Something For Every Mom
Every mom is a little different. There are moms who like to live it up with a little Foie Gras Torchon accompanied by a glass of Champagne. Then again there are moms who simply crave an All Beef Hot Dog washed down with a cold local brew. Some mom's eat like birds, happy to nibble on a few slices of Spanish Chorizo accompanied by marinated olives while other moms can eat a whole bird, like our plump brined quail stuffed with greens sausage, with little hesitation. Perhaps your discriminating mom would delight in Duck Sausage with Kirsch. Or is your mom a little spicy, preferring Calabrese hot off the grill? Even those moms that are hardest to please, can't say much with a mouthful of Pancetta Wrapped Tenderloin. For every mom this Mother's Day, Fatted Calf has just the right bite.
See you at the market!
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.
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. Join us May 3 for a wild, knife wielding evening.
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.
See you at the wine shop this week!
Spring/Summer/Fall 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 to take home. 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, May 26 SOLD OUT
Saturday, June 9 SOLD OUT
Saturday, June 23 SOLD OUT
Saturday, August 18 SOLD OUT
Saturday, September 15 SOLD OUT
Saturday, November 17
Learn to break down a whole hog into its various useful parts, prepare roasts and make fresh sausage and crepinettes. $175/person
Salumi!
Saturday, April 21
Saturday, May 12 SOLD OUT
Saturday, June 16 SOLD OUT
Saturday, July 21 SOLD OUT
Saturday, August 25 SOLD OUT
Saturday, September 8 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. $175/person
Pates & Terrines
Saturday, September 29
Saturday, November 10
Saturday, December 1
From rustic country style terrines to a sophisticated liver mousse, learn to prepare pâtés for all occasions. $175/person
Go Goat
Saturday, July 28 SOLD OUT
Goat is the most popular protein in the world. It is a tasty, lean, nutritious source of meat and has a lower carbon footprint than beef, pork or lamb. It is also the perfect project for a beginner butcher. Go goat and learn to break down a whole local goat into its various useful parts, prepare roasts and other delicious goat preparations. $175/person
Pig, Woman, Knife
Saturday, July 14
Saturday, October 6
Hey Ladies! Grab your cleaver and your boning knife and join your sisters in a hog butchering class taught by women for women. Learn to break down a whole hog into its primal parts, prepare roasts and other porcine delights. $175/person
Blood And Guts
Saturday, October 20
Saturday, October 27
Our evil, gory, day of pre-Halloween fun is back. Learn the secrets of blood sausage, caillettes de Provence, and other unusual offal recipes. $175/person
All About Duck
Saturday, June 2
Saturday, September 22
Saturday, November 3
Flap your wings and say yeah! All about duck covers the basics of duck butchering and charcuterie. From how to bone and stuff a duck to making duck confit and other delectable duck dishes. $175/person
Truffles!
Saturday, December 8
Saturday, December 15
Start the holidays off right with a decadent day immersed in the fragrance of black truffle. Learn to prepare black truffle sausage, crema di lardo with truffle and other truffled holiday treats. $200/person