• 
• 
• 
• 
• 
• 
• 
• 

Photo: Cody Pickens

Just because a menu item sounds a little odd doesn’t mean it isn’t delicious. Ask chef Chris Cosentino, co-owner of San Francisco’s Incanto restaurant. He’s famous for serving up every part of an animal—even the bits that might make you say ick. “It’s about not being afraid of your food,” Cosentino says. With his favorite dish, Chris’ Last Supper, he takes some unconventional ingredients—blood sausage, trotter stock, duck eggs—and makes you want to inhale them. Here’s how it works.

Sanguinaccio (northern Italian blood sausage)
Blood sausage scares some people—but it’s delightful for those brave enough to eat it. In Cosentino’s, the blood thickens a mixture of pork heart, onions, buckwheat groats, and spices. The flavor is rich, nutty, and creamy—like chocolate, but savory. Plus, before it hits the plate, the sausage is seared in butter. Mmmm. Butter.

Pig trotter stock
Trotters—that’s feet to you—are full of collagen, which adds richness and body. Before the stock goes into the dish, it’s finished with more butter.

Duck eggs
Fried in more butter (“This is my deathbed meal. Why would I hold back?”), the eggs are cooked sunny-side up so the viscous yolk can mingle with the other liquids on the plate.

Oysters
They’re poached in trotter stock and butter but not cooked all the way through, in order to preserve an alluring, creamy mouthfeel.

Crusty bread
Grilled multigrain bread adds a bit of familiarity to the plate and a crunchy contrast to the other ingredients.

Buckwheat sprouts, chives, and chive flowers
A visual representation of ingredients inside the blood sausage, the flowers add a sense of whimsy and fun—and who’s not charmed by flowers?