'Chris Cosentino' on Serious Eats

Pants Bomber Makes Smuggling Salumi Harder

Wild boar salami. [Wall Street Journal] An interesting story from the Wall Street Journal about the aftermath of the attempting pants bombing over Christmas: Because customs officials once caught him with sausages made from donkey parts hidden in shoes packed in his luggage, [chef Chris] Cosentino's bags were already subject to extra attention. He once got around that by duct taping to the inside of his blue jeans seeds for a special variety of chicory he found at a pet-food store in Bologna, Italy. Scanners able to see through clothing, now being installed in many foreign airports, should put an end to such practices. Additionally, I love the fact that someone at the Journal was charged with illustrating wild... More

One Ring Zero's Recipe Music Project

[Image: orzrecipeproject.tumblr.com] Michael Hearst of the band One Ring Zero has already demonstrated his skills for mixing food and music in his Songs for Ice Cream Trucks album. Now he's jamming about chefs' favorite recipes. If you're into the edgier rock stuff, go with Chris Cosentino's Brain and Eggs and for more Bohemian polka-esque sounds, try Mario Batali's Spaghetti with Sweet 100 Tomatoes. The lyrics are not trying to rhyme or be too soulful—it's just the recipe verbatim, which is pretty awesome. Not enough lyrics involve "use small, firm organic pumpkins or winter squashes." [via Michele] Related Padma Lakshmi: Now a Music Video Star Video: Weird Al Yankovic's 'Eat It' Video: The Fast Food Song... More

The Food 'Twitterati'

All you food-lovin' Twitter haters out there might change your mind about the microblogging service when you see some of the food luminaries who are tweeting. The San Francisco Chronicle namechecks a few: Ruth Reichl, Martha Stewart, Mark Bittman, Grant Achatz. The paper localizes the story by noting some well-known Bay Area chefs using the service: Daniel Patterson, Chris Cosentino, Nate Appleman, Eater SF, and Richie Nakano. (And, as always, you can follow Serious Eats here: @seriouseats.)... More

In Defense of Chef Chris Cosentino's Foie Gras

Incanto’s corzetti dish. Photograph by Zach Brooks Eat Me Daily reports that chef Chris Cosentino of San Francisco's Incanto recently received a video and letter from anti-foie gras protesters, urging him to stop his signature culinary move: animal organs. In response, the restaurant put together a 3,000-word piece called Shock & Foie, which defends foie gras, one of the few debates in the food word that is so "controversial, emotional, and fraught with moral peril." Serious Eater Zach Brooks was just in the Bay Area and dined at Incanto: "As somebody who ate there last week, I can honestly say (putting all morality aside, of course) it would be a crime against stomachs everywhere if Cosentino were to never... More

In Videos: Chris Cosentino at 'Boccalone'

Chris Cosentino is the chef of San Francisco-based restaurant Incanto and has started the company Boccalone, which delivers cured meats on a weekly basis. In this video from the Salumi Meat Society, Cosentino shares his "everything but the oink" philosophy, explains the difference between bologna and mortadella ("Bologna is the bastard step-child of mortadella."), and we get an inside look at the factory where the salumi is made. Video after the jump.... More

Wish We Were There: Head to Tail Dinner in SF

A head-to-tail dinner thrown at San Francisco's Incanto by chef Chris Cosentino was documented in glorious multimedia detail on Hungry Magazine by Michael Harlan Turkell. The children of Fergus Henderson (the original head-to-tail chef) are popping up at restaurants all over Europe and the U.S., and, from our vantage point, that is indeed a good thing.... More

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