Video: Chris Cosentino Cooks Head to TailThere aren’t many out-of-town chefs who can draw a crowd, but California’s Chris Cosentino is one of them. The offal king cooked a “Head-to-Tail” dinner at the Astor Center last night, and Grub Street brought a camera along. Beware of graphic footage of coxcombs, tendons, trotters, and other delights.
Video: Cooking Head to Tail [NYM Video]
Get the Best of West Coast Charcuterie at Mia Dona
If you’re not going to the Astor Center’s Head-to-Tail dinner with Chris Cosentino on Tuesday, you can also find his food at Mia Dona, the only New York restaurant serving Cosentino’s charcuterie. Cosentino met Mia Dona owner Donatella Arpaia when shooting The Next Iron Chef, on which he was a contestant, and goes way back with the restaurant’s executive chef, Jason Hall. “We use their lonza (pork loin). It’s amazing. The fat cap is like the finest lardo. And the meat itself expresses the purity of pork — it’s perfectly seasoned and cured, ” he enthuses. Mia Dona serves the lonza on two crostini — one with sheep’s-milk ricotta and Sicilian oregano, and the other with winter-citrus mostarda — but Hall would like to use even more: “I want to use a lot of Chris’s stuff, but we can’t overwhelm the menu all at once.” Cosentino, whom we think of as California’s answer to David Chang, also sells his charcuterie online. Visit Boccalone to order for yourself.
Related: Back-to-Back Feasts Will Break the Bank, Blow Your Mind
Video: Inside Mia Dona’s Kitchen
High Tide for Water Prices; Yet Another BLT OpensAh, the joys of free-flowing water. Well, kind of free — the city water board just agreed to up water costs 11.5 percent this year, and another 11.5 percent next year. [NYP]
A guide to New York restaurants that play that wonderful organ music. [Gridskipper]
A stealth addition to the ever-expanding BLT empire: a BLT Steak in the Westchester Ritz-Carlton. [Westchester.com]