The Warmth Of The Sun

The morning was chilly and I could see my breath until the sun crested the hills to the east warming the valley.  In the garden the tomatoes stretched their pale green shoulders through the foliage toward the morning light that will slowly turn them from green to gold or crimson.   I watered (a favorite way to start my day) and thought about lunch with friends later that afternoon. While our tomatoes were not quite ready to be plucked from the vines I did have a big bowl brimming with heirlooms from the farmers market just begging to be eaten.

The lingering cool seemed to suggest a hearty pasta with tomato confit and crispy pancetta or perhaps a satisfying platter of Hot Italian sausage with onions, peppers and a light tomato sauce.  But before long the heat of the sun was spreading and I began to think that perhaps something from the grill might be best; Merguez atop a savory bed of charred San Marzanos and grilled eggplant or crepinettes “burger style” served on a bun with fat slices of Brandywine tomato and crunchy leaf lettuce. 

I thought and I watered.  I watered and I thought.  And then I spied them, tiny pink tomatoes, a variety whose name I couldn't recall, peeking out from behind the shelter of a vigorous pepper plant, a perfect addition to a stew of prawns and clams with Spanish Style Chorizo cooked in the coals, just the thing for an outdoor lunch eaten in the warmth of the sun. 

See you at the market!

 

Summer School

Summer school isn't just for those of us who couldn't comprehend calculus anymore.  Brush up on your meaty skills this season with a fun and informative class at The Fatted Calf in Napa.

Class Schedule

Most classes are from 11 am until 3pm.  The cost is $135 per person and includes a snack, lunch and a bag of meaty goodies you helped to prepare.  There is a $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.

 

Salumi!
Saturday, August 7 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.

 

Pâté and Terrine Workshop
Saturday, August 14 SOLD OUT
From rustic country style terrines to a sophisticated liver mousse, learn to prepare pâtés for all occasions.

 

Whole Hog Butchery Part 1
Saturday, September 4 SOLD OUT
Learn to break down a whole hog into its various useful parts, prepare roasts and make fresh sausage and crepinettes.