Yuck! That’s Delicious!
(From WIRED Magazine, Issue 19.06)
Just because a menu item sounds a little odd doesn’t mean it isn’t delicious. Ask chef Chris Cosentino, co-owner of San Francisco’s Incanto restaurant. He’s famous for serving up every part of an animal—even the bits that might make you say ick. “It’s about not being afraid of your food,” Cosentino says. With his favorite dish, Chris’ Last Supper, he takes some unconventional ingredients—blood sausage, trotter stock, duck eggs—and makes you want to inhale them. Here’s how it works.
