Laiko BahrsTrotter Tots with pea-brain aioli, one of Peter McNee's winning dishes.Call him the dark horse: Poggio's Peter McNee was named Prince of Porc at the Fairmont last night, nosing out four chefs to take the crown (well, funky pig trophy) in the latest Cochon 555 challenge. McNee had been considered the underdog in the competition, which seeks to hype heritage pork varieties.
In the six days before the event, McNee and Poggio sous chef Ian Banks turned a 110-pound Berkshire pig (raised b
phxpma/FlickrAre you feeling like a fresh and tasty Southern Italian mini-vacation -- via dinner -- is in order? Incanto (1550 Church at Duncan) is continuing its summer-long Cucina Povera prix-fixe dinner series on Sunday and Monday nights (it features the peasant food of a different Italian region each week). Chef Chris Cosentino knows his way around a cuisine or two: the under-explored corners of Italy, tasty salted pig parts, and barbecue are just the start. (Full disclosure: In March, Incan
Joseph Schell
Incanto's Chris Cosentino (left) and Sebo's Michael Black react to the broadcast.
A handful of chefs and others who appeared in the San Francisco episode of Anthony Bourdain's No Reservations gathered at Bloodhound in SOMA last night to watch the broadcast. Incanto chef Chris Cosentino had organized the viewing party -- the show included a scene of Bourdain slurping an all-offal menu during one of Incanto's annual Head to Tail dinners, at a table with Boulevard chef de cuisi
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