Offal Good

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

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

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

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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.
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