Todays episode of THE FOOD SEEN is an offaly good one. Chef Chris Cosentino of Incanto in San Francisco, CA, and proprietor of tasty salted pig parts at Boccalone, joins us to talk low-cuts and guts. His new cookbook, Beginnings, is just that, a start to a great meal, as well as part of the bigger conversation, about Chris past, perseverance, pork, and his contemporary Italian palate. This program has been brought to you by Fairway Market. You dont have to scream and yell to get someone to eat a [expletive] carrot, but you do have to scream and yell to get someone to eat a cut of meat they arent familiar with. -- Chris Cosentino on THE FOOD SEEN
Today’s episode of THE FOOD SEEN is an “offaly” good one. Chef Chris Cosentino of Incanto in San Francisco, CA, and proprietor of tasty salted pig parts at Boccalone, joins us to talk low-cuts and guts. His new cookbook, “Beginnings”, is just that, a start to a great meal, as well as part of the bigger conversation, about Chris’ past, perseverance, pork, and his contemporary Italian palate. This program has been brought to you by Fairway Market.
