That right there is why some people shouldn’t be allowed to futz around in photoshop. It’s a pork crepinette and lordy, it sure as hell doesn’t look like one now, eh?
Father’s Day is coming up and it’s time to head outdoors for some supreme cooking action. While I was typing this up I sent off my order for a package of the chops and a package of the brochettes. I haven’t had either yet and I think it’s high time I digged in to see what the scoop is. Expect some blazing images next week of these fine delectibles.
OoO, hey. They’ve got quite a load of goodies under the Salumi heading. Mortadella, Saucisson Sec, Finocchiona, Pancetta & Spanish Style Chorizo. And last but not anywhere near least are our two buddies, Fegatelli and Petit Sec Aux Herbes. I love those two little guys. I usually get one and eat it while I’m walking past, way past all the organic veggie stands.
I would suggest you make a point of picking up some bacon, no really. It looks as though Taylor has hit a sweet spot with the cure & smoking process. It’s some damned amazing stuff. Plus it’s cut nice and thick so you can get a handle on it and not worry about over cooking it too damed fast. You get bacon, ya hear?
It’s an excellent wind up for this coming Saturday’s market in Berkeley. I hope to see you there and no, you don’t have to wear bells. Of course you could if you wanted to, I’ll leave that up to you. See you there!
Now please continue on to their newsletter and read their fancy menu.
Mothers get a lot of the kitchen credit but it was my Dad, more than anyone, who taught me to prepare and enjoy food. My Mom worked long hours and often attended school at night and the daily task of dinner became Dad’s. I cannot recall him ever opening a cookbook so I can only assume that the dishes he conjured were born of seasonality, economy, instinct and his own childhood memories. It was he who introduced my palette to foods bitter, sour and spicy and he who continued to push chard and escarole and dandelion until one by one they fell into the expanding realm of what I considered edible. He allowed me to take the reins now and again and consumed my first successes and disasters alike.
Culinarily speaking, the student has now surpassed the teacher and I tend to be on the advice-giving end of the phone when it comes to kitchen matters. But although I have dined at amazing restaurants, holy alters of gastronomy; most days I would prefer a bowl of pasta and greens to a seven course tasting menu. My Dad’s modest example of eating as a simple, daily pleasure has become my own.
Happy Father’s Day. Eat and enjoy.
Saturday, June 17
Specials
Brined and Smoked Pork Chops
Cattail Creek Lamb Brochettes marinated in Harissa
Sausage
Pork Crepinettes with Porcini Mushrooms
Savory Pork Sausage with Greens
Calabrese
Basque Sausage
Merguez
Fennel Sausage
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Pâtés, Confits & Terrines
Pâté Maison
Rabbit Pâté with Chives
Duck Pâté with Brandied Currants
Duck Liver Mousse
Duck Confit
Pork Rillettes
Duck Rillettes
Salumi
Fegatelli
Petit Sec Aux Herbes
Mortadella
Saucisson Sec
Finocchiona
Pancetta
Spanish Style Chorizo
Other Meaty Goods
Bacon
Sugo di Carne
Okay so I finally made it to Fatted Calf yesterday. I bought a package of the crepinettes. Oh my _lord_ are they good. Thanks for the lead…
-DM
Hey DM,
Alright!
I may have been behind you in line? Where you the one that showed up just after 10am, asked what a crepinette was and bought a package? I think you had dark hair? I was the tall red bearded freak behind you.
Biggles
Sounds like me allright. That is too funny. All I can say is that from now on, I’m pre-ordering.
Oh cool!
I kinda noticed because you asked about the crepinette and what it was, then without a blink of an eye, you said you wanted it. You hadn’t had it, but you knew exactly what you wanted. That was cool.
If you’re a fan of the salumi department, ask for a petit sec next time. It’s a little meat stick and it don’t cost much. I get them for my breakfast treat.
Biggles
Thanks. I do love sausage in just about all of it’s forms. Especially when it’s well made like those crepinettes sounded. I’ll definitely check out the petit sec. Thanks for the lead. Keep an eye out, I’ll be back at the Ferry Building this weekend.