CALL OR EMAIL RIGHT NOW !!! Don’t let them take away our meat !!! No matter how good stone fruit is!
Weellll, it’s been a whole 6 weeks since we’ve had an eatin’ holiday (if you count the dubious but goody-laden Valentine’s Day), and we here at FC feel it’s time raise our every-day bar a bit so you can raise your dinner-time bar this weekend. You don’t celebrate Easter? Well, we hardly know anyone over the age of eleven who does, but you DO celebrate Spring, don’t you? C’mon, you nature lovin’, Paganism-flirtin’ Bay Area guy/gal you, we just know you celebrate Spring. You might have celebrated Spring wthout even knowing it. Have you bought daffodils? Have you weeded your garden? Cleaned out your shelves and made a trip to sell some books? Felt a little uh, Spring in your step when you realized it was 6:30 p.m. (six thirty!!) and it still wasn’t dark yet? Then you’ve celebrated, baby.
With any luck at all, this weekend will be washed sunny-clean and you can plan your first Spring, non- week-night meal, and we, as you know, are here to help. Ham and Lamb, you bet. And, the not-so-traditional and oh-so-juicy and dainty and rich and savory Quail stuffed with Spring’s own favorite mushroom, the earthy and mysterious Black Trumpet. Lamb comes in the form of Crepinettes drunk on red wine and bursting with Nicoise olives, and Ham graces us with a return engagement as Petite Jambon, that parcel of pig that you are either already in love with or have been dying to get to know.
Forget not your appetizers with wine before your celebration dinner with (if we know you) more wine: Rillettes Pork and Duck, Fegatelli, Pates and Duck Liver Mousse are all lined up to snuggle with that artisan-made cheese you’re going to get.
So: you get the idea, right? Step right up Saturday a.m. and usher in Spring with style.
See you at the Market!
Meat Public Service Announcement: There is a chance that The Fatted Calf stall at the Tuesday Market might not be allowed to stay much longer, due to the proliferation of spring and summer fruit stalls. If this vexes you, (as it does us) please contact the Market Management to express yourself. bfm@ecologycenter.org.
Or phone: 510-548-3333
Thank you.
SPECIAL
Hoffman Farm Quail stuffed with Black Trumpet Mushrooms and Pork Sausage
Petite Jambon: Little cold smoked single muscle hams
Sausage
Lamb Crepinettes with Red Wine and Nicoise Olives
Merguez
Hot Italian
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Andouille
Bordelaise
Wild Mushroom Sausage
Cotechino
Pates, Confits & Terrines
Pate de Campagne
Duck Pate
Duck Confit
Duck Rillettes
Pork Rillettes
Duck Liver Mousse
Salumi
Pepperoni
Fegatelli
Chorizo
Sicilian al Arancia
Pancetta
Other Meaty Goods
Bacon
Ham Hocks
Duck Demi
Glace de Viande
Sugo di Carne
Cotechino is the luscious sausage you get in bollito misto. A good one should contain a generous amount of well-cooked pig skin which gives the sausage a wonderful flavor and texture.
We make it fairly regularly during the winter and fall. This pig we skipped it in favor of sopressata but I’ve got the skin in the freezer for later use.
Hey Haddock,
Thanks for the info. I’ll pick up a package on Saturday and take a look meself.
Biggles