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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.

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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!!

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This is my 3rd instalment of cooking with the artist and Upper Playground. This episode is with vegetarian Sam Flores who was at first reluctant to come, being un sure if I would try to serve him meat. In the end I think he had a nice time, and a simple lunch.

This is the 2nd round of cooking with the artist featured on walrus TV and Upper Playground. This is a 6 part video series. This is a full day of cooking with Alex Pardee I had a great time working with him, he was a lot of fun and wasn’t afraid to eat. I must say the piece he did for me is great,  thanks again for playing Alex.

To see more click below

Frying pigs ears

splitting a pigs skull

cooking brains and eggs

Eating porchetta di testa

click on the sausage to see the video.

This January issue of Outside magazine has a feature on winter comfort food, and they also put together a video with me cooking a recipe. I have included the recipe here after the break for those who cant find it online.

Boccalone sausage and beans

Serves 4

Note; This recipe calls for preparing dried beans. You can substitute steps 1 and 2 in the recipe by using 4 15-ounce cans of beans, rinsed and drained.

Beans
1 lb dried cannellini beans
3 qts pork stock
2 cloves garlic, crushed
1 whole carrot peeled

1 whole fennel bulb split

4 each canned plum tomatoes, chopped
1 whole peeled onion
Salt

Beans with sausage
5 Tbsp olive oil
1 1/2 pounds Boccalone sausage links

4-5 fresh sage leaves
4 cloves garlic, peeled and crushed
Salt (about 2 teaspoons) and freshly ground black pepper

1. Sort through the beans, removing any stones. Rinse the beans under cold running water. Place beans in a large pot and cover by at least a couple of inches with cold water. Let soak for at least 4 hours.

2. Drain the beans. Add 3 quarts of pork stock to the beans in the pot. Add the whole vegetables, and canned tomatoes. Cover, bring to a simmer on medium heat, and simmer beans for one hour. Lower the heat so that the beans are barely simmering. Cook for an additional 1 to 2 hours, or until beans are just tender. Note that the fresher the beans the shorter the cooking time, the older the beans the longer. Remove from heat and let cool in cooking liquid. Remove the whole vegetables.

3. Heat 1 Tbsp olive oil in a large, heavy-bottomed skillet over medium heat. Add the sausage, links and crushed garlic cloves. Do crowd the pan, or the sausage won’t brown well, once the sausage is brown add the sage leaves let sizzle then add the reserved beans in there cooking liquid, stirring occasionally until slightly thickened, about 5 minutes.

4. Season to taste with salt and pepper. Simmer a few minutes longer, stirring gently, until sausage is cooked through and the sauce has thickened. Be careful not to break up the beans.

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I have received a lot of questions about how to butcher a beef heart. I recently made a video to answer these questions. After the break you will find a recipe for beef heart tartare.

This is a short video about sustainable pigs that was shot for NBC 11 here in the bay area.

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I look forward to the show tonight i hope to see some of you there.

thanks for coming to play Jeremy lets do it again.

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