Tuesday, May 19, 2009

Guts, Garlic or Mayo?


At left: Chris Cosentino with some of his favorite parts.
(Photo by Lisa Hamilton)

Menu and food trends analyst and authority Nancy Kruse of Atlanta's The Kruse Co., an NRN contributor and conference partner (See link at bottom), offers up this about a distinctive show activity:

Chris Cosentino, exec chef at San Francisco's Incanto and an advocate for offal, did a bang-up job deboning a pig's head during his NRA Culinary Scene demo. The end product, porchetta di testa, is sold off trucks in Italy, where patrons specify exactly what part of the pig they'd like on their sandwich. Chef Cosentino uses all parts of the pig noggin, including the brain, which he turns into brainaise. For a blow by blow, go to his aptly named website www.offalgood.com.
Nancy Kruse

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