Brief but wonderful February is here and Fatted Calf has a full plate this month for you. With stormy weather, there is no better way to stay warm and cozy than to keep the home fires burning under a lamb stew, a braise of duck legs or a simmering pot of ham hocks and beans. If dining out for Valentine’s Day feels a bit impersonal and passé then stop by The Fatted Calf for a little foie gras torchon, a plump quail stuffed with boudin blanc and chestnuts or a gorgeously marbled steak for two cooked to perfection at Chez Vous and show your honey bunny just how much you care. The sausage stuffer seldom ceases in the Fatted Calf Kitchen and with SF Beer Week and the annual Brewer’s Tea at 21st Amendment we’ll be grinding, casing and smoking beer links all the month long. Put on your party dress for the 87th Academy Awards and be sure to pick up plenty of pâté maison and duck rillettes to nosh while you dish dirt about your favorite glitterati. Before long short February will be done and it will be time to order your corned beef brisket!
Brewer’s Sunday Tea February 15, 2015 11 am to 3:30 pm
What do brewers do on Sunday? Well, if it is the behemoth stretch known as SF Beer Week, they will be wrapping up with a delightful afternoon at 21st Amendment Brewery for the annual Brewer’s Sunday Tea. Fatted Calf will be grilling up a Hendrik’s Imperial Stout Sausage and a Ryevolution IPA Link, 21st Amendment will be pouring something a little stronger than tea, and a jolly good time will be had by all!
One Stop Shop
Fatted Calf in Napa is now a host site for Riverdog Farm’s weekly CSA delivery. For just $20 a week you get a big box of organic,seasonal, local farm fresh veggies. Now you can have your kale and eat your bacon, too! Visit Riverdog to sign up today.
Love meat but occasionally have a craving for local Dungeness crab, a briny oyster or a good piece of line caught fish? Join Siren SeaSA and you can pick up a tasty, fresh, sustainable share of locally harvested, seasonal seafood each week at The Fatted Calf in Napa or in San Francisco where you can also pick up a little pancetta to wrap around your cod, some smoky chorizo to cook up with your clams or a bottle of bubbly to wash down those oysters.
All classes are from 11 am until 3pm. The cost of the class is $200 and includes a morning snack, lunch and a bag of meaty goodies you helped to prepare. To reserve, e-mail us at firstname.lastname@example.org with your full name and telephone number.
Whole Hog Butchery
Saturday, March 14 CLASS FULL
Saturday, April 18 CLASS FULL
Saturday, May 16 CLASS FULL
In this hands-on class you’ll learn how to break down a whole hog into its various useful parts, cut chops, tie roasts and prepare porchetta
Saturday, March 7 CLASS FULL
Saturday, April 25 CLASS FULL
Saturday, June 6
If you dream of a secret underground lair strung with lengths of drying salami join us for Salumi! Learn the basics of curing whole muscles, cooked and air-dried salami.
Pig, Woman, Knife
Saturday, February 14 CLASS FULL
Saturday, June 20
Hey ladies! Grab your cleaver and 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
Saturday, February 7 CLASS FULL
Saturday, June 13
Linked, coiled, emulsified and smoked. Whether you are a beginner or a sausage enthusiast yearning to expand your knowledge Sausage 101 will cover a variety of grinding, casing and cooking methods to make you more sausage savvy.
All About Duck
Saturday, February 21
Saturday, May 30
Flap your wings and say yeah! All about duck covers the basics of duck butchering and charcuterie. You’ll learn how to bone and stuff a duck, make duck confit and prepare other delectable duck dishes.
Whole Lamb Butchery
Saturday, March 21 CLASS FULL
Saturday, May 2
In this hands on class you’ll learn to break down a whole local lamb into primal parts, prepare roasts, cut chops and make other delicious lamb preparations.
Pâtés & Terrines
Saturday, April 11
Patés and terrines are a quintessential part of the charcutier’s repertoire. Learn to prepare these savory and addictive meaty goods that run the gamut from the haute and the elegant to the rustic and everyday.