Chef Chris Cosentino of
Incanto (1550 Church) has published the tentative menu for the restaurant's sixth annual Head to Tail dinners, coming up on Monday and Wednesday, March 23 & 25 ($75,
reservations advised):
- Venison heart tartare, foie gras and ciccioli brioche
- Goose intestines with fava beans and artichokes
- Big brain, little brain with asparagus
- Cordedda (Sardinian lamb intestine) with peas, mint, and sheep's milk polenta
- Coffee and Doughnuts: pork liver, blood, chocolate, espresso
Chef Cosentino held an essay contest to select two cooks who would stage (intern, more or less) for the dinners. Read the winning entries
here.
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