An offaly good dinner at the Astor Center

by Jonathan M. Forester, Posted Mar 10th 2008 @ 5:05PM

Not long ago I posted about an event at the Astor Center in NYC, the annual Head to Tail Dinner put on by Chris Cosentino of Incanto restaurant in San Francisco. I was lucky enough to attend and want to tell you all about it. We'll go behind the scenes in the kitchen before, and just prior to the meal; and follow all the way through the dinner itself. It all started three days prior when I was invited to join the chefs in the kitchen as they started prepping for the dinner.

Chris and his pal, Chef Jonnatan Leiva of the Jack Falstaff Restaurant in San Francisco had flown in on a red-eye after finishing work late the night before. With what little sleep they had on the plane, they went straight to work in the Astor Center kitchen, as they engaged on a three-day binge of Red Bull to keep them alert and local microbrews to keep them sane. Other chefs from around New York state showed up to volunteer and help put the event together.

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Filed Under: Raves & Reviews, Trends, Head to Tail, Food Politics, Ingredients, Drink Recipes, Offal, Methods, Tastings
Tags: Astor Center, beef, braising, Chris Cosentino, ChrisCosentino, frying, Head to Tail Dinner, meat, pork, roasting, wine

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Reader comments (Page 1 of 1)

3-11-2008 @5:05PM kevjohn said... This was an awfully (yes I had a mighty struggle with my conscience to avoid using "offaly") great article. Page after page of food I wouldn't seriously consider eating, shown and described in a way that would make me seriously consider eating them. There were a few dishes I've tried before, and a few others I've never even thought about and made them all, for the most part, look quite scrumptious.
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