This event will be held at our 9th Ave. location.
Please join us for a special happy hour with Chris Cosentino, chef & co-owner of San Francisco’s celebrated Cockscomb restaurant as we celebrate the release of his new cookbook, Offal Good: Cooking from the Heart with Guts. We'll have wine, snacks and mingling followed by a signing.
About Chris Cosentino
Chris Cosentino is the chef & co-owner of San Francisco’s celebrated Cockscomb restaurant; the newly-opened Jackrabbit in Portland, OR; and Acacia House at Las Alcobas, a Luxury Collection Hotel in Napa Valley – alongside partner Oliver Wharton and parent company Delicious MFG & CO. He is also the chef & co-creator of Boccalone artisanal salumeria. Cosentino’s first executive chef position began at Incanto in 2002 where his innovative Italian and whole animal cookery drew critical acclaim. Cosentino opened Cockscomb in 2014, showcasing a range of sustainable meat cuts and dishes inspired by the city’s culinary history, which San Francisco Chronicle restaurant critic Michael Bauer awarded 3 stars, deeming that: "There’s nothing else like it, and Cosentino has a consistent, unwavering vision." Cosentino has appeared on Food Network’s “Next Iron Chef America,” “Chefs vs. City,” and BRAVO's "Top Chef Masters,” earning over $140,000 for The Michael J. Fox Foundation as the season four winner. In late August 2017, Cosentino, along with writer and photographer Michael Harlan Turkell, will debut Offal Good: Cooking From The Heart, With Guts (Clarkson Potter), a resource for mastering how to cook and honor the animals we eat and explore the unique quality of our ingredients. He is also the author of Beginnings: My Way To Start A Meal (Potter/Ten Speed/Harmony) and collaborated with Marvel to produce a 32-page comic book called Wolverine: In The Flesh.
About Offal Good
The off cuts, the odd bits, the variety meats, the fifth quarter—it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be.
Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Through both traditional and wildly creative recipes, Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. Anatomy class was never so delicious.
Praise for Offal Good
"Chris Cosentino is a righteous heir to the lineage of Fergus Henderson, Mario Batali and the great, unknown cooks of France and Italy who created iconic dishes from every part of the animal. His food is also surprisingly simple--and unsurprisingly, delicious." - Anthony Bourdain
“With this book, Chris reminds us that the most delicious parts of an animal lay hidden." - Rene Redzepi, Noma
“This will forever be the cook's bible of all things offal.” - Sean Brock, Husk
“Chris is one of the most talented and curious and playful cooks I know, and Offal Good reflects his long and passionate exploration of the odd meat cuts, their quirks and possibilities. Whenever he updates me on his ever-changing menus, he sums up with a smile and six words: ‘We're just trying to have fun.’ That very down-to-earth fun, and the deliciousness it instigates, come through on every page.” – Harold McGee
The off cuts, the odd bits, the variety meats, the fifth quarter--it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be.