Today’s episode of THE FOOD SEEN is an “offaly” good one. Chef Chris Cosentino of Incanto in San Francisco, CA, and proprietor of tasty salted pig parts at Boccalone, joins us to talk low-cuts and guts. His new cookbook, “Beginnings”, is just that, a start to a great meal, as well as part of the bigger conversation, about Chris’ past, perseverance, pork, and his contemporary Italian palate. This program has been brought to you by Fairway Market.

“You don’t have to scream and yell to get someone to eat a [expletive] carrot, but you do have to scream and yell to get someone to eat a cut of meat they aren’t familiar with.” — Chris Cosentino on THE FOOD SEEN