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In the latest Walrus TV Feature, San Francisco’s Chef Chris Cosentino takes N8 Van Dyke (Juxtapoz #90) on a culinary trip through the circulatory system of a cow. “If you’re willing to kill it,” states Cosentino, “Shut up and eat all of it.”
Chef Cosentino is a renowned offal chef, which is essentially the practice of using the whole animal when cooking - in this segment he takes the artist N8 Van Dyke into his kitchen to teach him how to make beef heart tartar and goes over the various other culinary uses of a beef heart. Watch the entire feature only on Walrus TV.
About Chris Cosentino
Chris Cosentino is currently the executive chef at Incanto Restaurant in San Francisco, CA where he showcases his specialty of offal dishes and stresses the ecological benefits of “head-to-tail dining.” Since taking over as executive chef, Incanto has been hailed as “perhaps America’s most adventurous nose-to-tail restaurant …”(Forbes Traveler). Chris has been a competitor on The Next Iron Chef and Iron Chef America and maintains an offal-themed website, “Offal Good.”
About N8 Van Dyke
N8 Van Dyke is a prolific artist and illustrator. His medium of choice is generally pencil, ink, marker, watercolor, gauche, acrylic and oils – but his signature style or dark menacing personalities exude through any piece he works on, regardless of the medium.
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