"chris cosentino" news and stories

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

• Mind your words -- and alcohol intake -- for the best champagne toast.
• Wine expert says you don't have to know everything about vino to pair wine with food -- you just need eyes.
• Take a bite of some images from the SF Chefs tasting tents.
• A seminar on pig is the best idea for a seminar ever.
• Cook like a Roman with cacio e pepe.
• These stuffed peppers are perfect for those who don't like spicy foods.
• Play match the chef to the eatery with Chris Cosentino.

"Gluttony at its finest" has a new meaning. No longer does it mean an extra slice of candy bar pie, a second burger patty on your bacon cheeseburger or adding a runny egg to your breakfast pizza. Now gluttony is defined by not what you eat but what you wear.

Introducing "Gluttony Pants," the first pair of pants with three buttons on the waist, each labeled for the level of "pigging out" the owner intends to achieve -- literally -- the buttons range in size from piglet to sow to boar. Other than a free napkin, the one favor Gluttony Pants creator and Food Network chef Chris Cosentino provides is that the pants cost $100 per pair, just enough to make you think twice about expanding your waist while shrinking your wallet.

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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