Watch Chris Cosentino’s Bloody Unaired Pilot for Chef Unleashed
The offal-loving chef might have gone a little far with the blood and guts.
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‘chris cosentino’
A Look Back at the 2011 ‘Food & Wine’ Classic in Aspen
The massive food festival featured appearances by some of the most respected chefs in the country.
Cosentino Makes Brains & Eggs, Dances, and One Ring Zero Raps the Recipe
This actually might make recipes harder to follow, but anyway...
Cosentino to Be Further Overexposed Via Comic Book
A new issue of 'Wolverine' will be set in San Francisco, and will feature chef Chris Cosentino as a character.
Andrew Zimmern Loves S.F.’s Dumpsters Best
See two clips from last night's S.F. episode of 'Bizarre Foods.'
Chris Cosentino Tells Vanity Fair How He Would’ve Made Lady Gaga’s Meat Dress
"You take caul fat, the fatty membrane around organs, and stretch it out really thin. It looks exactly like lace."
Morimoto, Reichl, Many Others, Explore Japan at Worlds of Flavor Event
This year's theme was all Japan, all the time.
Andrew Zimmern Confirms S.F.’s Food Truck Scene is Awesome
A video interview during last weekend's Off the Grid at McCoppin.
Chris Cosentino Thinks He Caught the Michelin Inspector
The "famously anonymous" local Michelin inspector was at Incanto last night, and in yet another example of how real-time Twittering might not be the best choice for a critic trying to remain anonymous, the dude announced his whereabouts only to...
Cosentino Talks Innards, and Being Called ‘Gut Man’
At Aspen Food & Wine, chef Chris Cosentino talks about why he loves offal.
Chef Chris Cosentino Plays Games With His Customers Via Twitter
The game is called Old Man on a Station, and the object is to "put Chris in the shits."
Cosentino Goes Whole Hog With Gluttony Pants
These pants have three button settings: Piglet, Sow, and Boar.
Chris Cosentino Goes Gaga for Avec's Chorizo-Stuffed Dates
"It's decadence on decadence... it's perfect. I think I had two or three orders."
Thomas Boyce Remembers Chris Cosentino's Chili and Bones (But Not Much Else)
A specialty dish at Incanto stuck with the Spago chef, even after a bevy of refreshments.