Chef Chris Cosentino’s educational and inspirational tool for those who are interested in learning about and cooking with offal.

Offal Chef Featured in NY Times

It was great to open the NY Times recently (8/16) and see this in the Dining section. I have included a small excerpt from the story as well as a link to his restaurant and to the article. I can’t wait to eat at Fatty Crab in September when I am in NYC. So go and check him out. I hear good things. Support the offal cookers.

The freshest produce(and duck tongues?)

New York Times
Dinning & Wine, August,16,2006
By: Melissa Clark

AMONG the many orders of chefdom, there are two rarely intersecting sects. There are the zealots of the farmers’ market (Alice Waters, Dan Barber), who serve peas only in June, tomatoes in August, kabocha squash in October, and not much from December through May. Then there are the cult-of-offal aficionados (Mario Batali, Anthony Bourdain), who braise brains and tongues, stew snouts and tails, grill gizzards and hearts, and fry any and everything most butchers have to be persuaded to sell them.

Leave a Comment (1)

  1. Definitely believe that which you said. Your favorite justification appeared to be on the internet the simplest thing to be aware of. I say to you, I definitely get annoyed while people consider worries that they just don’t know about. You managed to hit the nail upon the top as well as defined out the whole thing without having side-effects , people can take a signal. Will probably be back to get more. Thanks

    Joellen Tappen | | Reply