If you haven’t been keeping up with my latest series of posts from another recent epic food trip, this posting is the third of four planned postings from my trip to Montreal from Friday 2/25 to Sunday 2/27. So far I have written up my lunch on Saturday 2/26 in the posting Friday For the Foodies: Montreal, Part 1 – Schwartz’s Montreal Hebrew Delicatessen and my lunch on Sunday 2/27 in the posting Friday For the Foodies: Montreal, Part 2 – Cabane à Sucre Au Pied de Cochon. Today’s posting is the follow-up to the article I wrote and posted on Friday 2/25 called F4tF: Guts to Eat the Guts aka Nose to Tail in which I explained that I would be eating a Nose to Tail dinner at DNA restaurant in Montreal cooked by Chef Chris Cosentino of Incanto in San Francisco and Chef/Owner Derek Dammann of DNA restaurant in Montreal.
We secured an early reservation for DNA and 5 of us headed over to the restaurant which is situated in Old Montreal. We decided on going all-in, opting for the Nose to Tail with wine pairings. What follows is my recollection of that evening in pictures and words.
Just a word of warning to those of you that may be squeamish to these kinds of meals, if this stuff turns you off please click away. If not, sit back, relax and ask yourself “Would I have had the guts to do this?” I did!
READ ON for more on the Nose to Tail Dinner at DNA…
By the time most of you read this, I will be seated in a restaurant in Montreal, Canada named DNA for a nose to tail dinner prepared by DNA Chef/Owner Derek Dammann and Chef Chris Cosentino of Incanto in San Francisco.
You are probably wondering how a well known chef from San Francisco winds up in Montreal working with a local chef for his Nose to Tail dinner there.
Every year, Chef Cosentino does a nose to tail meal at Incanto. On February 25, 2009, he changed how he selected his “volunteers” to help with the dinner and put the following posting on the Offal Good site:
Which read as follows:
I have decided to do something a little different for this year’s head to tail dinner, inspired by the constant requests for knowledge about how to cook offal. Now’s your chance to learn. I will be accepting 2 volunteers to help with the event this year. You get to come into my kitchen and help cook 2 nights of head to tail dinners. You will work your ass off, have some fun and learn a ton, but there are rules to this game. This offer is open to professional cooks only. You will be an unpaid volunteer. You must commit to working in my kitchen for 5 days, from Friday, March 20th through Wednesday the 25th except for Tuesday, which you’ll have off to recover. You must submit your resume and a short essay on why you should be one of the chosen ones. This is a busy time and I don’t have time to be baby sitting. The Head to Tail dinner is a multi-course menu with a shit load of detailed work..
READ ON for more of this week’s column…
