Offal Good

Iron Chef Menu at Incanto

For those of you who want a taste of the Halloween Iron Chef America Battle Offal, well here it is. Take a look at Incanto to get all the answers on the what, when, where and hows. This is only available on Thursday, Friday and Saturday nights, since I will be cooking this menu by myself in the back kitchen.

Kill It, Cook It, Eat It UK

This is an amazing show that is on the BBC 3 in the UK. The owners tore the wall off an abattoir replacing it with a glass wall, then put a set of bleachers, a dining room, and a kitchen. The transparency introduced regular folks to where and how the food is raised, slaughtered and cooked. The same animal slaughtered in front of the guests then turns into their dinner . If only we could do this here, it would help change the food system.

Star Chefs on Charcuterie

A very well done article on starting a in house curing program was written on Star Chefs. They reached out to Zach Allen from Las Vegas and myself, for some insite on how we started our progams and learned to produce in house. This is a great idea it answers alot of the frequently asked questions, now it boils down to following threw with the decision to do it. Here is the article, Star Chefs Charcuterie.

Giant Humboldt Squid

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.

Some well deserved Thank Yous!!!

Well Its all over, you know the results. I want to thank a few folks who have made this return to kitchen stadium possible:

My incredible wife Tatiana Graf “I Love You” who has put up with the stress of it all, as well as years of me working long hours.

My business partner Mark Pastore who gave me the chance that no one else would, and the ability to do what I believe is right.

To my best friends Ravi Kapur and Jonathan Levia I wouldn’t have done it without you guys you always make it so much fun no matter how hard it is. I love you guys Thanks again!!

The entire staff at Incanto and Boccalone you keep the dream moving everyday.

The staff at food network, Bruce, David, Jill thanks for making us fell at home on a stressful day.

Triage thanks for making guts look so good on TV Eytan, Steve, John, Mary

Michael Symon, Powder and Sawyer thanks it was great fun and a hell of a battle.

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

Outside Magazine Video

In the November issue of Outside magazine there is a story based on nutrition and recovery for athletes. I was asked to give a few recipes and there is a video to boot. Take a look its a solid recipe for Cornish Game hen Fra diavolo with dandelion greens and fennel super simple and nutritional.