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.
The SF Chronicle's Carol Ness reports on one of the area's newest trends: "At a small but growing number of sustainably inclined Bay Area restaurants, bottled water has become as much of an outcast as farmed salmon and out-of-season tomatoes. Instead of bottled water, diners now are served free carafes of -- gasp! -- tap water. It's filtered and comes still or sparkling, fizzed up by a soda-fountain-style carbonating machine."
Incanto's been serving tap for years but Chez Panisse used to go through 24,000 bottles of Italian water, an ironic choice for a pioneer of sustainability to make. They investigated using locally made sparkling waters but found them too carbonated to go with their food; eventually they purchased a $400 carbonator. The size of a toaster, it was "delivered last week, and installation involved little more than hooking into the reverse-osmosis charcoal filtering system already in use, and running a plastic line from the carbonator to a tap at the bar."
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