It Takes Guts

I'm not sure what it says about the current state of our foodways that a chef can solicit unpaid volunteers to work for free for five days carving up and prepping a melange of various bits of guts and make it sound like the the opportunity of a lifetime - but I think it's a good thing.

Chris Cosentino of Incanto in San Francisco is proposing to take in two volunteers (professional chefs only) to spend five days prepping for one of their head-to-tail dinners. What's in it for the volunteers? Well, you can learn what to do with the likes of goose intestines and beef hearts, for one. And you get both the cutesy "I [Heart] Offal" and the more visceral "Lips and Assholes" t-shirts. And you actually get to rest and dine on your own creations on the final night.

I regretted missing Incanto on my last visit to San Francisco, this sounds like my kind of food.

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