Offal Good » Photos

Goose Intestines

Chris — Tue, 30 Dec 2008 09:16:17 +0000

Christmas usually brings a whole bunch of geese to the restaurant to serve for the holidays. This year I got a treat with the geese, I got their intestines as well. There were great as a simple dish with beans, they resembled pasta once they were cooked. Follow the picture recipes and make some great dinner.

pre formed turkey eggs

Chris — Mon, 15 Dec 2008 19:30:44 +0000

These pre formed eggs are a tasty treat that have been used for years but not normally seen in the US markets. I first had these eggs while on a trip to Asia and it was served to me in a rich heart warming soup. After the turkey slaughter I had a bunch so I made this soup with cauliflower mushrooms, pasta and spinach it was an instant hit.

Amuse Cochon Recap

Chris — Mon, 08 Dec 2008 18:16:06 +0000

What a great event give 5 chefs each a different breed of pig and see what they come up with. This was so much fun to be given a breed of pig I had never worked with before the mangalista. A crazy wooly pig with a ton of fat, and lots of flavor. One of the highlights of the event for me was to spend some time with a true master of pork Mr. Allen Benton, who was not only super fun but a true believer of educating the next generation of the proper use of the magical animal the pig.

Custom Jeremy Fish Kitchen Mural

Chris — Mon, 01 Dec 2008 20:33:19 +0000

Click here to view the embedded video.

Thanks Walrus TV for this fun 4 part video, stay tuned for more as they unfold!!

What can I say he is a amazing artist and its an honor to have him produce this one of a kind piece in the kitchen at Incanto. It was incredible to watch this piece come together before my eyes, I had no idea how this would unfold. The amount of thought and detail thats involved is inspirational. Thanks Jeremy I look forward to working with you again. If any one is in San Francisco please check out Jeremy’s show at fifty 24 SFGallery on Fillmore Street on 12/4/08 be there i will…

Turkey Lungs

Chris — Sun, 30 Nov 2008 02:52:16 +0000

When most of you are eating turkey left overs I am using turkey lungs in a really tasty way. They are a readily available cut found in Italian markets know as pulmones. The US is the only country who deems lungs unfit for human consumption which went into affect in 1972. I dont know why they did it, rumor is that they felt they couldn’t inspect them properly. I think they taste great so here is what i did with them, ask your local rancher for some.

Its Turkey Time Again

Chris — Mon, 24 Nov 2008 06:02:30 +0000

Every year for Thanksgiving people are getting ready to sit down to eat turkey. Today I was able for the second year in a row, help with the 4-H heritage breed turkey slaughter. What an amazing experience, this was attended by full families young and old all helping. What is so great about this program is that these are kids who raise these birds, sell them in auction, then help with the processing of the birds.

Giant Humboldt Squid

Chris — Mon, 03 Nov 2008 21:43:58 +0000

Having worked with the same fish purveyor for over 10 years they kind of have an idea what I like. So when Chris called me from ports seafood and said he had giant squid from Humboldt averaging 30lb each I jumped at the chance to get them. Once I had this giant squid at the restaurant I was amazed at how big it really is, it really makes me not want to go swimming. Chris later explained to me that they are caught when there is a current shift and they come up from warmer waters. To keep thing easy on how to cook this giant squid I have included a photo guide.

Closer to the bone sweeter is the meat!!

Chris — Thu, 14 Feb 2008 05:57:27 +0000

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.

Must go Sebo

Chris — Wed, 13 Feb 2008 07:28:54 +0000

I know this site is where you all come to learn or hear about bits and bobbles, well I love fish more then you know. So I wanted to share my favorite place to go for Japanese take a look and see. They also do izakaya Japanese bar food on sunday nights which always has some great dishes I have never seen before. In April we are cooking together for a special dinner using all of the fish guts and all, with sake pairings from beau at true sake. I look forward to seeing you there cause thats where I will be on my days off for dinner, come see what you are missing.