Archive for August, 2009
No Reservation Deleted Scene
August 18, 2009 on 10:10 pm | In Blog, Offal, Videos | 12 Comments
This didnt make the cut for No Reservations, but just the ability to see him drink FU2012 was priceless. The ability to work on such a special project with lance at hanger 1 has been great. He is a mad scientist and genius with distilling Enjoy the video.
No Reservations comes to SF
August 18, 2009 on 9:47 am | In Blog, Offal, Press, Videos | 3 Comments
A few years ago Anthony Bourdain came to Incanto for dinner and my buisneess partner Mark Pastore wrote a great letter called “when royality comes calling”. It was a crazy day when he came for dinner a few years back nervous and star struck I cooked and cooked, hoping not to blow it. Now fast forward to this march an I get a phone call from zero point zero production that they want to film No Reserations. I am honored to be part of such a great show which has been stacking up the emmy nominations. Thanks to my team and all staff on hand the restaurant looked great on the show. Thanks!!
Word of Mouth NPR
August 5, 2009 on 10:59 am | In Blog, Offal, Press, Recipes | 2 Commentsplease check out the word of mouth NPR show I was interview by Virginia Prescott about offal cookery and the sustainability of it all.
Click on the image to hear the show.
Mint love!!!
August 3, 2009 on 10:46 am | In Blog, Recipes | 2 Comments
I love mint, and there is no if’s, and’s or but’s about it. More importantly, I have found it to be the most widely used herb in Italy. After doing a lot of research I found a few cool bits of info I thought would be great to share.
The mint family, also known as Lamiaceae or Labiatae, is a large family of aromatic herbs which include the likes of basil, rosemary, sage, savory, oregano, thyme, marjoram, and lavender. I use all of these herbs with frequency, but I can’t get enough of the mints. With over 25 species and hundreds of varieties such as bergamot, chocolate, citrus, pineapple, spearmint, and nepitella just to name a few, their range of use is immeasurable. Attached below is a post by the great pastry chef Gina Depalma from Serious Eats.
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