Chris Cosentino
Chris Cosentiino stops by Food Republic Today to talk offal, zombies and how to run three restaurants in three different places without losing your mind.

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Chris Cosentino is the best-known American chef who celebrates organ meat. His new cookbook, Offal Good: Cooking From The Heart, With Guts, puts tripe, brain and sweetbreads on a pedestal, and advocates for nose-to-tail cooking while offering delicious takes on unexpected delicacies. Cosentino, who also helms Cockscomb in San Francisco and restaurants in Portland and Napa, answers our “10 Questions” in today’s episode. In Field Reports, Tracey Brandt from Donkey & Goat explains how she and her husband became two of America’s first natural winemakers. And this edition of Food Republic Today wraps with Michael Solomonov offering his take on Yelp. But first, the news:

Today’s News:

  • Cooking with cannabis is getting more mainstream, with two new media companies — Kitchen Toke and PROHBTD offering tips for incorporating this intoxicating herb into your culinary repertoire. Plus, new food sites from AV Club and The New Food Economy.
  • New York pastry all-stars are making more than just cronuts and cereal milk. Dominique Ansel just opened his first Los Angeles restaurant, while Christina Tosi announced a Series A funding round for her Milk Bar chain, with plans to grow to LA and Miami.

Further reading/watching:

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Food Republic Today is hosted by our Editorial Director, Richard Martin, with co-host Krista Ruane, Zero Point Zero culinary creative director, and produced by Zero Point Zero Production. Katie Guhl is our producer. The episode features music by Ghostly International artists including Michna, whose “Metal Baile Joint” is the theme song.