Under the Hood: Napa’s Fatted Calf and the Revival of Charcuterie
By Georgeanne Brennan
Before we dive into “Under the Hood,” a quick reminder that Napa Valley Features is a subscriber-funded publication. Without continued support from paid subscribers, offerings like “Under the Hood” may need to be scaled back or could disappear altogether. If you value our ad-free conflict-free veteran-owned local journalism, please consider becoming a paid subscriber. For as little as 16 cents a day, you can help keep local news independent, relevant and sustainable.
The Spotlight
Welcome to "Under the Hood," our exclusive Saturday series for Napa Valley Features paid subscribers. Today we explore how Taylor Boetticher and Toponia Miller, owners of The Fatted Calf, have built a culinary destination blending traditional techniques with modern tastes. From whole-animal butchery to handcrafted salamis, roasts and terrines, their Napa shop has redefined the role of a neighborhood butcher. Join us as we uncover their journey, culinary philosophy and how they continue to inspire a new generation of food lovers.
Additionally, we’re diving into the latest data from our readers’ polls and providing insights from our economic dashboard, covering local Napa Valley, U.S. and global markets.
In addition, we feature "What We're Reading," a section with a handpicked list of recent articles that provide a variety of viewpoints on issues important to our community.