Offal Good

Cod milt

You are asking yourself what is cod Milt, also know as soft roes in the UK. In Japan there geographical aliases, including shirako, kiku, and tachi. Well to keep it very simple and straight forward its cod sperm, its only available in the fall and winter months and is a delicacy in Japan.

This dish is a favorite of mine and I serve it on a regular basis at the restaurant during the fall and winter months. Continue reading Cod milt…

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. Continue reading Iron Chef Menu at Incanto…

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.

Continue reading Kill It, Cook It, Eat It UK…

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. Continue reading Star Chefs on 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.

Continue reading Giant Humboldt Squid…

Jamies Olivers Fowl Dinners

What can I say but Jamie has got a set of brass ones for doing this, and I think its great more power to him for sticking it to the big food companies who want to treat animals like shit. Battery chickens what a fucked up process, what ever happened to coq a vin, now we know you cant get roosters cause they kill them at birth because they don’t produce eggs. I know this is a bit old but I am proud to show this and stand by Jamie and his efforts. Please take the time to watch theses videos there are graphic but very educational. Not only does Jamie slaughter chickens in front of the dinners he shows them the horrors of factory farmed chicken and eggs. Dont be offended remember this was a show on the BBC all over the UK.

To see the rest of the shows read on.

Continue reading Jamies Olivers Fowl Dinners…

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. Continue reading Some well deserved Thank Yous!!!…

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/

Continue reading YES! On Prop 2…

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. Continue reading At the table with… Canada…