Chris Cosentino cooked my dinner.
Chris Cosentino was a guest chef at a local restaurant, needless to say if you know anything about chef Cosentino, every meal is surely an adventure. +6 behind the cut
"Turf & Surf" - Horse heart tartar with PEI oysters, garlic aoli and fries fried in horse fat and brioche.
"Eel, Blood and Egg" - Applewood smoked eel, pig bloood mousse, bread crumb porridge and a two-hour egg with a chili gelée. - Probably the best egg I've ever eaten.
"Lamb Pluck Fra Diavolo" - Spicy seared lamb liver, heart, lung and spleen with mint and basil oil and celery-root ash.
"Big Brain, Little Brain" - Seared cow brain and testicle, radish, chive, onion and lemon zest salad with a brain-naise (bearnaise) sauce.
"Chicken Bowl" - Sweet and sour pickled cock's comb, veal "jelly bean" testicles - coated in jelly of three different berries, dark chocolate ice cream with nuts and salami.