Offal Good

Delicious Tripe!!!

What else can I say, it’s tasty stuff. But I can tell you when I was a kid I can remember smelling my great grandmother Rosalie cooking tripe and my brother and I running away in fear. How ironic is it that one of my big goals is to get more people to eat offal, especially tripe since it is higher in protein and lower in fat then a T-Bone steak. Continue reading Delicious Tripe!!!…

Going Whole Hog-Salumi Italy’s Preserved Meat

A couple months back The San Francisco Chronicle’s Carol Ness came knocking and wanted to talk about cured meats for a story. She wanted to know everything the how’s, why’s, what and where. I opened the door to my kitchen and curing fridges for her to see all, as well as taste everything I had ready to serve. She also visited other chefs in the SF bay area who all gave her there info and opinions like I did.

So you are saying how the fuck does this relate to offal, Continue reading Going Whole Hog-Salumi Italy’s Preserved Meat…

Beyond Organic Radio Show

This past year I did a radio show “Cooking the Whole Animal” with Fergus Henderson, and host Jerry Kay on Beyond Organic radio show.We talked about sustainablity factors of eating offal, and food fears that people have with these cuts of meat.It was great to do the radio show, I definatly had to watch my mouth no F bombs here.

Odd Cuts and Guts

Check out this article that was written about me in 2004 on Global chefs. This is a great site that has a ton of info about the food industry from around the world. This site is run by my friend jeremy a Brit chef working and living in San Francisco. There is always great food stories on here as well as a bunch of book reviews, and great chef profiles. Go check it out!!