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Good Food Radio

The radio is nearly always on in our home kitchen. We might enjoy a little Paco de Lucia while preparing a pan of paella with Spanish style chorizo or crank up Cissy Strut while stirring a pot of Andouille laden gumbo. Good tunes and good food go hand in hand but music isn’t the only thing we listen to while we cook.

Often we tune in to Heritage Radio Network, the internet radio station where we can listen to original programming that gives voice to America’s leading food professionals, farmers, policy experts, artists and tastemakers. A broadcast of Beer Sessions is the perfect accompaniment to the sound of Basque coils and Pork Crepinettes with Lemongrass sizzling on the grill. While queso fundido with roasted poblanos and Oaxacan style chorizo bubbles on the stove I’ll tune in to Cutting the Curd with cheese monger, Anne Saxelby. On Taste Matters with Mitchell Davis I can listen to the culinary wisdom of Daniel Bouloud while I prepare pancetta wrapped scallops or tune into an interview with Mediterranean food expert and cookbook author Nancy Harmon Jenkins as I plate a simple dish of spaghetti with guanciale and fresh greens from the garden. If the main course is a succulent heritage pork country rib roast stuffed with apricot mostarda why not stream a recent episode of The Main Course with Heritage Foods founder Patrick Martins or check out Radio Cherry Bomb for interviews with fascinating women chefs, farmers and food entrepreneurs. Turn on your oven, tune in to Heritage Radio Network and if you like what you hear help support this independent, free, fledgling radio station by donating today.

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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 and we talk meat 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.

The Fatted Calf in Napa gets happy too! Join us for Butcher's Happy Hour at our shop at the Oxbow Public Market on the first Thursday of every month from 5:30 to 7. Local wine makers will be on hand pouring their favorite juice, our kitchen will be preparing tasty snacks and our butcher boys and babes will be skillfully wielding their knives on locally raised pork and lamb.

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!
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Available in any denomination!

The cost of the class includes a morning snack, lunch and a bag of meaty goodies you helped to prepare. The class size is small (10 person maximum) and as hands on as you make it. All classes are $200 per person, which includes lunch and an array of treats to take home. To reserve, e-mail us at contact@fattedcalf.com with your full name and telephone number.

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