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

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 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.

Leave a Comment (4)

  1. Hats off to someone that is really passionate about bringing back something so important in the culinary field…. I graduated from the California Culinary Academy in 93. We were never exposed to anything like that. Please feel free to contact me if you need help in the kitchen. I would love to learn more…..

    Bradley Ceynowa | | Reply
  2. I’m very interested in the fried rabbit ears. We cook a lot with rabbits in my restaurant (stuffed rear rabbit leg, front rabbit leg confit, rabbit pate) but I’ve never though to ask our grower for the ears. Fried in duck fat sounds great!

    Bryan C. Andregg | | Reply