Offal Good

Iron Chef Menu at Incanto

For those of you who want a taste of the Halloween Iron Chef America Battle Offal, well here it is. Take a look at Incanto to get all the answers on the what, when, where and hows. This is only available on Thursday, Friday and Saturday nights, since I will be cooking this menu by myself in the back kitchen. Continue reading Iron Chef Menu at Incanto…

Cooking at Sebo's Tuna Dinner

This was a great night of sake and tuna had by all 15 who attended, especially me because I chose to do this dinner on my birthday. The most amazing part about this dinner was the Kindai Tuna and how special it is, a true sustainable bluefin tuna. I never knew about this until the first discussions of cooking this dinner, absolutely great fish. I really enjoyed the opportunity to work with Michael and Danny I learned more about tuna in one night from them, then years in kitchens. How to cut it properly, age the fish and treat it in the Japanese style. I look forward to cooking with them again in the future, whats the next fish guys. Continue reading Cooking at Sebo's Tuna Dinner…

Forbes Traveler on offal

Forbes traveler wrote a piece called:

Deluxe Nose-to-Tail Meals

Joshua M. Bernstein 2008-05-12 11:30:52.0

© Heath Robbins Photography

LAUNCH SLIDESHOW
Offal-y good ox hearts, lamb spleen and more

Colin Alevras, chef at New York City’s Tasting Room, recently unveiled a luxury burger that blew diners’ minds. While the $23 price tag is chump change compared to the $75 foie gras-stuffed, black-truffle-topped burger at NYC’s DB Bistro Moderne, what sets Alevras’ meaty masterpiece apart is not decadent toppings but the meat itself.

The Old MacDonald burger, as Alevras dubs it, blends a grass-fed cow’s heart, liver, bone marrow, tongue, flatiron, brisket, shank and clod. It’s topped with raw cow’s-milk cheese and “mushroom ketchup,” and it’s served on a beer-bread bun. Fries are, incidentally, extra.

“I haven’t seen anybody reconsider the burger from the cow up. We don’t hide behind its casualness. We are remaking the world’s most overlooked food,” the chef recently told NYmag.com’s food blog, Grub Street.

Is Alevras’ creative hamburger a weirdo anomaly? No way. Nowadays, chefs are branching out beyond meaty ribs or tender filet mignon to embrace a nose-to-tail eating ethos.

“If you’re going to kill the animal, it seems only polite to use the whole thing,” British chef Fergus Henderson famously wrote in his book “The Whole Beast,” which touted the tastiness of tripe, trotters and internal organs. While many diners prefer to forget their flank steak was carved from a mooing creature, high-end dining now features a new face. Plus some hearts. And, occasionally, intestines.

“Organ meats don’t have to mean Mom’s overcooked liver,” explains Andy Nusser, head chef at New York City’s Casa Mono. The tapas-style small-plates eatery, which is owned partly by Mario Batali, offers unusual cuts—such as lamb’s tongue, duck hearts and cock’s combs. The latter is the fleshy red cap atop a rooster’s head; at Casa Mono, it’s simmered with red wine and porcini mushrooms until fork-tender.

“We’re returning to using the whole animal,” says Nusser, who has taken to sourcing entire organic pigs. “You’re not just picking up a phone and ordering parts. This makes you want to use every last bit. You don’t want to throw anything out.”

Especially not the noggin. “I really enjoy cooking a pig head,” Nusser says. “I like slowly simmering it and pulling the meat off the head, then taking the liquid it was cooked in and turning it into gelatin. It’s a journey to look at an ugly pig’s head and turn it into a beautiful terrine.”

Nusser’s adoration of long-overlooked animal parts has company. At Portland’s Le Pigeon, diners can opt for “foot and tail” croquettes or duck-duck-pigeon—roast squab with duck confit salad and duck-liver vinaigrette. Boston’s KO Prime slings sautéed calves brains and bone marrow with oxtail marmalade. Philadelphia’s Ansell Food + Wine fashions a fine, crispy lamb’s tongue served with mint.

But perhaps America’s most adventurous nose-to-tail restaurant is San Francisco’s rustic-Italian Incanto. On offer are lamb’s necks, pig trotters and a five-course nose-to-tail tasting menu perhaps including venison kidneys and chocolate-blood panna cotta. For executive chef Chris Cosentino (who also runs www.offalgood.com), it’s not about Fear Factor-style extreme eating. “It’s about viable cuts of meat that we have thrown into the trashcan for years. There’s been lots of talk about sustainable eating, and offal is sustainable eating. If you buy leeks, do you just throw away the tops? Or do you use them to make broth? When it comes to food, we’re very wasteful.”

Historically speaking, America wasn’t always so wasteful. During World War II, thrifty cooks stretched their ration stamps by buying cuts of tongue. In the South, pig’s hooves, fried pork skin and chitterlings (a fancy word for pig intestines) have long been integral to Mason-Dixon Line cuisine.

“We’ve gone away from our history,” Cosentino says. “Years ago, a slaughter was a neighborhood affair. One guy would come around and slaughter one or two pigs, then someone would make blood sausage. And the casing was made from the pig’s intestines. People always ask me, ‘Why do you serve poor people’s food?’ That’s really disrespectful to the animal.”

For squeamish eaters, Cosentino suggests a “gateway” meat: beef hearts. “It’s a muscle, not a filter”—like liver or kidneys—“so it’s very rich and has lots of minerals. It changes people’s perceptions.”

Harder to alter are USDA guidelines. The government bans numerous victuals like lungs that Cosentino would love to toss into a skillet. “Cow’s udder is absolutely delicious—it’s a shame I can’t serve it,” he says. “Flavor-wise, it’s a mammary gland, so it’s very rich and fatty.”

Such is the crux of whole-animal eating: Creating luxury where it’s least expected. For this reason, “cooking nose to tail isn’t a fad; it’s never going to go away,” says Casa Mono’s Nusser. “The bottom line is that people that are trying hearts and organs are surprised to find that they’re delicious. Anyone can cook it. To cook a pig’s head, you just need a big pot. Just go to a butcher and ask them to split the pig head in half, then you’re halfway there.” Continue reading Forbes Traveler on offal…

Proper Turkey Slaughter

In preparation for Thanksgiving this coming Thursday my friend Jonnatan Levia and I spent our Sunday morning up in Sebasatapol helping slaughter heirloom breed turkeys with the 4-h kids and my good friend Jim Reichardt of liberty ducks. Continue reading Proper Turkey Slaughter…

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.

Continue reading Blood, Sweat and Tripe!!…

15 Green Chefs around the world

I feel honored to be on this list with the likes of Fergus Henderson and Dan Barber who push the limits every day. These are some amazing chefs who put their necks on the line to do the right thing and I am pround to be among them. Congratulations to all the other chefs who have been bestowed this honor. View the link and read all about some of the greenest chefs in the world. But keep in mind, this list just scratches the surface of all the chefs who are working hard to make things right in the food world.
Grist, 15 green chefs Continue reading 15 Green Chefs around the world…

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 Continue reading Bon Appetit’s hottest dining trends of the year…

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…

National Culinary Review

A few months ago a women from the American Culinary Federation called Incanto and said she was doing a story on offal. She spoke to different chefs around the country about what offal they serve, why they serve offal, and what is the customer response to these cuts of meats. The article was well written and very informative, the best part is that she didn’t hide each chefs true opinion(well at least not mine). I have attached a small section of the article for you to get a taste, read on.
Continue reading National Culinary Review…