Offal Good

A Carnivores Cookout at Prather Ranch

A full year after we shot the story its here in the august issue of Food and Wine Magazine.

There are so many stories that could be told from that day at the ranch: the sheer beauty of the ranch, the history and stories from The Ralphs, and The Rickerts. Even the morning I spent in the slaughter house helping the Rickerts process cattle, I just got the cow hide back from that day, its been tanned and turned into a carpet. Ultimately I am honored to have a story of this quality and caliber, Thanks Tom for expressing that day so well and Emily for going to bat for my beliefs.

Closer to the bone sweeter is the meat!!

Speaking of using fish guts heres a dish that I prepared for the chefs of Sebo when they came in for dinner on Monday night. Here is a step by step on how I use tuna spines as a great dish. It was great to cook them a dish that is based around food they work with everyday. One chefs trash is another chefs dish.

Brains!!!

The idea for most of eating brains brings back memories of the original movie Return of the living dead.

Raw calfs brain about to be poached.

So most people moan and scream like a zombie and act like an ass instead of having the opportunity to enjoy this beautiful creamy cut. Here I will show a recipe for brains, so order your brain fork which any self respecting offal eater should own one of these. Turn on your favorite zombie flick and get ready to eat some delicious brains.
Continue reading Brains!!!…

Delicious pig parts

To me every part of a pig is absolutely delicious. This head and some bits were dropped off to me on Friday. They came from a duroc hog from biagio a Sonoma meat co-op run by Michael. These parts were put to use quickly for a new dish for the menu Saturday.

Continue reading Delicious pig parts…