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.

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

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.

Iron Chef America its over for now!!!!

I had to wait 6 months before I could talk about this! There is only one real thing to say.

“I want a fucking rematch”. Oh yeah and a whole lot of Thank You’s.

Photo courtesy of Food Network

Continue reading Iron Chef America its over for now!!!!…

Whose cuisine reigns supreme?

Photo: Courtesy of TV Food Network
Continue reading Whose cuisine reigns supreme?…

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

Continue reading International Chefs Congress 2006…

I am going to Battle on Iron Chef!!!!

This Friday, October 6th, I’ll be in NY to tape Iron Chef America. What will the secret ingredient be? I can only hope for battle offal!! This is going to be a lot of fun. It is something I have wanted to do since the first time I saw the original Japanese show. Continue reading I am going to Battle on Iron Chef!!!!…

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…