Offal Good

Blood, Sweat and Tripe!!

Thanks to the brilliant photography of Michael Harlan Turkell, I have the ability to show you this photo essay of Incanto’s 4th annual head to tail event.

Hungry Magazine has posted a video essay and photo journal of the evening from the kitchen prospective. Take a look at the video below or at Brightcove.tv. You can also check out the photo journal. Enjoy the video its a nice show of what the kitchen was like that day. And for those of you who joined us that evening thank you and I cant wait until next year.

Meat Papers interview

A few months back Sasha and Amy came to Incanto with a recorder in hand, to ask me a whole slew of questions about my love for offal. After an hour or so they said thanks took a menu and were off. They put togther this great new magazine all about meat, and if you love meat like I do you need to have this magazine.

For issue #0 they threw one hell of a party, and our 1 hour conversation became this article. Take a look and enjoy, I had a great time working with them and I look forward to seeing there magazine grow.

You want Fries with that?

Ever since I put fries on the menu, we get alot of guests that think they are French fries cooked in duck fat. Boy are they surprised when the server tells them they are duck testicles. After the initial shock a growing number of guests are ordering them, and really enjoying them.

Continue reading You want Fries with that?…

Bon Appetit’s hottest dining trends of the year

“San Francisco
You can vicariously experience the head-to-tail cooking of chef Chris Cosentino on his Web site, offalgood.com. Better yet, you can visit Incanto for a taste of his “fifth quarter” specialties like pig’s trotter cake and salt-cured pork liver. (1550 Church Street; 415-641-4500) ”

Andrew Knowlton, Bon Appétit, January 2007

The Restaurant Reporter:
Special Edition: From coast to coast, the hottest dining trends of the year

Do you know where your bacon comes from??

The other day I opened a Rolling Stone Magazine to find this expose about industrial hog farming “Boss Hog”. People freak out if you leave your dog in the car while you buy a quart of milk. But its ok to lock 5000 pigs in a confinment center to wallow in there own shit festering with diseases, so close togther all they can do is bite the tail of the pig in front of them. This is the true face of ” the other white meat”, What a load of shit.

photo Credit:doveimaging.com
Take a long hard look at this article and let it sink in. You the consumer can change this problem, dont buy these meats be sure you know where your pork comes from. I know where my hogs come from and I am pround to support Range Brothers, and I can taste the difference.

Let them eat pigs head!!

Let them eat cake, what the hell did marie antoinette know, they cut off her head. My thought is let them eat pigs head in as many ways as possible. Just recently I was trying to put some new cooked meats on the antipasto platter and came up with this one.

Its royal name is: Porchetta Di Testa - Translation a pigs head that is boned out then marinated for 2 days with rosemary and garlic rolled and tied then braised for 14 hours in a sous vide bag at 200 degrees to keep it all together.

Here is a photo journal of the process.

Start with one square cut berkshire pigs head.

Continue reading Let them eat pigs head!!…

Fight for your right for Foie Gras!!!!

The hot topic right now is foie gras. It’s been banned in Chicago and California and New York are probably next. Why are people wasting their time on this issue? There are far worse evils in the food supply such as factory farming of the chickens, pigs and cattle that Americans eat every day.

Continue reading Fight for your right for Foie Gras!!!!…

So you want a T-shirt.

The long awaited “Lips and Assholes” T-shirts are finally here. They were designed by a good friend of mine Rex Ray. These t-shirts are limited edition and will only be available here. And they’re good fun.

Continue reading So you want a T-shirt….

International Chefs Congress 2006

What a great event this was. It was the first ever international chefs’ event held in the US. Starchefs outdid themselves with an all-star line up of chefs from around the world. The congress was held in New York City, giving the chefs plenty of options to eat out as well as meet with other chefs. There were great panels and lots of educational demos designed for chefs by chefs, which made this a unique and very cool event.

this photo is courtesy of: www.harlanturk.com

Continue reading International Chefs Congress 2006…