Friday, July 17, 2009

Calves LIver

When we lived in San Francisco, we used to go to a place in North Beach called Vanessi's. We usually sat at the counter in the front, where we could watch the multiple cooks saute and grill with the speed that would put most professionals to shame. It was a dance of grace and skill that never failed to produce some of my most memorable meals, one of which was the calves liver. They would slice a thick slice from the whole liver - right there in front of you - and saute it to perfection. Last night, after I finished a piece of the St. Brigid's Farm calves liver we have as a special, Kevin asked me "Was it as good as Vanessi's?" And you know what? It was better. It was the absolutely best calves liver I have ever eaten - fresh and mild and sweet like milk. Just delicious. And if you all don't eat every order, I am hoping for some more tonight!


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