Edit Module Edit ModuleShow Tags

A Cut Above

Anyone can be a butcher.



RYAN HARRIS

Anyone can be a butcher. At least, that’s the theory behind Fatted Calf’s popular classes held on select Saturdays at its Oxbow Public Market storefront in downtown Napa. Equally enticing for newbies and experienced chefs, the four-hour charcuterie sessions begin with an overview of the day’s subject—from salami drying to ladies-only pig butchery—before the pros launch into hands-on techniques. Since the intimate classes top out at 13 people, all students get a piece of the action, whether they’re casing sausage or portioning out a ham hock. Participants leave loaded with samples of the day’s work. If you can’t get there in person, grab a copy of owners Taylor Boetticher and Toponia Miller’s new cookbook, In the Charcuterie, and put your salumi skills to the test at home. 644 First St., Napa, (707) 256-3684, fattedcalf.com.

 

Edit ModuleShow Tags

Sunny Spots

Enjoy Outdoor Dining at These 10 Hot Spots.

Healdsburg Hot Spots

New tasting room and restaurant open their Doors.

An Epicure’s Dream

The highly anticipated Oxbow Public Market gets ready to open in downtown Napa.

Forward Thinking

A Napa entrepreneur fuses food, wine, and philanthropy.

Market Place

Sebastopol stakes its claim, with a sophisticated shopping and dining arcade.

The New Napa

Extending the Olive Branch

Vineyard Vows

Expert advice on tying the knot, Wine Country style, from one of the Bay Area’s best in the business.

Coastal Escape

Head to Timber Cove Resort for a relaxing retreat on the Sonoma Coast.

Margrit’s Memoirs

With her platinum bob, Margrit Mondavi has long been a fixture in Wine Country, but rarely do people get such an intimate look into her life as with her new book, Margrit Mondavi’s

Eat

New in St. Helena

Always a center of style and deliciousness, St. Helena has added to its riches.