Tag: chef

Q&A: Martin Picard from Au Pied de Cochon

The rebel chef and owner of famed Montreal restaurant Au Pied de Cochon is obsessive in the kitchen. He’s traipsed the Quebec countryside hunting and foraging for authentic ingredients in his Food Network show The Wild Chef. He mastered pork and fois gras before focusing on maple. His second book, Au Pied de Cochon Sugar Shack, is part maple encyclopedia and part recipe book, with experimental dishes developed at the sugar shack he purchased in 2008. The shack has 4,000 maple taps and a restaurant where reservations for the February to May season book within hours.

Q&A: Chris Cosentino and recipe

As executive chef of San Francisco’s Incanto restaurant, Chris Cosentino is also the co-creator of Boccalone Salumeria and a leading expert on offal cookery. He has appeared on Food Network’s Next Iron Chef America and Chefs vs. City, and debuted PIGG, a pork concept at Umamicatessen in collaboration with SBE Entertainment. His first cookbook, Beginnings, from Williams-Sonoma and Olive Press Books, launched last month.  

Why the offal direction at Incanto?

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