The Bowl
Are you ready for The Bowl? The big bowl of nachos smothered in spicy Mexican Style Chorizo! Is your grill ready for The Bowl? There are smoky loops of Kielbasa, Blue Bell Bitter Craft Beer Links, Harissa Marinated Lamb Brochettes, Smoked Cider Brined Pork Chops and fabulous Foot Long All Beef Hot Dogs ready to pile over the coals. I'm ready for The Bowl with a big bowl of Rancho Gordo heirloom popping corn with duck fat and truffled sea salt, a half time snack of sliced Umbrian Salami and marinated olives and a Rabbit Crepinette “burger” topped with grilled red onions, bacon, arugula and whole grain mustard. At The Fatted Calf, the game is on!
Butcher's Happy Hour
In San Francisco you can get happy with us each and every Wednesday at our Butcher's Happy Hour from 5:30 to 7 at Fatted Calf on Fell Street. We snack, we sip, we talk meat and harass Dave the Butcher while we cut and season beautiful hunks of hog and lamb. Come pick our brains for tasty info and cooking suggestions and enjoy a meaty snack washed down by a complimentary taste of vino or local brew. This coming week our friends from Magnolia Brew Pub will be pouring their irresistible Blue Bell Bitter wo accompany our Blue Bell bitter Craft Beer Links and kick off the new Magnolia Growler CSA. Sign up for a growler of fresh beer today!
We are delighted to announce that we will now be offering Butcher's Happy Hour in Napa, too! We'll be letting loose our Napa butcher boys and babes on whole beasts the first Thursday of every month from 5:30 to 7 at our Napa shop at The Oxbow Public Market. Today, Feb 2, Bailie and AW will kick off the Napa Butcher's Happy Hour, wielding their knives on a beautiful barley-fed black hog and a locally raised lamb. White Rock, one of our favorite neighboring wine houses, will be on hand pouring tastes of their mighty fine juice. Join the inaugural festivities and get happy with our Napa crew!
Saturday Pick Up Location at Vintage Berkeley
The Fatted Calf will be dropping orders every Saturday at Vintage Berkeley for our East Bay customers. Just choose your goodies from our weekly menu and call our Napa store at 707-256-3684 by noon on Fridays to place your order for pick up in Berkeley. We'll take your order along with a credit card number to be charged when the order is processed. Orders must be paid for over the phone with the Fatted Calf, as Vintage Berkeley will not be able to ring up your purchase.
Orders can be picked up at Vintage Berkeley, located at 2113 Vine Street in Berkeley from noon until 7:30 pm on Saturday. Vintage Berkeley has also graciously offered 10% off wine purchases for customers picking up a Fatted Calf order on Saturdays!
We'd like to thank all of our East Bay customers who have been so
patient while we've been making this transition as well as our friends at Vintage Berkeley for hosting us.
See you at the wine shop!
Winter 2012 Class Schedule
All classes are from 11am until 3pm. The cost of the class includes a morning snack, lunch and a bag of meaty goodies you helped to prepare. There is a non-refundable $50 deposit required at the time of reservation and the balance is payable on the day of the class. To reserve, e-mail us at contact@fattedcalf.com today.
Whole Hog Butchery
Saturday, January 14-SOLD OUT
Saturday, February 11-SOLD OUT
Saturday, March 10-SOLD OUT
Learn to break down a whole hog into its various useful parts, prepare roasts and make fresh sausage and crepinettes. $150/person
Pates & Terrines
Saturday, March 31-SOLD OUT
From rustic country style terrines to a sophisticated liver mousse, learn to prepare pâtés for all occasions. $150/person
Salumi!
Saturday, January 7-SOLD OUT
Saturday, January 21-SOLD OUT
Saturday, March 17-SOLD-OUT
If you dream of a secret underground lair strung with lengths of drying salami join us for Salumi! Learn the basics of curing and make cacciatorini, salame cotto and guanciale. $150/person
Pork & Beans
Making Cassoulet with Fatted Calf and Rancho Gordo
Saturday, January 28 SOLD-OUT
Saturday, February 4 SOLD-OUT
We love to hang out and cook with our friend and bean expert, Steve Sando of Rancho Gordo. Join us for a fun afternoon of preparing confits, cooking beans and assembling a masterful cassoulet. $150/person
Self Preservation
Saturday, March 3-SOLD OUT
The art of salting, smoking, potting and brining meats was developed out of a necessity to preserve foods for survival. In this class we will focus on some of these methods and their delicious results. Class participants will learn to corn beef (just in time for St. Patrick's Day), prepare potted meats and salt and smoke bacon. $150/person
Spring Class Schedule
All classes are from 11 am until 3pm. The cost of the class includes a morning snack, lunch and a bag of meaty goodies you helped to prepare. There is a non-refundable $50 deposit required at the time of reservation and the balance is payable on the day of the class. To reserve, e-mail us at contact@fattedcalf.com with your full name and telephone number. All classes are $150 per person (unless noted), which includes lunch and an array of treats to take home. A non-refundable deposit of fifty dollars is required to confirm your reservation.
Whole Hog Butchery
Saturday, March 24 SOLD OUT
Saturday, April 14 SOLD OUT
Saturday, May 26 SOLD OUT
Saturday, June 9 SOLD OUT
Learn to break down a whole hog into its various useful parts, prepare roasts and make fresh sausage and crepinettes. $150/person
Pâtés & Terrines
Saturday, March 31 SOLD OUT
From rustic country style terrines to a sophisticated liver mousse, learn to prepare pâtés for all occasions. $150/person
Salumi!
Saturday, April 21 SOLD OUT
Saturday, May 12 SOLD OUT
Saturday, June 16 SOLD-OUT
If you dream of a secret underground lair strung with lengths of drying salami join us for Salumi! Learn the basics of curing and make cacciatorini, salame cotto and guanciale. $150/person