Announcing Harry’s Chef Pop Up No. 27 | Cockscomb Pizzeria with Chris Cosentino

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cockscomb_logo_final-1We are pleased to announce that tickets for our first chef pop up dinner of 2015 at Harry’s Pizzeria are now live HERE!  

After esteemed visiting guests Gabrielle Hamilton, Jonathan Waxman, Marc Vetri, Jonathon Sawyer, Kevin Sbraga, Jon Shook and Vinny Dotolo, Paul Grieco, Chris Hastings, Hugh Acheson, Andrew Carmellini, Mindy Segal, Paul Kahan, April Bloomfield, Bill Telepan, Joey Campanaro, Jeff Michaud, Matthew Accarrino, Michael Solomonov, Ben Ford, and John Currence, Ken Oringer and Jamie Bissonnette, Jenn Louis, Mike Lata, Matt McCallister, Tony Mantuano, and Matt Molina, Michael is thrilled to welcome chef Chris Cosentino to Harry’s for Cockscomb Pizzeria on Wednesday, February 18 at 7PM! Perfect lead-in to South Beach Wine & Food Festival weekend, during which Michael and Chris will also collaborate at PAMM for an already sold out Cobaya event. So… now’s your chance!

Chris Cosentino, aka @OffalChris, is a graduate of the culinary program at Johnson & Wales University and went on to build his résumé at Red Sage in Washington, D.C. and Rubicon, Chez Panisse, Belon, and Redwood Park in the San Francisco Bay Area. Cosentino took his first executive chef position at Incanto in 2002 where his inspired and innovative interpretations of rustic Italian fare promptly earned the restaurant both critical and popular acclaim until its closure in 2014. In addition to serving as chef/partner for Porcellino (in the former Incanto space), Cosentino is also the co-creator and chef of Boccalone artisanal salumeria and has gained international recognition as a leading expert and proponent of offal cookery. He has been notably featured on the Food Network in the Next Iron Chef America and Chefs vs. City and has penned several articles firsthand for national publications including Mountain Biking magazine, Jamie Oliver, and the cult-favorite comic Wolverine. 2012 saw the debut of Cosentino’s first cookbook “Beginnings: My Way to Start a Meal” from Olive Press media and his debut in BRAVO’s “Top Chef Masters” series earning over $140,000 for the Michael J. Fox foundation for Parkinson’s research as the season four winner. Cosentino is a brand ambassador for Shun Cutlery with a proprietary line of knives and will debut a new concept, Cockscomb, in San Francisco’s SoMa neighborhood in winter 2015. He is currently working on a title dedicated to offal with writer and photographer Michael Harlan Turkell published by Clarkson Potter in 2015.

You know the drill. Seating is first come, first served for this family-style meal at our casual neighborhood joint.  Making new friends is encouraged and easy when you’ve got a welcome cocktail in hand with hors d’oeuvres, four courses, free-flowing wines by The Genuine Hospitality Group sommelier and wine director Eric Larkee and our tap beers at your disposal. Take home something special from Chris too — his book.  All that and tax and gratuity are included in the ticket price of $150.

Big hugs from everyone in Genuineland as we head into the holiday season. Feeling the love!  There’s going to be a lot more Harry’s fun in 2015, that’s for sure :) Thanks for the support ALWAYS!

One thought on “Announcing Harry’s Chef Pop Up No. 27 | Cockscomb Pizzeria with Chris Cosentino

  1. B R A V O To The Entire Gen-U-ine Group . . .

    Your Innovative – Warm – Generous Spirit Truly Reflects ” THE BEST ” In The Hospitality & Travel Industry . . .

    Let’s Keep It Going For The N E X T 33 Years !

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