When life gets busy, I get a sandwich. Carbs be damned, the sandwich is efficient, delicious and satisfying! A late night at the Fatted Calf kitchen will likely result in a sandwich for supper. An afternoon sifting through the wreckage of my desk requires the fortification of a sandwich. Need to hit the road? Best to bring a sandwich, just in case.
Late Sunday evening the contents of my refrigerator were not looking very promising but in less than twenty minutes an open-faced sandwich of crusty bread topped with leftover sautéed chard, crispy pancetta and a fried egg made a worthy supper. On Monday, smack in the middle of canning tomatoes, countertop strewn with seeds, skins and pools of juice, my blood sugar bottomed out. Grilled Gruyere, bacon and tomato to the rescue! Tuesday I was chained to my desk but thanks to a swell little sandwich of roasted peppers and thinly sliced pork country rib roast, progress was made.
This week’s menu is loaded with delicious possibilities to stuff between two slices of bread. Pork and lemongrass crepinettes are begging to become a banh mi topped with cucumbers, chiles and cilantro. Mexican style chorizo makes a favorite torta with refried black beans, queso fresco, tomato and avocado. Liverwust with pickled onions and strong mustard on rye satisfies a yen for New York deli. Boudin noir makes its seasonal debut this week and what better way to enjoy it then tucked into a baguette, topped with sautéed apples and onions. One last B.L.T. before the end of tomato season? I cannot resist!
Vintage Berkeley Deliveries Will Now Be On Thursdays!
A big thanks to all of our loyal Berkeley customers! Some of you have been shopping with us for nearly 10 years and have watched us grow from a farmers market stand to a big meaty shop. We appreciate you sticking with us.
While we will be unable to make deliveries for the remainder of September, beginning on Thursday, October 2, we will resume deliveries to Vintage Berkeley on Vine Street. Just give us a call at 707.256.3684 up until noon the Wednesday before and we will have your order waiting for you the following day.
Learn To Make Sausage with Fatted Calf at SF Cooking School
Join Fatted Calf at the San Francisco Cooking School for a master class on sausage making. We’ll bring in some exceptional meat to work with and guide you through linked, coiled, and smoked sausages.
You will get comfortable using a variety of meats, with different grinding techniques, working with casings, and using several cooking methods. After getting your hands in every aspect of sausage making, you’ll sit down for dinner to taste some of Fatted Calf’s favorite sausages paired with wine, of course. In addition to eating it in class each student will take home approximately 5 pounds of sausage.