Chef, Author, Cyclist and Philanthropist
Kitchen
Wagyu Striploin Au Poivre with Snails, Garlic, Parsley & Watercress
This is a dish inspired by where the cow grazes. There's usually some form of water around and where there's a stream, there's watercress and where there's watercress, there's snails. The cow drinks the water, grazes on the cress and eats the snails. The result: a nice, big, fat pepper-crusted striploin, pan-seared and basted, covered in buttered snails with a nice big watercress salad. Get the Recipe
Adventure
Chris Cosentino Rides off the Menu
Come with me as I travel to Italy to ride the famed Strade-Bianche and to get a taste of La Dolce Vita. Watch the video.
Philanthropy
Chefs cycle for a good cause
It had been a number of years since renowned Bay Area chef Chris Cosentino attended Sea Otter. But as a former pro 24-hour mountain biker who raced in the singlespeed category at events all over the U.S. and the world, Cosentino is no stranger to the bike industry. Read more
