Offal Good™

Do you have the guts to help cook Head to Tail?

I have decided to do something a little different for this year’s head to tail dinner, inspired by the constant requests for knowledge about how to cook offal. Now’s your chance to learn. I will be accepting 2 volunteers to help with the event this year. You get to come into my kitchen and help cook 2 nights of head to tail dinners. You will work your ass off, have some fun and learn a ton, but there are rules to this game. This offer is open to professional cooks only. You will be an unpaid volunteer. You must commit to working in my kitchen for 5 days, from Friday, March 20th through Wednesday the 25th except for Tuesday, which you’ll have off to recover. You must submit your resume and a short essay on why you should be one of the chosen ones. This is a busy time and I don’t have time to be baby sitting. The Head to Tail dinner is a multi-course menu with a shit load of detailed work..

Here is the pay out; you get both of my t-shirts to take home and you will be able to sit down and enjoy the head to tail menu in the dinning room on the last night.

Email your resume and brief essay to me at [email protected] by next Wednesday, March 4th. I will make a final decision and contact the 2 lucky winners on March 6th to confim your participation. Ultimately, this is a fun opportunity to be a part of a great team for a week and learn how to cook some innards.

6th Annual Head to Tail

stuffing vesica

That time of the year has come again, the 6Th Annual head to Tail. This year we will be doing 2 days of this special menu featuring the wonderful parts of those animals that we all know and love. The menu is fun I have been planning  and refining it since last year. I cant wait to see you all there.

For more information about booking a reservation go here. I have included the menu below.

6th Annual Head to Tail Dinner
Monday March 23 & Wednesday March 25, 2009

Note: menu subject to change depending upon availability.

Venison heart tartare, foie gras & ciccioli brioche

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Goose intestines with fava beans & artichokes

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Big brain, little brain with asparagus

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Cordedda with peas, mint & sheep’s milk polenta

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Coffee & Doughnuts: pork liver, blood, chocolate, espresso

* Optional wine pairings will be available by the glass or flight

YES! On Prop 2

Everyone is waiting for November 4th to cast there vote for change. Here is a proposition that is not to be missed. I speak out regularly on the horrors of factory farming well here is the ability for you as a consumer to help make a change. Please take a look at there website : http://www.yesonprop2.com/

At the table with… Canada

For all of my Canadian Readers or anyone with dish you can check out my “At the table with”, I was blown away when they asked me to be a part of this. The caliber of the chefs they have worked with is amazing and I am honored to be among them. The Canadian food network team”Anthony and christoph” spent 8 days with me in SF and NYC filming and interviewing friends, colleagues, and family members. This is basically my life condensed into a 1/2 hour. They collected all my photos from my childhood until present I cant wait to see how this show turns out. I haven’t even seen it and its my life. Check your local listing and watch please let me know what you think.

Amuse Cochon

This event is going to be great! I hope to see you there.

WHAT: A group of top Bay Area chefs will each prepare a heritage breed hog from head to toe for this competition. Guests and professional judges will determine a winner based on creativity, classic preparation and overall best flavor. The winner will be crowned the “Prince of Pork”. In addition, five selected family-owned winemakers will showcase their wines.

WHO: A Taste Network Event featuring:
Chris Cosentino, Incanto www.offalgood.com Watch on Iron Chef this Sunday the 26th!
Allan Benton, Benton Smoky Mountain Country Hams www.bentonshams.com
Peter Pahk, Silverado Resort www.silveradoresort.com
Taylor Boetticher, Fatted Calf Charcuterie www.fattedcalf.com
Ryan Farr, Orson www.bestbyfarr.wordpress.com
Wineries: Palmaz Vineyards, Anderson’s Conn Valley Vineyard, Hill Family Estate, Saddleback Cellars, and Thomas Michael Cellars.

THE JUDGES
Chef Rob Lam of Butterfly SF
Chef Jesse Wall of Bounty Hunter Provisions
Jan Krupp of Krupp Brothers Estate | Veraison | Black Bart
Dave Mclean of Magnolia Brew Pub
Kylan Hoover “Entre-pig-nuer” Red Mountain Farms
Tim Borman City of Napa Fire Chief
Todd Anderson of Conn Valley Vineyards
Bob Hurley of Hurley’s Restaurant & Bar
Jill Techel City of Napa Mayor
Lynn Giacomini Stray of Point Reyes “Original Blue”
Tom Stafford of Black River Caviar
Sam Mogannam of Bi-Rite Market
Sheamus Feeley of Rutherford Grill
Nick Heinrich of Triple S Ranch, Calistoga
Pam Simpson of Chase Family Cellars
Jan Newberry of San Francisco Magazine
Dick Steltzner of Steltzner Vineyards
Scott Bog of Hudsun Ranch

Iron Chef America Again!!

I am sure you all remember the first battle againsts Mario Batali.

Yes the rumor is true I am going back for another shot, as seen here in the ABC News video “Iron Chef Secrets Revealed”. I am honored to have been asked back to stadium kitchen. This is what you all wanted; the battle between me and my friend, Iron Chef Michael Symon. This coming Sunday October 26th tune in to Food Network and watch. Look for your local listings.

Chefs Fantasy dinner & auction

The Ritz Carlton Cleveland, Ohio is hosting a fund raiser for Cystic Fibrosis Foundation. There will be a whole slew of great chefs from Cleveland each preparing a course. And for some reason they invited me to be a part of this event and I am honored. I cant wait to check out Cleveland and hang out with Symon and Ruhlman in there own town. The best part is we are all cooking for a great cause an end to Cystic Fibrosis.

Incantos Annual Head to Tail

The date you have all been waiting for. The good news is we have decided to extend this special event for 1 more day. I look forward to seeing you there.

Macys cellar

Come and try some Boccalone sausage and salumi in the cellar. I will be there dishing out the recipe and some “tasty salted pig parts”.