Photograph by Cammie Nguyen/Eat Me Daily
What do you get when you replace butter with lard in a caramel? Humphry Slocombe Boccolone lard caramels, an unlikely marriage of pork byproduct and candy, offering melty, meaty sweetness that blows the mind. So decadent, Chris Cosentino recommends you enjoy them in private, “so not everyone sees your ‘Oh’ [...]
If it's Friday, it must be Offal of the Week! Brought to you by Ryan Adams, author of the blog Nose to Tail at Home, each week we highlight a different part of the animal that you've always wanted to work with, but were afraid to ask your butcher for. This week we're introducing you [...]
Photo via foodnetwork.com
Premiering August 7th on the Food Network is Chef vs City, a sort of culinary Amazing Race featuring Aarón Sanchez (Centrico and Paladar in NYC) and Chris Cosentino (Incanto and Boccalone in SF). Sanchez and Cosentino will "challenge two local foodies in an action-packed food adventure to locate that city's biggest, boldest, most [...]
Bad boy chef Chris Cosentino's restaurant Incanto, in San Francisco's Noe Valley, hosted a book reading last night from author Lisa Hamilton's. Hamilton's latest book, Deeply Rooted: Unconventional Farming in the Age of Agribusiness (buy at Amazon), is both a clear-eyed look at the small-scale farmer's place in contemporary American society, and a case for [...]
Photograph from bunrab.com
It was bound to happen at some point: the anit-foie gras protesters have now threatened Chris Cosentino. After getting a video and a letter in the mail from unknown activists, Cosentino received a phone call, demanding he stop serving foie gras. Of course Cosentino refused, and the response from the activists? "We are [...]
Photograph by offalchris
Chris Cosentino is looking for help for his 6th Annual Head to Tail Dinner at Incanto. This would be an awesome experience:
Now’s your chance to learn. I will be accepting 2 volunteers to help with the event this year. You get to come into my kitchen and help cook 2 nights of head [...]
Photograph of an 85 pound pig's head by Chris Cosentino.
Chris Cosentino posted the menu for the 6th Annual Head to Tail Dinner at his restaurant Incanto, a five-course meal that features "not everything from head to tail — just the parts you usually don't eat."
This year he's doing it for two days: Monday March 23 [...]
Edible San Francisco ran a feature on Bay Area chefs and their experiences slaughtering animals. Chris Cosentino had this to say:
It doesn’t matter how tough you are: when you slaughter a 35-pound baby goat, it’s not easy, it’s not pretty. Slaughter is a mix of many things: love, hate, joy, disgust—you’re horrified with yourself, but [...]